Desserts,  Full GAPS,  Recipes

Fudgy Coconut Flour Brownies!

I was super excited to accidently come up with this recipe. I came up with another coconut flour brownie recipe last week, and then “messed up” on it this weekend right before having guests over, and was amazed at my mistake. They were SO good! ๐Ÿ™‚ ย If you know me, you know I love me some chocolate, so this is going to become a staple in my home (you know, on the weekly list, like: make butter, make yogurt, make granola, soak seeds, make brownies). Yup. I love them THAT much. ๐Ÿ™‚

Fudgy Coconut Flour Brownies



Grease a 9×13 pan with butter or coconut oil (mine was slightly larger than 9×13). Preheat the oven to 350 degrees.

Melt the butter or ghee or coconut oil in a saucepan, remove from heat. Add the cocoa powder into the butter, set aside.

In a separate bowl, whisk the eggs. Add in the honey, vanilla and salt and whisk well.

Add in the coconut flour, little bits at a time, mixing well to avoid lumps.

Add in the cocoa powder-butter mixture and whisk very well. If you do not whisk well enough, you’ll have clumps in your brownies that are yellow when the rest is chocolatey-brown. ๐Ÿ™‚

Pour the batter into your prepared pan and bake for 20 to 30 minutes, or until a toothpick comes out clean.

YUM. Go make some right now! ๐Ÿ™‚


  • tarena

    ohhhhh! I will have to try these after the baby is born and I’m not avoiding sweets! this looks fab!
    I love good accidents!

      • Lindsay

        Yes, please do! I have been wanting to get to Bob’s Red Mill, I will put that on my list for when I finally make it out there. Thanks Brenda ๐Ÿ™‚

  • B

    I just recently found your site and am soon beginning GAPS. I havent been able to find in my GAPS books where cocoa powder is legal and I know its not “legal” on SCD. Is this just an adaptation you have made as your family has been on the diet and it is well tolerated? Just curious ๐Ÿ™‚ Thanks!!

  • Jason@JLHealth

    Some of the very best things I ever tasted were accidents…. Your brownies look great and I’ll be the coconut flour puts it over the top!

    Thanks for sharing with the Hearth and Soul hop this week.

  • Butterpoweredbike

    Don’t ya know that all of the greatest recipes in history came about as accidents. Or at least, that’s what I tell myself every time I mess up in the kitchen and have to explain my new creation ๐Ÿ˜‰

    A friend of mine has challenged me to find her something to make with coconut flour that is egg-free. Do you know, is there such a thing?

    Here’s to happy accidents! Thank you for linking to the Hearth and Soul hop.

  • Nancy

    I’m planning to make these for my kids…they like dark chocolate much more than sweeter chocolate. Are these pretty sweet, and I should cut the honey down, or are they dark or bittersweet??

  • lilmamaO

    I can only stand the taste of honey in small amounts but I’ve been trying to find recipes that my coconut flour would work well in, any thoughts on replacing the honey with coconut sugar?

  • jennifer

    one cup of honey is way too much for my system. I tried 1/4 c of honey but they came out way too dry. next I will try 1/3 c of honey and 1/2 cup of the flour. I’ll let you know how it turns out!

  • Lynne

    Brenda, these look sooo good….Jennifer….
    I’m planning to make these in a day or two and am going to use coconut nectar in place of the honey.(I always use it in place of honey in any recipe that calls for honey) And coconut oil in place of the butter (not that I don’t like to use butter, but I’m out of it right now).

  • Christine

    These are wonderful! I halved the recipe, used coconut sugar to sweeten, and added coconut milk for extra liquid. Also mixed in maybe 1/3 C of the healthiest chocolate chips I could find. Brownies are dense, bittersweet, totally satisfying, and love to be put under WAPF vanilla ice cream. Also got rave reviews from the hubs, which ultimately means true success for me. Thank you!

    • Allen G

      You know, Kelly, the whole point here is to make brownies withOUT white or wheat flour (same thing). There are million recipes for brownies using regular flour……….

      • Victoria Klingonsmit

        can you use almond flour? how would you adjust the eggs? i know that using almond flour in place of coconut flour would increase it by 4 times.

    • Kaymerkaymer

      Andy, I have the same issue. I have to count every carb to control my blood sugar and was getting very frustrated trying to be on GAPS without any recipes to use. Then I found out that there are several websites to go to where you can type in the ingredients to a recipe and enter the number of servings and it will give you your carbs (and lots of other nutritional info) per serving. If you weigh your finished recipe, you could also calculate percent carbs so when you weigh how much you plan to eat you can multiply by the percent and get your exact carbs. is one of them. Anyone can enter values for an ingredient, so I’m not sure about the reliablity in terms of accuracy. My nutritionist recommended Calorie King, which has a small fee involved, but may be more reliable. hang in there.

  • Alivebygracealone

    These are delicious!!!!
    I changed a couple things, because of diet restrictions and shortage of the original ingredients ๐Ÿ˜‰
    In place of 1 cup butter, I subbed 1/2 cup butter plus 1/2 cup coconut oil.
    In place of the eggs, I used ground flaxseed (1 tbsp flaxseed plus 3 tbsp water for EACH egg substituted)
    In place of honey, I used powdered stevia. And then added 2/3 cup water to the liquid ingredients.
    Last, I used 1/2 carob powder and 1/2 cup cocoa powder (I ran out of )

    I baked in a 11X7 pan for about 30 min, they came out gooey, but I don’t have to worry about them being undercooked since there are no eggs in there, which is great because we LOVE gooey brownies in my fam!
    We are all delighted to be able to have brownies that are safe for us to eat!
    Wonderful recipe. I will DEFINITELY be making this regularly!


    • Brenda

      Thanks for sharing your changes! Coconut oil is a perfect substitute for the butter in this recipe, for a dairy free version. Flaxseed & water = a great sub for eggs! Great job making this recipe work for your family’s needs! ๐Ÿ™‚

  • Meagan

    These look like PURE fudge chocolate goodness! I was making some real food chocolate fudge the other day and my mess up was pretty good too! Funny how that happens ๐Ÿ˜‰ I like this recipe! I’ve found that with many coconut flour, cocoa powder, egg, and butter type brownies it’s like impossible to mess them up and they always come out delicious!

  • greenmama

    okay, so I made these tonight as a valentines treat for my GAPS clan, and they loved them. I, on the other hand, did not. Brownies are the only real craving I have had since starting GAPS, so maybe I had set my standard too high? I also got distracted and left them in a few minutes too long (probably 28 total) and they turned out more cakey than fudgey, which could make a difference. But really, the flavor was more of a problem for me than the texture, the honey flavor was so strong and didn’t really work for me with the chocolate and coconut. I’m hoping that I can freeze the rest and dole them out as special treats for the children once in a blue moon… thank you for the recipe, I was really excited to try it and it totally made my children’s valentines day very special. ๐Ÿ˜‰

  • Aimee

    So I made this last night. I used maple syrup instead because that is what I had. I divided the recipe by three also. I added 1/4 tsp baking soda and baked it in an 8×8 for a little over ten minutes. It turned out as the most perfect, fluffy chocolate cake! So I made some frosting to put on top. I have been wanting exactly that for quite a while now so was super thrilled. Thought I’d share ๐Ÿ™‚

    • Brenda

      Thanks for the question! No, Coconut flour is not just ground up coconut flakes, it’s a little more complicated than that. You can make it at home, for sure. You’d have to get the moisture out of the coconut flakes (you can do this by first making coconut milk) and then dehydrating the flakes, and then grinding them up. A little bit of work. ๐Ÿ™‚ Or you can buy it, here: ๐Ÿ™‚ Hope this helps!

  • Tanya L

    When I baked this, it separated into two layers–a pale/light yellow layer on the bottom and chocolate on the top. I have no idea how or why. We did whisk by hand, not with a mixer. If we try it again, we’ll use the whisk on my kitchenaid and see if that keeps it together.

  • Cobrien7225

    These are so good! I actually didnt have butter on hand but I did have a cup of beef tallow on hand! It was actually incredibly delicious and tasted like a bacon brownie…

  • Annie

    I bet you could use Coconut sugar also to bring down the glycemic level and it would taste great. Gonna try it. Thanks for the recipe

  • Nancy

    Delicious! Added cacao nibs last week with no issue (1 week away from completing 15 months on GAPS and still going). Trying out cacao powder this week. Although like many people have stated, wound up being cake rather than brownies. Wondering if it has to do with possible differences across brands of ingredients such as the coconut flour, honey, or even the size of the eggs. I cooked them in a 9×13 pan. Started timing them at 15 minutes, and then every 3 minutes thereafter. At 21 minutes, they were still complete liquid under a solid-ish top layer. Gave it another 2 minutes for a total of 23 minutes, which at that point, the toothpick came out completely clean.

  • Leah Atwood

    SOOOOOO GOOD!!! Thank you so much for sharing this! I am having the hardest time finding good wheat/grain and processed sugar baked goods recipes, but THIS one is my new go to recipe for brownies! It was a big hit with everybody (and I’m kinda a brownie snob lol) even the kids who wouldn’t eat them until we PROMISED they were NOT black bean brownies. lol I only had 1/2 a cup of cocoa powder, so I added 1/2 bar of Lindt 85% dark chocolate and it was nice and chocolatey! Also, a trick I learned from my previous go to brownie recipe, I added two heaping teaspoons of instant coffee granules to the egg mixture before the flour or chocolate. It enhances the chocolate flavor without tasting like “coffee brownies”. Not sure how that works with different dietary restrictions. Thanks again! ๐Ÿ™‚

  • Michelle

    Thank you for this great recipe!

    First I made it as directed. It was very good, but a little fudgy (and I usually like fudgy).

    Then I tried adding an extra 1/4 cup coconut flour in an attempt to make it more cake like. That turned out grainy.

    Then I returned to the original recipe but replaced half the honey with beet puree (homemade). mmmmm gave it a light fruity taste almost like a hint of raspberry. I called it “Chocolate Raspberry Brownies” and my family thought there were raspberries in it. It was cakey on top and very gooey on the bottom – like lava brownies – but that didn’t matter – it was sooo good – my DD wanted more of the gooey part and called it “raspberry sauce.” Even a guest who doesn’t normally like brownies had seconds.

    Oh, I used ghee every time. I also used Duck eggs instead of chicken eggs (6 duck eggs to 9 chicken eggs).

  • Karen White

    I found this while searching for a carrot cupcake cocunut flour recipe – mainly to make some healthy treats for my dog’s 12th birthday, though I think we (husband and self) will enjoy them too. Now I will be making these brownies too (not for the dogs!). I think I’ll add some organic dark chocolate chunks (made with coconut sugar) to the mix and see how it works. Also instead of cocoa I plan to use raw cacao. I’m new to this type of baking, i’m just trying to make my indulgences more healthy.

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