Name: Coconut Brownies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: International
Ingredients: 115 g all-purpose flour, organic unbleached preferred; 75 g coconut flour; 50 g cacao powder, organic preferred, about 2/3 cup; 1/2 tsp baking soda; 1/4 tsp Himalayan pink salt; 4 eggs; 60 g organic butter, unsalted organic unsalted,; 125 g coconut oil, organic virgin preferred; 125 g cane sugar, organic unrefined preferred; 100 g brown sugar; 1 tsp vanilla extract; freshly squeezed lemon juice from 1 1/2 lemons; 1 tsp coconut oil, to grease the baking pan; 55 g raw walnut or pumpkin seeds as a topping, optional

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Gluten-free Brownies featuring coconut flour and arrowroot flour are so naturally yummy and refreshing. A combination of organic butter, organic virgin coconut oil, and avocado oil provides a balanced flavor and taste. It also makes the brownie super moist. You can substitute the butter with half coconut oil and half avocado oil if you’d like to. If you are fond of walnuts like me, they make perfect toppings to contrast the texture and flavor. Or use another superfood pumpkin seeds for a delicious nut-free and gluten-free brownie.

Coconut Flour Brownies {Vegetarian Nut-free Adaptable}

What is gluten-free vegetarian Coconut Flour Brownies made of?

From a dry ingredients perspective, this recipe uses coconut flour and arrowroot flour. Organic un-refined cocoa powder is naturally rich, making this a dark chocolate brownies.

Eggs, organic butter, coconut oil, avocado oil, and sugar are creamed together to mix with the dry ingredients. Swap out butter with half coconut oil and half avocado oil if you’d like to. I also use a pinch of coconut oil to grease the baking pan.

Coconut oil is a superfood oil and has a high smoking point, making it perfect for baking and frying.

For flavoring, this recipe uses organic unrefined cane sugar, a pinch of vanilla extract and Himalayan Pink salt.

For the subtle fluffiness, baking soda, coupled with organic apple cider vinegar, will do the trick.

Walnuts make an exceptional topping. Simply add the raw walnuts to the top of the batter before baking. However, you can either skip it or swap out with pumpkin seeds, another superfood seed, to make it a nut-free version.

Coconut Flour Fun Facts

Coconut Flour is from dried coconut flesh and then ground into fine powder. They have a creamy white color and a mild coconut aroma. Compared to all-purpose flour, coconut flour has this creamy whitish glow and slightly grainy texture.

Initially, coconut flour came as a by-product of producing coconut milk. In recent years, coconut flour gained its popularity for its superb health benefits. People widely consider coconut flour an excellent alternative flour for all-purpose or wheat flour, making it an outstanding gluten-free flour.

The superb health benefits coconut flour brings to the table are genuinely impressive. Not only it is gluten-free and has a low carb, it also contains rich essential nutrients such as fiber and plant-based iron. Coconut flour also offers medium-chain triglycerides (MCTs), which are a type of fat associated with health benefits such as weight loss, anti-inflammatory against bacteria and viruses, and improving brain and heart functions.

It is worth mentioning that fiber plays multiple essential roles in our body systems, not only they help with digestive systems, they also help regulate blood sugar level. This is because fiber slows down the speed at which sugar enters the bloodstream.

Making brownies out of coconut flour is by far one of the tastiest way of consuming this powerful superfood. Coconut flour waffles are another excellent way of enjoying this superb four.

How to make a vegetarian, nut-free, gluten-free yummy and healthy brownies?

For the dry ingredients, use organic c oconut flour and arrowroot flour. Use a combination of organic butter, avocado oil, and organic virgin coconut oil, along with eggs to cream the dry ingredients.

Besides organic unrefined cane sugar, add a pinch of Himalayan pink salt and vanilla extract. For the subtle fluffiness of the brownies, use a pinch of baking soda and apple cider vinegar.

If you like toppings, pumpkin seeds are an excellent, delicious, and healthy choice.

Coconut Flour Brownies in the Baking Pan — Freshly baked Gluten Free Coconut Flour Brownies {Vegetarian, Nut-free Adaptable}

Coconut Brownies Recipe

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Coconut brownies made with coconut oil and coconut flour are incredibly fluffy and delicious. I use a mix of brown sugar and cane sugar for depth of flavor, and a splash of freshly squeezed lemon juice to react with the baking soda for extra lift. For a finishing touch, I like to top them with walnuts or pumpkin seeds. A perfect, feel-good treat!

Ingredients

Sift in Dry Ingredients:

115 g all-purpose flour, organic unbleached preferred
75 g coconut flour
50 g cacao powder, organic preferred, about 2/3 cup
1/2 tsp baking soda
1/4 tsp Himalayan pink salt

For the Batter Base:

4 eggs
60 g organic butter, unsalted organic unsalted,
125 g coconut oil, organic virgin preferred
125 g cane sugar, organic unrefined preferred
100 g brown sugar
1 tsp vanilla extract
freshly squeezed lemon juice from 1 1/2 lemons

For Baking:

1 tsp coconut oil, to grease the baking pan
55 g raw walnut or pumpkin seeds as a topping, optional

Instructions

Crack the egg into a large bowl and let it sit at room temperature for about 30 minutes to remove the chill. This step is important for a smooth brownie batter—cold eggs can cause coconut oil and butter to solidify.
Measure the butter and coconut oil into a small bowl. Cut the butter into chunks and soften both in the microwave in 30-second intervals. The mixture should be completely softened with no visible solids.
Add the softened butter/oil mixture to the egg bowl, then add the remaining wet ingredients except the lemon juice—cane sugar, brown sugar, and vanilla extract. Use a hand-held mixer to blend everything into a smooth batter. You’ll know it’s ready when you can draw a pattern and it briefly holds its shape.
Add the dry ingredients—flour, coconut flour, cacao powder, and salt—then sift in the baking soda. Gently fold the dry ingredients into the batter until fully combined and smooth.
Pour in the freshly squeezed lemon juice made out of the 1 1/2 lemon. I use organic lemons which is on the smaller side, hence using one and half.
Preheat the oven to 350°F on the “bake” setting. Grease a glass baking pan generously with coconut oil. Pour in the brownie batter, level the surface, and garnish with whole walnuts or pumpkin seeds.
Bake on the middle rack for 30 minutes. When it’s done, leave the brownies in the oven for an additional 10 minutes before removing. Cool completely on a wire rack.
Once fully cooled to room temperature, cut into bite-size squares. Enjoy!

Notes

If you double the recipe and use a bigger baking pan to bake, it will require 40 minutes baking time plus 1 15 minutes stay in the oven once the baking is done.