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.

  • These coconut flour brownies are super fudgy and are also paleo, grain-free and dairy-free! Topped with chocolate fudge frosting.
  • These amazing coconut flour brownies are super fudgy and are also paleo, grain-free and dairy-free! Topped with chocolate fudge frosting.

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!

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 16 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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143 comments on “Coconut Flour Brownies (paleo and super fudgy!)” — Add one!

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  • Rhonda says
    July 10, 2019 @ 4:41 pm

    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!

    Reply
    • Erin replies to Rhonda
      July 10, 2019 @ 8:31 pm

      It’s correct! I hope you’ll enjoy them. :)

      Reply
  • Brooke
    ♥♥♥♥♥
    says
    July 5, 2019 @ 9:03 am

    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!!!!

    Reply
    • Brooke replies to Brooke
      July 5, 2019 @ 9:05 am

      Also, I haven’t tried making the icing yet. Does it make it taste any better.

      Reply
      • Erin replies to Brooke
        July 10, 2019 @ 8:36 pm

        Well I think it does. ;)

        Reply
    • Erin replies to Brooke
      July 10, 2019 @ 8:35 pm

      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!

      Reply
  • Shawna says
    July 2, 2019 @ 8:30 pm

    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!!!

    Reply
    • Shawna replies to Shawna
      July 2, 2019 @ 8:31 pm

      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

      Reply
      • Erin replies to Shawna
        July 3, 2019 @ 9:00 pm

        Thanks! I’d appreciate that.

        Reply
    • Erin replies to Shawna
      July 3, 2019 @ 9:06 pm

      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.

      Reply
      • Shawna replies to Erin
        July 4, 2019 @ 4:41 pm

        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…

        Reply
        • Shawna replies to Shawna
          July 4, 2019 @ 5:07 pm

          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.

        • Erin replies to Shawna
          July 15, 2019 @ 12:53 pm

          Thanks for the tip! I’m going to check it out. :)

        • Erin replies to Shawna
          July 15, 2019 @ 12:52 pm

          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!

  • Nancy says
    May 29, 2019 @ 3:22 am

    Do you have the nutritional breakdown?

    Reply
    • Erin replies to Nancy
      June 3, 2019 @ 9:49 pm

      I don’t have that info but you could use this recipe analyzer for the nutritional profile. :)

      Reply
  • DCRunningMom says
    May 27, 2019 @ 10:57 pm

    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!

    Reply
    • Erin replies to DCRunningMom
      June 3, 2019 @ 9:46 pm

      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!

      Reply
  • Rachel says
    May 22, 2019 @ 1:19 am

    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.

    Reply
    • Erin replies to Rachel
      May 23, 2019 @ 1:11 pm

      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!

      Reply
      • Rachel replies to Erin
        May 23, 2019 @ 6:44 pm

        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.

        Reply
        • Erin replies to Rachel
          May 27, 2019 @ 1:03 pm

          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!

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