These Gluten-Free Coconut Chocolate Brownies are rich, fudgy, and full of coconut and dark chocolate flavor. Made with coconut flour and coconut sugar, they're naturally gluten-free. For a dairy-free version, substitute the heavy cream in the ganache with coconut cream. If you love these brownies, be sure to check out our Gluten-Free Almond Flour Brownies, which are equally satisfying and simple to make. Both recipes are perfect for anyone looking for a delicious gluten-free treat.
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Why This Recipe Is So Good
- Combines rich chocolate with the natural sweetness of coconut for a delicious flavor.
- Fudgy and moist texture thanks to the coconut flour's absorbent qualities.
- Coconut sugar provides natural sweetness without refined sugars.
- Dark chocolate ganache adds a luxurious, silky finish.
- Gluten-free and easy to adapt to dairy-free by using coconut cream.
- Simple, minimal ingredients for an easy-to-make dessert.
- Versatile recipe that caters to different dietary needs without sacrificing flavor.
- It's gluten-free! You'll also love our Gluten-Free Yoghurt Cake-give it a try and let us know your thoughts!
Ingredients in Coconut Chocolate Brownies
Coconut Sugar (265g / 1 ¼ cups): A natural sweetener with a lower glycemic index than regular sugar, adding a subtle caramel flavor.
Coconut Flour (45g / ⅓ cup): A gluten-free flour that's highly absorbent and gives the brownies a dense, fudgy texture while adding a mild coconut flavor.
Cocoa Powder (56g / ½ cup, sifted): Adds rich chocolate flavor to the brownies. Sifting helps prevent lumps in the batter.
Pinch of Salt: Enhances the overall flavor and balances the sweetness.
Coconut Oil (180g / ¾ cup, melted and cooled): A healthier fat option that adds moisture to the brownies while enhancing the coconut flavor.
Vanilla Extract (2 teaspoons): Boosts the overall flavor profile with a sweet, aromatic touch.
Eggs (3 large, room temperature): Bind the ingredients together and help give structure to the brownies. Room temperature eggs blend better into the batter.
Dark Chocolate (300g / 10.5 oz): Used for the ganache topping, adding a rich, deep chocolate flavor and a smooth finish.
Heavy Cream (200g / ¾ cup): Combines with the dark chocolate to create a silky ganache topping. You can substitute coconut cream for a dairy-free option.
Characteristics of Coconut Flour
When using coconut flour in coconut chocolate brownies, keep these characteristics in mind:
- Highly Absorbent: Coconut flour absorbs a lot of liquid, so you'll need less flour but more liquid ingredients like eggs or oil.
- Dense Texture: It can create a denser texture, which is great for fudgy brownies but may require adjustments in other recipes.
- Requires Extra Binding: Coconut flour lacks gluten, so eggs are often used to help bind the ingredients.
- Mild Coconut Flavor: It adds a subtle coconut flavor, which pairs well with chocolate.
How To Make Coconut Chocolate Brownies
The Brownies
Preheat the Oven:
Set your oven to 350°F (175°C). Line an 8-inch (20 cm) square cake pan with parchment paper. This helps the brownies bake evenly and makes them easier to remove.
Prepare Dry Ingredients:
In a medium-sized bowl, whisk together the coconut sugar, coconut flour, sifted cocoa powder, and a pinch of salt. This ensures everything is well mixed and removes any lumps from the flour and cocoa powder.
Mix Wet Ingredients:
In a separate bowl, combine the melted and cooled coconut oil, eggs, and vanilla extract. Mixing these wet ingredients ensures they blend smoothly before combining with the dry ingredients.
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Use a silicone spatula to stir until well incorporated. The batter will thicken quickly due to the absorbent nature of the coconut flour.
Spread and Bake:
Evenly spread the thick batter into the prepared pan using an angled spatula. Bake in the preheated oven for 20 minutes. The brownies will be done when a toothpick inserted comes out clean.
Cool the Brownies:
After baking, place the pan on a wire cooling rack and let the coconut chocolate brownies cool completely in the pan. This helps them firm up before adding the ganache.
The Ganache Topping
Prepare the Ganache Topping:
Heat the cream until hot (but not boiling) and pour it over the chopped dark chocolate in a heatproof bowl. Stir until the chocolate is fully melted and the mixture becomes smooth and silky.
Pour Ganache Over Brownies:
Once the brownies have cooled, pour the chocolate ganache over them while they're still in the pan. Let the ganache sit at room temperature for about 30 minutes to cool slightly.
Set the Ganache in the Fridge:
Refrigerate the brownies for at least 2 hours to allow the ganache to fully set. This gives it a firm but smooth texture that's easy to slice through.
Slice and Serve:
Remove the coconut chocolate brownies from the pan and slice them into 16 squares using a heated knife. The heated knife helps you cut cleanly through the ganache without it cracking.
Fay's Top Tip
Use a heated knife when slicing the brownies. Dip the knife in hot water and wipe it dry between cuts to ensure clean, smooth slices through the ganache without cracking or sticking.
Recipe Variations
- Nuts Addition:
- Add ½ cup (75g) of chopped walnuts, pecans, or almonds to the batter for extra crunch and flavor.
- Dairy-Free Version:
- Substitute the heavy cream in the ganache with coconut cream for a completely dairy-free version.
- Extra Chocolate Chips:
- Fold in ½ cup (90g) of dark chocolate chips into the brownie batter for even more chocolate goodness.
- Salted Caramel Drizzle:
- Drizzle homemade or store-bought salted caramel over the ganache for a sweet and salty combination.
- Espresso Brownies:
- Add 1 teaspoon of espresso powder to the dry ingredients to enhance the chocolate flavor and add a coffee kick.
More Brownie Recipes
Common Questions for Coconut Chocolate Brownies
To make the recipe dairy-free, replace the heavy cream in the ganache with coconut cream. This will keep the texture and flavor smooth and rich.
Store the brownies in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
Coconut flour absorbs a lot of liquid, making the batter thicker than traditional brownie recipes. This is normal and will still result in moist, fudgy brownies.
Yes, you can add chocolate chips, chopped nuts, or even shredded coconut to the batter for extra texture and flavor.
Gluten-Free Coconut Chocolate Brownies
INGREDIENTS
Coconut Brownies
- 265 g (1¼ cups) coconut sugar
- 45 g (⅓ cups) coconut flour
- 56 g (½ cups) cocoa powder sifted
- ¼ teaspoon (¼ teaspoon) salt
- 180 g (¾ cups) coconut oil melted and cooled
- 2 teaspoon (2 teaspoon) vanilla
- 3 (3) eggs large and room temperature
Ganache Topping
- 300 g (10.5 oz) dark chocolate
- 200 g (¾ cups) heavy cream or coconut cream heated
EQUIPMENT
INSTRUCTIONS
Coconut Brownies
- Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square cake tin with parchment paper.
- In a medium-sized bowl, whisk together the coconut sugar, coconut flour, sifted cocoa powder, and a pinch of salt.
- In a separate bowl, whisk the melted and cooled coconut oil, eggs, and vanilla extract until fully combined.
- Add the wet ingredients to the dry ingredients. Use a silicone spatula to mix until everything is well incorporated. The batter will thicken quickly due to the coconut flour.
- Spread the batter evenly into the prepared pan using an angled spatula.
- Bake for 20 minutes. Once done, remove the brownies from the oven and let them cool in the pan on a wire cooling rack.
Ganache Topping
- Heat the cream in a saucepan over medium heat until it's hot but not boiling. Pour it over the chopped dark chocolate in a heatproof bowl. Stir until the chocolate is completely melted and the mixture is smooth.
- Pour the ganache over the cooled brownies while they're still in the pan. Let it sit at room temperature for 30 minutes before refrigerating for at least 2 hours to allow the ganache to set.
- Once set, remove the brownies from the pan and use a heated knife to slice them into 16 squares. Heating the knife will help cut cleanly through the ganache.
NOTES
- Thick Batter: Coconut flour absorbs a lot of liquid, so don't worry if the batter feels thick. This is normal.
- Ganache Consistency: For a dairy-free option, substitute heavy cream with coconut cream.
- Clean Slicing: Dip your knife in hot water and wipe dry between cuts for cleaner slices through the ganache.
- Storage: Keep the brownies refrigerated for up to 5 days or freeze for longer shelf life.
Tamara says
Excelente, me encanta y me gustaría más.recetas saludables libre de gluten
Fay says
Estoy muy feliz de que te guste. Gracias