Coconut flour brownies

Coconut flour brownies

Salted Caramel Dreams
8 brownies
River Thompson

These were the brownies that made me fall in love with brownies. Before I came up with this recipe, I hated them. I know, right – weird. I’m a changed woman and this recipe will always remain close to my heart. These are light but still deliciously fudgy. Magically, they are also gluten free!


Quantity Ingredient
140g cold salted butter, cubed, plus extra to grease
250g caster sugar
65g cocoa powder
3 large free-range eggs
35g coconut flour
1 teaspoon good flakey sea salt
150g Classic salted caramel sauce, warmed to a liquid
50g good dark chocolate chips or chopped chocolate


  1. Preheat the oven to 180°C. Grease and line a 20 cm square brownie pan or silicone mould.
  2. Melt the butter in a medium saucepan over a gentle heat. Once only a small lump of unmelted butter remains, remove the pan from the heat and swirl the pan until all of the butter has melted. Doing it this way stops the butter from getting too hot.
  3. Vigorously beat the sugar and cocoa into the melted butter. Don’t panic if the mixture looks grainy. The mixture should be warm to the touch but not hot. If you can’t comfortably hold your finger in the mix for more than 5 seconds, leave it to cool until you can.
  4. Add the eggs all at once and beat until fully incorporated and you have a smooth and glossy mixture. Sift the coconut flour into the batter. Beat in well, checking for pockets of flour and breaking them up. Stir in the sea salt.
  5. Pour the mixture into the prepared pan, wiggle the pan to smooth the top and tap on the work surface a few times to get rid of air pockets. Drizzle over the warmed caramel sauce and scatter over the chocolate chips. Bake for 20–25 minutes or until just a small jiggle remains in the middle.
  6. Cool the brownies in the pan on a wire rack. Once cooled to room temperature, place in the fridge. Chill for at least 1 hour before cutting so that you get neat slices. Brownies are best stored in the fridge for up to 1 week.

Additions and alternatives

  • Replace the Classic Salted Caramel Sauce with any of the sauce recipes from this book.

    Add some Salted Caramel Peanut Butter, (from the snacks chapter) and chunks of milk chocolate.

    Add some Caramelised White Chocolate, (from the cornerstones chapter) as pictured, and a handful of toasted hazelnuts.
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