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Really rich gluten free coconut flour brownies
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Really Rich Gluten Free Coconut Flour Brownies

A rich gluten free brownie made with coconut flour.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Afternoon Tea
Cuisine: American
Servings: 12 squares
Author: Emma


  • 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
  • 1/2 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.


1. The coconut flavour is very mild in this brownie.2. The longer the brownie is left in the tin the coconut flavour will become more pronounced.