If you love brownies, but are looking for a way to make them gluten-free, coconut flour is the way to go. It is a flavorful substitute to all-purpose flour in this recipe, resulting in rich and decadent brownies. The recipe can be prepared with traditional sugar and powdered sugar, or if you want to make them not only gluten-free, but also suitable for paleo and keto diets, you can use your favorite cup-for-cup keto-friendly sugar substitutes. Also, to keep the recipe keto-friendly, be sure to opt for dark chocolate varieties with at least 70 percent cocoa solids.
These brownies can be served plain or dusted with additional powdered sugar, or make them with the frosting recipe below to take them to a whole new level. Instead of using butter or shortening, this frosting is whisked with solid coconut oil. The result is just as rich and flavorful as a classic brownie frosting. For added flair, sprinkle some unsweetened shredded coconut on top.
- For the Brownies:
- 1 1/2 cups coconut flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (or coconut oil)
- 4 ounces dark chocolate (chopped)
- 2 cups granulated sugar (or keto-friendly sugar substitute)
- 4 large eggs
- For the Frosting:
- 1 1/2 cups powdered sugar (or keto-friendly powdered sugar substitute)
- 1/2 cup coconut oil (solid)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk (unsweetened almond or coconut milk)
- 1/2 teaspoon vanilla extract
- Garnish: 2 tablespoons unsweetened shredded coconut
Gather the ingredients.
Preheat the oven to 350 F. Line a 9-inch square baking pan with nonstick foil or parchment paper, leaving a 2-inch overhang on at least 2 sides. Grease the foil.
To make the cake, combine the coconut flour, cocoa powder, and salt in a medium bowl.
In a large saucepan, gently melt the butter or coconut oil and the chopped chocolate, stirring constantly. Allow to cool for 5 minutes.
Add the sugar and eggs to the pan and stir to combine.
Add the coconut flour mixture to the pan and stir to combine.
Pour the batter in to the prepared baking pan and bake until set, 30 to 35 minutes.
Cool completely in the pan on a wire rack.
To prepare the frosting, combine 1/2 cup of the powdered sugar, solid coconut oil, cocoa powder, milk, and vanilla extract. Whisk to combine. Slowing add the remaining powdered sugar, 1/4 cup at a time, until desired spreading consistency is achieved.
Spread the frosting on top of the cooled brownies.
Sprinkle with the unsweetened shredded coconut.
Use the foil overhang to help lift the brownies out of the pan. Cut into squares.
- Store in an airtight container at room temperature for up to three days.