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.
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. They 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.
The same goes for 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. However, if you want to use butter in place of the coconut oil, I’m fairly certain 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 in case 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 substitution 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 and super fudgy!)
Ingredients
For the brownies:
- 1 1/3 cups (266 grams) coconut sugar or granulated white sugar for non-paleo
- 1/3 cup (43 grams) coconut flour
- 3/4 cup (86 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil melted 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)
For the frosting:
- 1 cup (170 grams) semi-sweet chocolate or chocolate chips (make sure to use paleo chocolate if you're paleo)
- 1/4 cup (60 ml) 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) refined coconut oil or butter for non-paleo
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- 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.1 1/3 cups (266 grams) coconut sugar, 1/3 cup (43 grams) coconut flour, 3/4 cup (86 grams) Dutch-process cocoa powder, 1/4 teaspoon salt
- In a large mixing bowl, stir together the melted coconut oil, vanilla extract and eggs. Stir until combined.3/4 cup + 2 tablespoons (196 grams) refined coconut oil, 1 tablespoon vanilla extract, 3 large eggs
- 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.1 cup (170 grams) semi-sweet chocolate, 1/4 cup (60 ml) milk, 1/4 cup (56 grams) refined coconut oil, 1 teaspoon vanilla extract, pinch salt
- 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.
Notes
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
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!