Dark Chocolate Fudge Coconut Flour Brownies
Indulge in the ultimate chocolate lover’s dream with these Dark Chocolate Fudge Coconut Flour Brownies, a decadent treat that combines rich, fudgy texture with a hint of tropical charm. Made with high-quality dark chocolate (70% or higher) and naturally gluten-free coconut flour, these brownies deliver intense chocolate flavor while being satisfyingly dense and moist. With a quick prep time of just 15 minutes, they’re the perfect dessert for busy weeknights or special occasions. A touch of unsweetened cocoa powder deepens the chocolaty goodness, and optional dark chocolate chunks add melty pockets of joy in every bite. These brownies are easy to make yet luxurious enough to serve as a show-stopping finale, whether alone or paired with a scoop of creamy vanilla ice cream. Perfect for those seeking a gluten-free dessert that doesn’t compromise on taste, these brownies will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 170 grams Dark chocolate (70% or higher, finely chopped)
- 120 grams Unsalted butter
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 30 grams Coconut flour
- 15 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 50 grams Dark chocolate chips or chunks (optional)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a medium heatproof bowl, combine the chopped dark chocolate and unsalted butter. Melt them together over a pot of gently simmering water (double boiler method) or in short intervals using a microwave. Stir until smooth and set aside to cool slightly.
In a mixing bowl, whisk together the granulated sugar and brown sugar with the melted chocolate and butter mixture until well combined.
Add the eggs, one at a time, whisking well after each addition to ensure the batter is smooth and glossy. Stir in the vanilla extract.
Sift the coconut flour, cocoa powder, and salt into the wet mixture. Gently fold using a spatula until just combined, ensuring no lumps remain. The batter will be thick.
If using, fold in the dark chocolate chips or chunks for extra melty pockets of chocolate in the brownies.
Pour the batter into the prepared baking pan, spreading it evenly with the back of the spatula.
Bake in the preheated oven for 20–25 minutes, or until the edges are set, and a toothpick inserted into the center comes out with moist crumbs (not wet batter). Be careful not to overbake, as the brownies will firm up as they cool.
Remove the pan from the oven and let the brownies cool completely in the pan. Once cooled, lift them out using the parchment paper overhang and cut into 9 squares.
Serve and enjoy! These brownies are excellent on their own or topped with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 122.4 g | 612% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 339.2 g | 123% | |
| Dietary Fiber | 43.8 g | 156% | |
| Total Sugars | 271.6 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 322 mg | 25% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 2181 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
