Coconut Flour Cold Brew Coffee Brownies

Yep. You read that correctly. Coconut Flour Cold Brew Coffee Brownies. These babies are so easy to make and they don't contain any evil, evil wheat flour.

(Kidding, wheat flour. I love you.)

My sister lives the gluten free life, so I'm always in the market for gluten free recipes to take to family functions. I hate it when even one person can't eat what I make, so I always try to cater to everyone's tastes and lifestyles. After realizing not only how quick it is to make your own coconut milk at home but also how much better it is than store-bought, I've had an influx of coconut pulp, thus an influx of coconut flour.

If you've never had coconut flour before, you may think it'll taste like... well, coconuts. It really doesn't at all. Since it's a byproduct of coconut milk, all of the flavor gets extracted into the milk, leaving behind only the fibrous part of the pulp, which then gets dehydrated and ground into flour (read the entire process here!). The resulting flour is super light and absorbent compared to wheat flour, so you can use way less of it in recipes and balance it out with an extra egg and some extra liquid-

...what better for that than cold brew coffee?

The result is a super light, super moist brownie with deep, dark chocolate flavor. You can't eat just one. It's not physically possible. I had to eat three to make sure the flavor was perfect, of course. I offered some to Sam but he declined (he's not always that into sweets). I made them the night before I took the final photos and when I woke up the next morning, they'd mysteriously dwindled down to seven...

---

Coconut Flour Cold Brew Coffee Brownies
by Twirlerica

Time: 45 minutes
Makes 16 brownies

Ingredients
1/2 cup coconut flour
1/2 cup dutch process cocoa powder
1/2 cup sugar
3 eggs
1/4 cup cold brew coffee concentrate (or brewed espresso)
1/2 cup melted butter
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup mini chocolate chips (optional)

Preheat oven to 350˚. Grease an 8x8 baking dish and line the bottom with parchment paper, then grease the top of the parchment paper as well. Mix all ingredients except chocolate chips and spread in prepared dish. Top with chocolate chips.

Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool completely before cutting into 2" squares.

---

The Details

Need a little more info? Let's break it down into detail.

Disclaimer: This post contains affiliate links, meaning that I may make a commission if you choose to click through and make a purchase. I only link to products that I truly recommend. Thank you for your support!

Isn't this such a simple recipe? One bowl, and you don't even need a special mixer (I use a fork to mix). If you don't have a handy KitchenAid cold brew coffeemaker, there are so many other great options for at-home cold brewing. Before I had my KitchenAid maker, I made my own cold brew coffee bags out of coffee filters and string (see my full tutorial here!) and they even make pitchers with filtering mechanisms built-in. Any of these methods produce the same results, so pick whichever works best for you. A quick alternative is to use espresso powder if you don't have the 24+ hours to wait for cold brew.

You can use regular cocoa powder for this recipe, but dutch process is best. I never even knew it was a thing until I started watching baking shows on the Food Network and it seems like that's all the use... but I totally get it. It makes everything so much richer. It's cocoa powder that's been washed in a potassium solution that neutralizes its acidity and gives it a darker color - think semisweet chocolate vs. dark chocolate.

For toppings, you can be as creative as you want. Swirl in some caramel and top with sea salt, combine pecans or walnuts with the chocolate chips, or bring it full-circle and top with sweetened coconut flakes!