Description
Delight in these rich and fudgy Coconut Flour Brownies, a gluten-free twist on a classic dessert. Made with simple ingredients like cocoa powder, coconut flour, and chocolate chips, these brownies are moist, flavorful, and perfect for sharing. With a quick prep and baking time, they make a fantastic treat for any occasion.
Ingredients
Brownie Batter
- ¾ cup granulated sugar
- ½ cup butter (melted)
- 3 eggs
- 1 teaspoon vanilla paste
- ¼ cup milk
- ½ cup cocoa powder
- 4 tablespoons coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (177°C) to ensure it’s ready for baking the brownies.
- Prepare Pan: Line a 9×9 inch baking pan with parchment paper and set aside to prevent sticking and make removal easier.
- Beat Eggs and Sugar: In a medium bowl, beat together the eggs and granulated sugar for about 1 minute until the mixture is smooth and slightly frothy.
- Add Wet Ingredients: Stir in the melted butter, vanilla paste, and milk into the egg and sugar mixture. Continue beating until all wet ingredients are well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, coconut flour, baking powder, and salt to ensure even distribution.
- Mix Dry Into Wet: Gradually add the dry ingredients into the wet mixture, stirring gently until the batter is smooth and free of lumps.
- Fold in Chocolate Chips: Carefully fold the chocolate chips into the batter to evenly distribute them without overmixing.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the brownies to cool completely in the pan before slicing into 16 squares. Enjoy your rich and chewy coconut flour brownies!
Notes
- For a fudgier texture, slightly reduce the baking time by a few minutes and keep an eye on the toothpick test.
- Make sure to use parchment paper for easy removal and clean-up.
- Substitute milk with almond or coconut milk for a dairy-free option.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate to keep longer.
- If coconut flour is not available, this recipe will not work well with other flours as the texture and absorbency differ.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
