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Fudgy Coconut Flour Brownies

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These Coconut Flour Brownies are fudgy and nut-free! These brownies will curb your craving for something sweet. You won’t miss regular brownies with these brownies in your recipe box!

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 coconut flour biscuits with Starlene’s method. 

Coconut Flour Brownies, Paleo Brownies, Gluten-Free Brownies, Healthy Gluten-Free Brownies, Paleo Coconut Flour Brownies, Paleo Nut-Free Brownies
Coconut Flour Dark Chocolate Fudgy Brownies

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

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.

A stack of coconut flour brownies on parchment paper.

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
  • 1 tsp vanilla extract

Results

I baked the first version and used baker’s chocolate and I followed the recipe’s baking time which was 23-25 minutes. The brownies were overbaked 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.

The perfect brownie to me is dense and fudgy not cake-like. 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 an 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 brownies scattered on parchment paper.

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.

Using Starlene’s ebook, I effortlessly created these healthy coconut flour brownies without much trial and error.

Coconut Flour Brownie Ingredients

How to Make Coconut Flour Brownies

Step 1: Prep. Preheat the oven and line a square baking dish with parchment paper.

Step 2: Combine the ingredients. Using a hand mixer or stand mixer, add all the ingredients to a bowl and combine until smooth.

Step 3: Bake. Spread the batter all over the baking dish. Bake for 20 minutes. You want the middle to be moist and slightly undercooked. Refrigerate for 30 minutes or more.

Step 4: Slice and serve. Once the brownies are fully cooled cut into 16 squares.

Can I Switch Coconut Flour for Almond Flour?

No, you cannot switch coconut flour for almond flour in a 1-to-1 ratio. You would need to adjust the eggs in the recipe. Click here for an almond flour brownie recipe.

How Can I Make Egg-Free Brownies?

I never tested an egg-free version of these Paleo coconut flour brownies but I have seen plenty of egg-free Paleo brownie recipes so I am confident you can make it egg-free.

You can try using a “chia egg” or your favorite egg replacer. You can try replacing the eggs with a “chia egg”, bananas, applesauce, or whatever you usually use in place of eggs.

How to make a chia egg: 1 tbsp of chia seeds + 2.5 tbsp of water = 1 large egg.

1/4 cup ripe mashed banana replaces 1 large egg

1/4 cup of applesauce replaces 1 large egg

Keep in mind this will change the taste of the recipe and the brownies might be crumbly.

How Can I Make These Coconut Flour Brownies into Keto Brownies?

That is possible! You just need to switch the raw honey for a keto-approved sweetener. I suggest you use the equivalent amount of Swerve or Lakanto Monkfruit sweetener.

Don’t use stevia just on its own because the raw honey adds structure and bulkiness to the recipe whereas stevia wouldn’t.

More Gluten Free Desserts

Coconut Flour Brownie Recipe

Yield: 16 brownies

Coconut Flour Brownies

A stack of coconut flour brownies on parchment paper.

These Coconut Flour Brownies are fudgy and nut-free! These brownies will curb your craving for something sweet. You won't miss regular brownies with these brownies in your recipe box!

Prep Time 10 minutes
Cook Time 20 minutes
Resting 30 minutes
Total Time 1 hour

Ingredients

  • 1 cup + 2 tbsp unsweetened cocoa
  • 1/2 cup + 2 tbsp SOLID extra virgin coconut oil, Not liquid coconut oil. Put your coconut oil in the fridge to make it solid
  • 1 cup or more of raw honey, you can use more if you are not used to something more low carb
  • 3 large eggs
  • 1/4 cup coconut flour
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 350 degrees F. Line an 8-inch by 8-inch glass square baking dish with parchment paper.
  2. Using a stand mixer or hand mixer, add all the ingredients in a bowl and combine until smooth.
  3. Spread the batter all over the baking dish.
  4. Bake for 20 minutes. You want the middle to be moist and slightly undercooked.
  5. Allow the brownies to cool on a cooling rack in the dish and then refrigerate for 30 minutes or more.
  6. Once the brownies are fully cooled cut into 16 squares and serve.

Notes

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.

Nutrition Information:

Yield:

16

Serving Size:

16 brownies

Amount Per Serving: Calories: 118Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 35mgSodium: 54mgCarbohydrates: 19gFiber: 1gSugar: 18gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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34 Comments

  1. 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! 🙂

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

  2. 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!

  3. 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. 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

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

  5. This is really cool! I have been toying with the idea of using coconut flour in baked goods. I appreciate the conversions. Great brownies.

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

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

  7. 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!

    1. 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

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

      1. 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?

        1. 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!

          1. 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.

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

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

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

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

    1. 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.

  12. 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.

  13. 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. 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. 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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