Coconut Flour Brownies (paleo and super fudgy!)

These coconut flour brownies are super fudgy and are also paleo, grain-free and dairy-free! Topped with chocolate fudge frosting. Scroll to the bottom of the post for a how-to recipe video.

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:

  • 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!

Click below for a how-to recipe video for these paleo coconut flour brownies! (and note that the batter in the video is much thicker than it should be)

Coconut Flour Brownies (paleo, gluten-free, dairy-free)

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Rated 5.0 by 13 readers
Coconut Flour Brownies (paleo and super fudgy!)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 16 brownies

Ingredients

    For the brownies:

  • 1 1/3 cups (266 grams) coconut sugar, broken up if lumpy
  • 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)
  • 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)
  • For the frosting:

  • 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
  • 1 teaspoon vanilla extract
  • pinch of salt

Directions

  1. Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper.
  2. In a medium mixing bowl, stir together the sugar, flour, cocoa powder, and salt. Set aside.
  3. In a large mixing bowl, stir together the melted coconut oil, vanilla extract and eggs. Stir until combined.
  4. 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.
  5. 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.
  6. Let the brownies cool completely, about 60-90 minutes, and then prepare the frosting.
  7. In a small saucepan over medium-low heat, mix together all the ingredients. Stir until melted and completely smooth.
  8. Let cool for about 10-20 minutes or until no longer warm, but still pourable, and then pour over the brownies.
  9. 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.
  10. Unfrosted brownies can also be kept at room temperature for a few days. Cut into 16 squares.

Recipe by  | www.texanerin.com

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96 comments on “Coconut Flour Brownies (paleo and super fudgy!)” — Add one!

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  • Wendy says
    October 10, 2018 @ 5:42 am

    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.

    Reply
    • Erin replies to Wendy
      October 10, 2018 @ 8:50 pm

      You’re welcome! I’m happy that your subs worked out well and that you enjoyed them. :) Thanks for your comment!

      Reply
  • bleu says
    October 10, 2018 @ 12:00 am

    Can the cocoa powder be substituted with Cacao powder?

    Reply
  • Deepika Khurana says
    September 28, 2018 @ 1:12 pm

    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!

    Reply
    • Erin replies to Deepika Khurana
      October 2, 2018 @ 8:17 pm

      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!

      Reply
  • Step Flie says
    September 11, 2018 @ 9:42 pm

    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!

    Reply
    • Erin replies to Step Flie
      September 12, 2018 @ 9:30 pm

      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. :)

      Reply
  • Ryan says
    August 29, 2018 @ 9:54 pm

    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

    Reply
    • Erin replies to Ryan
      August 29, 2018 @ 10:42 pm

      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!

      Reply
  • Meher says
    August 2, 2018 @ 10:11 am

    Hi
    I just wanted to know whether i can use unsweetened cocoa powder .

    Reply
    • Erin replies to Meher
      August 2, 2018 @ 9:03 pm

      Yes! What’s what I used. :)

      Reply
  • Natasha Manning says
    June 10, 2018 @ 5:13 am

    Hi, just made these for school lunchbox. Are the freezeable if unfrosted?

    Reply
    • Erin replies to Natasha Manning
      June 10, 2018 @ 7:32 pm

      Definitely! Also freezable if frosted. Hope your kids liked the brownies!

      Reply
  • Sandra says
    June 6, 2018 @ 1:42 am

    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?

    Reply
    • Erin replies to Sandra
      June 7, 2018 @ 8:14 pm

      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.

      Reply
      • Marcia Humburg replies to Erin
        June 20, 2018 @ 10:15 am

        Hi Erin, can I use Swerve in place of sugar?

        Reply
        • Erin replies to Marcia Humburg
          June 20, 2018 @ 9:51 pm

          Hi Marcia! Sorry, but I still have no idea.

        • Lizzy replies to Marcia Humburg
          August 8, 2018 @ 8:42 pm

          Swerve is a direct sugar replacement so 1 cup sugar = 1 cup swerve, so there shouldn’t be an issue.

        • Erin replies to Lizzy
          August 9, 2018 @ 9:11 pm

          Thanks for the tip! :)

    • Arielle Zieja replies to Sandra
      July 28, 2018 @ 5:18 pm

      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. :-)

      Reply
      • Erin replies to Arielle Zieja
        July 29, 2018 @ 11:02 am

        Thanks a bunch for the tip! I recently got some Lakanto and am excited to try it in these brownies. :)

        Reply
  • Miriam udy says
    May 17, 2018 @ 3:40 am

    Hello there! I was wondering if I can sub the chocolate in the frosting for cacao powder?

    Reply
    • Erin replies to Miriam udy
      May 17, 2018 @ 4:12 pm

      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!

      Reply
  • Rosie says
    May 12, 2018 @ 8:14 pm

    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!

    Reply
    • Erin replies to Rosie
      May 14, 2018 @ 8:27 pm

      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!

      Reply
      • Rosie replies to Erin
        May 18, 2018 @ 6:02 am

        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.

        Reply
        • Erin replies to Rosie
          May 18, 2018 @ 11:18 am

          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.

  • Neesha J
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    May 12, 2018 @ 12:44 am

    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.

    Reply
    • Erin replies to Neesha J
      May 14, 2018 @ 8:43 pm

      Oh that sounds yummy! I’m thrilled that you enjoyed them so much. Thanks a bunch for your feedback. :)

      Reply
  • rachele
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    May 10, 2018 @ 3:59 am

    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😜.

    Reply
    • Erin replies to rachele
      May 11, 2018 @ 11:00 am

      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.

      Reply
  • Joy says
    May 9, 2018 @ 2:49 am

    My friend is allergic to chocolate – can I use carob powder and chips instead. Would there be any change in directions, if I did?

    Reply
    • Erin replies to Joy
      May 11, 2018 @ 10:58 am

      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!

      Reply
  • Rosie says
    May 3, 2018 @ 3:46 am

    These look absolutely amazing!!! I’m going to make them tomorrow. :) Can I use honey instead of the coconut sugar?

    Reply
    • Erin replies to Rosie
      May 3, 2018 @ 12:26 pm

      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 :))

      Reply
    • Rosie replies to Rosie
      May 12, 2018 @ 8:16 pm

      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.

      Reply
      • Erin replies to Rosie
        May 14, 2018 @ 8:21 pm

        Awesome! So happy to hear that. :) Thanks for the feedback!

        Reply
  • Meher says
    April 3, 2018 @ 7:51 am

    Hi Erin,
    I want to make them today.
    I just want to know can i use unsweetened cocoa powder instead of dutch processed.

    Reply
    • Erin replies to Meher
      April 3, 2018 @ 11:48 am

      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. :)

      Reply
  • Squeaky
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    March 21, 2018 @ 9:00 pm

    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.

    Reply
    • Erin replies to Squeaky
      March 24, 2018 @ 1:21 pm

      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!

      Reply
      • Esha replies to Erin
        March 27, 2018 @ 11:24 pm

        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.

        Reply
        • Erin replies to Esha
          March 28, 2018 @ 8:45 pm

          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. :)

  • Ele Mc says
    February 26, 2018 @ 10:29 pm

    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

    Reply
    • Erin replies to Ele Mc
      March 3, 2018 @ 3:20 pm

      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.

      Reply
  • Anna says
    February 20, 2018 @ 11:46 pm

    Hi!
    I was wondering if i could make these in muffin pan so that it gets easier for toddlers to take to school?
    Thankyou

    Reply
    • Erin replies to Anna
      February 23, 2018 @ 8:16 pm

      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. :)

      Reply
      • Amanda replies to Erin
        March 7, 2018 @ 3:46 am

        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 :)

        Reply
        • Amanda replies to Amanda
          March 7, 2018 @ 3:48 am

          Could have been more* (don’t type and eat brownies at the same time haha)

        • Erin replies to Amanda
          March 8, 2018 @ 9:07 am

          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!

  • Elena
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    February 16, 2018 @ 11:55 pm

    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.

    Reply
    • Erin replies to Elena
      February 17, 2018 @ 8:45 pm

      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!

      Reply
      • Lyns replies to Erin
        May 12, 2018 @ 6:31 am

        How much butter did you use?thanks

        Reply
        • Erin replies to Lyns
          May 14, 2018 @ 8:28 pm

          You should be able to use the same amount. :)

  • Kathy says
    February 15, 2018 @ 12:29 am

    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… :(

    Reply
    • Erin replies to Kathy
      February 15, 2018 @ 3:47 pm

      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!

      Reply
  • Christina
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    February 14, 2018 @ 10:07 pm

    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!!!

    Reply
    • Erin replies to Christina
      February 15, 2018 @ 3:44 pm

      Oh, wow. That sounds like a delicious idea! I hope your family enjoyed them, too. Thanks a ton for your feedback. :)

      Reply
  • Debbi says
    February 13, 2018 @ 1:50 pm

    Do you have nutritional values?

    Reply
    • Erin replies to Debbi
      February 15, 2018 @ 2:11 pm

      I don’t have that info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)

      Reply
  • Lilli says
    February 13, 2018 @ 3:32 am

    Hello,
    Can I replace the eggs for apple sauce?
    Thanks!

    Reply
    • Erin replies to Lilli
      February 13, 2018 @ 11:55 am

      Hi there! Please check out the substitutions section at the bottom of the post. :)

      Reply
  • Jenny
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    February 12, 2018 @ 6:04 pm

    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!

    Reply
    • Erin replies to Jenny
      February 13, 2018 @ 12:00 pm

      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!

      Reply
  • Golda says
    February 11, 2018 @ 1:58 pm

    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!

    Reply
    • Golda replies to Golda
      February 11, 2018 @ 1:59 pm

      That should have read the batter is still quite thick sorry. Typing on my phone.

      Reply
    • Erin replies to Golda
      February 11, 2018 @ 3:34 pm

      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.

      Reply
  • Bronwyn Reading
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    February 11, 2018 @ 8:57 am

    Made these with 30g less sugar, butter instead of oil and no salt as the butter was salted. They are amazing, so so good!!!

    Reply
    • Erin replies to Bronwyn Reading
      February 11, 2018 @ 3:30 pm

      Yay! So happy that you liked them! Thanks a bunch for your feedback. :)

      Reply
  • Kim Willis says
    February 10, 2018 @ 4:26 am

    I may have missed it, but didn’t see any carb information on this recipe…have I overlooked it?

    Reply
    • Erin replies to Kim Willis
      February 10, 2018 @ 4:45 pm

      No, sorry. Like I said in the post, I have no idea how to make these low-carb. Sorry about that!

      Reply
    • Golda replies to Kim Willis
      February 11, 2018 @ 2:01 pm

      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.

      Reply
      • Erin replies to Golda
        February 11, 2018 @ 3:35 pm

        Thanks a bunch for the tip! Hopefully that’ll help the other people out who want a low-carb version. :)

        Reply
        • Kim Willis replies to Erin
          February 12, 2018 @ 12:06 am

          Thank you so much, I appreciate all the information…going to give them a go tonight…can’t wait for something chocolatey!,,

        • Erin replies to Kim Willis
          February 12, 2018 @ 9:41 am

          I’d love to hear how it came out! :)

  • Samantha says
    February 5, 2018 @ 2:14 am

    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.

    Reply
    • Erin replies to Samantha
      February 5, 2018 @ 12:25 pm

      Thanks a bunch for your feedback! I’m thrilled that they were enjoyed. :)

      Reply
  • Amanda
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    January 30, 2018 @ 4:04 am

    Those are some seriously amazing brownies!

    Reply
  • Demeter says
    January 30, 2018 @ 2:08 am

    You can never go wrong with a chocolate treat and these look out of this world YUMMY!!!

    Reply
  • Amy @ Little Dairy on the Prairie says
    January 29, 2018 @ 11:36 pm

    Oh my gosh! These are just what I need after Monday!

    Reply
  • Katerina @ diethood .com says
    January 29, 2018 @ 5:32 pm

    Oh my goodness, these brownies look absolutely amazing!! SO rich and fudgy!!

    Reply
  • Diane
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    January 29, 2018 @ 5:13 pm

    making these today.v Glad you corrected the recipe before I did.

    Reply
    • Erin replies to Diane
      January 29, 2018 @ 7:07 pm

      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. :)

      Reply
  • Natalie
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    January 29, 2018 @ 11:56 am

    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!

    Reply
    • Erin replies to Natalie
      January 29, 2018 @ 1:43 pm

      Thanks so much! I hope you’ll love them as much as we do. :)

      Reply
  • Jenny says
    January 29, 2018 @ 11:29 am

    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!

    Reply
    • Erin replies to Jenny
      January 29, 2018 @ 1:43 pm

      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.

      Reply
  • Charlotte Moore
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    January 29, 2018 @ 3:09 am

    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.

    Reply
    • Erin replies to Charlotte Moore
      January 29, 2018 @ 1:44 pm

      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!

      Reply
  • Kelly Barcroft
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    says
    January 29, 2018 @ 2:13 am

    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.

    Reply
    • Erin replies to Kelly Barcroft
      January 29, 2018 @ 1:46 pm

      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!

      Reply
      • Kelly Barcroft
        ♥♥♥♥♥
        replies to Erin
        January 29, 2018 @ 4:27 pm

        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!

        Reply
        • Erin replies to Kelly Barcroft
          January 29, 2018 @ 7:09 pm

          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.

  • Angela says
    January 29, 2018 @ 1:12 am

    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.

    Reply
    • Erin replies to Angela
      January 29, 2018 @ 1:53 pm

      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!).

      Reply

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