Delectable Coconut Flour Brownies

Delectable Coconut Flour BrowniesI love recipes with fewer than 10 ingredients that I already have in my kitchen. And I’ve pretty much stopped cooking with ingredients that contain partially hydrogenated anything or “butter flavored” foreign substance compound. Making up new recipes is fun when I know exactly what I’m working with.

I’ve redeemed the recent coconut flour travesty. I present wheat-free, totally delectable brownies!


  • 1/2 cup butter, melted
  • 1/2 cup dark chocolate cocoa powder
  • 4 eggs
  • 1/4 cup honey
  • 1/4 cup sugar (Or you could try 1/2 cup honey and no sugar, I just didn’t want to use up all of my honey)
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla
  • 1/3 cup coconut flour
  • 1/3 cup semi-sweet chocolate chips


1.  Preheat oven to 350.
2. Melt the butter in a saucepan and add the cocoa powder, stirring frequently. Remove from heat.
3. In a bowl, whisk the eggs. Anyone else notice that organic eggshells break into the egg more often? You may need to fish a few shell pieces out. Add the honey, sugar, vanilla and salt. Whisk again.
4. Add the coconut flour, obliterating lumps.
5. Add the butter mixture. Then add the chocolate chips. So good.
6. Pour into a 9×9 brownie pan. Bake for 20-25 minutes. If an inserted toothpick comes out clean, they’re done.


Any other chocolate-lover recipes to share?

This post is part of Fight Back Friday and Whole Food Wednesdays!

17 Responses to Delectable Coconut Flour Brownies

  1. These look tasty! I haven’t cooked with coconut flour yet and these brownies look like a good place to start. Thanks!

  2. Jen says:

    This looks yummy. I have been having a hard time finding a GF or coconut flour brownie recipe that I like. I will have to try these.

  3. I love a simple gluten free recipe! Sometimes the ingredient list can get a little out of control. And even BETTER you used honey as a sweetener. A girl after my own heart. I bookmarked it try try the next time we have a sweet craving.
    I’m hosting a whole food wednesday carnival over at Beyond The Peel and we’d love it if you came by next week to share.
    Here’s the link if you’d like to check it out.

    I hope you have an amazing weekend :)

  4. Thank you for sharing this with us at Beyond the Peel. Just wondering if you could had the link back to Whole Food Wednesday. Thanks and have a great weekend.

  5. Sarah Yarr says:

    The texture on these brownies is the best I’ve ever experienced with coconut flour! Did you use salted or unsalted butter?

  6. Stephanie says:

    gonna give these a try even tho I don’t have choc. chips. hope they still taste as good!

  7. Jmzdinger says:

    I just dont understand the concept of using coconut flour if there are still so many simple carbs being used in the recipe. Of course my perspective is one sided. Please shed logic or insight on my ignorence.

    • naturallyconfusedmom says:

      These brownies are gluten-free, and coconut flour is high in fiber and “good” saturated fat. While there are still carbs in the sugar/honey, this is a good gluten-free fix for a brownie craving.

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  9. Ness says:

    I just made these last night when a bunch of friends were coming over. Everybody totally loved them. You would never know they were made with coconut flour. I reduced the sweeteners to about 2/3 the amount and it was still plenty sweet.

  10. Hn5s says:

    Any way to eliminate the cocoa powder and just use extra chocolate chips? I get a bad rash from just cocoa powder/baking cocoa and don’t seem to have a problem with reg choc chip candies.

    • naturallyconfusedmom says:

      Have you tried carob powder? I haven’t tried it in this recipe but I’ve read you can substitute 3 T carob powder for 1 T cocoa powder. Let me know if you find a good alternative!

  11. Sarah-Jane says:

    ugh…if only I could bake as well as you do! My “batter” turned out extremely dry! Too much coconut flour?

  12. Trista P says:

    Yummy!! We added marshmallows for extra yumminess!! Love this recipe!

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