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Fudgy Coconut-flour Brownies

Finally, a brownie recipe that I can indulge in where I do not feel that I might go into a diabetic coma immediately following consumption. Light, fluffy, moist and rich in chocolaty brownie goodness. The perfect combination of not too sweet and not too bitter.  These brownies are everything that a brownie should be. 


I took these to my kids daycare to give to the teachers and they devoured them instantly. I have made these brownies at least half a dozen times since I discovered this recipe last month. Every single person that has tried these brownies has asked me for the recipe. 


I am pretty sure that this is the only brownie recipe that I will ever need in my life. I am obsessed. These brownies satisfy my chocolate cravings in all the right ways. 


Coconut-flour Brownies

Light, fluffy, moist and rich in chocolaty goodness. These are everything a brownie should be.


  • 1/4 cup cocoa powder
  • 2 tablespoons coconut flour
  • 3 large eggs
  • 12 tablespoons butter
  • 1/3 cup pure maple syrup
  • 1 packet stevia
  • 1/2 teaspoon vanilla bean paste or vanilla extract
  • pinch of salt
  • 4 tablespoons semi-sweet chocolate chips
  • powdered sugar for sprinkling on top of brownies


  1. Preheat oven to 325 degrees.

  2. Combine coco powder, coconut flour, and salt.

  3. Add maple syrup, eggs, vanilla and mix with a hand mixer. Mix until the volume of the mixture has tripled in size. This should take about 3-5 minutes on high.

  4. In a 3rd bowl, melt together butter and chocolate. This can be done using a double boiler method.

  5. Add egg mixture to the butter/chocolate mixture in 3 parts, folding in each time.

  6. Pour into a greased 8x4 loaf pan.

  7. Place into a 325 degree oven for 50-55 minutes.

Note: Allow the brownies to cool completely before cutting to prevent crumbling.