Strangely on my blog I have very few brownie recipes! I know I need to rectify this as I know you love a brownie as much as do I. But I don’t make them too often it’s just not my go-to treat. But after making these Really Rich Gluten Free Coconut Flour Brownies that may have to change as I love this recipe so much and I know you will too.
It took a bit of time to perfect this recipe but it was definitely worth it. I still love my simple go-to brownie recipe but I really wanted to make a gluten free version. The secret to their amazingness? Coconut flour!
A while ago I bought a bag of coconut flour without really knowing anything about it. I saw the label gluten free so presumed I was good to go. Yeah…… honestly if you are going to try a new ingredient do a little research first. Coconut flour is super thirsty and can NOT be substituted on a 1-1 ratio. I tried a few things and to be honest they were pretty awful 🙁
But I hate waste so after learning a little more about this flour, especially about how thirsty it is. In a regular muffin recipe you sometimes need up to 6 eggs just to not make them overly dry. I thought a brownie recipe would be the perfect receptacle for this thirsty flour. Brownies by their very nature have a lot of eggs and other liquids in them and after a few failed attempts and many eggs later, I finally cracked it!
These brownies have that lovely papery crust and a soft fudgy centre. If you like your brownies a little more cakey then add an extra 2 tablespoons of coconut flour to the batter and bake for an extra 5 – 10 minutes. If you want a little further reading on coconut flour I found this a great resource from the Nourished Kitchen.
But I found this to be the right amount for me, fudgy but still strong enough to hold their shape. Though you may find a fork is still needed or at the very least a handy napkin 😉
I am attempting to really improve my gluten free baking skills, I have a few recipes on my blog already, check out this really amazing gluten free clementine cake, or this really simple gluten free raspberry and dark chocolate crisp or how about a gluten free breakfast of maple banana overnight oats. I even have a slow cooker pumpkin pie rice pudding that is gluten free! Hopefully these really rich gluten free coconut flour brownies are a step in the right direction. Gluten free baking is certainly a challenge and its one I am definitely up for 😀
- 75 grams dark/bittersweet chocolate (3 ounces)
- 115 grams unsalted butter (1 stick)
- 4 large eggs - beaten
- 2 teaspoons vanilla extract
- 400 grams sugar (2 cups)
- 60 grams coconut flour (1/2 cup + 2 tablespoons)
- 25 grams unsweetened cocoa powder (1/4 cup)
- ½ teaspoon salt
- 100 grams dark/bittersweet chocolate chips (1/2 cup)
- Preheat your oven to 190C / 375F / Gas mark 5 and line an 8x11 inch tin.
- Break the chocolate up and melt it along with the butter in a heatproof bowl over a pan of barely simmering water. Once it has melted take it off the heat and leave it for a few minutes to cool a little.
- Add in the beaten eggs, vanilla extract and sugar and mix well.
- Sieve in the coconut flour, cocoa powder and salt then mix it into the batter.
- Gently stir in the chocolate chips.
- Pour the batter into your lined pan and pop it in the middle of your preheated oven and bake for 35 minutes if you like them very fudgy or up to 45 minutes if you like them a little more cakey.
- To test if the brownie is cooked gently shake the tin, the brownie will have a slight wobble in the middle but the rest should be set. Leave the brownie to fully cool down in its tin.
- Once cold take the brownie out and cut it into 12 equal squares.
- Kept in an airtight tin the brownie will last 5 days.
2. The longer the brownie is left in the tin the coconut flavour will become more pronounced.