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Coconut Flour Dark Chocolate Fudgy Brownies and Lesson #2 in Converting Regular Recipes to Coconut Flour Versions

Coconut Flour Dark Chocolate Fudgy Brownies

Coconut Flour Dark Chocolate Fudgy Brownies

I am really loving using Starlene’s book, Baking with Coconut Flour, to convert regular recipes to coconut flour versions.  It is saving me batches and batches of testing recipe adjustments.  Earlier this week I made grain free herbed biscuits with Starlene’s method.  Today I’m testing her method on a sweeter recipe, brownies.

I searched my mother’s recipe box for a recipe to convert.  I found this brownie recipe called, One Bowl Brownies.  The original recipe is below.

Our Test Recipe

One Bowl Brownies

12 ounces semisweet chocolate chips (half of this is for the batter and half is for the icing)

¼ cup unsalted butter

¾ cup cane sugar

2 eggs

1 cup all purpose flour

¼ tsp salt

½ cup + 2 tbsp chopped walnuts

1 tsp vanilla extract

Using Starlene’s method I knew I needed to swap 1 cup of flour for ¼ cup of coconut flour.  Here’s an extra tip from my kitchen and one I use often.  You can make your own baker’s chocolate by using 3 tbsp of unsweetened cocoa powder + 1 tbsp of fat (butter, coconut oil…) for every ounce of baker’s chocolate required.  You’ll have to read Starlene’s books for the other ratios I used because I can’t spill all of her secrets.

Coconut Flour Dark Chocolate Fudgy Brownies

Coconut Flour Dark Chocolate Fudgy Brownies

Converted Recipe:

12 ounces unsweetened baker’s chocolate = (3 tbsp * 12= 36, 1 tbsp fat * 12 = 12 fat) = 2.25 cups + ¾ cup  1 cup + 2 tbsp cocoa + ¼ cup + 2 tbsp fat

¼ cup extra virgin coconut oil

3/4 cup raw honey – you can use more if you are not used to something more low carb

2 eggs = 1 egg/ounce of coconut flour 2 eggs

1 cup flour = ¼ cup coconut flour =1.5 ounces

¼ tsp salt

½ cup + 2 tbsp chopped walnuts – I didn’t have any nuts so I used 1/2 cup of salted macadamia nuts, chopped

1 tsp vanilla


I baked the first version, used baker’s chocolate and I followed the recipe’s baking time and which said 23-25 minutes.  The brownies were over baked at 23 minutes.  I decided not to make an icing.

I made another batch using my cocoa powder + fat to create baker’s chocolate, added one more egg and baked it for 20 minutes and it was perfect.  If you decide to make these using cocoa powder + fat instead of unsweetened baker’s chocolate please note that the batter will appear too dry but it is really not too dry.  You’ll have a hard time molding and smoothing it into a 8×8 glass dish but don’t worry too much.  You can smooth the top after it has finished baking for 20 minutes.

Coconut Flour Dark Chocolate Fudgy Brownies

Coconut Flour Dark Chocolate Fudgy Brownies

Baking with Coconut Flour is on sale until March 31st for $11 (That’s tomorrow!).  Grab it before the 40% off sale ends and the price jumps to $18.  You’ll love being able to convert your recipes so fast.  You’ll never feel deprived of baking recipes with Starlene’s book.  Go here to purchase Baking with Coconut Flour before the sale ends on March 31st.


Yield: 16



  1. Preheat oven to 350 degrees F. Line an 8 inch by 8 inch glass square baking dish with parchment paper.
  2. Using a mixing machine add all the ingredients in a bowl and mix until smooth.
  3. Spread the batter all over the baking dish.
  4. Bake for 20 minutes and refrigerate for 30 minutes or more. You want the middle to be moist and slightly under cooked.
  5. Once cooled cut into 16 squares.


*UPDATE – Do not use dutch processed (alkalized) cocoa powder.  If you use that type of cocoa powder the baked good will not bake properly.  You must use regular cocoa powder.


34 Responses to Coconut Flour Dark Chocolate Fudgy Brownies and Lesson #2 in Converting Regular Recipes to Coconut Flour Versions

  1. Eileen March 30 at 11:25 pm #

    Oh, another DTW post I really like. I’m familiar with Starlene, but didn’t know she had published this book. I’ve been baking with coconut flour for several years, but have always relied on recipes others have written. I just bought the book through your link, I’m eager to learn to convert recipes for myself. Thanks for posting! 🙂
    Eileen recently posted..Gluten Free Bread Machine Recipe — Brown Rice BreadMy Profile

    • Sue January 18 at 5:42 pm #

      Has anyone tried coconut sugar rather than honey? I would much prefer to do that as it has a much lower Glycaemic Index.

  2. Stacy @Stacy Makes Cents March 31 at 3:29 pm #

    Your pictures made me slobber all over myself. If I hadn’t already made peanut butter eggs, I would run to the kitchen and make these right now – but I’ll just pin them for later instead. 🙂
    Thanks for letting me know about the book!
    Stacy @Stacy Makes Cents recently posted..Taking Care of Your Family: Estate Planning BasicsMy Profile

  3. Andie April 1 at 4:59 am #

    ohhhhh.. missed out on the discounted price for ‘Baking with Coconut Flour’ by ONE DAY! Never mind.. Your photo tells me the book will be worth every cent if I can use it to convert my own recipes. Thanks for the hot tip!! xx

  4. Maria May 24 at 12:37 am #

    Thanks so much for the recipe! I’ve been wanting to get around to try coconut flour in cakes and brownies, and I think I’ll be making these this weekend 🙂 Btw, I don’t usually cook with cocoa powder, do you think it will still be fine if I use melted chocolate pieces instead in the same proportions?

    Thanks! xx
    Maria recently posted..Buttermilk Coconut Flour Pancakes (Gluten-Free, Low Carb)My Profile

    • CAROLditchthewheat May 27 at 5:06 pm #

      You can try but the chocolate chips would contain fat which would add more moisture to the recipe.

  5. dara June 3 at 4:49 pm #

    This is really cool! I have been toying with the idea of using coconut flour in baked goods. I appreciate the conversions. Great brownies.
    dara recently posted..Paleo Almond Chicken FingersMy Profile

  6. maia June 17 at 3:38 pm #

    Hi! Do you think its ok to substitute agave for the honey? Thanks and can’t wait to make these!

    • CAROLditchthewheat June 17 at 9:10 pm #

      I don’t support using agave. I’ve never baked with it. It would probably work.

  7. Jessica Waddell June 18 at 7:37 pm #

    My coconut oil was softish and somewhat liquidy when I used it. Now my pan of batter has been in the oven for 30 minutes and seems as liquidy as when they first went in (I checked with a toothpick)! Are you sure the oven temp was 350 and you used an 8×8 pan? Could the problem be that I added more than the 3/4 cup of honey or that I used liquidy coconut oil or that I sifted my coconut flour before I measured it? I don’t want them to dry out, but if I took them out of the oven now, I would have to use a spoon to eat them and they would certainly not be able to be cut into squares like your picture–even after refridgerating–I’m sure of it. I’m putting them back in for another 10 minutes and hope they don’t dry out. What did I do wrong? Help!

    • Jessica Waddell June 18 at 7:49 pm #

      FYI – The brownies were FINALLY done after 40 minutes. (By done I mean generally normal brownie texture on the edges and very moist/underdone in the center.) I’m waiting a few minutes to cool them down before popping them in the fridge like you suggest before cutting, so I don’t know how they turned out yet. Could it be that your recorded time of 20 minutes is wrong and should actually be 40? That would have saved me a lot of freaking out! lol

      • CAROLditchthewheat July 2 at 9:29 pm #

        No, it’s not a mistake.

    • CAROLditchthewheat July 2 at 9:37 pm #

      I think you over measured something because the batter is not runny at all. You have to mold it into the pan.

      • Renee K July 4 at 2:18 pm #

        I just made this and the batter was completely liquid too. It’s in the oven now so fingers crossed I get something we can eat!

        I was very careful about the measurements and rechecking my used measuring cups confirms I used the correct measurements. Perhaps the recipe is recorded incorrectly?

        • Renee K July 8 at 7:25 pm #

          These turned out beautifully!! I only briefly checked them at 20mins as I expected them not to be cooked given I also had liquid batter but at 28mins I realized they were cooked so I took them out. They don’t seem at all overcooked though- still very fudgy. Best brownies!

          • Renee K July 17 at 10:11 pm #

            Ah Ha!! Just made these again and I think the problem the first time was I melted the coconut oil first. This time it was warm and very soft and I noticed you don’t say to melt it and my batter turned out as you described.

        • CAROLditchthewheat July 22 at 3:32 pm #

          Did you use Dutch Processed Cocoa? Did you melt the coconut oil (which is not recommended)? The batter should not be liquid.

          • Renee K July 23 at 2:52 pm #

            I used raw cacao and in my first batch I did melt the coconut oil which I think was what did it. Making more now and the weather is hot so my oil is liquid already. I know now it doesn’t matter- it all cooks up the same 🙂

  8. Kristan Henry July 6 at 3:07 pm #

    OMG!!! Your photos and recipe look amazing!! I’ll be trying this soon. Thanks for sharing 🙂

  9. Arnamentia July 7 at 12:13 pm #

    What do you think about using stevia instead of honey? Could you do some stevia and water?

    • CAROLditchthewheat July 22 at 3:26 pm #

      I think it would change the texture.

  10. Amy July 9 at 6:31 am #

    Thanks so much for this amazing recipe! It was my first time baking with coconut oil and coconut flour and it turned out perfectly. Because of the lack of sugar and chocolate, I was expecting them to taste ‘healthy,’ but they tasted as decadently amazing as a classic brownie.

  11. Patty White July 9 at 7:12 pm #

    This looks so yummy. Does Navitas Cacao Powder count as regular cocoa powder? Thanks for such a great site.

    • CAROLditchthewheat July 22 at 3:20 pm #

      I have never baked with cacao powder before. I don’t know if it works just like cocoa powder. Sorry, I know that wasn’t much help.

      • January 5 at 10:53 am #

        Cacao does work like cocoa…it is just not as processed and contains much more nutrients.

  12. Vanessa July 10 at 7:38 pm #

    These are incredible. Seriously incredible. I didn’t have to mold the batter into the pan too much (I’ve made extremely thick brownies before and these were not such texture), but the baking time was perfect- and they are deliciously fudgy and rich. So nice to have a treat that’s healthy and tastes this fantastic! Could be my new go-to brownie mix….I like that it doesn’t call for a ton of really expensive ingredients either as the almond butter brownie recipes are.

    • CAROLditchthewheat July 22 at 3:18 pm #


  13. Tina andersen August 30 at 4:58 pm #

    Thanks for this great recipe. Served this for my family and everyone loved it. It was so easy to make and it is soooo yummy!!!

  14. Laura June 4 at 9:40 am #

    I made these last weekend and they are delicious. There’s lots of coconut flavor. I added chopped walnuts as a topping. They came out perfect!! They do taste like a fudgy brownie but everyone loved them.

  15. Monique DeSouge June 13 at 2:04 pm #

    This is a WONDERFUL recipe! Thank you from the bottom of my heart, seriously. I am a dark chocolate lover and these were extremely satisfying to my palate. My husband who would rather milk chocolate thought they were a bit bitter at first. Don’t worry, later that night I caught him in the kitchen eating more! I didn’t have any problems with the batter or cooking times. FYI: The second time I made them, I was out of coconut oil so I used one ripe medium avocado in place of the oil and they turned out great.


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