Coconut Sugar Brownies

I can’t say coconut blossom sugar without blushing. If I had a Cork accent like Maeve and Lilly Higgins, I might get away with it. But instead, I have a ghastly Hiberno accent that makes everything I say sound like bombastic bull.

Fluffy name aside, this naturally unrefined sugar is pretty stunning. Not as saccharine as regular cane sugar, coconut blossom sugar offers a burnt toffee kick to coffee, porridge and brownies. It’s not heavily processed either. The sap of the coconut flower is dehydrated to form honeyed crystals. Coconut sugar is thought to have a low glycemic value. Good news for hyperactive children and bored sedentary workers. While coconut sugar can be classified as a palm sugar, it is not to be confused with regular palm sugar which is produced differently and no friend to the diabetic.

We use goat’s butter in this recipe, so please note it’s not dairy free. I understand some of you prefer goat’s butter pH level, and others have a frustrating intolerance to a protein found in cow’s milk. This one’s for you!



250g dark chocolate

200g goat’s butter or 170g coconut cream

100g ground almonds

4 medium eggs

200g -250g coconut blossom sugar

1 heaped teaspoon (gluten free) baking powder



Preheat fan ovens to 150 degrees, working out at just under 180 Celsius / 350 Fahrenheit in conventional ovens. Line a 12×8 inch baking tray with parchment paper and set aside.

Slowly melt most of the chocolate with the goat’s butter, over a bagno-maria. All this means is a saucepan of 2cm water simmering away, and a shallow bowl fit snugly on top in place of a lid. This is where you’ll melt the butter and choccie. If the bowl gets too hot, the chocolate will go lumpy, so take it off the heat source as soon as you see the ingredients melding. Sometimes the water can turn from a mannerly simmer to a violent boil when you’re not watching, or admiring Tom Dunne’s radio voice for too long.

Chop the remaining chocolate (around 30-40g) into mini buttons, throw into a separate bowl, and stir through the ground almonds and baking powder.

In a very large bowl, beat together the eggs and sugar with an electric whisker until creamy. The mixture will aerate and change colour slightly, so don’t be overly alarmed. Fold in the ground almond mix and the melted chocolate. Swiftly transfer to your prepared tin with a spatula, before all the lovely air bubbles pop.

Bake for 30-35 minutes. Use the chocolate bowl and sticky spatula as currency with your kids – after all, there’s washing up to be done and tired feet to be massaged.

Once the brownies are cooked, remove and let them cool overnight in a locked room. Brownies improve exponentially in the fridge, so try to resist looting the tray until they’ve sufficiently chilled.

If you get this far in the recipe, I think it’s probably fair to devour the entire tray.

brownies coconut sugar

This article has 27 comments

  1. Catherine Gavin

    Made these last night – wasn’t able to resist tasting until cool but definitely tasted better when cooler. I used dairy-free sugar-free chocolate, soya butter and xylitol to sweeten – delicious! Trying mung burgers tonight.

  2. Colette

    Having a dinner party on sat and despite having a coeliac and a sugar intolerant guest, nobody is dairy intolerant. Can I use normal butter instead of goats butter? Thanks 🙂

    1. Susan Jane

      In small amounts I imagine – coconut sugar has a lower glycemic load than most sugars on the market. But cacao / cocoa will still antagonise blood sugar levels so it’s worth going easy (a very difficult thing to do!). Good luck and enjoy!

  3. dal

    Hi there, I’ve just made a load of these brownies (still in oven!) and wondered how well they freeze as there’s just me at home?  I could easily eat them all in the next few days if not freezable!

      1. dal

        Thanks! They freeze really well and I’m on one a day. Even managed to eat one directly from the freezer! But best popped on to a plate, rested on my hot radiator for a bit then gobble gobble, result!

    1. Susan Jane

      Sadly not! But coconut cream blocks, you know the ones in supermarlets or “Biona” brand from health food stores are brilliant. You might need to loosen the mixture up a little with a plant-based milk like almond milk depending on the brand of coconut cream. But it will work beautifully either way. Good luck!

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  5. joy beecroft

    Hi, I am very exited to try these but I am intolerant to almonds. Could I use ground pistachios in place of ground almonds? Or perhaps spelt flour? Thanks in advance for your advice! 

    1. Susan Jane

      No problem! You could use 50g of brown rice flour (it seems like a tiny amount, but it swells hugely). Or 50g hemp protein powder (aka milled hemp). Or probably 50g spelt, although I haven’t tried that yet. Enjoy! You’ll find something that suits your rhythm 😉

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