Fudgy Coconut Flour Brownies (one Bowl) — Small Batch Bliss

One bowl, 10-minute prep, ultra-fudgy, gluten-free brownies with glossy tops and minimal dishes—perfect for weeknights and cravings.

You want bakery-tier brownies without wrecking your kitchen or your schedule, right? Here’s the formula: big chocolate energy, smart coconut flour ratios, and one bowl. No mixers, no exotic steps, just a few strategic moves for maximum fudginess. The result? Shiny, crackly tops and a dense center that makes boxed mix taste like a compromise. Keep your pan ready—these disappear fast.

The Secret Behind This Recipe

Coconut flour is ultra-thirsty, so it can turn brownies dry if you treat it like wheat flour. The trick is using very little coconut flour and balancing it with enough eggs and fat to deliver that dense, fudgy texture. We’re talking just 1/4 cup (28 g) coconut flour for a whole 8-inch pan—yes, really.

Next, we go two-pronged on chocolate: melted dark chocolate for chew and richness, plus cocoa powder for deep flavor. Whisking sugar into the warm butter-chocolate base helps dissolve crystals and creates glossy, crackly tops. Finally, it’s a true one-bowl method, so the batter builds structure fast while keeping cleanup minimal. FYI, patience pays—let the baked brownies cool so the center sets into that perfect fudge slice.

Ingredients

• 1/2 cup (115 g) unsalted butter, melted (or refined coconut oil for dairy-free)
• 4 oz (115 g) dark chocolate (60–70%), chopped or chips
• 3/4 cup (150 g) granulated sugar (see notes for swap)
• 1/4 cup (50 g) light brown sugar (adds chew; optional but recommended)
• 3 large eggs, room temperature
• 2 tsp vanilla extract
• 1/3 cup (35 g) unsweetened cocoa powder (Dutch-process preferred)
• 1/4 cup (28 g) coconut flour, spooned and leveled
• 1/2 tsp fine sea salt (use 1/4 tsp if butter is salted)
• 1/2 tsp instant espresso powder (optional, enhances chocolate)
• 1/2 cup (90 g) chocolate chips or chunks (optional mix-in)
• 1–2 tbsp milk, coffee, or water (optional, only if batter is too thick)
• Flaky sea salt, for finishing (optional but elite)

How to Make It – Instructions

1. Prep the pan. Heat oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, leaving overhang for easy lifting.
2. Melt chocolate + butter. In a large heatproof bowl, microwave butter and chocolate in 30-second bursts, stirring between, until smooth. Or set the bowl over a pot of simmering water. Don’t overheat.
3. Add the sugars. While the mixture is still warm, whisk in granulated sugar and brown sugar until glossy and slightly thick, about 30 seconds. This step helps those crackly tops form.
4. Beat in eggs. Whisk in eggs, one at a time, then whisk for another 30–45 seconds to slightly aerate. Stir in vanilla and espresso powder (if using).
5. Dry ingredients go in. Sift or sprinkle in cocoa powder, coconut flour, and salt. Switch to a spatula and fold gently until just combined. Batter will thicken after 20–30 seconds—that’s coconut flour doing its thing.
6. Adjust texture (if needed). If the batter seems very stiff, fold in 1–2 tbsp milk, coffee, or water just to loosen. It should be thick but spreadable, not dough-like.
7. Add mix-ins. Fold in chocolate chips/chunks. You can also add nuts here if you like crunch.
8. Fill the pan. Scrape batter into the prepared pan, smoothing the top. Sprinkle with flaky sea salt if you want that sweet-salty finish.
9. Bake. Bake for 20–24 minutes. Edges should look set, and the center should wobble slightly. A toothpick should come out with moist crumbs, not wet batter.
10. Cool and set. Cool in the pan on a rack for 20–30 minutes. For ultra-clean slices, chill an extra 30 minutes before cutting.
11. Slice smart. Lift out using the parchment. Use a sharp knife, wiping between cuts. Serve as-is or warm slightly for lava-adjacent vibes.

How to Store

Keep brownies in an airtight container at room temperature for up to 3 days. For a longer window, refrigerate up to 1 week; they’ll be denser and extra fudgy. Want to stock up? Freeze slices for up to 2 months, wrapped individually, then bagged. Thaw at room temp or rewarm 10–15 seconds in the microwave. IMO, cold brownie + hot espresso is a power move.

Benefits of This Recipe

• One bowl, fewer dishes. You’ll spend your time eating brownies, not cleaning.
• Ultra-fudgy texture. Melted chocolate + cocoa + eggs give that dense, truffle-ish crumb.
• Gluten-free by design. Coconut flour delivers structure without wheat.
• Small amount of flour. Only 1/4 cup coconut flour—no gritty texture, no dryness.
• Shiny, crackly tops. The warm sugar technique locks in that “bakery look.”
• Flexible ingredients. Butter or coconut oil, regular sugar or coconut sugar—your call.
• Quick prep. 10 minutes from pantry to pan, because patience is for sourdough.
• Budget-friendly. Pantry staples, no pricey blends or obscure gums needed.

Pitfalls to Watch Out For

• Overbaking. Coconut flour dries out fast. Pull brownies when the center still looks slightly soft.
• Swapping flours 1:1. Coconut flour ≠ almond or wheat. Do not replace directly—disaster pending.
• Cold eggs. Cold eggs seize butter and dull the shine. Room temp eggs = smoother batter.
• Skipping the rest. Let brownies set before slicing. That gooey middle needs time to firm up.
• Poor measuring. Spoon and level coconut flour; it’s potent. Too much = cakey, dry squares.
• Slashing sugar too much. Sugar affects texture and shine. Reduce by up to 25% max for best results.
• Wrong pan size. A 9-inch pan thins the batter; shave 3–5 minutes off bake time. For a loaf pan, add time.
• Overheating chocolate. Burnt chocolate tastes bitter and grainy. Melt gently and stir often. TBH, scorched chocolate is tragic.

Recipe Variations

• Dairy-free. Use refined coconut oil instead of butter and dairy-free chocolate. Same bake time.
• Paleo-ish. Use coconut sugar and 70% dark chocolate sweetened with coconut sugar. Expect a slightly softer top.
• Mocha Madness. Replace optional liquid with strong coffee and keep the espresso powder. Big café energy.
• Raspberry Fudge. Gently press 3/4 cup fresh raspberries into the batter. Add 2 extra minutes bake time.
• Salted Tahini Swirl. Dollop 1/4 cup tahini over batter and marble with a knife. Sprinkle sesame + flaky salt.
• Peppermint Crunch. Add 1/2 tsp peppermint extract and top with crushed candy canes after baking.
• Almond Joy Vibes. Fold in 1/2 cup shredded coconut and 1/3 cup chopped almonds; reduce coconut flour by 1 tbsp.
• Walnut Classic. Stir in 3/4 cup toasted walnuts for crunch that matches the fudgy base.

FAQ

Can I substitute almond flour for coconut flour?

No—these flours behave completely differently. Coconut flour is ultra-absorbent, so it needs more eggs and liquid. If you only have almond flour, use a dedicated almond flour brownie recipe instead of swapping here.

How do I make the tops shiny and crackly?

Whisk the sugars into the warm butter-chocolate mixture so they dissolve a bit, then beat the eggs for 30–45 seconds. Granulated sugar helps more with shine than liquid sweeteners. Don’t skip the warm step—it’s the secret handshake.

Can I reduce the sugar?

Yes, by up to 25% without wrecking texture. More than that, and you’ll lose fudginess and shine. For a different flavor profile, swap granulated sugar with coconut sugar, but expect a slightly softer top.

Do these taste like coconut?

Very lightly. Cocoa and dark chocolate dominate. Use refined coconut oil (neutral flavor) or butter if you want to minimize coconut notes even further.

Can I make this egg-free?

It’s tough. Coconut flour relies on eggs for structure and moisture. You can try 3 flax eggs (3 tbsp ground flax + 9 tbsp water) plus an extra 1–2 tbsp liquid, but texture will be denser and less shiny. For vegan brownies, a non-coconut flour recipe is a better bet, IMO.

What if I only have cocoa powder and no chocolate?

Use 1/2 cup (50 g) cocoa powder total and increase butter to 3/4 cup (170 g). Add an extra 2 tbsp sugar to compensate. Expect slightly less chew but still rich results.

How do I know when the brownies are done?

Look for set edges and a slightly jiggly center. A toothpick should come out with moist crumbs, not wet batter. If in doubt, underbake by 1 minute—the carryover heat will finish the job.

Can I double the recipe?

Yes. Bake in a 9×13-inch pan for about 22–28 minutes. Watch the edges and test early. Don’t go wild with extra coconut flour; keep the ratio exact for fudginess.

What pan liners work best?

Parchment paper with overhang is your friend for clean removal and crisp edges. Foil works in a pinch, but grease it well to avoid sticking.

Wrapping Up

These brownies hit the sweet spot: one bowl, minimal effort, maximum fudge. By respecting coconut flour’s quirks and leaning into warm sugar, melted chocolate, and a gentle bake, you get crackly tops and a dense, gooey middle every time. Stock your pantry with the basics, memorize the cues, and behold—weeknight dessert greatness on command. Now go claim the corner piece before someone else “taste-tests” half the pan.