Best Coconut Flour Paleo Brownies

If you ask me, brownies made with coconut flour are one of the best paleo baking discoveries out there.

These fudgy brownies deliver all the rich chocolate flavor you crave without any grain-based flour. Coconut flour creates a tender crumb while cocoa powder brings deep chocolate taste in every bite.

They’re topped with a smooth chocolate frosting made from melted chocolate chips and coconut oil. The frosting sets up nice and firm, adding an extra layer of indulgence.

It’s a treat that works for paleo eaters and regular brownie lovers alike, proof that dietary restrictions don’t mean giving up dessert.

What Kind of Coconut Flour Should I Use?

Any brand of coconut flour will work for these paleo brownies, but keep in mind that not all coconut flours are created equal. Some brands are more finely ground than others, which can affect how much liquid they absorb, so you might need to adjust slightly if your batter seems too thick or too thin. I’d recommend sticking with a well-known brand like Bob’s Red Mill or Nutiva if you’re new to baking with coconut flour, as they tend to be consistent. Make sure your coconut flour is fresh and stored in an airtight container, since it can go rancid over time due to its natural fat content.

Options for Substitutions

While these paleo brownies have some specific ingredients, there’s still room for a few swaps:

• Coconut flour: This one’s tricky – coconut flour is super absorbent and doesn’t substitute 1:1 with other flours. If you need to use almond flour instead, you’ll need about 1 ½ cups and may need to reduce the eggs to 2. The texture will be different but still tasty.
• Sugar: For a truly paleo version, swap the sugar with coconut sugar, maple sugar, or honey (use ¾ cup honey and reduce the coconut oil by 2 tablespoons). Keep in mind that honey will make the brownies a bit more cake-like.
• Coconut oil: You can use melted butter or ghee instead if you’re not strictly paleo. The flavor will be slightly different but equally good.
• Milk: Any non-dairy milk works here – almond milk, cashew milk, or oat milk are all fine choices. Regular dairy milk works too if you’re not avoiding it.
• Cocoa powder: Make sure to use unsweetened cocoa powder. Dutch-processed or natural both work, though natural cocoa will give you a slightly more intense chocolate flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with coconut flour brownies is overbaking, which turns them dry and crumbly – since coconut flour absorbs moisture differently than regular flour, pull them out when a toothpick comes out with a few moist crumbs, not completely clean.

Coconut oil needs to be melted but not hot when you mix it with the eggs, or you’ll end up with scrambled eggs in your batter, so let it cool for a few minutes after melting.

Make sure you don’t skip the cooling time before adding the frosting, because pouring it over warm brownies will cause it to slide right off instead of setting properly.

For the best texture, resist the urge to cut into them right away – these brownies actually firm up and develop better flavor after sitting in the fridge for the full 1-2 hours.

What to Serve With Coconut Flour Paleo Brownies?

These rich chocolate brownies are pretty decadent on their own, but they’re even better with a scoop of vanilla ice cream or coconut milk ice cream if you’re keeping things dairy-free. A dollop of whipped cream and some fresh berries like raspberries or strawberries add a nice fruity contrast to all that chocolate. For a cozy dessert spread, serve them warm with a glass of cold milk or your favorite hot coffee. You can also crumble them over yogurt for breakfast the next day, or pack them up as an afternoon snack with some sliced bananas and almond butter.

Storage Instructions

Store: Keep your brownies in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. I actually prefer them cold from the fridge because they get extra fudgy and the chocolate ganache sets up nicely.

Freeze: These brownies are perfect for freezing! Cut them into individual squares and wrap each one in plastic wrap, then store in a freezer bag for up to 3 months. It’s great to have a stash when you need a quick chocolate fix.

Serve: If frozen, let the brownies thaw at room temperature for about 30 minutes before eating. You can also enjoy them straight from the fridge if you like a firmer, fudgier texture, or warm them in the microwave for 10-15 seconds for that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 30-36 g
• Fat: 260-280 g
• Carbohydrates: 275-300 g

Ingredients

For the brownies:

• 1 1/4 cups sugar (I use Wholesome Sweeteners for best flavor)
• 1/3 cup coconut flour (sifted to remove lumps)
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/4 tsp baking powder
• 14 tbsp coconut oil (measured while melted and cooled)
• 1 tbsp vanilla
• 3 eggs (room temperature, about 70°F)

For the frosting:

• 1 cup chocolate (I prefer Enjoy Life semi-sweet chips for Paleo)
• 3 tbsp milk
• 1/4 cup coconut oil (makes it extra creamy and rich)
• 1 tsp vanilla
• 1 pinch salt

Step 1: Prepare Pan and Preheat Oven

Heat your oven to 350°F and line an 8×8 inch baking dish with parchment paper, allowing the paper to overhang slightly on two sides for easy removal later.

This setup ensures even baking and makes it simple to lift the cooled brownies out for cutting.

Step 2: Combine Dry Ingredients

• 1 1/4 cups sugar
• 1/3 cup coconut flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/4 tsp baking powder

In a medium bowl, whisk together the sugar, sifted coconut flour, cocoa powder, salt, and baking powder until well combined and no lumps remain.

Sifting the coconut flour is crucial since it tends to clump easily, and whisking ensures the leavening agent and salt are evenly distributed throughout the dry mixture for consistent brownie texture.

Step 3: Create Wet Ingredient Base

• 14 tbsp coconut oil
• 1 tbsp vanilla
• 3 eggs

In a separate bowl, whisk together the melted and cooled coconut oil, vanilla, and room-temperature eggs until well combined and slightly emulsified.

Using room-temperature eggs is important because they incorporate more smoothly into the batter, creating a better texture.

I find that cooling the coconut oil prevents it from cooking the eggs, which would create an uneven batter.

Step 4: Combine Wet and Dry Ingredients

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Gently fold the dry ingredient mixture from Step 2 into the wet ingredient mixture from Step 3 using a spatula, stirring just until combined.

Be careful not to overmix, as this can develop too much gluten-like structure in coconut flour and make the brownies dense.

Stop stirring as soon as no dry streaks remain.

Step 5: Bake the Brownies

• batter from Step 4

Pour the batter into your prepared pan and smooth the top with a spatula.

Bake for 16–20 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).

Coconut flour brownies can appear underdone but continue cooking as they cool, so err on the side of slightly underbaked for the fudgiest texture.

Step 6: Make and Apply the Frosting

• 1 cup chocolate chips
• 3 tbsp milk
• 1/4 cup coconut oil
• 1 tsp vanilla
• 1 pinch salt

While the brownies cool for about 30 minutes at room temperature, prepare the frosting by combining the chocolate chips, milk, remaining 1/4 cup coconut oil, vanilla, and pinch of salt in a small saucepan over low heat.

Stir gently until the chocolate melts and the frosting is smooth and glossy.

Let the frosting cool for 10–20 minutes until it thickens slightly but is still pourable, then pour it evenly over the partially cooled brownies.

Allow the frosting to set at room temperature for another 30 minutes before refrigerating.

Step 7: Chill and Cut

Place the frosted brownies in the refrigerator for 1–2 hours until the frosting is completely set and firm.

Using the parchment paper overhang, carefully lift the entire brownie block onto a cutting board.

Cut into 16 squares using a sharp knife, wiping the blade between cuts for clean edges.

Serve chilled or at room temperature—I find they have the best fudgy texture when served cold.

Best Coconut Flour Paleo Brownies

Delicious Best Coconut Flour Paleo Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 40 minutes mins

Servings: 16 squares

Calories: 3450

Ingredients Method

Ingredients

  

For the brownies::

• 1 1/4 cups sugar (I use Wholesome Sweeteners for best flavor)
• 1/3 cup coconut flour (sifted to remove lumps)
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/4 tsp baking powder
• 14 tbsp coconut oil (measured while melted and cooled)
• 1 tbsp vanilla
• 3 eggs (room temperature, about 70°F)

For the frosting::

• 1 cup chocolate (I prefer Enjoy Life semi-sweet chips for Paleo)
• 3 tbsp milk
• 1/4 cup coconut oil (makes it extra creamy and rich)
• 1 tsp vanilla
• 1 pinch salt

Method

 

1. Heat your oven to 350°F and line an 8x8 inch baking dish with parchment paper, allowing the paper to overhang slightly on two sides for easy removal later. This setup ensures even baking and makes it simple to lift the cooled brownies out for cutting.
2. In a medium bowl, whisk together the sugar, sifted coconut flour, cocoa powder, salt, and baking powder until well combined and no lumps remain. Sifting the coconut flour is crucial since it tends to clump easily, and whisking ensures the leavening agent and salt are evenly distributed throughout the dry mixture for consistent brownie texture.
3. In a separate bowl, whisk together the melted and cooled coconut oil, vanilla, and room-temperature eggs until well combined and slightly emulsified. Using room-temperature eggs is important because they incorporate more smoothly into the batter, creating a better texture. I find that cooling the coconut oil prevents it from cooking the eggs, which would create an uneven batter.
4. Gently fold the dry ingredient mixture from Step 2 into the wet ingredient mixture from Step 3 using a spatula, stirring just until combined. Be careful not to overmix, as this can develop too much gluten-like structure in coconut flour and make the brownies dense. Stop stirring as soon as no dry streaks remain.
5. Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 16–20 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Coconut flour brownies can appear underdone but continue cooking as they cool, so err on the side of slightly underbaked for the fudgiest texture.
6. While the brownies cool for about 30 minutes at room temperature, prepare the frosting by combining the chocolate chips, milk, remaining 1/4 cup coconut oil, vanilla, and pinch of salt in a small saucepan over low heat. Stir gently until the chocolate melts and the frosting is smooth and glossy. Let the frosting cool for 10–20 minutes until it thickens slightly but is still pourable, then pour it evenly over the partially cooled brownies. Allow the frosting to set at room temperature for another 30 minutes before refrigerating.
7. Place the frosted brownies in the refrigerator for 1–2 hours until the frosting is completely set and firm. Using the parchment paper overhang, carefully lift the entire brownie block onto a cutting board. Cut into 16 squares using a sharp knife, wiping the blade between cuts for clean edges. Serve chilled or at room temperature—I find they have the best fudgy texture when served cold.