Coconut Flour Brownies

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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  • 1/3 cup coconut oil
  • 1/2 cup cocoa powder
  • 6 eggs
  • 1 cup honey
  • 1/2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1 cup chocolate chips (optional)


Step 1

Preheat oven to 350F.

Step 2

In medium saucepan melt coconut oil and cocoa powder.

Step 3

Mix eggs, honey, and vanilla with electric mixer until well combined and fluffy. Add in coconut oil/cocoa powder and keep mixing. Add coconut flour and mix until you have a smooth batter. (The batter for these is going to fairly liquid!) Grease 8×8 pan, pour in the batter and bake for 30 to 35 minutes. Let cool in pan before cutting.

Step 4

If you like your brownies gooey, you’ll want to take them out between 30 and 32 minutes. It really depends on the actual heat of your oven. Mine are done at 32 minutes. At 35 minutes I don’t like them anymore. But you can experiment.

Step 5

These brownies freeze well. So, if you have a real sweet tooth, simply freeze most of them and just keep some out.

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Recipe Comments

Comments (21)

  1. posted by sed823 on August 19, 2012

    Made them tonight. Baked 29 minutes and let cool 15 minutes before slicing. Yummy!

  2. posted by Candice on August 20, 2012

    These were awesome! They had a great brownie flavor and the gooey texture in the middle was ‘melt in your mouth’ delicious! The outsides were more cooked than the middle but that had more to do with the pan I used I think. I will be making these as our go to ‘need a sweet fix’ recipe. Thank you!!!!

  3. posted by Ute on August 20, 2012

    Woohooo! So glad you guys like them!

  4. posted by Diana on August 30, 2012

    Great recipe!!! turned out really moist and soft… great chocolate-coconutty flavor!

  5. posted by ladypmff72 on August 30, 2012

    Really good. More cakey than fudgey, but yummy

  6. posted by Cindy on September 5, 2012

    Made a batch of these tonight (using sugar rather than honey) and they came out very good… Put them into cupcake papers for portion sizing before cooking them… Then storing them in the freezer.

  7. posted by Staci on September 8, 2012

    I like this recipe, but it reminded me of a heavy spice-cake type food than a real brownie. I left out the chocolate chips, because I didn’t have any. Next time I will use them, as I prefer more chocolate for my taste.

    I’m at 1800 ft elevation, and had to cook them for about 40 minutes. I was hoping for a fudgey style brownie, but it didn’t set right (still raw and cool in the center at 32 minutes)

    BTW, they are HUGELY filling. I made the mistake of going for seconds. Ugh. I hadn’t eaten much of anything yet, so my stomach was relatively empty. These could be a meal.

    I entered the recipe in Calorie Counts for analysis, if you are counting calories.

    I will definitely make this again for a special event (like a snow day)

  8. posted by Danette on October 13, 2012

    Made these for the first time today – my first time cooking with coconut flower. I added in a handful of frozen organic raspberries & used the choc chips (85 percent cocoa). A delicious filling sweet fix! Thank you

  9. posted by Ivannia Van Arman on November 26, 2012

    This recipe is great! I followed all of the steps except for adding the chocolate chips at the end and I was extremely satisfied with the outcome. This might just be my new favorite paleo treat.

  10. posted by chefcammi on February 2, 2013

    Theyre in the oven now! I added chopped pecans to the top and doubled the batch to fit a 9×13-ish dish. cant wait to eat!

  11. posted by Mark on February 5, 2013

    Is honey Paleo-friendly?

  12. posted by lvanhusen on February 5, 2013

    Mark: Yep, honey is paleo-positive, in moderation of course. These ate baking in the over as I type. Didn’t have coconut flour, so subbed almond flour. Only had half a cup of honey, so subbed half a cup organic maple syrup. Didn’t have chips, so went without. Will update on how they came out with all the subs!

  13. posted by Shel on February 22, 2013

    Just made them and they are delishhhhh. I substituted honey with agave syrup and put them in cupcake liners. Thank you!

  14. posted by Biodork on April 18, 2013

    So good. Turned mine into Mexican cocoa brownies. Just add 8 shakes of cinnamon and 8 shakes cayenne powder ( half if your sensitive to spiciness).

  15. posted by Leah on April 26, 2013

    yummm! i subbed coconut palm oil for the honey (1 cup sugar, 1/4 water). i added a little bit of honey too because i don’t think palm sugar is very sweet. they were fantastic–thank you!!

  16. posted by Joanne on May 14, 2013

    I made this recipe several times from the back of a bag of coconut flour but then threw away the bag! So glad to find it. I used butter (per the recipe) instead of coconut oil and find that 1/2 cup honey is sweet enough for me especially if using chocolate chips. And add walnuts, YUMMMMM…..They are more cake like than fudge like brownies. If you let the batter sit for a little while it thickens up quite a bit. I may even try making them into cookies next time.

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