Soft spiced brownies are flavored with the winter warming spices of nutmeg, ginger, cinnamon and cloves. These low carb chocolate brownies are baked with coconut flour, making them gluten-free too. The smell of these baking is enticing and makes you want a glass of mulled wine.
The combination of the ginger, nutmeg, ginger and cinnamon goes so well with the chocolate too. Mind you, so does chili. The joy of chocolate is that it goes with everything. It's the little black dress of the kitchen pantry world!
The stores are currently full of the smells of winter and the festive season at the moment which put me in the mood for warm spices and chocolate.
Jump to:
Ingredients
This is a simple coconut flour brownie recipe with just the addition of spices.
- Coconut flour - brands may vary in absorbency so you may need to add an extra egg or coconut milk if the brownie mixture looks too thick before baking.
- Chocolate chips - use a low sugar chocolate chip. Or you could cut up a chocolate bar.
- Butter - replace this with coconut oil for a dairy free brownie.
- Cocoa powder - unsweetened cocoa powder which is often found in the baking aisle of the supermarket.
- Eggs - Coconut flour recipes often require more eggs than traditional flour recipes to provide moisture and structure. Eggs also help with binding and leavening.
- Low carb sweetener - we used allulose but any other low carb sweetener can be used.
- Cinnamon - Cinnamon is a classic warm spice that pairs wonderfully with chocolate. It adds a sweet and earthy flavor that complements the richness of brownies.
- Ground ginger - Ground ginger can provide a subtle warmth and a hint of zing to your brownies. It pairs particularly well with dark chocolate.
- Ground cloves - Cloves have a strong and intense flavor, so use them sparingly. They can add a spicy, aromatic note to your brownies.
- Ground nutmeg - Nutmeg has a warm, slightly nutty flavor that can enhance the overall taste of your brownies.
How to make spiced chocolate brownies
What I love about this brownie recipe is how easy it is to make. I'm currently still without my electric kitchen appliances and have almost become Amish in my baking. Having to use a manual whisk was a shock to the forearms! However, this mixture was fairly easy to blend so the arms didn't gain any new muscles. I was thankful that I had not decided on any recipe that required stiff beaten egg whites. That's a job for the electric whisk.
Melt butter and chocolate together.
Mix dry ingredients.
Add the wet ingredients to the dry mixture.
Pour into a brownie tin and bake.
These spiced brownies are delicious warm and although I happily munched a couple the next day under the guise of taste testing, I think I actually prefer these warm. Brownies are normally much better the next day when they become slightly fudge-like but these warm hit the spot. Probably because of my love of a warm chocolate pudding.
Recipe Tips
Taste the batter before baking to ensure it's sweet enough for your preference. Adjust the sweetener if needed.
Mix the batter until just combined. Overmixing can lead to a denser texture.
Use an appropriately sized pan, typically an 8x8-inch or 9x9-inch square pan. Line it with parchment paper to easily lift the brownies out after baking.
Coconut flour brownies can bake quickly due to their moisture content. Keep a close eye on them and use a toothpick or cake tester to check for doneness. It should come out with a few moist crumbs attached, but not wet.
Coconut flour brownies often taste better the next day as the flavors meld. So, if you can resist, let them sit for a bit before indulging.
Storage
Allow the brownies to cool completely in the baking pan before attempting to store them. This prevents condensation and maintains their texture. Cut the brownies into individual portions before storing.
Place the brownie portions in an airtight container. You can separate layers with parchment paper to prevent sticking.
While it's not always necessary, if you plan to keep the brownies for an extended period (more than a few days), you can store them in the refrigerator. This will help them stay fresh longer. Be sure to use an airtight container or wrap them well to prevent them from absorbing odors from the fridge.
Freezing
If you want to keep the brownies for an extended period (several weeks to a few months), consider freezing them. Wrap individual portions in plastic wrap or foil, place them in an airtight container or freezer bag, and label with the date. To thaw, simply remove from the freezer and let them come to room temperature on the counter or in the refrigerator.
I normally cut my brownies into squares but was feeling creative and cut them into triangles. I was actually trying to cut them into fir tree shapes but my geometry is obviously not what it used to be.
MORE LOW CARB BROWNIE RECIPES
Enjoy a low carb brownie recipe with almond flour, coconut flour or zucchini.
Low Carb Chocolate Pecan Brownies
This recipe was originally posted in November 2016. The photos and content have been updated but the recipe is exactly the same.
Spiced Chocolate Brownie
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
- ¼ cup coconut flour
- 4 large eggs
- ¼ cup cocoa powder (unsweetened)
- 3 tablespoons coconut milk
- ½ cup butter
- ½ cup allulose or other low carb sweetener
- 4 oz dark chocolate at least 70% cocoa solids
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 180C/350F degrees
- Melt the chocolate and butter together in Bain Marie or place in a bowl on a pot of simmering water. You could even melt it in a microwave for a couple of minutes.
- In a medium mixing bowl, whisk the eggs, coconut milk and low carb sweetener together.
- In a large mixing bowl, add the coconut flour, cocoa powder, spices, salt and baking powder. Whisk thoroughly.
- Pour in the melted chocolate and butter and continue to whisk until smooth.
- Line a greased square baking tin or brownie tin with parchment paper. I use an 8-inch square tin.
- Pour in the brownie mixture and bake for 18-20 mins.
- Eat and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
