5-Ingredient Coconut Brownies (No Butter, No Refined Sugar, No Eggs)

These Coconut Brownies are a simple 5-ingredient dessert with a rich chocolate taste and made with no butter, no refined sugar, and no eggs.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Coconut Brownies

These Coconut Brownies are a simple 5-ingredient dessert with a rich chocolate taste and made with no butter, no refined sugar, and no eggs.

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Prep Time: 10 minutes mins

Cook Time: 25 minutes mins

Total Time: 35 minutes mins

Course: Dessert

Cuisine: American

Servings: 9 brownies

Calories: 200.9 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 cup Coconut Cream - emulsifier-free, top thick part of the can of coconut cream (note 1)
• ▢ ½ cup Maple Syrup - (note 2)
• ▢ ⅓ cup Self-Rising Flour - (note 3)
• ▢ ⅔ cup Unsweetened Cocoa Powder
• ▢ ½ cup Coconut Sugar - (note 4)

Optional – for a sweeter flavor

• ▢ ⅓ cup Dark Chocolate Chips - for extra sweetness
• ▢ ⅓ cup Shredded Coconut (Unsweetened) - to boost coconut flavors

Instructions

• Preheat the oven to 350°F (180°C). Line an 8-inch square pan with parchment paper. Slightly oil the paper with cooking oil spray. Set aside.
• Before you start, make sure you select a can of coconut cream that contains only 2 ingredients: coconut and water, no emulsifier, no guar gum, or preservative. You must use full-fat coconut cream because the recipe needs the fat from the top of the coconut cream to avoid butter and eggs.
• If you do chill the can, scoop out the 1 cup of thick cream you need, then let that 1 cup of cream sit at room temperature for 1-2 hours, or until it's no longer cold. If the cream is too cold, the cocoa powder won't dissolve properly, and the batter might be lumpy.
• Open the can, scoop out the top thick coconut fat on top and measure 1 cup. Set aside the coconut liquid in the can for a smoothie or to turn into a sauce later.
• Place the thick coconut cream in a mixing bowl with maple syrup, sifted cocoa powder, self-rising flour, and coconut sugar.
• Stir all the ingredients together until they form a smooth brownie batter.
• If you like a stronger coconut taste, stir in shredded coconut.
• Pour the batter evenly into the pan and sprinkle some chocolate chips on the top.
• Bake the brownies for 25-30 minutes at 350°F (180°C) until the top is set, and a toothpick inserted in the center comes out with only a little crumb on it, meaning the brownie is baked but still fudgy.
• Let the brownies cool down for 20 minutes in the pan at room temperature, then on a cooling rack for 1 hour. Pop in the fridge for another 1 hour for the best firmness and fudgy texture.

Notes

Note 1: For this recipe to work successfully, you must buy full-fat canned coconut cream (minimum 20 g fat per 100 grams). The ingredient list should be only 2 ingredients: coconut and water. The can should be free from emulsifier or preservatives that will prevent the coconut fat from separating from the coconut liquid in the can. You need both to separate, as you will use only the coconut fat on top of the can. If your can has only two ingredients, but both layers don’t separate, chill the can overnight. Here’s a great coconut cream for this recipe.

Note 2: or any liquid sweetener you like, including agave syrup, brown rice syrup, or coconut nectar.

Note 3: This can be swapped for 1/3 cup of flour + 1/2 teaspoon of baking powder. Use my gluten-free converter to use gluten-free flour.

Note 4: You can skip the sugar if you prefer a not-too-sweet brownie. For sweet brownies, add between 1/2 cup and 2/3 cup.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the brownie in the fridge, the texture firms when cold, and fudgier too. It lasts 4 days in the fridge in a sealed container.

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Nutrition

Serving: 1piece (out of 9) | Calories: 200.9kcal | Carbohydrates: 25.2g | Protein: 2.8g | Fat: 12.1g | Saturated Fat: 9.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.7g | Sodium: 4.1mg | Potassium: 247.4mg | Fiber: 3.1g | Sugar: 14.7g | Vitamin A: 0.1IU | Vitamin C: 0.7mg | Calcium: 36mg | Iron: 1.6mg | Magnesium: 44.2mg | Phosphorus: 83.8mg | Zinc: 0.9mg

Ingredients and Substitutions

You only need 5 simple ingredients to make this recipe. Here’s how to pick and swap them.

• Coconut Cream – This is the most important ingredient. It provides all the fat for the brownies, replacing the need for butter or oil, and also helps bind them like an egg. It’s essential to use the thick, fatty part from the top of an emulsifier-free can.
• Maple Syrup – This adds moisture and the main liquid sweetness to the batter. You can also use other liquid sweeteners like agave syrup or coconut nectar, as mentioned in Note 2.
• Self-Rising Flour – This provides the structure for the brownies. It already contains a leavening agent (baking powder), which gives the brownies a slight lift. Note 3 explains how to make your own if you only have all-purpose flour.
• Unsweetened Cocoa Powder – This is where all the deep, rich chocolate flavor comes from.
• Coconut Sugar – This adds sweetness and a slight caramel flavor. This recipe isn’t overly sweet with just maple syrup, so this (or another granulated sweetener) helps create a more classic brownie flavor.

How to Make Coconut Brownies (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for perfect brownies.

• Adjust Sweetness – These brownies are not super sweet on their own. If you prefer a sweeter, more classic brownie, I recommend adding the coconut sugar (1/3 to 1/2 cup is a good amount).
• Use Correct Cream – This recipe only works with a full-fat, canned coconut cream that has no additives (like guar gum). These additives prevent the thick cream (fat) from separating from the water, and we need that thick cream for this recipe to work.
• Sift Cocoa – I recommend sifting the cocoa powder into the bowl. This simple step breaks up any little clumps and guarantees you get a perfectly smooth, lump-free batter.
• Add Mix-Ins – Feel free to fold in about 1/3 cup of unsweetened shredded coconut to enhance the coconut taste. Chopped walnuts or pecans are also great for adding a bit of crunch.

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