Coconut Flour Brownies

If you took a quick look in my pantry, you’d think I’d be able to live off it for at least 2 months if all the supermarkets were hit by exploding space rocks sent by greenie aliens gleefully plotting to make us more self-sustainable.

But that’s all just speculation (about my pantry content). So if the above does happen, I don’t want to go to the cupboard and find it bare – of food actually within the limits of their use by date.

And so I found the 1 kg bag of coconut flour bought late last year because I’m a sucker for a good marketing spiel – High in fibre! Digestible carbohydrates! Low GI! Healthy fats! And never thought through how I would use them in a practical way in my everyday life (I’m also looking at you agave syrup).

So my first foray into the world of the coconut flour was coconut flour pancakes. Six eggs and some coconut flour later, Soccer Boy cried for his ‘usual’ while Panda gagged. The texture was grainy, the combined smell of the eggs and coconut was too strong and a little unpleasant, and it just tasted heavy. I ended up wondering what the hell I was going to do with 15 pancakes (we’re kind of on a sustainability and reducing waste kind of theme here so I won’t tell you what I did with them).

Not to be deterred, and aware that the count-down to its use by date would be soon approaching, but strangely confident that the aliens wouldn’t make their move until I used up the coconut flour and replaced it with something that the Cherubs would actually eat in our lock-down, I present to you my quick and easy 1 bowl, 1 spoon Coconut Flour Brownie Recipe.


Coconut Flour Brownies

(Gluten free)


  • 1/2 cup coconut flour
  • 1/2 cup cacao powder
  • 1/2 butter, melted
  • 1/3 cup honey or maple syrup
  • 3 eggs at room temperature
  • 1 teaspoon vanilla bean paste
  • Icing sugar (optional)

Let’s bake!

  • Preheat oven to 150°
  • Line a 20 x 20 baking tin with baking paper so it covers the bottom and sides
  • Put all ingredients except the icing sugar in a large bowl and mix until well combined
  • Transfer to tin and smooth down with a spatula
  • Bake for 30 mins or until a skewer inserted into the middle of it comes out clean
  • Leave to cool in tin
  • Dust with icing sugar if desired, but they’re just as good without


  • If the mixture is thick and hard to smooth down, just do what you can and put it into the oven. Wait 10 mins, then take it out to smooth down when it’s warmed up a little.
  • I find honey is a little too thick to use in the winter with this recipe, so I prefer to use maple syrup in the colder months.
  • The flower in the image is an edible native violet that we’ve got growing in our garden. It tastes like mild grass.
  • The original recipe asked for 1/2 a cup of honey or maple syrup, but I found it a little too sugary for my liking so I’ve reduce the quantity.
  • You can substitute coconut oil for the butter if you want to make it a paleo brownie. The Cherubs found the coconut oil version too strong on the coconut.

One thought on “Coconut Flour Brownies

  1. […] mentioned the bountifulness of my pantry in a previous post, but what I didn’t mention was that its bountifulness means that I usually forget what’s in it. […]


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