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. :)