These Coconut Flour Brownies prove that healthy treats can still be rich, fudgy, and full of chocolate flavor. Made with just a few wholesome ingredients, they’re naturally paleo-friendly and free of refined sugar and dairy. Perfect for busy people, this quick and easy recipe comes together in minutes—ideal for a satisfying sweet bite without the guilt. Whether you’re health-conscious or just craving something delicious and balanced, these brownies are the answer!
Ingredients
- 2 tbsp coconut flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp melted coconut oil
- 2 tbsp maple syrup
- 1 large egg
- 1/4 tsp vanilla extract
- 1/8 tsp sea salt
- 2 tbsp dairy-free dark chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a small baking dish or line it with parchment paper for easy removal.
- In a small mixing bowl, whisk together the egg, melted coconut oil, maple syrup, and vanilla extract until smooth and well combined.
- Add the coconut flour, cocoa powder, and sea salt to the wet mixture. Stir thoroughly until the batter is smooth. The batter will be thick – this is normal with coconut flour.
- If using, fold in the dairy-free dark chocolate chips to evenly distribute them throughout the batter.
- Transfer the batter into the prepared baking dish, spreading it out evenly with a spatula.
- Bake in the preheated oven for 15–18 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Remove the baking dish from the oven and let the brownies cool in the pan for at least 10 minutes to set.
- Slice into squares and serve warm or at room temperature. Enjoy your paleo-friendly coconut flour brownies!
Nutritional Information
Calories: 265
Protein (g): 4
Fat (g): 21
Carbohydrates (g): 19
Fiber (g): 5
Sugar (g): 12
Sodium (mg): 85
Storage Instructions
Store leftover coconut flour brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, place the cooled brownies in a freezer-safe container or wrap them individually and store in the freezer for up to 2 months. Let frozen brownies thaw in the refrigerator overnight or at room temperature for about 30 minutes before enjoying.
Reheating Instructions
To reheat, warm a brownie in the microwave for 10–15 seconds if chilled, or 20–30 seconds if frozen and thawed. This will restore a soft, fudgy texture and enhance the chocolate flavor. Be careful not to overheat to avoid drying them out.
Modifications and Additions
To boost the nutritional content while keeping the recipe paleo-friendly, consider adding a tablespoon of almond butter or chopped nuts for extra protein and healthy fats. For added fiber and micronutrients, a few teaspoons of ground flaxseed or finely shredded zucchini can be folded into the batter without altering the flavor significantly. Swapping maple syrup with mashed ripe banana can also reduce sugar while adding potassium and vitamin B6. All additions should complement the existing ingredients and maintain a dense, moist brownie texture.
