Gluten-Free Coconut Chocolate Brownies

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These gluten-free coconut chocolate brownies are rich, fudgy, and packed with the goodness of coconut and dark chocolate. Made with coconut flour and coconut sugar, they have a deep chocolate flavor without any refined sugar. A layer of creamy dark chocolate ganache on top adds extra decadence.

Prep Time 15

Cook Time 20

Chill Time 2 30

Total Time 3 5

Servings

Calories 335kcal

Author Fay Khoury

EQUIPMENT

8 Inch Square Cake Pan
Parchment Paper
Cooling Rack

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

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.

NUTRITION