Coconut Brownies with Tiger Nut Flour
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Indulge in these rich, fudgy, and chewy Coconut Brownies with Tiger Nut Flour. These naturally vegan brownies are also gluten free because I use tiger nut flour! They have a sweet coconut flavor, and are topped with flaky sea salt for a sweet and salty guilt free treat!
If you’re looking for more brownie recipes, check out some of my other favorites like Salted Caramel Brownies, Eggless Chocolate Ganache Brownies, or my Vegan Salted Toffee Almond Brownies.
Table of Contents
Why You'll Love This Recipe
Guilt Free Dessert: These Coconut Brownies with Tiger Nut Flour are naturally vegan and gluten free! You won’t miss the gluten, dairy, or eggs in this recipe as they are chewy, fudgy, delicious brownies!
Fudgy: These brownies are incredibly chewy and fudgy! There are no eggs in these brownies, which makes them very fudgy and moist. Eggs can dry out baked goods, so omitting them in brownies is something I always like to do for super fudgy brownies!
Sweet & Salty: I sprinkle flaky sea salt on top of these brownies right when they come out of the oven making them a sweet and salty treat. This is optional and you can omit that if you prefer, but I’m obsessed with sweet and salty!
Ingredients
Homemade Organic Light Brown Sugar
Costco Kirkland Organic Coconut Oil
NuNaturals Organic Dutch Cocoa Powder
Nuts.com Organic Mini Chocolate Chips
Lafaza Organic Ground Vanilla Bean
Tools Needed
Stand Mixer, hand mixer, or just a bowl with a whisk
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 8 x 8-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the brown sugar, coconut oil, cocoa, chocolate, coconut milk powder, and boiling water. Mix on low until combined, and there are no chunks of chocolate, and you have a smooth consistency.
Step 3
Add the tiger nut flour, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined. Transfer the batter to the prepared pan and spread evenly.
Step 4
Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. (Make sure to check the Notes for high altitude baking time!) Sprinkle with flaky sea salt. Allow to cool completely in the pan.
Step 5
Cut into 16 squares. Store in an airtight container in the fridge for up to 5 days.
Baker's Tips
- I use a stand mixer for this recipe, because that’s my favorite tool. But, if you want to use a hand mixer or even just a bowl with a whisk, those will work too! This is an incredibly easy recipe to make with any method you prefer.
- If you don’t have coconut milk powder you can omit it. This adds more coconut flavor to this recipe, but they are still delicious without it. You could also use ½ teaspoon of organic coconut extract if you are omitting the coconut milk powder.
- As soon as you add the boiling water into the batter, make sure to mix it very well. This is meant to melt the chocolate chips, so it’s crucial to mix it immediately so the chocolate chips melt.
- I use Organic Tiger Nut Flour in this recipe, which is naturally gluten free! I recently found this flour and I’ve been testing it out on recipes. If you aren’t gluten free and want to use regular flour, you can use all purpose. If you are going to swap for all purpose, replace it with 191 grams (1 ½ cups) organic all purpose flour.
- I top these with flaky sea salt, but that’s totally optional. If you don’t want a sweet and salty brownie you could top these with fine shredded coconut before you bake them and it will toast on top! You could also just leave them plain as well.
- Be sure to store brownies in an airtight container so they stay soft and chewy.
FAQ's
No, you do not! I always use my stand mixer as it’s just my preferred method, but if you prefer your hand mixer that will work. You can also use a bowl with a whisk!
If you don’t have tiger nut flour you can substitute for all purpose flour. Make sure you are using the weight measurement of 191 grams (1 ½ cups) organic all purpose flour. You could also try substituting for Namaste Organic Perfect Flour Blend but be sure to do the weight measurement of 191 grams (scant 1 ¼ cups). I haven’t tried it with this flour, but I have made many other brownies with it, so I assume it will work just fine.
If you don’t want to use flaky sea salt, you can top these brownies with organic fine shredded coconut or even more mini chocolate chips before baking!
Craving More?
Coconut Brownies with Tiger Nut Flour
Ingredients
- 226 grams light brown sugar (packed)
- 113 grams coconut oil (melted)
- 57 grams Dutch cocoa powder
- 57 grams mini dark chocolate chips
- 1 tablespoon coconut milk powder
- ½ cup boiling water
- 191 grams tiger nut flour
- ½ teaspoon ground vanilla bean
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- Flaky sea salt (optional)
Instructions
- Preheat the oven to 350°F. Line a 8 x 8-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the brown sugar, coconut oil, cocoa, chocolate, coconut milk powder, and boiling water. Mix on low until combined, and there are no chunks of chocolate, and you have a smooth consistency.
- Add the tiger nut flour, vanilla bean, baking powder, and sea salt in that order. Mix on low until combined. Transfer the batter to the prepared pan and spread evenly.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with flaky sea salt. Allow to cool completely in the pan.
- Cut into 16 squares.
- Store in an airtight container in the fridge for up to 5 days.
Notes
Nutrition
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