These coconut flour brownies are super fudgy and are also paleo, grain-free and dairy-free! Topped with chocolate fudge frosting.
Please note that the batter in the video is much thicker than it should be. The coconut oil had hardened.
I keep getting questions about how to make this and that recipe with just coconut flour and not a blend of almond flour and coconut flour, which is what I usually use, like in these paleo carrot muffins or paleo peanut butter cookies.
I’m not usually a fan of treats with just coconut flour. The often have a weird, eggy texture and not-so-awesome taste (at least in my opinion), so I have very few recipes that call for just coconut flour.
These coconut flour brownies are an exception! They’re every bit as delicious as traditional brownies. People won’t even know that these are gluten-free, much less made with just coconut flour.
Same with these chocolate chip coconut flour cookies! They taste exactly like regular chocolate chip cookies.
I also experimented with making these brownies vegan. That didn’t work out at all. Do not try using egg replacer in these! At least not chia or flax eggs. They came out so greasy!
I’ve been playing around with this coconut flour version for about a year and one thing is super clear – the order in which you add the ingredients is really important! If you don’t do it the way it’s written, the wet and dry ingredients don’t really combine well and the result is oily.
These coconut flour brownies are also paleo (if you leave out the sprinkles)! And the most delicious paleo brownies I’ve ever had. They’re a bit heavy on the sugar (though not compared to a traditional brownie recipe), but they are brownies so I’m not going to beat myself up over it.
And they’re also nut-free. Something that’s not all that common with paleo desserts! I love my almond flour and nut butters but don’t miss them at all in these brownies.
Like the original gluten-free brownie recipe, these are also dairy-free. Though if you want to use butter in place of the coconut oil, I’m pretty sure you can! They’ll just be a tiny bit less fudgy.
And these are incredibly fudgy so a tiny bit less gooey is no big deal.
You can either throw chocolate chips into the batter or use the paleo chocolate fudge frosting that I did. The recipe is listed below but check out that post if you want to read the reviews for the frosting. Just if you need convincing. ;)
By the way, I’m working on an all coconut flour version of my chocolate chip paleo cookies! And they’re amazing. Can’t wait to share!
I’ve answered most sub questions in the post above but here it is again for easy reference!
Substitution questions for these coconut flour brownies:
- Can I omit the eggs / use an egg replacement? I tried with chia and flax eggs and they were a complete disaster. I don’t recommend trying that or any egg replacer. And definitely don’t just omit the eggs.
- Can I use another type of flour?
You can! Go check out my gluten-free brownies recipe for instructions on how to make them with teff, buckwheat, or whole wheat flour.
- Can I use something else in place of the coconut sugar? You can use granulated sugar (which means they’re no longer paleo). Liquid sweetener won’t work. I also have no idea how to make these low-carb.
Wondering what else to do with coconut flour? Try these coconut flour chocolate pancakes from Pint Sized Baker!
Coconut Flour Brownies (paleo, gluten-free, dairy-free)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 brownies
Ingredients
- 1 1/3 cups (266 grams) coconut sugar, broken up if lumpy (granulated white sugar for non-paleo)
- 1/3 cup (43 grams) coconut flour, sifted if lumpy
- 3/4 cup (86 grams) Dutch-process cocoa powder, sifted if lumpy
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) coconut oil, melted (but it shouldn't be so hot that it cooks the eggs) or butter for non-paleo
- 1 tablespoon vanilla extract
- 3 large eggs (50 grams each, out of shell), room temperature (it's important that they're not cold – cold eggs will make the coconut oil harden)
- 1 cup (170 grams) chopped semi-sweet chocolate or chocolate chips (make sure to use paleo chocolate)
- 1/4 cup (60 milliliters) milk of choice (make sure to use dairy-free milk like almond milk for paleo, but not canned coconut milk)
- 1/4 cup (56 grams) coconut oil (butter for non-paleo)
- 1 teaspoon vanilla extract
- pinch of salt
For the brownies:
For the frosting:
Directions
- Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
- In a medium mixing bowl, stir together the sugar, flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, stir together the melted coconut oil, vanilla extract and eggs. Stir until combined.
- Add the dry mixture to the wet and stir until combined. Do not overmix! The mixture will be more of a batter than what you see in the video.
- Pour the batter into the prepared pan and bake for 16-20 minutes or until the brownies appear set in the middle. It'll have the appearance of cake. They won't be gooey and wet, but shouldn't be dry like cake, either. The brownies will continue to bake as they sit in the pan and will firm up as they cool. These brownies don't have the best texture straight out of the oven, when they're quite cakey. They need to cool for the best texture.
- Let the brownies cool completely, about 60-90 minutes, and then prepare the frosting.
- In a small saucepan over medium-low heat, mix together all the ingredients. Stir until melted and completely smooth.
- Let cool for about 10-20 minutes or until no longer warm, but still pourable, and then pour over the brownies.
- Place the pan in the refrigerator and chill for 1-2 hours or until the frosting is firm (it should be hard enough to cut into squares without making a mess). The frosted brownies are fine at room temperature for 1 day. The frosting won't harden enough to stack the brownies, but it won't be as soft as the warm frosting is.
- Unfrosted brownies can also be kept at room temperature for a few days. Cut into 16 squares.
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186 comments on “Coconut Flour Brownies (paleo and super fudgy!)” — Add one!
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Can you use egg whites instead of whole eggs?
I haven’t tried it, so I really have no idea, but I think the brownies would be quite cakey and possibly drier.
Hello Erin, It’s Tamara and Nicole in Mexico. We love your recipes, especially since we find ones that use local things like cashews. Your Key Lime Pie is the best! Now that we have roasted and peeled local cacao beans, we are ready to make this tonight!! My daughter is becoming a serious foodie. Blessings to you.
What size pan?
Did you mean to leave that comment on this recipe? Step 1 says, “Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cmx20cm) pan with parchment paper.” :)
These came out so flippin good! I used granulated sugar and butter. I also had to bake for thirty minutes. Would probably call this “brownie-like fudge” rather than fudgy brownies. Delicious!
Haha. Brownie-like fudge. I like it! Good idea. :D Thanks for your feedback! I’m so glad you enjoyed them.
This my new go-to brownie recipe. I like it a lot! I have used butter instead of coconut oil most time only because I didn’t have that amount of coconut oil at the time.
I’m glad that you’ve been enjoying the brownies! Thanks for your feedback. :)
These were so yummy! I can’t have eggs, so I made these vegan by using puréed apple (150g). I also halved the amount of coconut oil after reading that it turned out too oily with an egg substitute. Turned out great 😁
Wow! I’m amazed that your sub worked. Were they still fudgy or a little cakey? Thanks a ton for the tip! I’m excited to try it out.
Please oh please try it and let us know if you also have success with this no-egg version? My sweet girl is turning 8 and would be so happy if I could make these for her but she can’t have eggs. Thank you! Also, are butter and coconut oil a 1:1 swap in this recipe? And in general? Thank yoU!
I haven’t tried it and probably won’t be able to for a while. Why don’t you try a fourth batch and see how it comes out before making a full recipe? :) And yes, butter is listed in the recipe! Same amount as the coconut oil. They’re not always interchangeable but in already very moist muffins and brownies, I find that they usually are.
Hi! Can’t wait to try this recipe. If I use Country Crock Plant Butter instead of the coconut oil, do I use the same measurements?
Hi! If it’s meant as a 1:1 sub for butter or coconut oil, then use the amount called for in the recipe. :) I’d love to hear how they come out!
Wow! These brownies look Yum. Can I make coconut flour by grinding desiccated coconut into a fine flour?
I’m so sorry for just now seeing your question! That won’t get the coconut flour enough. Coconut flour is super absorbent and if you grind coconut, it quickly becomes coconut butter. It’s best just to get a bag of coconut flour. :) Sorry again for my slow reply!
I made these! Thanks for posting the recipe!
Do you have an nutrition information?
I don’t have that info but you could use this recipe analyzer for the nutritional profile.
Thank you!
These brownies were absolutely amazing! I substituted the coconut oil with sunflower oil and coconut sugar with regular sugar but still tasted heavenly. I heated these and poured hot chocolate sauce over. Thanks for this recipe! A favourite.
Oh yum! I bet they’re great with hot chocolate sauce on them. I’ll have to try that! I’m so glad that you enjoyed them and that they came out well with your changes. Thanks for the tip and for your comment!
I made these with butter instead of coconut oil, and monk fruit sweetener instead of coconut sugar and they came out delicious! Texture just like a regular brownie.
What monkfruit sweetener did you use? I tried them with Lakanto and they were super oily (swimming in oil) and tasted absolutely terrible. I’d love to try whatever you did! Thanks for your feedback. :) I’m so glad that they worked out well!
Can you substitute carob powder for the cocoa powder?
I’m sorry for just now seeing your question! I haven’t tried it but I’ve had bad luck with subbing carob for cocoa and vice versa (at least when using so much). I’d recommend finding a brownie recipe that specifically calls for carob. Sorry about that!
I just love your recipes !! It so nice when I can assume a paleo recipe will be good because not all of them out there are . I love making your baked paleo goods they are the best! Also this is the first time I have had success with a ganache type frosting , I am going to have to remember that frosting recipe for other things.
Aww, thanks! That’s so nice of you to say. And I feel you. Paleo baked goods can be just terrible. :/ I’m glad you have confidence in my recipes! Thanks a ton for your feedback. :)
made these and they were amazing! I cut the batch in 1/3 and put them in muffin liners since I didn’t have a huge batter. They turned out to be great brownie bites and I made six of them!
I’m so glad you enjoyed them! How long did you bake them for? Thanks for your comment. :)
Can these brownies be frozen? They are lovely but can’t eat them all!
Yes they can! I’m glad you enjoyed it. :)
These were my first attempt at a paleo dessert for a book club after reading a Whole 30 book. They were delicious!! Thank you for the recipe and I am going to try the cookies next!!
I’m sorry for just now seeing your comment! (my son and I have been sick for weeks) I’m so glad that you enjoyed the brownies and I hope you’ll like the cookies just as much! Thanks for your feedback and sorry again for my slow reply.
Has anyone tried the recipe with egg substitute like flax seed meal?
I’ve tried it with another sub and it was a huge failure. Brownies are really difficult to convert to egg-free. :/
Just wondering why you say not to ice canned coconut milk in the frosting?
Anyway, these sound amazing and I can’t wait to try making them! 😋
Meant to say, “use canned coconut milk”
I hope you’ll enjoy them! You can use canned coconut milk in the frosting if you water it down so it’s thinner, like regular milk. Maybe half water and half coconut milk? It’s a bit too thick otherwise!
Hello, I just happened on this recipe and want to make it soon. Just checking, though, is it really 1 Tablespoon vanilla? Seems like a lot more than most recipes.
Thanks in advance!
It’s correct! I hope you’ll enjoy them. :)
I absolutely love these. My whole family does too. My sisters beg me to make them. I substitute the coconut sugar for castor sugar (don’t have coconut sugar and live nowhere near a shop that sells it) and the coconut oil for regular oil and added less because of the oily texture. These were delicious. Awesome. awesome. Awesome. Definitely recommend!!!!
Also, I haven’t tried making the icing yet. Does it make it taste any better.
Well I think it does. ;)
I’m really happy you enjoyed them so much! Thanks for your feedback. :) It’s great to know that castor sugar and regular oil work well!
AMAZINGLY DELICIOUS and the best low carb all coconut flour recipe I have tried (I converted the recipe). What I find most impressive is that this has no almond flour AND TASTES GREAT. I’ve been looking for an all coconut flour brownie recipe that actually tastes good and doesn’t taste like eggs eggs eggs or have a super dry texture after being baked. This is so good.
Just made TWO VERSIONS of these. Low carb and recipe as written.I think the low carb version tastes better… more fudgy and less mocha/coffee tasting. The coconut sugar always gives a somewhat earthy mud mocha coffee undertone. I have discovered that the Walmart brand is worse for this, and the Madhava brand is better. I also found coconut sugar recently in the bulk bins at WinCo and it is at least as good as the Madhava, possibly slightly less coffee tasting at a lower cost (Madhava=$10.98 for 3 lbs; Winco=$8.70 for 3 lbs this is in the Mesa Phoenix area. I’m going to attempt this recipe using honey since that is much more neutral and will post my results.
As written I had to bake for 24 minutes and they still weren’t quite done. I used a thermometer in the oven to assure correct temp 350. Also weighed all of my ingredients as i always do to assure consistency.
Low carb version was mostly done at 22 minutes. I baked these side by side and the low carb version definitely cooked faster than the original.
Sweetener used in low carb version. Mix these in the following proportions:
Xylitol 4 oz by weight NOT volume
Erythritol 3 oz by weight also
Pure stevia extract powder 1/2 tsp (I use Now brand)
NOTE: This mixture is approx 1.5 times as sweet as sugar best i understand. It came from joyfilledeats website to sub in for THM gentle sweet. It works extremely well in every recipe i have converted to low carb with no aftertaste.
I used a scant 1 cup of this mixture in place of the coconut sugar (probably about 7/8 cup). I might use a little less next time. I also use unrefined coconut oil in the low carb version because I like the coconut flavor. I used refined coconut oil in the original version because my daughter prefers not to have coconut flavor.
I’m going to try the low carb version again subbing half of the coconut flour with oat fiber because I have found that this gives low carb items a more traditional texture like regular flour recipes.
I would say the version as written takes 22 to 26 minutes and the low carb version is 22 to 24 minutes but not exactly sure because neither batch was completely cooked when i took out of oven. Although i like brownies slightly gooey in the middle…
Thanks for all your experimenting to make great recipes available!!!
I haven’t made the frosting yet because I feel like these are plenty sweet without it but if I try the frosting low carb I will post my results
Thanks! I’d appreciate that.
Wow! What amazing feedback. Thanks so much for sharing how you made them low-carb! I think I’ll have to try that. And that’s good to know about the coconut sugar! I’ve never noticed a coffee undertone but now I’m interested in comparing the two brands you mentioned. Thanks again for your super, super helpful comment! I really appreciate it.
I think the easiest way to notice the coffee earthy taste of coconut sugar is by tasting it on your finger side by side with sugar… Or making 2 batches (I’ve been making half batches in an 8×4 bread pan), one with regular sugar and one with coconut sugar. Just curious, what brand do you use.? I’ve been doing low carb sweeteners for a couple years now and I’ve had a chance to try several types and brands of sweeteners… definitely prefer to mix my own for the big cost savings. But I’ve only tried 3 brands of coconut sugar. Found out 3 months ago that any white sugar or white sugar derived products, even organic, are toxic to her (genetic thing discovered with blood testing). So our options are honey, maple syrup, coconut sugar, and variations of fruit sigh as date sugar and date syrup. Date syrup makes a very good approximation of brown sugar taste by the way (we can’t use molasses or brown sugar, turbinado, such at, etc)
Is love to know the brand of coconut sugar you use… Perhaps there are some that don’t have the coffee tasting undertones…
So tired of autocorrect… sucanat NOT such at and there are several other mistakes. My daughter is the one to whom sugar is toxic and we all noticed the mocha taste of the first attempt at brownies with it (just a traditional flour recipe) . I noticed it because I liked the boxed mix mocha version of brownies back when I used to eat that stuff and my daughter does not care for those.
This is the brand of date syrup I use in case you are wondering. Haven’t tried any others… it was a suggestion on another site healthyhomeeconomist and so far has worked very well.
https://www.amazon.com/Premium-Organic-Pure-Date-Syrup/dp/B075G4V3LL
18.69 with 15% subscribe n save discount, then canceled subscription afterwards (I like to share prices paid because prices fluctuate on Amazon and sometimes it’s worth waiting for a better price.
Thanks for the tip! I’m going to check it out. :)
I don’t think I’m very helpful because I live in Germany and use whatever brand (none available in the US) is cheapest on Amazon at the moment. Perhaps I’m just used to it! I very rarely use white sugar when baking. I tried date syrup in some granola bars yesterday and was surprised by the taste. It was quite strong! I’ll keep experimenting. Thanks again for your comment!
Did you ever try it with the oat fiber?
Shawna, do you mean that you used a combination of the low carb sugars and then measured out the combination? Or did you substitute 4 Oz.xylitol one time and then 3 Oz. Erithrytol another time? Thanks for your help.
I’m not Shawna but she says: “Sweetener used in low carb version. Mix these in the following proportions:
Xylitol 4 oz by weight NOT volume
Erythritol 3 oz by weight also
Pure stevia extract powder 1/2 tsp (I use Now brand)”
So she mixed those three sweeteners together. Then she said, “I used a scant 1 cup of this mixture in place of the coconut sugar (probably about 7/8 cup). I might use a little less next time.” I think the mix above yields around 1 cup and she used just a tiny bit less.
I actually just ordered those three sweeteners to finally try this out!
Do you have the nutritional breakdown?
I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)
This is a delicious recipe–As previously suggested, I opted for 3/4 cup coconut oil and only 1 cup of coconut sugar–I might try 3/4 cup of sugar next time as they were a bit on the sweeter side for me. I also added approx 1oz of walnut/cashew butter (Artisan brand) to the wet ingredients for extra protein/omega3 and had to sub out 1/4 of the dutch cocoa with raw cacao (I ran out of cocoa)–I would love to know how to use all raw cacao (I know it isn’t a straight sub as it operates differently) in this recipe if anyone has tried it. Didn’t need to make the frosting–I let it cool for about 15-20 mins and served them slightly warm with raw coconut yogurt (vanilla ice cream for non-paleo eaters), paleo unsweetened chocolate chips, and fresh strawberries. Thanks so much!
I’m so glad that you enjoyed them and that you liked them with less sugar! I’ve always used raw cacao interchangeably. I can’t find anything saying that you use it differently. Do you have a source? I’d love to read about it! Dutch-process can sometimes operate differently, though. Thanks for your feedback!
Love these brownies. I made them for a wedding shower and now they are being requested for a wedding dessert.
Have you ever doubled the recipe and baked in a 9×13? I need to make a lot of these for a wedding reception and baking in such a small pan will be time consuming. Thanks.
I’m glad that they were enjoyed! I’ve indeed done that but I didn’t take note of the baking time. Sorry I can’t be more helpful!
Thanks, Erin. I’ll try the 9×13 and keep track of the baking time.
FYI: I also reduced the coconut sugar to 1 C, and only used 3/4 c melted coconut oil w/out the extra 2 T of oil. Brownies still turned out perfect.
Looking fwd to trying more of your recipes.
I hope you’ll enjoy them just as much! Good luck with the brownies. And good to know that it works well with less sugar / oil!
So fun fact I made my own coconut flour and put in 1/3 cup of monk fruit sugar substitute to replace the 1//3 cup of coconut sugar used ghee in place of coconut oil cooked it until you describe(mine took 31 minutes to get there and FYI not burned) didn’t need frosting as ghee and monk fruit substitute made it really rich…so you can substitute items to fit what you have in your pantry just cook a little longer mine was moist and was similar to a cake brownie…
Fresh home coconut flour is awesome in this
I’m sorry for just now seeing your feedback! It’s great to know that monk fruit sugar worked well for you. :) Did you really just use 1/3 cup in place of the 1 1/3 cups coconut sugar? If so, that’s why it came out more cake-like (the less sugar you add, the more cakey it’ll be). I hope you enjoyed the brownies! Thanks for your comment.
I made these brownies using monk fruit with erythritol, almond oil instead of coconut oil plus cacao powder for the dutched cocoa and these were a flop, a greasy mess! I am not sure why but these were the only changes I made! I don’t want to use coconut oil in my brownies so I thought I could switch it out but I was wrong! Coconut oil doesn’t agree with my family with gerd issues. I’m glad to hear that people had success with this recipe for us chocoholics we must satisfy our needs but I must move onto another recipe for brownies! I cannot rate this recipe as I didn’t follow it as written. Best to all!
Unfortunately the sweetener sub is a big one and explains the greasy mess. Also, if you don’t follow the instructions exactly (in regards to the order of adding the ingredients), that would also explain it. Sorry that your subs didn’t work out. :(
what brand of coconut sugar do you use? The coconut sugar I have on hand made brownies taste like mocha which I liked but wasn’t a hit with my kids.
I live in Germany so I have different brands here. But I’ve tried tons of brands and have never gotten a mocha taste! Very interesting (but I’m sorry your kids didn’t like it!).
Made these last night exactly to directions except had to use a round pie pan due to lack of pans at the location I was at. They turned out excellent. Thank you so much for experimenting to get this right. I’m so tired of trying recipes that fail using costly ingredients. Really enjoy your site.
I’m sorry for just now seeing your comment! I’m really glad that you enjoyed the brownies. :) And you’re welcome for the experimenting! I know how painful it is to waste ingredients and don’t want anyone else to have to do it, either. Thanks for your feedback!
Will a regular all-purpose flour work on this recipe? It’s what I have in our pantry and no budget yet for a coconut flour. If so, how much all purpose flour?
Sorry for just now seeing your question! Hopefully you found the answer in the substitution questions section of the post. Regular flour won’t work. I recommend finding a regular brownie recipe! Almost all of them use all-purpose flour.
I was looking for a brownie recipe that I had all the ingredients for. I found this one. It was amazing. I am so thankful to have found it. It’s now my go to. My craving for brownies could not be silenced. I didn’t want to eat store bought junk. This recipe gave me the whole ingredients I like to use and the rich chocolate fudge like brownies I wanted. Soooooo delicious. Thank you for being awesome!
And thank you for leaving a super awesome comment! ;) I’m so glad that you enjoyed them and that your cravings can now be dealt with in a not so junky way. :D Thanks for your comment and sorry for my slow reply!
I made these over the weekend. They were fantastic! Thanks for the great chocolaty indulgence. I enjoyed these so much I am going to have to replace the sugar with a low carb sweetener so I can eat them more often.
I’m really glad to hear that! I’d love to know what sugar sub you use. :) Thanks as always for your feedback!
Ok, so I tried these with a low carb sweetener. I used something called Super Sweet which is a mixture of erythritol and stevia. I don’t know if you have ever heard of a diet plan called Trim Healthy Mama. It is their blend of sweetener and I think I need to use what they call Gentle Sweet. These brownies were weird made with Super Sweet. When I first removed them from the oven there was oil pooled on top of them. I thought…I’m going to have to throw these away but then the oil soaked back into them. They were on the dry side but I still ate them with a bit of low carb ice cream. I will try again at some point with hopefully gentle sweet.
Come to think of it though it might not have totally been the Super Sweet blends problem. I used half butter and half coconut oil. Could that be an issue? I use unrefined coconut oil and I was trying to cover up a little bit of that coconut oil flavor.
Hey there! I had that same exact issue when I tried with a low-carb sweetener! I’m pretty sure it was Lakanto. I was stumped. I’m not sure if I remember correctly but I don’t think the oil even combined in the batter. I figured I’d bake them anyway and see what would happen. After they sat for a while, the oil soaked back in, but the brownies were brittle and crumbly. So yeah. It was the sweetener! The butter wouldn’t have been the issue. I’m sorry it didn’t work out well! Thank you very much for sharing so that others won’t be tempted to try. :)
The measurements in grams for the cocoa powder and the coconut oil are WAY off. 196 grams of melted coconut oil is way more than a cup of oil. Same with the cocoa powder – 86 grams is way more than 3/4 cups. It was not just a small difference, it was WAY too much. Damn shame too because this was the first time I decided to weight ingredients on a scale rather than using cups and it was a total fail.
No, they’re not. I make these brownies at least once a month using grams and they’re always great. You can google or look at the back of your product packages to see how much cocoa powder and coconut oil weigh and you’ll see that the listed grams are correct. I’ve been posting recipes for 7 years using grams and cups and you’re the second person to say my grams are off. So I recommend that you make sure that your scale isn’t off, that you didn’t use a wrong setting, etc.
Also, I see that you have reply notification on but I got an email returned from Google saying that your email address is invalid. In case you wonder why you didn’t get a notification.
Hi! This looks fantastic. Do you think I could use monk fruit sugar instead of coconut sugar in this?
Hi! I still have no idea how to make them low-carb (as I can’t use any low-carb sweeteners). Sorry about that! A few of the commenters said how they did it, but I haven’t tried it myself. If you try it out, I’d love to hear the results. :)
I made and love love love these! I actually used tallow and olive oil instead of coconut oil in the brownies and thought they turned out great. I posted about them on my blog if you have a chance to stop by! http://piesandplots.net/frosted-paleo-brownies/
DELICIOUS!!! SO chocolatey
Thanks for your recipe…. I don’t follow recipies (ever) but I did use it as a guide. I subbed in peanut butter for some of the oil and added walnuts (nut free obviously not an issue here) and they turned out great. Thanks again.
You’re welcome! I’m happy that your subs worked out well and that you enjoyed them. :) Thanks for your comment!
Can the cocoa powder be substituted with Cacao powder?
It can!
Hi! I try and follow a paleo regimen, but I use regular vegetable oil, or olive oil, as I don’t much care for the taste of coconut oil – and its abundantly used here in India, particularly the south. Could I sub the coconut oil in this (brownies and the frosting) with regular vegetable oil? Will the frosting taste odd if I do? Thank you!
Hi there! Sorry for just now seeing your question. I don’t think that regular vegetable oil would work in the frosting but I think olive oil might work in the brownies. But you’ll want to keep them chilled! Sorry I can’t give you a better answer. I’d love to hear the results if you give it a try!
Best brownies ever my wife is on a no sugar, dairy, and gluten diet due to limes it is frustrating how crapy most food taste with out these things but I’m so thankful for people like you that go the extra mile to post these hidden gems thanks so much
Eugene
I think I just did the cold eggs and coconut oil mistake as mine is as thick as dough. I’m keeping my fingers crossed and am gonna bake it to see how it turns out. Oh well, live and learn!
I hope they turned out well, anyway! I think when I had that issue in the past, they still worked, so I have my fingers crossed for you. :)
Hello there, I’d like to make these brownies but am wondering how they are without the frosting? I only use canned coconut milk which the recipe says not to, so the frosting isn’t really an option for me. Any opinions would be appreciated! Thanks
They’re great without frosting! I made them that way and brought them to a BBQ yesterday and everyone loved them. :) You can also use canned coconut milk and mix it with water so that it’s about as thin as regular milk. So maybe 1/4 coconut milk and 3/4 water? I’ve been doing that recently. I’d love to how hear they come out!
Hi
I just wanted to know whether i can use unsweetened cocoa powder .
Yes! What’s what I used. :)
Hi, just made these for school lunchbox. Are the freezeable if unfrosted?
Definitely! Also freezable if frosted. Hope your kids liked the brownies!
I tried these brownies and they turned out AMAZING! They were delicious and everyone I shared them with enjoyed them as well. I was wondering if there is any way to make them low carb?
Yay! So happy you liked them. :) But like I say in the post – no idea how to make them low-carb. Sorry about that! A few of the commenters said how they did it, but I haven’t tried it myself.
Hi Erin, can I use Swerve in place of sugar?
Hi Marcia! Sorry, but I still have no idea.
Swerve is a direct sugar replacement so 1 cup sugar = 1 cup swerve, so there shouldn’t be an issue.
Thanks for the tip! :)
You can use Lakanto sweetener to make them low carb. It’s a combination of Erythritol and Monk fruit and can be used 1:1 in place of granulated sugar. :-)
Thanks a bunch for the tip! I recently got some Lakanto and am excited to try it in these brownies. :)
Hello there! I was wondering if I can sub the chocolate in the frosting for cacao powder?
Hi! Unfortunately not because the chocolate contains fat, which firms up the frosting, and 100% of the sweetener in the recipe. Cocoa powder + milk + coconut oil wouldn’t be very tasty, either. Sorry about that!
I love this recipe! I actually made a variation that is super tasty. I follow everything except I cut the sugar to 1 cup, add 5 eggs instead of 3 and add a 1/2 cup pumpkin purée and some chocolate chips. It’s such a moist cake! Kind of like a moist birthday cake.
I top it with a frosting whipped up consisting of coconut butter, ghee or coconut oil, vanilla, honey, and salt. Garnish with toasted chopped pecans. I know it’s quite different than the recipe but I just had to share. I would’ve never discovered this awesome cake I make unless I had this recipe as a skeleton format. Thanks Erin!
You’re welcome! I’m so happy that it was a good base for your creation. :) It sounds wonderful! I’ll have to try it myself. Do you taste the pumpkin at all? Do you remember the baking time? Thanks again!
Hey!
No, you don’t taste the pumpkin at all! It adds quite a bit of moisture. It was so good that I ended up making it for Mother’s day, a graduation, and for my husbands board meeting. :-)
Since I’ve made it a few more times I find that 6 instead of 5 eggs makes for a more moister batter, and 1 cup of pumpkin instead of 3/4 cup.
I bake it at 350 for about 40-45 minutes. After it’s been in the oven for 25 min, I check it every 10 minutes thereafter.
Oh, wow. You must really like it! I can’t wait to give it a try. :) Thanks a ton for coming back to share the change with the eggs and the baking time! Hope you have a great weekend.
I just made these brownies and let me say they look and taste like regular brownies. I paired them with my oreo cool whip and it was like having an Oreo brownie ice cream dessert. Thanks for the recipe.
Oh that sounds yummy! I’m thrilled that you enjoyed them so much. Thanks a bunch for your feedback. :)
I made these with a half cup of swerve instead of coconut sugar for low carb and i put sliced almonds on top before baking. I do not like sweet sweet and I eat low carb. they are delicious with my subs. I had a warm one with almond milk! perfect snack to eat while my kids are eating ice cream😜.
So 1/2 cup of Swerve instead of 1 1/3 cups of coconut sugar? That’s great! Thanks so much for the tip. I have some Swerve so I’ll give it a try, too. :) Can’t wait! Thanks again.
My friend is allergic to chocolate – can I use carob powder and chips instead. Would there be any change in directions, if I did?
Sorry for just now seeing your comment! I just googled it and while many sites said that they’re interchangeable, that hasn’t been my experience. I’ve only tried it in maybe 4-5 recipes instead of cocoa, but it didn’t go well. I think the first reply here is helpful. Sorry I don’t have a better answer for you!
These look absolutely amazing!!! I’m going to make them tomorrow. :) Can I use honey instead of the coconut sugar?
Thank you! I hope you’ll enjoy them! And honey won’t work (see “Can I use something else in place of the coconut sugar?” in the questions section :))
Just had to touch base. I’ve made this twice now and The first time I actually used raw honey. They came out fantastic. But I do agree, liquid honey probably wouldn’t work.
Awesome! So happy to hear that. :) Thanks for the feedback!
Hi Erin,
I want to make them today.
I just want to know can i use unsweetened cocoa powder instead of dutch processed.
Hi! I haven’t tried it but I think it’d be fine. They may be a little more cakey but I’m not sure. I’d love to hear how they come out! Hope you’ll enjoy them. :)
These are super amazing! And I have been looking for something sweet that is paleo, but nut free (can’t send nuts to school). I used half coconut and half ghee(whoops!Didn’t realize I was almost out of coconut oil until after I had started) and it was fine. Except now I am almost out of ghee and it is spendy- oh well. Time to go shopping.
It’s great to know that half ghee and half coconut oil work well! Thanks for the tip. I actually never used ghee in baking for that same reason – it’s so expensive! Unless I want to get a huge bucket of who-knows-what quality from my local Asian food shop. I’m happy that you enjoyed the brownies! I have another recipe that might work for sending to school. You can use sunflower seed butter in these coconut flour cookies for another nut-free paleo treat. :) Thanks for your comment!
Can’t wait to try this recipe! But wanted to comment for the Ghee- it is super easy to make at home!
Just take blocks of unsalted or salted (your preference) and boil it, until the milk solids separate, and the liquid becomes golden. Let it cool, and strain into a glass container.
Thanks for the tip on how to make ghee! I’ll have to try it. I’m interested to see how much I get out of a block of butter! I’d love to hear how the brownies come out for you. :)
These were just beautiful thank you. I went a bit off grid – sorry! – and put a couple of tablespoons of tahini into the frosting mix and then just chopped some nuts and goji berries over the top – it’s just lovely. Thanks! Ele, Australia
Nothing wrong with going off grid. ;) Your changes sound great! I’ll have to try that, too. Thanks so much for your feedback! I’m happy to hear that you liked them.
Hi!
I was wondering if i could make these in muffin pan so that it gets easier for toddlers to take to school?
Thankyou
Hi there! I’m sure that’d work but I have no idea of the baking time. I’d start checking at around 8 minutes. Hope your kids will enjoy them. :)
I just made them in a muffin tin and they’re perfect! I started at 12 minutes and ended up at about 15 (I think). I got 12 out of the mixture, probably found have been more but I loaded up each muffin tin for big brownies :)
Could have been more* (don’t type and eat brownies at the same time haha)
Yay! I’m so happy that they came out well in a muffin tin. Thanks for coming back to share the yield + baking time! I’ll try them, too. :) Thanks again!
These brownies are amazing!! I love the fact that the outside is just a bit crunchy while the inside is rich and moist. I used butter as I just finished my coconut oil and was a bit worried that it won’t work. This is the second recipe I’m trying with coconut flour, the first one being baked doughnuts, and by far this is the best one. I was expecting something “healthy” and with a so-so taste, but this has exceeded all my expectations. I now have a new favourite recipe.
Aww, yay! So happy that they exceeded your expectations. :) I’m usually not a fan of recipes just using coconut flour. They almost always have a terrible texture! So I was also super surprised that these came out so well. If you need some more recipes that use coconut flour, I’ve got a bunch here – coconut flour recipes. Thanks so much for your feedback!
How much butter did you use?thanks
You should be able to use the same amount. :)
I would recommend making the frosting over low heat or a double boiler. My frosting went from not quite melted to the chocolate seizing in about three seconds… :(
Oh, no. :( I’m sorry about that! I guess all stoves are different. I first tried the frosting at low heat but it just took forever. Did you stir constantly until the chocolate was melted? I’ve never had that issue. I hope the brownies were still enjoyable with the frosting!
Just made these for Valentines Day. I added chopped walnuts. I am going to cut them and pour the warmed frosting over each square (we like ours warm) and then add fresh berries. I had to try one first…oh my goodness it was so good. Moist and chewy and chocolatey. Doesn’t get any better than that; great recipe!!!
Oh, wow. That sounds like a delicious idea! I hope your family enjoyed them, too. Thanks a ton for your feedback. :)
Do you have nutritional values?
I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)
Hello,
Can I replace the eggs for apple sauce?
Thanks!
Hi there! Please check out the substitutions section at the bottom of the post. :)
Great recipe for a treat! They turned out delicious… My children were simply delighted to have brownies that they could eat… Nut free, dairy free, and made with coconut sugar!
I think it is important to weigh the ingredients!
Thank you for such great recipes!
You’re welcome! I’m thrilled to hear that your kids enjoyed the brownies. :) I usually use a mix of almond flour + coconut flour but I’m working on coming up with some more all coconut flour treats since it seems like so many people are nut-free. Thanks for your comment!
Hi Erin! I accidentally put too much coconut flour first go round. Followed the recipe exactly this morning and the btet was still quite thick. When you say it shouldn’t be as thick as the video, did you add more coconut oil or egg (or both)? Side note, I used splenda to help make it lower carb, though I’m not sure that had anything to do with the thickness. Thanks!
That should have read the batter is still quite thick sorry. Typing on my phone.
Hi Golda! The batter should be pourable (sorry that this isn’t what you see in the video! Total mess-up on my part). Was yours pourable? If not, I wonder if you’re packing your cups of coconut flour. Do you have a scale? If so, I really recommend using it. That could be the difference! I’ve never used Splenda but when I have tried other low-carb sweeteners in my recipes in the past, it totally messed with the texture. I’m not saying that’s the issue but it could be. My bet, though, is a little too much coconut flour.
Made these with 30g less sugar, butter instead of oil and no salt as the butter was salted. They are amazing, so so good!!!
Yay! So happy that you liked them! Thanks a bunch for your feedback. :)
I may have missed it, but didn’t see any carb information on this recipe…have I overlooked it?
No, sorry. Like I said in the post, I have no idea how to make these low-carb. Sorry about that!
Kim, with this little coconut flour, I used splenda instead of coconut sugar and the whole thing is fairly low carb before the frosting. If you can find low cab chocolate that will melt and use heavy cream, that will make the frosting low carb, as well.
Thanks a bunch for the tip! Hopefully that’ll help the other people out who want a low-carb version. :)
Thank you so much, I appreciate all the information…going to give them a go tonight…can’t wait for something chocolatey!,,
I’d love to hear how it came out! :)
The whole family loved them they are very rich in flavor. I was surprised it was so moist with just using coconut flour. I highly recommend giving these a try.
Thanks a bunch for your feedback! I’m thrilled that they were enjoyed. :)
Those are some seriously amazing brownies!
You can never go wrong with a chocolate treat and these look out of this world YUMMY!!!
Oh my gosh! These are just what I need after Monday!
Oh my goodness, these brownies look absolutely amazing!! SO rich and fudgy!!
making these today.v Glad you corrected the recipe before I did.
At least the photographer thought they were delicious the way she made them. :) But they’re supposed to be super fudgy so I’m happy I figured out the issue! I’d love to hear how you like the brownies. :)
These brownies look delicious! I have coconut flour lying around my kitchen and was wondering what to make with it – so this is what :) Thanks for a lovely recipe!
Thanks so much! I hope you’ll love them as much as we do. :)
Erin:
Can we use butter instead of the coconut oil? I’m thrilled to have a grain-free recipe for brownies. Been having fun with coconut flour. Coconut oil…not so much. Thanks!
Hi there! Check out the bit after the second photo. ;) Hope you’ll enjoy them! I’d love to hear how they come out for you.
They are look moist.
When I clicked on the video on it said there was an error. I tried twice but never could see it.
Did you try from the newsletter? Because it doesn’t work from there. You unfortunately have to come to the blog post to view it. I just checked and it’s working so hopefully it works for everyone. :) Thanks for letting me know!
I will definitely be trying these sometime this week. Always looking for new ways to use coconut flour. I’ll let you know how they are.
I love your gf/df brownies made with buckwheat.
Awesome! I’m excited to hear how you like them. I know (or at least think) you also go by weight when measuring ingredients so please read the email I just sent to the newsletter subscribers about the coconut flour weight. Sorry again about that!
I don’t go by weight. I know I should but I don’t even have a scale in my kitchen. My kitchen isn’t big enough. But thanks for the heads up.
I meant to say in my reply that your little boy is adorable. I have 3 little boys…boys are the best!
I’m all for cups as long as people measure stuff correctly and don’t totally pack their cups full with flour. :) And thank you! He’s definitely a fun little guy.
So timely! I accidentally bought a bag of coconut flour (which I already had) when I meant to get almond flour (which I had not), and I’ve been wondering how to use it, since my go-to recipes typically call for only a small amount of the former. Looking forward to trying it out the next time we need a sweet treat.
Oh, yay! I’m happy to have helped you solve the problem of having too much coconut flour. :) I also usually use a super small amount of almond flour as well. All coconut flour based desserts are definitely funky most of the time. ;) And since I think you also saw this post through the newsletter, please read the email with the correction I sent before making the brownies! I got a gram measurement wrong (sorry!).