We have a couple of grain-free and refined sugar-free brownie recipes, but this one is our favorite. Enjoy!
Coconut Flour Brownies
Ingredients:
1/2 cup butter or coconut oil
1/2 cup cocoa powder
6 eggs
1/2 cup honey
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. vanilla
1/2 cup coconut flour
3/4 cup chopped pecans or walnuts (optional)
Directions:
- Melt the butter or oil in a saucepan. Stir in the cocoa powder and remove from heat.
- In a large mixing bowl, beat eggs, honey, salt, baking powder & vanilla.
- Pour cocoa/butter or oil mixture into the egg mixture and mix well.
- Add flour and whisk until there are no lumps (I find using a hand mixer works great).
- Fold in the nuts (if using).
- Pour into a 9×9 square pan. Bake at 350 degrees for 18-23 minutes.
Notes:
*You can also use an 8×8 or a 9×13 pan–just increase the time a bit for the 8×8 and lessen the time for the 9×13. When you insert a toothpick and it comes out clean, they are done! We like to eat them with cut up bananas and fresh berries on top. Enjoy!
*You can make a mint brownie version by adding 1/2 tsp. peppermint extract to the batter–this is also very yummy!
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Maribel S Schultheis
Jan 28, 2015 -
So, what would be the ratio if adding almond flour to the recipe?
Mercedes
Jun 6, 2014 -
So if you were to add almond and/or tapioca flour to this recipe how would the coconut measurements change? How much of the other flours should I sub with? Thanks!
Phoebe
Feb 23, 2014 -
Anyone who thinks these brownies are rich, decadent or even anything like chocolate has been away from brownies too long. Texture is 100% cake like and fluffy, dry cake at that. Flavor is mild cocoa with a weird pancake flavor. Most likely from the coconut flour. I will slather them in melted dark chocolate and feed them to my husband who would happily eat anything as long as he doesn’t have to prepare it. So not worth the high calories!
Jennifer @ The Unrefined Kitchen
Feb 23, 2014 -
Hi Phoebe–
I’m sorry these brownies were so dissatisfying to you. It was one of the first recipes I came up with when I switched to a Paleo diet, but I actually haven’t made them in a couple years. I’ll have to try them again. You have to be really careful not to overcook coconut flour baked goods as they dry out really easily. Now I prefer to combine coconut flour with almond flour and tapioca flour (or arrowroot flour) to make them more “normal-tasting”. A lot of people who eat a paleo diet only use coconut flour which is why I left this recipe on my site. Hope that is helpful. Once again, I’m sorry you didn’t like them.
TRISHA
Jan 30, 2014 -
Anyone know the caloric intake and or micro nutrients in these?
Jessica
Nov 1, 2013 -
Made these with about 1/3 c. roasted carob powder instead of the 1/2 c. cocoa powder and it worked out deliciously! (we’re avoiding chocolate sadly) I also used all butter and 1 whole vanilla bean. Thanks for a wonderful recipe : ) I really didn’t miss the chocolate.
Sheila
Aug 16, 2013 -
Thanks for the awesome recipe! I added a 1/4 cup of extra cocoa to deepen the chocolate taste and it turned out amazingly good. I have found that a little more cocoa added to my paleo/primal dessert recipes knocks out the taste of coconut, which is an added bonus for me as I am not a huge coconut fan.
Sarah
Apr 23, 2012 -
Can baking powder be substituted 1:1 with baking soda? We are doing the Gaps Diet and baking powder can’t be used. Do you think baking soda would work?
Thanks!
Jennifer
Apr 24, 2012 -
Hi Sarah! No, typically you can’t substitute one for the other. BUT, I’ve been told that you can do half the amount in baking soda and do half the amount in vinegar and it should work. I’d give that a try. Good luck!
Karen Dunham
Aug 23, 2011 -
hey, I’d love to see a “print recipe” button – tell the computer guru!! I am sure he could figure it out. 🙂 Karen
Jennifer
Aug 23, 2011 -
Thanks for the idea! We’ll work on it and see 🙂