Coconut Flour Brownie

As a mom, I’m always looking for healthy alternatives to old favorites. While not a dramatically long list, I’ve tried chickpea cookies, almond flour cake, golden flaxseed meal pancakes, and now coconut flour brownies. Why coconut flour? It’s gluten-free, high in fiber, and high in protein. And, I found a recipe on the back of the Let’s Do…Organic bag (why not try it, right?). The original was too dry for my family so I changed a few things for more moisture. If you want more good stuff, add 2 tablespoons of chia seeds for a nice dose of Omega-3. It will have bits of crunch but still hold a good chocolate flavor. Finally, as you’ll notice, there’s only a few ingredients so be selective when chooosing cocoa powder and chocolate chunks.

Adapted Recipe of Alison’s Wheat Free Brownies
1/2 C. butter
1/2 C. cocoa powder
6 eggs
1 C. sugar
1/2 tsp. vanilla
1/2 C. + 1 Tbsp. Let’s Do…Organic coconut flour, sifted
1/2 C. dark chocolate mini chunks

Preheat the oven to 350°F. In a medium saucepan over low heat, blend butter and cocoa powder. Remove from heat and let cool. In a separate bowl, mix the eggs, sugar and vanilla. Blend this into the cocoa mixture. Stir in the coconut flour until the batter is no longer lumpy. Add the chocolate chunks. Bake in pre-greased 8×8 baking pan for about 30-35 minutes (slightly undercook to desired gooeyness).

4 thoughts on “Coconut Flour Brownie

    1. Hi Margie – Good question. I haven’t tried it for this particular recipe, but have for others where I use a 1:1 ratio for melted coconut oil (for melted butter). I hope this is helpful!

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