Rich & Fudgy Coconut Brownies with Gluten-Free Option

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These coconut brownies are a house favorite. They are naturally dairy-free, rich, indulgent, and delicious! They’re the soft, dense and fudgy type of brownie – not cake-like. We’ve had good luck using all types of flours, including gluten-free. See the Flour Note in the recipe for more details.

Dairy-Free Coconut Brownies Recipe - rich and fudgy with a gluten-free option.

Special Diet Notes: Rich & Fudgy Coconut Brownies

By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

If you mistake eggs for dairy, you’re not alone. See this post: Are Eggs Dairy? For egg-free brownies, try these Double Chocolate Vegan Brownies or these Gluten-Free Fudgy Vegan Brownies. There is also an egg-free version of this recipe in Go Dairy Free: The Guide and Cookbook 2nd Edition.

Rich & Fudgy Dairy-Free Coconut Brownies
 
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I've been baking these brownies for years, and they always receive rave reviews. This version is adapted from my flagship book, Go Dairy Free: The Ultimate Guide and Cookbook.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 9 servings
Ingredients
  • ¾ cup flour (see Flour Note below)
  • ½ cup unsweetened shredded coconut
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • 1 cup sugar
  • ¼ cup extra-light olive oil, melted coconut oil, or your favorite baking oil
  • 1½ teaspoons vanilla extract
  • 2 eggs
  • ¼ to ½ cup dairy-free chocolate chips (optional)
Instructions
  1. Preheat your oven to 350°F and grease an 8x8-inch baking dish.
  2. In a medium bowl, whisk together the flour, coconut, cocoa powder, and salt until no cocoa lumps remain.
  3. Put the sugar, oil, and vanilla in a mixing bowl, and whisk or beat with a hand mixer to combine. Add the eggs and whisk or beat to combine. Stir in the flour blend until just combined. Fold in the chocolate chips (if using).
  4. Evenly spread the batter into your prepared pan.
  5. Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. It might have some melted chocolate on it from the chocolate chips.
  6. Let cool completely on a wire rack before cutting the brownies into squares.
Notes
Flour Note: I've successfully tested this recipe with all-purpose flour, wheat flour, white rice flour, oat flour, and brown rice flour. Most gluten-free flours seem to work, but I would avoid flour blends with gums added, almond flour, and coconut flour. The recipe would need more adjustments for those flours to work properly.

Peanut Butter Coconut Brownies Option: Add 2 heaping tablespoons of peanut butter with the eggs.

For More of My Recipes, Get Go Dairy Free!

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

2 Comments

  1. Amazing GF brownies, big hit with the family! I used Doves Farm plain flour… I had a few probs converting the quantities so made a few guesses but they have turned out well so must have done something right 🙂 thanks for the recipe!

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