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 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 15 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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129 comments on “Coconut Flour Brownies (paleo and super fudgy!)” — Add one!

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  • 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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