If you love coconut and chocolate these Flourless Coconut Brownies are a must make!
These flourless coconut brownies are like a mounds bar, but in a brownie version. I almost titled these mounds bar brownies, but I didn’t want anyone thinking they contained mounds bars, so I went with flourless coconut brownies.
These brownies are so rich and fudgy and delicious! I might have eaten a few too many of these when I made them a few weeks ago.
And because these are flourless they make a great gluten-free dessert. This is one of those desserts that is great to serve to your gluten-free guest. Just make sure your chocolate chips are gluten-free.
Flourless Coconut Brownies
Flourless Coconut Brownies are a must make if you love chocolate and coconut.
- 6 tablespoons butter, softened
- 1/3 cup cornstarch (If you can't use cornstarch, I am guessing another starch like tapioca or potato would work here, but I have not tried it.)
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 12 ounces of gluten-free semi-sweet chocolate chips
- 3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs
- 1 cup coconut
- Preheat oven to 350. Line an 8-inch pan with parchment paper and set it aside.
- In a bowl mix together cornstarch, cocoa, and salt. Set aside.
- In a microwavable bowl combine butter and chocolate chips.
- Melt in the microwave stirring every 30 seconds until melted.
- Stir sugar, vanilla, and eggs into chocolate.
- Add cornstarch/cocoa mixture and stir until well combined.
- Stir in 3/4 cup coconut.
- Pour batter into prepared pan and sprinkle with remaining coconut.
- Bake for 32-35 minutes.
- Remove from oven and let cool completely.
These are rich and fudgy brownies and I found they cut best when cold. So I refrigerated them until completely cold and then cut them into squares. You do not have to do that, but they will be prettier. 🙂
Amount Per Serving: Calories: 402Total Fat: 23gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 234mgCarbohydrates: 51gFiber: 3gSugar: 41gProtein: 4g
Nutritional values are approxomite and aren't always accurate.
Arrowroot flour is an excellent substitute for corn starch. It has the same properties and additional health benefits. My kids can’t tolerate corn products. I was raised using corn starch to thicken and found it very hard to use anything else until I read about using arrowroot flour. Love it!!!!!!
Did you use unsweetened coconut? They look yummy!
I use whatever I have on hand. For the ones in the picture I used sweetened. I would just use what you have and like. I hope you enjoy them.
Heather @ My Overflowing Cup
If you don’t need them to be gluten-free, could you use flour instead of the cornstarch? Mounds bars are my all-time favorite candy bar, but I’m guessing these taste much better. Thanks for the recipe!
I have not tried it, but since it is only 1/3 cup I think it would work fine.