Chocolate Coconut Brownies

paleo brownies-3

Chocolate Coconut Brownies

These brownies were the first success I had baking with coconut flour. I was so excited that I could actually make a sweet treat that was also low carb. Yay! Plus they’re delicious with that rich, squidgy texture all good brownies possess. SUPER IMPORTANT: It can be easy to over bake these brownies so make sure you set your timer! It’s better to err on the side of slightly under baked otherwise the texture will end up rubbery.

makes: about 12 large squares
takes: 30 minutes + cooling time

150g (5oz) butter or coconut oil
150g (5oz) dark chocolate (at least 70% cocoa solids), chopped
1/4 teaspoon pure stevia powder*
6 eggs
50g (1.75oz) coconut flour

1. Preheat your oven to 180C (350F). Line a rectangular tin approx 16x26cm (6x10in) with baking paper.

2. Melt butter or coconut oil. Remove from the heat. Add chocolate and stand for a few minutes.

3. Stir and when the chocolate has melted add the stevia and eggs, stirring well. Then add the coconut flour and stir until well mixed.

4. Pour into the prepared pan and bake for 9-12 minutes or until just cooked around the edges but still a little moist in the middle. It’s super important not to over bake!

5. Cool in the tin for at least an hour but preferably longer before cutting into squares.


*important note about stevia! – there are 4 types of stevia:
1. Pure Stevia Powder – looks like icing (powdered / confectioners) sugar. It’s expensive but a tiny amount goes a long long way. We’re talking 1/2 teaspoon to sweeten a whole cake. This is what I use.
2. Granular Stevia (like Natvia or Truvia) – looks like regular white sugar. It’s a blend of erythritol and stevia. Usually 1/4 teaspoon = 4-6 tablespoons granular stevia.
3. Fresh or Dried Stevia Leaves – from a real stevia plant! I haven’t baked with them but they will behave similar to the pure stevia powder. Just add to taste.
4. Liquid stevia. I haven’t used this. But add to taste.

granular stevia – replace pure powder with 4-6 tablespoons granular stevia.

no stevia – use your favourite sweetener… Honey, maple syrup, xylitol or white sugar! Just add and taste until you’re happy with the sweetness level.

sugar lovers – use 100g (3.5oz) sugar instead of the stevia. If you like things on the sweeter side add more.

egg-free / vegan – I’m afraid the eggs are really critical here. Best to find another recipe.

vanilla – not essential but 2 teaspoons of vanilla extract added with the eggs can be lovely.

chunky – add a handful of chopped nuts. Pecans are my fave.

Shelf Life / Storage

While they’re lovely freshly baked, this is one of those brownie recipes that improves with age. I like to (try to) leave them for 24 hours for that heavenly squidgy brownie texture. I think they’re much better when they’ve had a bit of time so the moisture from the less cooked middle redistributes out to the edges. Can be kept for 1-2 weeks in an airtight container in the fridge. Keeps for months in the freezer.

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