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    Home » Blog » Desserts » The BEST Coconut Sugar Brownies! {+ Gluten Free Version}

    The BEST Coconut Sugar Brownies! {+ Gluten Free Version}

    July 1, 2015 by burntapple 20 Comments

    Using coconut sugar in desserts can be a great alternative in your baking. If you're on the road to using sweeteners like coconut sugar, than definetely try this recipe for coconut sugar brownies! The brownies are delicious and come out tasting gooey and rich just like a brownie should.

    coconut sugar brownies

    If you're new to baking with coconut sugar, or just have a few questions than head over to this post on Baking With Coconut Sugar. Be sure to look through the comments for questions from other readers.

    Now onto the chocolate!

    coconut sugar brownies

    Print
    The BEST Coconut Sugar Brownies! {+ Gluten Free Version}

    Rating: 51

    Yield: 24 brownies

    Serving Size: 1 brownie

    Ingredients

    • 1 cup (2 sticks) butter or coconut oil
    • 2 cups coconut sugar (sugar can be used in place of the coconut sugar if desired)
    • 2 teaspoons vanilla extract
    • 4 eggs
    • ¾ cup cocoa powder
    • 1 cup unbleached all purpose flour or gluten free baking mix (omit baking powder if your baking mix includes it)
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 cup nuts (we love pecans and walnuts) or 1 cup mini chocolate chips

    Instructions

    1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan then set aside.
    2. Melt the butter or coconut oil in the microwave or on the stovetop. Remove the pan from the microwave or stove top and stir in the sugar and vanilla.
    3. Stir in the eggs one at a time, beating until mixed. Add in the cocoa, flour, baking powder and salt and mix just until smooth. Fold in nuts or chocolate chips if using.
    4. Pour mixture into greased 9x13 inch pan and bake at 350 degrees for 25-35 minutes or until the brownies begin to pull away from the sides of the pan.
    5. Remove from heat and allow brownies to cool before cutting into squares. (Cut into 24 squares if using 9x13, 12 squares for an 8x8 inch pan).

    Notes

    This recipe can easily be halved. Bake in an 8x8 inch pan for 25-30 minutes. Using gluten free flour will yield a more cake like brownie.

    3.1
    https://burntapple.com/the-best-coconut-sugar-brownies-gluten-free-version/

    Recipe Adapted From Hersheys

    « Crockpot Maple Dijon Chicken and Rice {Gluten Free, FODMAP}
    Cinnamon Raisin French Toast Casserole »

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    Reader Interactions

    Comments

    1. flo

      October 21, 2015 at 3:35 am

      Hi there!
      just wondering if I can use another type of flour??
      thanks 🙂

      Reply
      • burntapple

        October 22, 2015 at 5:36 am

        Absolutely! I just made these with a gluten free flour blend.

        Reply
    2. Tatiana Mone

      December 21, 2015 at 12:18 pm

      I've recently started substituting sugar in recipes. Looking forward to trying this one. Have you done any baking with oat flour?

      Reply
      • burntapple

        December 22, 2015 at 6:52 am

        Yes, I've done lot's of baking with oat flour and love it! It works really well when substituted in recipes calling for flour.

        Reply
    3. J. J. Sandfer

      February 11, 2016 at 3:35 pm

      Made these brownies with spelt flour and came out perfectly! I reduced the sugar to just 1 cup and it was just as sweet. 2 cups, I think, is too much. This recipe is a keeper.

      Reply
      • burntapple

        February 11, 2016 at 4:17 pm

        So glad you liked them! Thanks for taking the time to let me know you liked them. THey are one of my favorite recipes!

        Reply
    4. Ann

      February 21, 2016 at 1:06 pm

      Oh my goodness! I was craving brownies but my daughter can't have wheat or cane sugar at the moment. These are so easy and so delicious! I may never make "regular" brownies again. The gluten free flour does make cakey brownies but that is just fine with us. The only trouble is not eating the whole pan today.

      Reply
      • burntapple

        February 21, 2016 at 7:16 pm

        So glad you liked them! I have used the gluten free flour and it does dry it out a little. Unfortunately. But yes, still delicious and so glad that you enjoyed them.

        Reply
    5. Raelie Swan

      April 07, 2017 at 11:19 pm

      Hi can I use almond meal instead of flour, and half applesauce for the butter.

      Reply
      • burntapple

        April 09, 2017 at 9:46 pm

        You can absolutely try it! Let me know how it turns out!

        Reply
    6. Shayna

      August 06, 2017 at 6:02 pm

      These were great! I used 1 cup coconut sugar and less than a cup of coconut oil. Also, I used tapioca flour with a little bit of almond flour, and added dark chocolate chips- delicious! Thank you!

      Reply
      • burntapple

        August 11, 2017 at 10:42 pm

        Awesome, so glad that they turned out for you!

        Reply
    7. FLCracker43

      January 24, 2020 at 1:21 am

      Used Bob's Red Mill stone ground pastry flour, pecans and cacao butter. Went crazy and combined coconut sugar, shredded coconut and chopped pecans then sprinkled that on top. The consistency and internal texture was perfect. The sweetness was perfect. This is the best brownie recipe I've ever made. Melting the oil in its sugar with vanilla is incredible. After mixing it all together and pouring it into the pan, the consistency looked perfect. I knew they were going to come out perfect.

      Reply
      • burntapple

        January 25, 2020 at 12:49 pm

        I'm so glad that you loved the brownies! They are my favorites to make when a chocolate craving hits! Glad you enjoyed them and thanks for sharing your cooking tips!

        Reply
    8. FLCracker43

      January 28, 2020 at 10:05 pm

      Best brownie recipe I've found! The taste, texture and sweetness is perfect. Already made these several times. This time I split the recipe into two pans. Topped one with coconut, pecans, mixed in cacao butter and cream cheese for like an earthquake brownie thing then used almond flour and swirled almond butter into the other then topped that with coconut and almonds for an almond joy brownie. The base recipe is better, but they're were great for nostalgia. Thanks again.

      Reply
      • burntapple

        January 29, 2020 at 8:54 am

        So glad that you enjoyed the recipe! I LOVED some of the toppings that you chose. I'm definetely going to have to try some of them next time I make these! Thanks for sharing!

        Reply
    9. catherine

      June 01, 2020 at 10:27 am

      I made these exactly according to your recipe. They are fabulous! After I told everyone they were gluten free and no white sugar, everyone went and got seconds.

      Reply
      • burntapple

        June 01, 2020 at 12:57 pm

        Thank you so much for reaching out! I'm so glad that everyone enjoyed them! They are a favorite!

        Reply
    10. Nancy Kourik

      December 05, 2020 at 4:55 pm

      These are delicious mine came out a little to fudge and moist. Should I use less coconut oil? Thanks

      Reply
      • burntapple

        December 06, 2020 at 9:13 am

        Yes you can use less coconut oil if you would like. Thanks! Traci

        Reply

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    minimal ingredient recipes with five ingredients or less and ready in under thirty minutes! many recipes are gluten free, dairy free and FODMAP friendly too!

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