Go Back
+ servings

Chocolate-Coconut Brownies

Amanda Haas
My son Charlie and I like to bake together. It makes baking feel special, and we enjoy our homemade treats more. I love that cocoa powder can replace a lot of the refined flour in brownies. Using coconut oil instead of butter gives these brownies a silky smooth texture while adding the health benefits of lauric acid, potentially lowering our LDL cholesterol. Eaten fresh out of the oven, these are ooey-gooey amazing. If you let them sit overnight, the brownies become firmer.
Prep Time 15 mins
Cook Time 35 mins
Servings 16 brownies


  • ½ cup gluten-free flour such as Cup4Cup or Bob’s Red Mill 
  • ¼ cup unsweetened alkalized cocoa powder 
  • ½ tsp salt
  • 4 oz semisweet chocolate coarsely chopped
  • ¾ cup unrefined coconut oil
  • 1 cup raw cane sugar
  • 4 eggs
  • 1 tsp vanilla
  • 4 oz semisweet chocolate chips (optional)


  • Preheat the oven to 350°F [180°C]. Grease a 9-by-9-in [23-by-23-cm] baking pan and line with parchment paper.
  • Combine the flour, cocoa powder, and salt in a medium bowl. Set aside.
  • In a double boiler or microwave, melt the chopped chocolate and coconut oil. Let cool slightly. Add the sugar, eggs, and vanilla, whisking until well combined. Whisk in the flour mixture. Fold in the chocolate chips (if using). Pour into the prepared pan. Bake until a toothpick inserted in the center of the brownies comes out clean, 20 to 25 minutes. This will yield a somewhat gooey brownie. Continue to bake for 5 to 10 minutes if you prefer a drier brownie.
  • Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days.


Reprinted from The Anti-Inflammation Cookbook by Amanda Haas with permission by Chronicle Books, 2015
Tried this recipe?Let us know how it was!