Published: · Modified: by Richa 129 Comments
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These Coconut Flour Brownies are very Allergy Friendly, fudgy, moist and delicious. Free of Dairy, egg, soy, yeast, gluten, grain, gum. Makes 8 by 8 brownie pan. Vegan Eggless Gluten-free Grain-free RecipeJump to Recipe
One more year and one more Diwali and a ton of sweets later, here is more sweet to start up the holiday season!
These brownies are the bomb. They are made of coconut flour, loads of chocolate and are very allergy friendly. No gluten, grain, gum, dairy, egg or nuts. Love chocolate? Make Brownies.
The recipe makes bittersweet brownies with the amount of dark chocolate in them. To make them less bitter, use all semi-sweet chocolate.
Coconut flour behaves and feels different. The texture of these brownies will not be too gooey as they sit. They are best consumed when warm after baking. Reheat before serving. It grows on you though I tell you. I love my regular spelt flour brownies, and I also love these. They are adaptable and less prone to baking issues. 🙂
Coconut flour is not ground up dried coconut flakes (hence cannot be made directly from shredded coconut). It is grounddried, defatted coconut meat. It soaks up a lot of moisture and behaves very differently compared to regular grain flours. 
More Brownies from the blog.
No Bake Cookie Dough Brownies Made with Lentils. GF
Brownie Mix in a Jar.
Triple Chocolate Salted Caramel Brownies.
Chocolate Chip Cookie, Date Caramel, Brownie Bars.
Tiramisu Cheesecake Brownies. GF
These Coconut flour brownies would make a great addition to the Halloween treats.
And this Bollywood Thriller dance lessons and video for your next Halloween Bollywood fusion party!😉
Every year around Diwali or any major festival, we remember the celebrations at home. Its been years since we visited India and those memories get fuzzy. Reminders like this ad (with subtitles)helps make them fresh and also a lot more emotional. Things have changed since when I came to the US to study and would call home for a few minutes every month because of the exorbitant international call cost, to now skype-ing pretty much every other day. We all are closer but still so far. Note: I do not endorse any of the products in the ad. 🙂 its the sentiment.
Back to them Coconut flour Brownies.
Steps:
Heat coconut milk, melt the chocolate.
Mix in the maple, sugar, vanilla, flax, psyllium and oil.
Add coconut flour and mix in. fold in the chocolate chips
Transfer to baking pan. Bake for 24 minutes.
Let cool a bit before slicing and serving.
Video:
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4.87 from 22 votes
Coconut Flour Brownies
These Coconut Flour Brownies are very Allergy Friendly, fudgy, moist and delicious. Free of Dairy, egg, soy, yeast, gluten, grain, gum. Makes 8 by 8 brownie pan
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Brownie
Cuisine: American
Keyword: gluten free brownies, grain free brownie, paleo brownies
Servings: 8
Calories: 374kcal
Author: Vegan Richa
Ingredients
- 1 cup (250 ml) light coconut milk or almond milk or other non dairy milk
- 3 Tbsp flaxmeal
- 2 tsp psyllium husk or use flaxmeal
- 1/2 cup (0.5 cup) 70 to 85% dark chocolate or use semi sweet to make less bitter
- 1/2 cup (90 g) vegan semi sweet chocolate chips
- 1/2 cup (0.03 ml) maple syrup
- 2 Tbsp ground sugar or 12 drops stevia
- 3 Tbsp oil coconut or organic canola
- 2.5 tsp vanilla extract
- 3/4 cup (112 g) + 2 Tbsp Tbsp coconut flour
- 3 Tbsp cornstarch or arrowroot or tapioca starch
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) baking powder
- 1/8 tsp (0.13 tsp) pinch of salt
- 1/4 cup (45 g) vegan mini chocolate chips or regular size chocolate chips to fold into the batter
Instructions
Preheat the oven to 365 degrees F / 180ºc.
Heat coconut milk to just about a boil. Pour into to a bowl. Add the flax meal, psyllum husk, Dark chocolate, semi sweet chocolate and let sit for minute. Then mix well to melt to a smooth consistency.
Add the maple, sugar, oil, vanilla extract, and mix well. Let sit for 5 minutes.
In another bowl, add coconut flour, starch, baking powder and soda and salt. Whisk well.
Add dry to the wet and mix to combine. Fold in the chocolate chips. Taste and add more sugar if needed. The batter will be more of a spongy soft dough and it will continue to dry out. Do not let it sit for long. bake immediately. Transfer batter/dough to greased or parchment lined pan. Pat down to flatten.
Bake at 365 degrees F / 180ºc for 24 to 25 minutes. Cool for 10 minutes before slicing. If using smaller multiple pans, bake for 18 to 19 minutes. Brownies are best served warm right after baking. Store on the counter for the day and refrigerator for a few days. Reheat before serving.
Video
Notes
Make the Ganache: Combine 3/4 cup vegan semi sweet chocolate, 1/4 cup non dairy milk, 1 tsp coconut oil in a saucepan over medium low heat. Stir frequently until most of the chocolate starts melting. Take off heat and stir until smooth. Spread over the brownie.
Nutritional values based on one serving
Nutrition
Nutrition Facts
Coconut Flour Brownies
Amount Per Serving
Calories 374Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Sodium 128mg6%
Potassium 170mg5%
Carbohydrates 44g15%
Fiber 8g33%
Sugar 26g29%
Protein 4g8%
Calcium 72mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
these Brownies are being shared at this weeks VVPandAllergy Free wednesdays
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Reader Interactions
Comments
Henri
Hey Richa!I made your Almond Butter Blondies now this one!
Can I substitute Coconut Oil with Nut butter?
If yes in same quantity?
Many thanks
Henri 😉
Reply
Richa
Yes. They will be a tad bit drier
Reply
Henri
Hey Richa,I already made your Almond Butter Blondies, was great! Now these Coconut flour Brownies really interest me!
Can you just help me a little bit as usual please?
#COCONUT OIL
Can I substitute with something else like any Nut Butter in same amount…or more Non Dairy Milk?
#PAN SIZE
What is the size of your Pan/Dish…
I have an 8×8 square pan (used for your Blondies) or a 9×6 Pyrex Glass Dish…
Please let me know
Many thanks
Henri 😉
Reply
Richa
Yes and 8×8
Reply
Zhe
The video shows 1/2 cup dark cocoa powder used. However, the recipe calls for hard chocolate. Please clarify what should be used- cocoa powder or baking chocolate?
Reply
Richa
My video assistant must’ve use cocoa powder because they didn’t have dark chocolate on hand. Both work but dark chocolate makes the brownies fudgier
Reply
Zhe
Hello.About the video (a closer look)…1/2 cup dark cocoa powder is use in the video, NOT melted chocolate. Can this be addressed?
Reply
Vegan Richa Support
in the video i used chocolate chips instead of chopped 70% dark chocolate. I mention in the ingredient list that you can use either.
Reply
steff
How many grams of chocolate would 1/2 cup be?
Reply
Vegan Richa Support
65 grams
Reply
Marianne
Very nice flavoured brownie. I’m wondering however what acts as the activator for the baking soda?Reply
Vegan Richa Support
thanks. Baking soda is made from one ingredient – sodium bicarbonate. Sodium bicarbonate is a base (alkaline) that’s activated when it comes in contact with an acid, such as buttermilk, yogurt, brown sugar or vinegar (usually the acid is part of your recipe
Reply
Marianne
Ah so in this case it is the maple syrup that acts like an activator?
Reply
Mona
Hi! I love your recipes!!
If I want to double the batter and pan size, can I just double the baking time?
Thanks again’!
Reply
Richa
baking time wont double but will jus increase by 10-15 mins, double evryhing else
Reply
Vani
Hi
How many days does the brownie last?Reply
Richa
3 days on the counter. refrigerated for 2 weeks
Reply
Lori
Thank you so much for this recipe! I’ve been searching for years (and had given up)for a vegan recipes for my son who is allergic to dairy and eggs. He had never had a decent brownie. Another son is now also gluten free, so this fits the bill perfectly! I’ve made it many times and it always turns out well. The only changes I made are using all dairy free semisweet chocolate chips instead of a blend of chocolates and I mix the flax and psyllium into the dry ingredients because I found they would clump in the hot milk mixture. Thank you for giving us brownies we can all eat!Reply
Richa
awesome!
Reply
Carmen
Thanks for this recipe, the brownies are deliciously rich and tasty! Once I got the ingredients together they were also easy to make – I used date syrup instead of maple as that’s what was in the fridge and melted 1 x 100g bar dark chocolate into the milk (this replaced the mix of dark chocolate and semi sweet chocolate chips). A non-vegan friend of my daughter said “Mmm, this is a good brownie!”
I also found your step by step instructions great and it was helpful to know what the batter would look like. My brownie baked in around 20 minutes on the middle shelf at 180 C. I didn’t make the ganache as the brownie is rich enough without it, but I will probably try that recipe as a topping or sauce for other desserts.Reply
Richa
awesome!
Reply
Ieva
Hi! Could yiu explain me? It’s written in recipe “70 to 85 % dar chocolate”, but in video you use cocoa? I’m interested in this recipe a lot, so I want to make it in a right way 🙂
Reply
Richa
in the video i used chocolate chips instead of chopped 70% dark chocolate. I mention in the ingredient list that you can use either.
Reply
Ieva
Hi! How to make flaxmeal? When it’s written 3 tbsp of flaxmeal, how to understand it?
Reply
Richa
take 3 tbsp flax seed and blend in a blender until coarse and use.
Reply
Lorna L. Morrison
So, it’s 3 Tbsp flax seed & not 3 Tbsp flax meal?
Reply
Richa
its flax seed meal. Flax seed that has been ground into a coarse meal
Reply
Lisa Falbo
Can I substitute a cocoa powder in place of the 1/2 cup of 70% – 85% or semi sweet chocolate you use? Thanks
Reply
Richa
It might turn out dry. Melted chocolate acts as a binder/adds moisture. If you do try it, lmk how it went.
Reply
Heather
These look delicious. Do you know an alternative for the tapioca starch? I’m allergic to corn, potato and tapioca, which eliminates cassava and other derivatives of starches in the potato, tapioca or corn families. I would love to find an alternative for this recipe and all the other baking that requires a starch. Thanks for your help!
Reply
Richa
You can omit the starch in these. It adds some binding and lightness. the brownies might be a bit crumbly thats all. if rice flour works, then add 2 tbsp white rice flour.
Reply
Suzanne
Hi! This looks like a great school friendly option for my daughters birthday party with her class! Will this recipe work if I bake it in a muffin tin or mini muffin tin (with it without liners) ? The kids all want “cupcakes” so just wondering how long to bake, if it will dry out or react funny. Thank you!Reply
Richa
It should work fine. Bake for about 12 to 14 mins and regular for 21 to 23. Once cool, do add a ganache or some frosting as that will help keep them moist.
Reply
Shannon
This recipe came out fantastic! I followed it just as written and the brownies were delicious! It can be hard to achieve reliable recipes with coconut flour so it is much appreciated how accurate this one is! Will definitely make again. Thank you!Reply
Richa
Awesome! So glad it turned out well!
Reply
JulieT
Well these are amazing! I have been looking at the picture of these on your webpage since I became a vegan and longing for them. Somewhere in the journey I made other vegan brownies that were so disappointing and totally missed the mark that I gave up. Then I saw these again, sitting on the side of the page of your newest recipe and I had all the ingredients. I have no idea why I waited so long but these wonderful and are even better then they look. They are moist and dense and chocolatey-everything a great brownie should be! I can’t believe I wasted years looking for a perfect brownie when it was here all along!Reply
Marisa
I tried this recipe but made it less sweet for my vegan friend. She was so happy with the cake and even the non-vegans were very impressed! Thumbs up for a great recipe, keep doing what you do. Thank you so much!Reply
Payal
Loved these brownies! Thanks so much for the recipe
Reply
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