Coconut chocolate brownies

    (54)
    50 min

    Make these deliciously rich, gluten free and dairy free brownies with this recipe that uses coconut oil and coconut flour.


    1 person made this

    Ingredients
    Serves: 12 

    • 45g cocoa powder
    • 4 tablespoons virgin coconut oil
    • 6 eggs
    • 200g caster sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon vanilla extract
    • 70g coconut flour, sifted
    • 1 tablespoon dark chocolate chips, or more to taste

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease a 20cm square baking dish.
    2. Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
    3. Beat eggs, sugar, salt and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour brownie mixture into prepared baking dish; sprinkle chocolate chips over top.
    4. Bake in preheated oven until a skewer inserted into the centre comes out clean, about 35 minutes.

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    Reviews & ratings
    Average global rating:
    (54)

    Reviews in English (46)

    by
    13

    I added heavy whipping cream to the recipe. it helped it have more moisture. they tasted just like a real brownie, and even added in in the healthy factor. I love these brownies. I would recommend this recipe to anyone looking for a healthy alternative to the average brownie.  -  19 May 2015  (Review from Allrecipes US | Canada)

    by
    9

    I think this recipe was fantastic! I didn't use the chocolate chips and used regular Coconut Oil instead of Extra Virgin. It still tasted great, moist flavorful and wouldn't have guessed it was gluten and dairy free!! I made a second batch for a coworker and added pecans, still delicious! My gluten and Dairy sensitive friends were able to enjoy!  -  26 May 2015  (Review from Allrecipes US | Canada)

    by
    7

    I made this pretty close to a 'T'. Except I subbed in xylitol and raw sugar for the sweetener. It needed more chocolate and was too egg-ey. Personally, I would add a few squares baking chocolate and cut back to three eggs for more of a true fudgey, dark chocolate brownie.  -  19 Aug 2015  (Review from Allrecipes US | Canada)

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