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Squares of fudgy coconut flour brownies stacked on a wooden board with melted chocolate chips on top

Fudgy Coconut Flour Brownies That Happen to Be Gluten-Free

Fudgy gluten-free brownies made with coconut flour, butter, and dark chocolate in one saucepan. Bake 25 to 28 minutes and cut into 16 squares.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 1 hour 13 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: Gluten-Free Baking
Calories: 182
Ingredients Method Notes

Ingredients
  

  • 115 g unsalted butter (1/2 cup); cut into pieces
  • 85 g dark chocolate (70%) chopped, gluten-free
  • 150 g coconut sugar (3/4 cup)
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 180 ml whole milk (3/4 cup); room temperature
  • 60 g coconut flour (1/2 cup); weighed, not scooped
  • 30 g unsweetened cocoa powder (1/3 cup)
  • 1/2 tsp baking powder gluten-free
  • 1/2 tsp fine sea salt
  • 60 g dark chocolate chips (1/3 cup); gluten-free, 40 g folded in and 20 g for the top

Method
 

  1. Heat the oven to 175 C / 350 F. Line a 20 cm / 8-inch square baking pan with parchment, leaving an overhang on two sides so you can lift the brownies out later.
  2. Melt the butter and chopped chocolate in a 2-quart / 1.9 L saucepan over low heat, stirring, for 3 to 4 minutes until smooth. Take it off the heat and let it cool for 2 minutes so it won't cook the eggs.
  3. Whisk in the coconut sugar for 1 minute, then add the eggs one at a time. Stir in the vanilla and milk until the mixture looks glossy.
  4. Sift the coconut flour, cocoa powder, baking powder, and salt over the saucepan. Whisk for 1 minute until no dry streaks remain. The batter will be thick. Fold in 40 g of the chocolate chips.
  5. Scrape the batter into the pan and press it into the corners with a damp spatula, smoothing the top. Scatter the remaining 20 g of chips over the surface.
  6. Bake for 25 to 28 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs and no wet batter. The center should still look slightly soft.
  7. Cool the brownies in the pan for 30 minutes. Lift the slab out by the parchment and cut into 16 squares, about 5 cm each, wiping the knife between cuts.

Notes

  • Line the pan with parchment so the whole slab lifts out in one piece.
  • Let the melted chocolate and butter cool 2 minutes before whisking in the eggs.
  • Measure coconut flour by weight, not by cup, every time you bake with it.
  • Check gluten-free labels on the chocolate, chips, cocoa, and baking powder.
  • Cool the pan a full 30 minutes before cutting, since the center finishes setting as it sits.