Triple Coconut and chocolate brownies

This is a result of buying a bag of coconut flour and not really knowing what to do with it. Coconut flour is gluten free, high in fibre and low in carbohydrates. It is an expensive flour to buy but you don’t use as much as you would compared to normal wheat based flour. I got this recipe from the website of the producers of the flour and tweaked it slightly.

These brownies are best eaten the same day. If you have some left over, they go nice reheated with custard or a dollop of on the side.

Makes 12-16 brownies


  • 80g coconut flour, sifted
  • 60g coconut oil or butter will do
  • 60g cocoa powder
  • 6 eggs
  • 200g coconut sugar (golden caster sugar can be used as a substitute)
  • 1/2 tsp salt
  • 1/2 tsp of vanilla extract
  • 4 ready to eat prunes, chopped


  1. In a saucepan at low heat, blend together oil (or butter) and cocoa powder. Remove from heat and let cool.
  2. In a bowl, mix together eggs, sugar, salt and vanilla. Stir in cocoa mixture. Add the sifted coconut flour (sifting is important with coconut flour as it has a tendency to clump). Whisk coconut flour into batter until there are no lumps. Add the prunes (the prunes makes the brownies a little more moist) and stir.
  3. Pour batter into a greased 11x7x2 or 8x8x2 inch pan. Bake at 180C (350F) for 22 minutes for fan ovens or 25-30 minutes for conventional.
  4. Remove from the oven once baked through and allow to cool in the tray before cutting up.

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