Name: Coconut Flour Fudge Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup coconut flour; 1/4 cup unsweetened cocoa powder; 1/4 tsp salt; 1/2 tsp baking soda; 1/2 cup almond butter (or peanut butter); 1/4 cup coconut oil, melted; 1/2 cup pure maple syrup; 1 tbsp vanilla extract; 1/4 cup non-dairy milk (such as almond or coconut milk); 1/2 cup dark chocolate chips (optional)

These Coconut Flour Fudge Brownies are the perfect answer to a rich, gooey chocolate craving without compromising dietary needs. Made entirely with gluten-free, grain-free ingredients and naturally sweetened with pure maple syrup, they’re a decadent treat that still feels wholesome. The coconut flour adds a delicate texture while keeping them moist and chewy, and the option to toss in dark chocolate chips takes the indulgence to the next level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup coconut flour

1/4 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp baking soda

1/2 cup almond butter (or peanut butter)

1/4 cup coconut oil, melted

1/2 cup pure maple syrup

1 tbsp vanilla extract

1/4 cup non-dairy milk (such as almond or coconut milk)

1/2 cup dark chocolate chips (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8-inch square baking pan with parchment paper.

In a large mixing bowl, I whisk together the coconut flour, cocoa powder, salt, and baking soda.

In another bowl, I mix the almond butter, melted coconut oil, maple syrup, vanilla extract, and non-dairy milk until smooth.

Then I combine the wet and dry ingredients, stirring until a thick, chocolatey batter forms.

I fold in dark chocolate chips for that extra fudgy boost.

The batter gets spread evenly into the prepared pan and smoothed on top.

I bake it for 20–25 minutes, until the top is set and a toothpick comes out with a few moist crumbs.

I always let it cool completely in the pan before slicing to keep the pieces clean and neat.

Servings and timing

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 9 brownies

Calories per serving: 190 kcal

Variations

I sometimes use peanut butter instead of almond butter for a nuttier flavor.

To make these even more indulgent, I swirl in a spoonful of dairy-free caramel sauce before baking.

For a mocha twist, I add 1 teaspoon of instant coffee granules to the dry mix.

If I’m baking for kids, I sprinkle colorful non-dairy chocolate candies on top before baking for a fun finish.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. They also freeze well — I just wrap them individually and freeze for up to 2 months. When I’m ready to eat, I let them thaw at room temperature or warm them slightly in the microwave for about 10–15 seconds to bring back that fudgy goodness.

FAQs

Can I use regular flour instead of coconut flour?

No, coconut flour absorbs much more liquid than regular flour, so it can’t be directly substituted. I stick to coconut flour for this recipe to maintain the right texture.

Are these brownies vegan?

Yes, as long as I use non-dairy milk and vegan chocolate chips, these brownies are completely vegan-friendly.

Can I make these nut-free?

To make them nut-free, I swap the almond butter for sunflower seed butter. It changes the flavor slightly but still keeps the texture rich and moist.

Why did my brownies come out dry?

It’s possible they were overbaked. I always check them at the 20-minute mark and look for a few moist crumbs on the toothpick, not a completely clean one.

Can I double this recipe?

Absolutely. I double the ingredients and bake them in a 9×13-inch pan, adjusting the baking time to around 30–35 minutes, keeping an eye on doneness.

Conclusion

These Coconut Flour Fudge Brownies are proof that gluten-free, grain-free baking can be every bit as indulgent as the traditional kind. I love how easy they are to whip up, how satisfying they are to eat, and how everyone — regardless of dietary preferences — keeps coming back for seconds. Whether I’m baking for a clean-eating treat or just craving chocolate, this recipe always delivers.

Recipe:

Coconut Flour Fudge Brownies

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Author: Sophia
Total Time: 35 minutes
Yield: 9 brownies
Diet: Vegan

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Description

These Coconut Flour Fudge Brownies are rich, gooey, and chocolatey, made with wholesome, gluten-free, grain-free ingredients like coconut flour, almond butter, and pure maple syrup. Naturally sweetened and optionally studded with dark chocolate chips, they’re a fudgy treat perfect for vegan and clean-eating diets.