Skip links

four

I want to empower your health with the steps that freed my life of chronic pain and medications.

Reader Interactions

263 Comments

  1. I love your site. I have a 4 year old, who we believe to have phenol sensitivity. We know that cocoa powder is a problem. We believe because of the phenols. Do you know if carob or cacao would be high in phenols? Also do you have any information on your site or know of reliable info on another site for phenol sensitivity. I find such conflicting information regarding phenols. Your information has always been so perfect for where we are at in restoring my son’s gut health.

  2. Lauren,

    Thank you so much for your always inspiring and informative posts! I’ve been dealing with gut, thyroid, and (recently discovered) adrenal issues for a while now, and I’m always able to find answers to questions I may have about diet and lifestyle recommendations on your site. I’ve been stuck in what I call “reintroduction limbo” for a few months now after doing a 2 month paleo autoimmune protocol/whole30 – I haven’t been able to successfully reintroduce many new foods (or tell which ones are giving me issues!) I think chocolate may be one of my issue foods though, so I’m grateful for the use of carob in this recipe.

    Thanks again, keep it up!
    -Dana

  3. Hi Lauren,
    These look amazing. I have two questions. First, can I use coconut oil instead of butter? Second, is that the amount of butter/oil (1/2 cup) prior to melting?
    Thank you for this, and all of your wonderful recipes!

  4. Ooh, these look yummy! I second Jules’ question, and am also wondering if these store well. I’ve had issues with coconut flour goodies turning to mush overnight in the past. 🙁

  5. I just made these tonight and they are amazing! I don’t eat dairy though, so I substituted it with 1/2 cup of unsweetened organic apple sauce and a mixture of 1 tbspn coconut oil and 1 tbspn coconut butter. I still got the cakey texture, just like the photos. Thanks for this recipe and all of your others. They are great!

    • I made these per the method Lauren posted…using only the finest ingredients available & they were so cake like. I was a bit disappointed but the flavor was fabulous. I put some in the freezer & some in the fridge in hopes the texture changes to “fudgy”. I would make these again but will add 70% Choc chunks…& perhaps 5-7 min less baking time.
      Thank U Lauren…love your site👍

  6. Cocoa powder is bitter and requires quite a bit of sugar when using in recipes. Carob powder is naturally on the sweet side. If you use carob powder in this recipe, you might want to reduce the sweetener to compensate. These sound fantastic and will be made this weekend!

  7. I made these last night, and they were delicious! My brother, who rarely compliments my cooking, let me know he loved them and asked for seconds! I’ve tried making coconut flour brownies before, but they always end up dry and crumbly. These were incredibly moist and firm. Perfect!
    I want to say how much I love your site. I’m dealing with a few health problems, mainly digestive and hormonal issues, and your posts are always informative and inspiring. I’ve learned so much, and it’s helped a great deal. Thank you.,

  8. Lauren,

    I love your site; and these look wonderful! I’m planning on making them with some carob powder and honey this weekend. Out of curiosity, are you able to eat maple syrup? Also, coconut oil should be fine to sub for the butter, correct?

    Thanks!

  9. Wow! Made these tonight for my family, and everyone loved them! Very rich and fudgy – this is definitely my go-to brownie recipe now. (The only substitution I made was for 9 quail eggs instead of 3 chicken eggs as my son digests those better.) Thanks Lauren for a great recipe.

  10. Hi I just tried this recipe this morning, I don’t know if it’s supposed to taste very coconut-ty or not, but maybe the coconut flour brand I was using made it tastes extra nutty. Or maybe because I substituted the cacao powder with chocolate block and reduce the use of butter to 1/2 cup only.

    But thank you for sharing the recipe 🙂

  11. Hey! I tried this recipe and my end result was pretty dry and crumble – the batter wasn’t anything I’d call pourable when they were ready to bake (since the coconut flour’s pretty absorptive), are you sure there’s no liquid missing from the recipe? Thanks!

  12. I just made these right now and got the same results as the previous commenter, Ariel….
    Made mine with butter and honey.
    I’ll try the recipe again and will probably use 1/3c of coconut flour.
    The flavor is amazing though, 🙂

  13. Mine came out a lighter brown than yours.. do you know why that is? They are good but mine seem like a dense cake brownie. I have been trying and trying to get as close to a traditional fudgy brownie and all the ones I have tried are not worthy! Yours is the closest so far but I am used to a package or boxed betty crocker fudgy brownie before going paleo.. any suggestions to get closer to it? I used honey.. I am willing to give these another try.

    • You might have more luck if you put the ingredients together in the way a traditional brownie recipe works. Melt the butter and add the coco, mix well. In a separate bowl put the eggs and honey/syrup and beat well with an electric mixer 3 to 4 minutes. Fold the butter and coco mixture into the egg mixture. then sift the flour in and gently fold until just mixed through.

      often the way we add ingredients is as important as the ingredients themselves.

  14. HI Lauren! I’ve already made these twice and they came out phenomenally each time. SO delicious!
    What I had on hand was finely shredded coconut and brown rice syrup the first time I made them, and they were really good. I used cacao the first time and cocoa the second – the cacao was much darker tasting, good for people who really like that dark chocolatey flavor. And, I found that refrigerating them (ha only half a pan left by the time I did) left a wonderfully fudgy consistency the next day. I just ordered the coconut flour you recommended for the next round.
    Thanks so much 🙂
    Robin

  15. Hi, I am definitely trying these, I have been using coconut and almond flour lately and I am in love. These brownies look amazing. However, I can’t use sugars, what would your suggestion be for substituing with Stevia? (I usually use Purevia or Stevia drops when using coconut flour) I always have to guess and TASTE the mix before baking…. if you have any suggestions, I’d appreciate it a lot!

  16. Lauren, thanks so much for sharing this!! Just made a batch this afternoon and completely inhaled it! So easy and yummy with a side of fresh strawberries. Making this my go-to when i need a chocolate fix!

  17. Hi there, I am about to make your delicious brownies I just wonder, there is no baking soda or baking powder in the recipe….
    I guess it is not needed, right?
    Thanks for your fantastic website. You are part of my paleo journey:-)

  18. I tried these and they were delicious. This is probably the best recipe using coconut flour, but they still had the grainy texture of coconut flour. I guess there is no getting around it…..

    • I had the same problem, but I noticed they improved remarkably in texture after three days resting in an airtight container in the fridge. The coconut flour graininess was almost unnoticeable at that point. And they improved each day in between, as well – I just ran out on the third day. Haha. You might also want to experiment with different brands of coconut flour. Also, I wonder if maple syrup versus honey makes a difference. I used maple syrup because I prefer the taste, but I am going to try again today with honey to see if the humectant property helps at all with the graininess. The best answer might be a combination of honey and maple syrup, for those who can tolerate both. Thanks, Lauren! These are amazing.

      • Oh – and I recommend weighing the coconut flour instead of measuring. I bet a little too much coconut flour would make a huge difference in graininess. To clarify, mine were much less grainy on day one compared to any other recipe I’ve tried.

      • Reporting back – the use of honey reduces the graininess. I used a mix of roughly 50/50 honey and maple syrup… For the humectant powers of honey with the better flavoring of maple syrup. You couldn’t necessarily tell they were even made with coconut flour. Fudgy and delicious. Hard to believe these are healthy and supportive of weight loss! Thanks, Lauren – you are the best.

  19. We just recently converted into the paleo diet.. and have been craving sweet baked goods. Especially brownies. I tried this recipe yesterday with my son. Very easy to make, moist texture and tastes very chocolaty. It is definitely one of the best brownies I’ve ever tasted. The only adjustment I made was that I baked it for 45 minutes because when I took it out of the oven at both 30 and 35 minutes mark, it was not done. I measured the coconut flour exactly at 50 gr. Will definitely make again.

  20. I am new the clean eating/paleo lifestyle and have been hoping i would not have to give up the occasional sweet treat. I loved these brownies. I subbed in 1/2 cup of mashed avacado and 2 tbsp coconut oil instead of butter. And used the maple styrup instead of honey.

  21. Absolutely fantastic! Have made these numerous times. Family and friends have enjoyed them. Tried to double the recipe and then split into two pans. (We had two different gatherings the same weekend.). It was a mistake as one was great and the other . . . Well . . . Lesson learned: Make one batch at a time. Thank you for creating and sharing the recipe from the entire family. A job well done!

    • I always double the recipe and use a 9×13 pan. (Obviously that is not what you were going for, with two separate events, but I’m just pointing this out for you or anybody else who wants to double the recipe. You could always cut them up before serving.)

  22. Just put these in the oven, the batter is amazing! The only thing I didn’t follow is my eggs were not room temp, I took them right out of the fridge, because, I’m craving sweets and I don’t want to wait or I will make bad choices. ; ) One question I have is is there a significance to having the eggs room temp? Does it change the batter dramatically?

  23. Thank you for this recipe — and all the recipes on your site. I made the brownies this week using honey (instead of maple syrup). I used just slightly less than 1/2 cup because we don’t like anything too sweet. The brownies were moist, fudgy and delicious. This recipe is a keeper!

    I can’t wait to try other recipes, too!

    A big fan!

  24. Hi Lauren, I’d love to try baking with honey and coconut flour again. I know you don’t like stevia, but I find that if I bake with Stevia I don’t lose it and eat all the baking! When I’ve included honey I’ve had the overpowering urge to eat everything I’ve baked in one hit. Once I get that blood sugar rise nothing else seems to matter except eating more sweet food. Are some people too sensitive to the sugars in honey or fruit to handle it? I get the same response from dates btw, and agave is the worst!

    Also I’ve found baking with coconut flour has given me severe digestive pain and nausea. I’d be very intereted to hear your reflections on these issues. Thanks!

  25. I just made these and unfortunately all I can taste was honey, it was incredibly overpowering. The consistency is nice though and I will try to make them again in the future using sugar (I don’t follow the paleo diet). Thanks!

  26. So I bought a bag of coconut flour to do some gluten free baking for a friend. I ended up not using it. I’ve had coconut flour before and everything that I made with it went in the trash (still not sure why I thought to buy it again). Looking for a coconut flour brownie today led me to your site, and I thought, let me give it a try. If it’s chocolate flavored I can probably still stomach eating it. I am impressed! This is the first coconut flour recipe I’ve made that I actually enjoyed. Coconut flour has a texture, and I mean this with the utmost respect to coconut because I LOVE coconut – couldn’t live without it, but the flour reminds me of tree pulp. I’ll just have to let go of ever thinking that it will be that smooth melting texture of it’s grain competition flours. Regardless, I’m going to try another of your dessert recipes to finish off the bag I have, and who knows maybe I’ll intentionally purchase another bag of coconut flour and keep using it!

  27. I have made these twice now and they were great both times. I subbed coconut oil in place of butter and used Cacao instead of Cocoa. I also did 1/4 cup honey and then 1/4 cup maple syrup. I also found that storing them in the fridge gave them an even better consistency. Both batches were scoffed in one day there were so good.

    • Hi Tillie, to do proper conversion of yield, the best way is to use the Recipe Conversion Factor. This is what I learning in Professional Cooking school. Here’s how and why:

      Recipe conversion factor = Desired Yield/Given Yield. [DY over GT] If the portion size changes, use the total yield.

      Example: given yield is 35 portions of 185 gr and we desire 50 portions of 230 gr.

      Conversion factor = (50 x .230) / (35 x .185)
      Conversion factor = (11.50) / (6.475)
      Conversion factor = 1.77606
      Conversion factor = 1.78
      Multiply each ingredient amount by the conversion factor to calculate the ingredient amount necessary for the new yield.

      And a little more:

      “Using a Recipe Conversion Factor (RCF) to Convert Recipe Yields

      To adjust the yield of a recipe to make either more or less, you need to determine the recipe conversion factor. Once you know that factor, you first multiply all the ingredient amounts by it. Then you convert the new measurements into appropriate recipe units for your kitchen. This may require converting items listed originally as a count into a weight or a volume, or rounding measurements into reasonable quantities. In some cases you will have to make a judgment call about those ingredients that do not scale up or down exactly, such as spices, salt, and thickeners.

      Desired yield / Original yield = Recipe Conversion Factor (RCF)

      NOTE: The desired yield and the original yield must be expressed in the same way before you can use the formula. If your original recipe says that it makes five portions, for example, and does not list the amount of each portion, you may need to test the recipe to determine what size portion it actually makes. Similarly, if the original recipe lists the yield in fluid ounces and you want to make 3 quarts of the soup, you need to convert quarts into fluid ounces before you can determine the recipe conversion factor.

      The new ingredient amounts usually need some additional fine-tuning. You may need to round the result or convert it to the most logical unit of measure. For some ingredients, a straightforward increase or decrease is all that is needed. For example, to increase a recipe for chicken breasts from five servings to fifty, you would simply multiply 5 chicken breasts by 10; no further adjustments are necessary. Other ingredients, such as thickeners, aromatics, seasonings, and leavenings, may not multiply as simply, however. If a soup to serve four requires 2 tablespoons of flour to make a roux, it is not necessarily true that you will need 20 tablespoons (or 1 1/4 cups) of flour to thicken the same soup when you prepare it for forty. The only way to be sure is to test the new recipe and adjust it until you are satisfied with the result—and then be sure to record the measure!”

      I hope this helps.

  28. These are delicious!! So great! They did keep well for about 4 days in a air tight container. Then they got moldy. I will refrigerate next time to make them last longer, maybe.

  29. I’m a huge fan of brownies and still experimenting with coconut flour recipes. Could you replace the cocoa powder with unsweetened bakers chocolate? If so would the method still be the same?

  30. I was so excited to make these, but unfortunately, they were just awful. Dry and crumbly and somehow too sweet (didn’t even put in the extra 2 tb. of honey. I love cooking with coconut flour, but when I was measuring out the 1/2 c. minus 1 tb. I felt like it was too much. I think these might work with less coconut flour, but as the recipe is written, they are almost inedible. Sorry.

  31. These are the first Paleo dessert recipe i have made. MAN! I am hooked! they are delicious! my kids loved them too! I was REALLY skeptical of a paleo dessert, but I was very pleasantly surprised! Thank you for sharing!

  32. If your using Butter, which is Dairy, how can they be called Paleo? I know you have variations but I thought one of the Pillars of Paleo was non-dairy or lactose free cooking? Perhaps the non-dairy alternative should be advertised as Paleo and then advise that you can use butter if u don’t have a sensitivity? I have no problem with a bit of dairy, but if I were looking for a recipe labeled Paleo, I’d want it to be the whole hog. Sorry to be a downer. Your brownies look amazing and I love the gluten free

  33. im new to baking with coconut flour and thought these would be a great first recipe to try – i made these the other night and they were amazing!! i did tweak the recipe a bit, as i couldnt figure out how much coconut flour you meant (when i did the 1/2 a cup minus a bit it still weighed more than 50g) – im from the uk and cant get the hang of measuring things in cups!!

    so i ended up measuring 50g coconut flour, around the same amount of cacao powder, about 2 tbsp each of melted coconut oil and honey and 3 eggs but the batter was so thick it was almost solid. i just kept adding splashes of oatly oat milk until it was more of a brownie mixture consistency and then baked for just over 20mins (i think my pan is bigger than the one you used, so my mixture was quite thinly spread). when i stuck a knife into it, there was just the teeniest amount of mixture, like a crumb, on the knife which is perfect for me as i love really fudgy brownies 🙂

    i ate quite a lot of the brownies when they were warm, but managed to save some in the fridge for another day and i have to say the longer you can make yourself leave them, the better and fudgier they become 🙂

    fantastic recipe, i will definitely be making them again and again. thanks for sharing 🙂

  34. I made these tonight and would make them again. I mostly stuck to the recipe, using 1/2 c honey and 1/2 c butter but extra 2 Tbsp coconut oil If you couldn’t use butter, I’d recommend trying coconut oil as it has similar qualities to butter. Although when I made wheat brownies with a free-flowing type cooking oil the results were moist gooey and yummy. I embellished these with some chopped walnuts and 1 tsp of instant coffee granules. I cooked for 30 mins and the tester came out totally clean. (Maybe more gooey with less time?)

    While these are not as excellent as a gluten brownie–they were more cake-y in texture, taste was good though–they are a satisfying alternative for my SCD-like diet.

    Thanks for the recipe. It’s a keeper.

  35. I made these tonight and followed the recipe exactly. They are really quite tasty! This is my first experience with coconut flour and I’m very pleased. Thank you so much for the recipe! I will definitely make these again.

  36. I made this recipe for the first time tonight. I did end up with a drier more crumbly brownie… but the flavor was incredible (would have been perfect with some ice cream!) I suspect my coconut flour was too packed, so I will be more careful with that next time. Or perhaps try some added applesauce or an extra egg if that doesn’t quite do the trick. Regardless, this is a keeper!

  37. I made these yesterday and they were a success; my friend, her husband, and I all enjoyed them (my friend’s husband doesn’t like sweets in general but these were an exception). I like the texture; it’s very similar to a traditionally-baked brownie and it isn’t as grainy as some other coconut flour foods I’ve baked. I used coconut oil and raw cacao, and the taste was satisfactory, but I would like to make another batch using butter and regular cocoa; I think the flavor might improve with those ingredients.

  38. Has anyone made these successfully using stevia extract, xylitol or a mixture of both? I’m thinking that it may lack the moisture off the honey. What do you think I could add to make up for the syrup? Maybe more butter or some mashed avocado. I do use coconut sugar sometimes so maybe some coconut syrup would help but not sure about the carbs.

  39. We just made these but with a couple small differences, we prepared a batch and a half to better fit our 9×9 pan and folded in some toasted pecans.
    They’re INCREDIBLE. Like warm, baked fudge. They’d sit right with some strong tea.
    Who says men don’t like chocolate?
    Also, to anyone curious, these are dense and they are fudgey, just as advertised. But dense and fudgey doesn’t mean gooey. These brownies aren’t wet, and I don’t think they’re supposed to be. Between the two of us, we think they’re perfect.

  40. Hi, there. My story is somewhat similar to yours. After I had my son, I was having sever stomach issues and thought it was simply due to stress from my son’s medical complications. I remembered one day though that my great aunt on my mom’s side had celiac disease and it was hereditary. I ended up going gluten free the next day and my health has changed drastically. I don’t have headaches, stomach aches, numb limbs, pmdd, or acne anymore. I used to have horrible cystic acne. It’s totally gone now. I am not totally paleo, but I am working towards it because I want my family to eat better as well. My son hardly eats at all. I’m starting to think he’s having something going on now too, but who knows what it could be. Thanks for your story and recipes.

  41. I just made these tonight. So good! I will say, they are different than any brownie I’ve had. They are much more intense and very dense, and it took me a few bites to wrap my mind around it. But I can say, I’m in. They are delish, rich, and satisfying. Like enjoying a square of high-quality dark chocolate. I made the recipe as is with honey. I wonder if using coconut sugar would give them a more cake-like, less dense texture? Might be worth experimenting. I might try them again with maple syrup too. This was my first attempt at a paleo dessert, and I’m happy. 🙂

  42. The mixture looked too dry to me so I added another egg and maybe a 1/4 cup of coconut milk. I baked them in silicone muffin forms so got individual cakes which are quite moist and tasty! Thank you for the inspiration!

  43. Wow! I was skeptical to try since I haven’t had good luck with some other coconut flour recipes, but since I have some left I may as well keep trying, right? I’m so happy I did! They’re fudgy (the only way to have a brownie), soft, sweet, and chewy. Great recipe!

  44. As I am on the Candida Diet, and cannot have sugar, would it be possible to use stevia instead? And could someone advise how much? – I use Natvia powdered stevia at the moment. Would love to try these, they look delish, and I love coconut flour!

  45. Wow! These look amazing. Thank you for the recipe. I’m sensitive to sugar and chocolate but I love them both. I wonder if they can be freeze, so that I can eat just one piece at a time?

  46. I just made these & they are totally delicious! After they came out of the oven, I sprinkled a few dark chocolate chips on top and they were exceptional! Will make again.
    Thanks so much, Lauren!

  47. Have I seriously never posted a comment on these? I’ve made them at least a half dozen times and am about to make them again. They have received good reviews from non-gluten free/paleo eaters, so you’re doing it right :).

  48. I made these yesterday, and while they are pretty good…I have to say that the vanilla should be required, not optional. I forgot to put in the vanilla, but didn’t worry about it since it was listed as optional. Without the vanilla to balance things out, the honey leaves an odd aftertaste. Perhaps going sans vanilla works better with maple syrup, but with honey I suggest keeping it.

  49. Thank you so much for this recipe! I tried a lot of brownie recipes, especially because I want to avoid nuts in baking. I made these like you with coconut flour, cocoa, eggs and butter but instead of honey I used xylitol because my sister needs to follow a ketogenic diet – this was a great treat for her! Keep going with nut free healthy recipes 🙂

  50. I was wondering….I only have one child that has a mild gluten intolerance….. do have any recipes that doesn’t yield as much…..my other. Family member hate the taste and texture of gluten free snacks and since my gf baby is only three he does not consume much and it goes to waste..and the products are expensive vs grain products..

  51. I made these today and I can’t stop eating them. I followed your recipe exactly and they turned out perfect – dense and fudgy and totally cured my chocolate craving. They are seriously delicious. I’m going to make another batch for a bake sale at work this week. Thank you for sharing this recipe 🙂

  52. I am on a candida diet so really can’t eat/ use any ingredients with refined or natural sugars- could I make these without honey or maple syrup or would it just not work? I was thinking maybe a small amount of stevia to sweeten as I’m craving chocolate so these would be ideal for me but I’m guessing it’s the honey that helps to make the texture fudgey?

  53. I have just made this recipe except I replaced the honey with xylitol… and it was a complete disaster :/
    I make lots of “normal” cakes, so when I started it wasn’t something I wasn’t used to making… but no idea what went wrong as it looks so lovely in your pictures!
    All the other ingredients, pan size, timings etc., were identical to yours… any helpful suggestions would be gratefully accepted!

    • You need to add extra liquid, and probably less xylitol rather than just sub it volume for volume. Coconut flour is crazy thirsty, so would use some of the moisture in the honey.

  54. I made these this week and they were fabulous! I was worried about the texture, but they were great! I added about 1/2 tsp of espresso powder to the batter and it really amped up the flavor of the chocolate.

  55. These were great! I used a little less sweetener than suggested and they were awesome! I love the more dark chocolatey taste! I may try a little less coconut flour next time and add 1/2 to a full avocado pureed. My picky 5 year old liked them too. I think he would prefer a little more sweetener though

  56. Lauren, I tried these and they turned out too dry – I wonder if maybe I added too much coconut flour??? Any thoughts? I don’t have a kitchen scale so I actually measured the 1/2 cup then took out TWO tablespoons, just in case.

  57. I made these and they turned out absolutely perfectly. But I am new to coconut flour and not sure how it behaves if frozen. I would love to have some brownies around for “emergencies.” Do they freeze?

  58. Just made these tonight, they turned out exactly like yours, I used half coconut oil and half butter instead and maple syrup, it was a treat! i loved how it was moist yet felt so light on the stomach! which could be a bad thing lol probably had a little too much brownie haha!

  59. Ive made these twice, with crazy different outcomes

    1. I used coconut sugar and coconut oil, adding a little bit more to replace moisture, then I used dutch cocoa. They came out too rich, oily, and bitter. The batter was oily and liquidy, but they came out fully cooked

    2. I used honey, and dutch cocoa, but I added 1\2 tsp baking powder, along with coconut oil. Batter was thick as the coconut oil started to harden. After 35 min in the oven they looked really undercooked, They were super gooey after cutting, but after a bit in the fridge they firmed up and tasted wonderful.

  60. We made these last night after we made the coconut flour pizza…which is awesome! The brownies were AWFUL! I’m not sure were everyone got delicious & fudgy from??? The smelled wonderful and we were so excited but then all you could taste was tge bitter cocoa powder and we followed the recipe exactly! This was extremely disappointing and makes me a little leary of trying any other recipes from here…:(

    • I made these with coconut oil and followed the recipe exactly. They turned out very dry and not fudgy at all. Disappointing as its a waste of good ingredients and my precious spare time. Nevermind, I tried.

  61. Just made these. SO. freaking. Good. Thank you!

    I used cacao, coconut oil, and because I didn’t have enough honey, I used mostly honey but topped off with a bit of date sugar.

    Yum all the way.

  62. Is there a way I can make coconut flour at home as it is not sold where I live. They do sell other flours, only very overpriced. Also, my daughter has many food allergies and sensitivities and I really would like to make something sweet and healthy for her. Luckily she can have coconut.

  63. I’d love to know if anyone has tried making these with green stevia powder? I see lots of questions about using stevia, but no answers! My husband is on a candida diet and now wants the whole family to avoid carb-y sweeteners like honey and maple syrup. Thanks!

  64. Thank you for the recipe it is lovely and so versatile! For the not so sweet of us I substitute coconut milk instead of honey, for a richer more dense brownie try cocoa butter and if you want it a little more cakey a pinch or two of salt!

  65. Well, this recipe sounds absolutely delicious and I am excited to try it. Thank you, Lee, for the idea to sub coconut milk for the honey. I did a little searching and found a post by Whole New Mom on subbing sweeteners, so I thought I would post the link to her article here for all who asked, since I also had the same question. I have been using Swerve sweetener for several months, and while it is a bit pricey, I am pleased with the taste and the fact that it has no calories. I really do have to watch my sugar, so honey and maple syrup are definitely out. Using Whole New Mom’s modifications, I intend to use Swerve for this recipe, as well as coconut milk for the additional liquid required. Happy New Year, and happy baking! http://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/

    • Splenda is sucralose: a fake and toxic, chemical alternative to white sugar. It’s a worse alternative to use instead of honey and maple syrup! Honey and maple syrup are natural and better choices. I would strongly encourage everyone to stop using Splenda, and the other fake, toxic, chemical sugar substitutes.

      However, if you can’t or don’t want to use honey or maple syrup, then perhaps you would want to try liquid Stevia. Stevia is also a natural sweetener that comes from a plant, and doesn’t spike the blood sugar: so it’s safe for diabetics. Or trying using pureed dates, or other pureed fruits (like applesauce), or natural fruit juices, which are also natural sources for sweeteners.

      Also, check the book, “Ratio: The Simple Codes Behind the Craft of Everyday Cooking”, by Michael Ruhlman. If you’re going to make lots of substitutions in a recipe, and you still want to achieve the desired textures, then you need to be mindful of the liquid:dry:fat ratios – baking is like science, and you can’t just substitute whatever you want, expecting it to turn out the same. I hope this helps.

  66. I’m curious about these. I have used coconut flour enough to not want to use it. It dries out. Any idea how to prevent this? Like when I make cookies or a cake, it’s good at first. But after the first couple of slices of cake, and the cake sits for a few hours or over night, it very dry. Can you please reply to my email…I’m not sure how I got to your site, but I don’t want to miss your answer. Thanks.

  67. Hej!
    Vill så gärna testa dessa, bor i Sverige och blir osäker på era mått…
    Kan det här bli rätt;
    Ca 1 dl kokosmjöl
    8 msk kakao
    8 msk plus 2 msk smält smör
    3 ägg
    8 msk sötning
    1 tsk vaniljpulver
    Grädda 30 minuter 150 grader

    Någon som orkar försöka förstå mina svenska mått och se om de överensstämmer med era??
    Tuuusen tack i så fall 🙂

  68. These were delicious! I recently found a bag of coconut flour in my grocers discount section marked down from $7.59 to $2.49, so I thought I’d try it. This is the second recipe I’ve made with it. I didn’t have any cocoa powder but I had an organic dark chocolate bar so I used that instead. I melted it along with the butter and mixed everything together. Other than that I left it the same and baked them for 40 mins. Instead of dense and fudge they turned out light, fluffy, and cake-like. So moist! I’m so happy I found your page!

  69. I made these brownies today (using a half cup of splenda and 2 tablespoons of water, as a previous poster had suggested, as I cannot have sugar of any kind), and while they have an excellent flavor, they are extremely dry and crumbly and in no way look like the brownies pictured. My flour was not packed, and was carefully measured, and I used jumbo sized eggs.

    • I just made them the same way and had the same problem. I think maybe granular Splenda soaks up too muchh of the moisture? Even when I tasted the batter beforehand, I found the Splenda taste to be way to sweet. I think if I tried Splenda again, I would use a lot less. Maybe more like the single packet someone else suggested.

  70. I made these tonight exactly as the recipe states. They were absolutely delicious. Even my non Paleo husband liked them. After 3 weeks of fairly clean eating with no sweets this was a nice treat. Down almost 11 pounds and feeling great. Thanks so much for the recipe….amazing

  71. I’ve tried this recipe along with others STEP BY STEP with these brownies I came out with a crumbling mess. Everytime I try to use coconut flour I’m sadly disappointed I keep saying I’m not going to give up but I think this was the last straw. Maybe it’s something I’m doing but in literally following recipes to a T.

  72. Hi there, just made these and I am amazed they came out pretty well. I wouldn”t know what a proper brownie tastes like as not really into chocolate. Thought I would try this as bought loads of coconut flour. As I am from the UK we don”t tend to use cups to meassure so I put 2 tbsps coconut flour, 2 of cacoa, 1and half organic honey and 3 medium sized eggs plus 2 tsps baking soda plus used 2tbsps melted coconut oil. looking forward to seeing how they keep. Will make again thanks for recipe.

  73. I made these with carob powder and maple syrup and they are AMAZING! Flavour is so rich and the texture is so dense! These are my favorite paleo brownies ever!

    They also froze extremely well. No thawing required to eat!

  74. I made these and followed the recipe exactly as written. OMG they were SO good.By far the best paleo dessert recipe I have ever made…they turned out fudgey and so rich. The only thing I did differently was I used a pastry brush to brush some honey over the top of the brownies when they were still warm and it melted right into the top and created sort of like a glazed effect. Delish. Thanks for the recipe!

  75. Hello! So I just put these in the oven. I read through the comments and I am a little concerned because the mixture was quite thick and did not pour into the pan, but it was still very moist and i spread it throughout the pan. It has been cooking for 20 minutes now and looks like it hasn’t budged. Doesn’t look like its cooking at all. Fingers crossed they still come out fudgey and delicious!

  76. These are the best – I used this advice from a previous comment and they came out perfect. Fudgy and Delicious – I put the rest in the fridge and my family devoured them. This is how a traditional brownie is made and the steps below really help the texture of the brownie.

    “You might have more luck if you put the ingredients together in the way a traditional brownie recipe works. Melt the butter and add the coco, mix well. In a separate bowl put the eggs and honey/syrup and beat well with an electric mixer 3 to 4 minutes. Fold the butter and coco mixture into the egg mixture. then sift the flour in and gently fold until just mixed through.

    often the way we add ingredients is as important as the ingredients themselves.”

  77. I use Agave Nectar Syrup for my sweetener. I use this because of the low glycemic count it has for I have people in my family that has diabetes. this doesn’t spike their sugar count. When using Agave in recipes you must decrease all liquids by 1 oz. and use 2/3 c of agave to 1 c sugar, honey, raw maple syrup. I have actually used only 1/2 cup to a cup of sugar and still have the sweetness the recipe calls for.

  78. I was wondering how I could sub the maple syrup/honey with coconut sugar. For me the pluses are the it’s unrefined and 1/2 the carbs of the syrup but it’s dry not wet. I am diabetic and prefer the use of coconut sugar. Any suggestions? Maybe add some melted dark chocolate to make up for the lost moisture?

  79. I just made these! They are pretty tasty, though not quite sweet enough for me. I did use sugar free maple syrup because I am diabetic, and they are a little greasy, too. But definitely a yummy and satisfying replacement for the sweets I cannot have. Thanks for the recipe!

  80. These are in the oven. I couldn’t “pour” them though, it was the thickest mixture I’ve made for brownies so was really stiff and thick and was a challenge to get from the mixer into the pan. Maybe I’ll try adding a bit more liquid something or another egg next time? Can’t wait to eat though.

  81. I have no idea how you got 16 of these at the thickness shown in the photograph. I used all the correct measurements in a 9×9 pan and will be lucky to get 9 very thin brownies. I’m talking less than half an inch thick. Haven’t tasted them yet but they do smell good.

  82. I want to add peanut butter powder to this recipe. Do I reduce the coconut flour with peanut butter powder and if so how much peanut butter powder would you recommend?
    thank you,
    Marybeth

  83. I’m really curious if there’s a way to make these without all that sugar (honey) such as with stevia? I’ve been doing paleo/keto for 3 months now but on my birthday I’d like to allow myself a few brownies. I just simply cant do all that sugar though and I’m not sure what the best substitute would be…

    • I’m replacing the honey with Stevia, about 3/4 cup with doubling the ingredients. I also added 2 tablespoons of melted butter. We are also doing keto and can’t have all these carbs that come with the honey.

  84. I made these with coconut oil instead of butter and brown rice syrup and a few drops of vanilla stevia instead of honey and they were delicious. I also froze them and just take one out at a time and they are still divine :-). I am going to try my next batch without the brown rice syrup and just liquid stevia so will let you know how they go.

  85. In the oven as we speak! I doubled the ingredients, used about 3/4 of Stevia baking blend added 3/4 cup of almond milk as well as 2 tablespoons of melted coconut oil, since some ladies complained about dry and crumbly brownies. Will let you know how it turns out!

  86. Yes! Yes! YESSSS! Not quite as good as one made with chocolate and almond flour (and whipped egg whites) but so much easier to make, and cheaper too. Just made it, got it out of the oven and served it with boysenberries and whipped cream and went down a treat. Looking forward to how it goes after a couple of days in the fridge as per others comments.

    Something I would like to mention is that I think in the US you use imperial cup measurements which are different from the metric measuring cups we use in New Zealand. I converted all the ingredients to grams and weighed them. I think weighing is the best bet. The brownie came out surprisingly good. I also used less clover honey and added some erythritol/stevia blend. It still had a strong honey taste.

  87. These were great! Once I, naively assuming that all natural sugars were exchangeable, used sucanat instead of honey or maple syrup. Trust me, DON’T DO IT. But if you stick to the recipe, it’s delish!

  88. I did this recipe four times by now, every time they turned out to be different (no idea why) but they are amazing and awesome and incredible no matter how they turn out! I use less than half a cup of syrup (I used agave syrup) and made them in muffin pans, so that they are easier to eat and not too sweet 🙂
    Thanks so much for this quick and easy brownies!!

  89. I have made those with cocoa olive oil instead of butter, and i´ll just say it was the best flavored, best textured brownie i ever had! (also no olive oil taste at all).
    Yesterday i tried the carob version and it was a big fail. Because the carob is sweet enough on it’s own, it doesn’t need any additional honey, i should have known because it is used as both a flavoring and a sweetener but it didn’t even occurred to me!
    Keep being awesomely creative Laura, i really love all your recipes that i have tried!

  90. Hi Lauren

    I have a dinner tonight And will do your brownies tonight . But I have cocoa butter not regular bitter ? Will that work ? What about almond butter ? Otherwise will use the coconut oil but wanted to know if cocoa butter works well ? Much appreciated please get back to me ASAP

  91. These are ROCKIN’!! I love me a good gluten free brownie, and these seriously take the cake. I was making black bean brownies for a while, but this recipe is waaaay better. The texture is so lovely. I used coconut oil and added a dash of cinnamon and cayenne, and a handful of chopped walnuts. Aaamazing.

    I’ve baked a couple things from your site and they always turn out great. Thank you so much Lauren!! I can always count on you for delicious (and allergen free) ideas (:

  92. Hey! I just made these this evening, let them cool a bit during dinner and ate my first one. They are very good but mine turned out more cakey than fudgey like some of the other posters. I am not complaining!!! Just wanted to share! I know different coconut flour brands make a difference, along with a zillion other factors when it comes to baking. I do like how easy this recipe is and will be trying it again to see if I can’t tweak it and get it more fudgey. I did weight out my coconut flour but its not a digital scale so it could have been off. Thanks for all your hard work!! I look forward to trying more of your recipes!!!!!!!!!!!

  93. These are in my oven right now! With a few tweaks to work for my dietary needs. I took out the honey as I can’t eat it and replaced it with 4 1/2 T double cream ( I’m in Australia ), also added 4 shakes from my stevia bottle and 4T Erythritol. Otherwise it was as you’ve suggested. The batter tastes amazing! And they smell so good cooking right now. Thanks for a great adaptable recipe!

  94. I am not gluten free but made these for a friend who is, and boy oh boy they are delicious. I used coconut oil and added 1/2 C chocolate chips. I tried freezing a square to save for next week but ended up eating it frozen today and loved it. Thanks for the recipe!

  95. Hi Lauren,
    I am new to your website, although I came across it one day while looking for a paleo brownie recipe. I decided to try following the recipe. I am new to baking with coconut flour. They turned out great, although mine didn’t rise as I had expected it to. They were mostly flat. Is that normal? The picture on the website looks like the brownies you made rose a little. I used a different brand of coconut flour. Could that have made mine turn out different?

  96. These came out so good! I substituted coconut oil for the butter and used dark chocolate cocoa and 2 baking chocolate squares because I ran out. I also used a little coconut sugar to supplement the honey, because I didn’t have enough of that. Since there was so much coconut going on already, I sprinkled some shredded coconut on top about halfway through the baking process. Nom nom nom thanks for the recipe!

  97. Can you please comment on using stevia (liquid) or xylitol (granular) as a sweetner instead of honey or maple syrup. I see many people are asking the same question, but I don’t see any replies regarding this. I’m sure it’s not your preferred sweetner, but for now I can only use these two. Thanks!

    • What about erythritol? Erythritol is generally better than xylitol, e.g. digestion-wise.

      The problem with stevia is a) it doesn’t combine well with cocoa at all (tends to taste bitter and “chemical”), unless you add a lot of other sweeteners b) it doesn’t provide bulk. With erythritol you get a good taste and enough bulk, but it does tend to make baked goods dry. A little bit of glycerin might help attract humidity, but may not work for every kind of diet.

      You could try a combination of erythritol (or xylitol, if you insist) and stevia with a bunch of extra liquid and perhaps something that makes baked goods moister. E.g. a bit of extra water and a bit of pumpkin puree. It’s However, I can’t guarantee it will work.

      • I don’t know which Stevia or Cocoa products, you’re using, but i’ve never had a problem mixing them! If it taste chemical, you’re definitely using a bad product! Remember, not all products are created equally! Erythritol and Xylitol, are both Sugar Alcohols, and are Naturally found in Fruit, Vegetables and Trees… But, most products are Synthetically produced, and can really give you… Gas 😉 Glycerin is not good for your teeths, it keeps your teeths from remineralizing, which is why the Toothpaste industry is laughing, every single time you buy it, cause it is in ALL of them, even the “Healthy” ones, along with a ton of chemicals… Good luck though 🙂

        • No, I’m not using a bad stevia product. I have a lot of experience with stevia and different stevia products, having worked on a stevia cookbook. The ability to taste bitter varies from person to person, I’m a normal bitter taster (not a supertaster), though there are several genes and alleles involved, perhaps you taste less bitter than I do. My half sister was able to enjoy a failed stevia cake, produced in the tasting phase of the cookbook, that everyone else found vile and grossly chemical and bitter-tasting.

          As a medical writer, I’ve found no real evidence of the glycerin claim, even though it surfaces on many health blogs. Several of such blogs actually recommend brushing your teeth with soap – which contains glycerin. Just because something is “synthetic” doesn’t mean it’s bad and just because something is “natural” doesn’t mean it’s good for you.

  98. Just made these and my GAWD they are the yummiest brownie!!! I’m from the UK so spent a little time converting all the ingredients into grams but it was well worth it – the kids and hubby tucked in too!

    If it helps here’s what I did:
    50g organic coconut flour
    60g raw organic cacao powder
    145g organic butter
    3 large eggs
    150g maple syrup
    splash of vanilla extract
    160C in a fan over for 30 mins

    Thank you, thank you, thank you. Actually I love you. 🙂

  99. These were delicious! I find I like them better once cooled in the fridge. I also spread Nutella on top and it was amazing. I’m now trying a batch with Nutella drizzled over the batter before cooking. Not quite Paleo but doesn’t need to be for me.

  100. I just made a terrible mistake… I followed your recipe to the letter… except I replaced syrup with xylitol. Now… I am a little rushy and lightheaded person… and…Im from Europe… and my oven not only doesnt have 300… it has a Celsius Meter… so i didnt convert the units… I bet u mean 300 fahrenheit and that makes about 150 Celsius degree right? Im cooling down my oven at the moment, yup in a middle of baking i bet it will get just a bit crunchier…right?…right?? 😉 🙂 cheers…

  101. Soooo the flavor was good – but the brownies turned out SO DRY. Idk why 🙁 Bummer.

    I actually made the batter a few days before and left it in the fridge. I took it out for a few hours to let it not be so solid (it was pretty solid when I took it out of the fridge because of the butter) .. And I also added some coconut shreds to it. BUt not sure if that has anything to do with it being so dry.

  102. I have made this for my husband SO many times now (thank you thank you thank you!). He has an allergy to eggs, wheat and dairy (poor guy!). This is his go to for the week to help with his sweet tooth. The recipe says no substitutes, but I’ve played around and found a way. I usually do a double batch (6 total eggs) so I use 2 mashed bananas (4 eggs) and 2 tablespoons baking soda + 2 tsp water. Now the trick is, the bananas get mixed in with the batter. I wait until the VERY end to mix in the baking soda THEN the water. This makes it moist and almost cake-y. I hope that helps anyone who is allergic to eggs. Oh and instead of butter I use coconut oil. Works great.

  103. Hey, if somebody already asked sorry for this..but, can I substitute honey/maple with apple sauce?( it’s acctually almost apple butter because I cooked it looooong but it has no sugar or sweetners)..I think it would be great for 21 day sugar detox that way…what do you think?

  104. Wow, just tried these… again lol. My first batch turned out a little dry and crumbly because I measured the butter AFTER it was melted, but, realizing my mistake after reading through the other comments, I tried again and totally killed it!

    It’s been eleven month since I started my low-carb weight-loss journey and have already lost 120 pounds, but I’ve been craving certain things, like pizza and sweets, something fierce. This recipe is simple and delicious and has absolutely satisfied my sweet-tooth. Soft, fudgy, chocolatey-good-for-you-goodness… YUM!! Thanks for the fantastic recipe 🙂

  105. I am waiting for it to finish baking now, but when I mixed it it had this disgusting plant scent – it is my first time trying coconut flour so it could be that but I hope it doesn’t taste like that.

  106. I can’t believe how well these worked out. I have never made brownies before so I think I made the mistake of putting in a little more coconut flour because I thought the mixture looked so runny :/ So the end result was probably a little more cake like than brownie but I still LOVED them. Thanks!

  107. Oooh! These look yummy! Thinking of substituting some really ripe bananas (pureed) for the sweetener but not sure about the amount of banana puree needed. Do you think it would be an exact swap for the honey/maple syrup?

Leave a Comment

Your email address will not be published. Required fields are marked *

I’m Lauren Geertsen, an author and Nutritional Therapy Practitioner. When doctors told me that surgery and medication were the only answers to my chronic health issues, I decided to use the power of nutrition and a natural lifestyle instead.
My mission at Empowered Sustenance? To show you the simple steps on your path to vibrant health.

Lauren’s Books