Description
Rich, moist, and fudgy brownies made with coconut flour, offering a gluten-free dessert with deep chocolate flavor and a soft, gooey texture.
Ingredients
- 6 large eggs
- 1/2 cup Truvia white sugar (or 1 cup granulated sugar)
- 1/2 teaspoon vanilla extract
- 1/2 cup dark cocoa powder
- 1/2 cup coconut flour
- 1/3 cup coconut oil, melted
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a bowl, whisk eggs, sweetener, and vanilla until smooth and slightly frothy.
- In a separate bowl, mix coconut flour and cocoa powder.
- Gradually add dry ingredients to wet mixture and stir until combined.
- Add melted coconut oil and mix until smooth.
- Fold in chocolate chips evenly.
- Spread batter into prepared pan.
- Bake for 30–35 minutes until set on top but slightly soft in the center.
- Cool before slicing and serving.
Notes
- Coconut flour absorbs a lot of moisture, so measure carefully.
- Do not overbake to keep brownies moist and fudgy.
- Use dairy-free chocolate chips for a dairy-free version.
- Add nuts or espresso powder for variation.
- Store at room temperature for up to 3 days or refrigerate for 1 week.
- Freeze for up to 2 months and thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 10g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
