Starch-Free Coconut Flour Brownies
May 11, 2023 Janneke Phung
These moist and rich coconut flour brownies are starch-free (therefore also gluten-free), dairy-free, naturally sweetened, and paleo-friendly. I often double this recipe and bake in a 9″x13″ pan because these brownies freeze beautifully (you may need to increase baking time slightly).
Ingredients
| coconut flour | 6 tbsp | |
| coconut sugar | ¾ cup | |
| cocoa powder | ⅓ cup | |
| sea salt | ½ tsp | |
| eggs, large, room temperature | 4 | |
| coconut oil, melted | ⅓ cup | |
| vanilla extract | 1 tsp | |
| chocolate chips/chunks (optional) | ½ cup | |
| coconut, shredded (optional topping) | ¼ cup |
Directions:
- Preheat oven to 350°F.
- Spray an 8-inch square baking pan with oil and set aside.
- Combine coconut flour, coconut sugar, cocoa powder, and salt in a large bowl. Set aside.
- With an electric mixer, mix room-temperature eggs together until light in color. Add in melted coconut oil and vanilla. Combine well.
- Gently incorporate wet ingredients into dry ingredients and combine until the batter is smooth.
- Fold in chocolate chips/chunks (optional).
- Pour batter in the prepared baking pan and smooth the top. Sprinkle with shredded coconut, if desired.
- Bake at 350°F for 30 minutes or until the center no longer wiggles when you gently shake the pan.
- Remove from oven and allow the brownies to fully cool in the pan before cutting.
- Serve immediately, store in an air-tight container for up to 5 days, or wrap air-tight and freeze for up to 3 months.
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