Paleo Brownie

By Aimz

Ingredients

• 1/2 cup minus 1 Tbs. coconut flour (use the "dip and sweep method" to measure or use a kitchen scale and measure 50 grams of the flour) I use this coconut flour
• 1/2 cup cocoa powder - substitute carob powder (this stuff) if there is a chocolate sensitivity
• 1/2 cup plus 2 Tbs. butter, melted
• 3 eggs, at room temperature (egg substitutes will not work)
• 1/2 cup plus 2 Tbs. honey or maple syrup
• 1 tsp. vanilla extract, optional

Details

Servings 16
Adapted from empoweredsustenance.com

Preparation

Step 1

to provide moisture and the fudgy texture. Not only does the butter make these brownies delicious, it adds an important nutritional aspect. Besides the inherent nutrient-dense qualities of butter (learn

when I make this recipe for my family members but recently I’ve been experimenting with carob powder. I’m unable to tolerate chocolate at the moment, but I do well with carob. Unlike chocolate, carob is a pod – not a seed – and is caffeine free. I find that toasted carob powder, which you can

Makes 16 brownies

Preheat the oven to 300 and grease a glass baking dish (8x8 or 9x9).

Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.

Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.

These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.

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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!

These look so good! I need to add them to my recipe board, I’ve been having the worst sweet tooth lately!

Looks really great. I am kept awake if I eat cacao. ;-( I will do this but need to replace all sugars with something else. Stevia is not the best taste. I prefer glucose

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!

I’m sorry it didn’t work for you! My hunch is that the coconut flour was too packed when you measured it – I’d recommend weighing it with a kitchen scale to get 50 grams, to make sure you are not using too much flour.

Yeah’, it worked really well. 1/2 cup dates soaked in hot water and blended.

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!

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 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.

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.

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!

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?

Hi! These look absolutely amazing and I cannot wait to make them. I was wondering if I could substitute the honey for agave syrup and still have the same results.

You could use maple syrup in place of the honey but agave would also work. However, I don’t recommend agave for these reasons:

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!

These all ingredients we have to add together… nothing like the other cake recipes adding the eggs first then this and then folding the flour

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.

Does anyone know how I could maybe convert the recipe to be larger?! I would like to make them in a 13×9. Or how I can figure it out?

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.

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?

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.

I loved these! I live in Africa and going gluten free hasn’t been east for me. But with recipes like this make it a whole lot better!

Do you have a suggestion to replace the milk? Unable to have milk at this time… These look delish though!

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

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

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?)

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.

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!

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.

I just made these and they were perfect! I added 60% dark chips! I a! Going to add walnuts next time!

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.

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