Rich & Fudgey Brownies – Paleo, Vegan, & Nut Free!

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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In a liquid measuring cup or double boiler, melt the unsweetened chocolate, coconut milk, and coconut oil over medium heat. Heat just enough to melt the chocolate, and remove the heat.
Mix in the honey, pumpkin, salt, and baking soda.
Mix in sifted cocoa powder,sifted coconut flour, and tapicoa flour.
Pour into a prepared 8 x 8 pan.
Bake in a preheated 350 degree oven for 20-25 minutes when a knife inserted in the middle comes out clean.
Cool completely and cut!


  • 2 ounces unsweetened chocolate
  • ¼ cup coconut milk ( used full fat and So Delicious with no major difference)
  • 3 tablespoons coconut oil
  • ½ cup -3/4 cup maple syrup or honey (to taste)
  • ½ cup pumpkin puree
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • ¼ cup unsweetened cocoa powder
  • ¼ cup coconut flour
  • ¼ cup tapioca or arrowroot flour


Step 1

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After struggling to find what her third child's misery stemmed from, Tessa now cooks without gluten, dairy, corn, sugar, and soy. Currently she has delved into the world of Paleo. Take a peek, you're sure to find something delicious, and wholesome to boot!

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Recipe Comments

Comments (2)

  1. posted by johannahbanana on July 23, 2013

    Hey there! I made these the other day and they were by far the best brownies I have made. I wanted to make them again but it appears that since the site has reformatted everything (which bothers me to no end) I can’t see the ingredients list. Do you think you can post them in the comments or edit it so people can see the ingredients again? I’d love to make these again. Thanks :)

  2. posted by The Kitchensmith on September 5, 2013

    Me too! I can’t see the ingredient list/amounts. Please post in comments? Thank you!

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