Easy Gluten-Free Coconut Flour Brownies with Dark Chocolate Chips
These brownies are a delicious, rich, and fudgy gluten-free dessert option made with coconut flour and dark chocolate chips.
Ingredients
Dry Ingredients
- 1/2 cup Coconut flour A gluten-free flour alternative, absorbent and adds subtle coconut flavor.
- 1/2 teaspoon Baking powder Helps the brownies rise slightly.
- 1/4 teaspoon Salt Enhances overall flavor.
Wet Ingredients
- 4 large Eggs Room temperature for better mixing.
- 1/4 cup Coconut oil Refined or unrefined, adds moisture.
- 1/3 cup Maple syrup Adds sweetness, can be replaced with honey.
- 1 teaspoon Vanilla extract Adds depth of flavor.
Chocolate Chips
- 3/4 cup Dark chocolate chips Use 70% cocoa or higher for rich flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing an overhang for easier removal.
- Whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract in a mixing bowl until smooth and slightly frothy.
- Sift together the coconut flour, baking powder, and salt in a separate bowl to break up any clumps.
- Fold the dry ingredients into the wet ingredients gently with a spatula until just combined. The batter will be thick.
- Incorporate the dark chocolate chips into the batter evenly.
Baking
- Spread the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 22-25 minutes, checking at 22 minutes. The edges should be set and slightly pulling away from the pan, while the center remains soft with moist crumbs.
- Let the brownies cool completely in the pan. Use the parchment overhang to lift them out and then slice into 9 or 12 squares.
Notes
Use fresh coconut flour for the best texture and flavor. For an even richer chocolate experience, consider adding a sprinkle of sea salt on top before baking. Ensure your eggs are at room temperature. Adjust sweetness by modifying the amount of maple syrup.