5 ingredient one-bowl gluten-free coconut flour brownies

These 5 ingredient one-bowl gluten-free coconut flour brownies are a good alternative to regular brownies.

Have you ever baked or cooked with coconut flour? I’m sure my gluten-free friends have tried it at some point. I personally had not used it before but was intrigued. Coconut products seems like all the rage these days, and it was only a matter of time that I tried to bake with coconut flour.

My friends at King Arthur Flour sent me a package of coconut flour to try.  I did a bit of research online, and it turns out that coconut flour isn’t an easy substitute for all-purpose flour. Coconut flour absorbs liquid much more easily than its gluten-laden counterpart, so recipes with coconut flour will require a lot more eggs and liquid/moisture in order to be successful. And apparently, there is no substitute for the eggs, so anybody who is dairy-free might bit out of luck on this recipe I’m sharing.

I loved the simplicity of this recipe – I only needed one bowl, one spatula, one liquid measuring cup and one dry measuring cup for these brownies. Plus, there were only 5 ingredients in these (vanilla extract being optional).

I thought that the brownies tasted more like a cake and were just a tad grainy. Granted, I knew that the texture was going to be slightly “off” since I baked with coconut flour, but the flavor wasn’t bad. A gluten-free skating mom tried them at the rink and said that she really liked them. If you want to jazz these up a bit, you can always drizzle them with sauce or eat with ice cream.

Print Recipe

5 ingredient one-bowl gluten-free coconut flour brownies

These one-bowl brownies are gluten-free and made with coconut flour!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: Bars, Brownies

Servings: 16

Author: Eva Bakes

Ingredients

• 1/2 cup minus 1 Tablespoon coconut flour if you have a kitchen scale, measure out 50 grams for a more accurate amount
• 1/2 cup unsweetened cocoa powder
• 1/2 cup plus 2 Tablespoons coconut oil melted
• 1/2 cup plus 2 Tablespoons honey or maple syrup
• 3 eggs room temperature
• 1 teaspoon vanilla extract optional

Instructions

• Preheat your oven to 300 degrees F. Generously grease a standard 8"x8" square baking pan and set aside (I used my silicone baking pan and did not grease it).
• In a large bowl with a rubber spatula, mix all ingredients together until no flour or cocoa streaks remain.
• Transfer to your prepared baking pan and bake in your preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Cool the brownies before serving.

Notes

Brownies should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.

Source: Adapted from Empowered Sustenance

Disclaimer: King Arthur Flour sent me a complimentary bag of coconut flour, but I was not provided any additional compensation for this post. As always, all thoughts and opinions are 100% my own.

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