• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration {grain free, gluten free}

  • Recipe index
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • How to
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
  • About
    • Erica
    • Contact
  • Sign In
    • Sign up
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram

Brownies {coconut flour}

June 28, 2012 by Erica 118 Comments

Comfy Belly: Everyday Brownie

{5 eggs + 1/2 teaspoon of baking soda + 2 tablespoons of coconut milk} = cake-like brownies

Recently, someone asked me for a recipe for brownies made with coconut flour, and I thought that was a great idea. Coconut flour bakers would surely agree that it is almost unthinkable to not have a basic, simple brownie recipe using just coconut flour. And this brownie is quite basic and easy to dress up.

Comfy Belly: Brownies


{5 eggs and no coconut milk or baking soda} = fudge-like brownie

One of my favorite “guides” for baking with coconut flour is a book by Bruce Fife, Cooking with Coconut Flour. While he uses processed sugar quite often, if you’re game, you can adjust his recipes with a couple of general guidelines I’ve suggested here. This recipe was inspired by his recipe for brownies.

Brownies squares

{4 eggs and no coconut milk or baking soda}

Comfy Belly: Everyday Brownie

{5 eggs + 2 tablespoons of coconut milk + 1/2 teaspoon baking soda = cake-like brownies}

Some dressing ideas include adding nuts to the batter (walnuts are excellent in brownies), chocolate chips, a bit of espresso powder or instant coffee, and once baked a scoop of vanilla ice cream with some caramel sauce.

Print Recipe
As featured in
The Healthy Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
5 from 2 votes

Brownies {coconut flour}

I use an 8-inch (20 cm) square pan for making these brownies. One tip for this recipe is to let your ingredients come to room-temperature if possible because you'll have an easier time blending them all together. Original Recipe: I have updated this recipe to create a more reliably moist brownie. Here is the old recipe if you enjoyed it: 1/2 cup coconut flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt, 4 large eggs, 1/2 cup maple syrup, 1/2 teaspoon vanilla extract, 1/3 cup melted butter, ghee, or coconut oil.
 
Servings: 12 brownies
Calories: 150kcal

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup  unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 5  large eggs
  • 3/4 cup maple syrup or honey
  • 1  teaspoon vanilla extract
  • 1/3 cup unsalted butter, melted (or ghee or coconut oil)
  • 2 tablespoons coconut milk or other milk
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (180°C or gas mark 4).
  • Whisk the coconut flour, salt, baking soda, and cocoa powder until they are well blended.
  • In a separate bowl mix the eggs, maple syrup, butter, milk, and vanilla until well blended.
  • Combine the cocoa mixture and egg mixture and blend well with a mixer or food processor. I let my mixer do it's thing for a few minutes. Let the batter sit for a few minutes and mix once more.
  • Line the bottom of a baking pan with parchment paper or grease it generously. Grease the sides as well and use a spatula to scoop the batter into the pan.
  • Bake for 25 minutes or until a toothpick inserted in the middle of the brownies comes out clean (soft but not sticking to the toothpick). Brownies are always better a bit moister than drier.
  • Cool fully before slicing. These actually taste even better the second day. Store sealed for a few days at room temperature, or in the refrigerator for a few weeks.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 171mg | Potassium: 96mg | Fiber: 1g | Sugar: 18g | Vitamin A: 257IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

 

SaveSave

Share2K
Pin6K

Filed Under: Dairy Free, Desserts, Gluten-Free, Lactose Free, Nut Free, Paleo, Plant-based, Snacks, Vegetarian Tagged With: cocoa powder, coconut flour

Previous Post: « Grilled Kale and other Greens
Next Post: Firecracker Pops »

Reader Interactions

Comments

  1. Jamie

    March 29, 2020 at 4:05 pm

    5 stars
    This was delicious thank you. Came out good on the first try.

    Reply
    • Erica

      March 30, 2020 at 1:09 am

      Great to hear! Thanks

      Reply
  2. Sara

    May 9, 2019 at 7:35 pm

    5 stars
    I’ve been using this recipe since you first published it, and it’s still a family favorite. I have now taken to baking it in the instant pot, and I love it even more! I put it in a stainless steel pan that has a lid, and put it on the rack, with 1 cup of water underneath. I then set the instant pot for 15, and then allow 10 minutes for the valve to naturally release. The brownies are even more moist and fudgy! Thanks for such a great recipe.

    Reply
    • Erica

      May 9, 2019 at 9:51 pm

      Wow! Thanks for sharing your technique. That is new to me, making brownies in an Instant pot. Amazing.

      Reply
  3. Janine

    December 28, 2016 at 4:05 am

    Hi can I make this recipe in a microwave? My oven is broken.

    Reply
    • Erica

      December 28, 2016 at 8:20 am

      Sorry, I don’t know.

      Reply
    • Rachel M

      March 23, 2021 at 6:43 am

      I made it in the microwave and it came out just right. I cut the portions down to make an individual mug cake. 1 min 20 seconds on high.

      Reply
      • Erica

        March 23, 2021 at 8:30 am

        Wow, great to know! thanks for sharing 🙂

        Reply
  4. Tracy

    October 27, 2015 at 2:02 pm

    I’m looking to switch my traditional chocolate cake-like cookie recipe for a grain free recipe. Do you think this recipe could be made into cookies instead of brownie bars? If so, what would I cook them on and for how long? Thanks for your help – I’m brand new to gluten free and still learning a lot 🙂

    Reply
    • Erica

      October 30, 2015 at 7:42 am

      Hi, welcome. I haven’t tried making cookies from this recipe but they would be on the soft side for sure.

      Reply
  5. Paula

    March 20, 2015 at 5:28 pm

    This has been my go to brownie mix since I’ve come across it. Today I’m making it again only I used HONEY instead of maple syrup. Hoping the taste isn’t different. I added some milk choc chips to make it more appealing for my son. I have to admit…I like this brownie VS the sweet sugary brownies out there. Thanks for this recipe again!

    Reply
  6. Paula

    January 24, 2015 at 7:02 pm

    I just made this. This is my first time making brownies with coconut flour. I’m not vegan but am looking ways to alter rich foods to eat healthier and not deprive myself or my son. I doubled the recipe half way not meaning to so I had to go with it and double all the ingredients. i did add milk chocolate chips(that’s all I had) in the batter before baking. It’s cooling now but am looking forward to tasting(Crossing my fingers) Could I use sweetened cocoa powder in place of unsweetened? Would omitting the baking soda entirely make the brownies chewier? could I have used regular applesauce for the coconut oil?

    Reply
    • Erica

      January 27, 2015 at 6:22 pm

      see my fudge brownie recipe for omitting bs. No to sweetened cocoa; the measurements for honey or maple syrup would be off then.

      Reply
  7. Sandra

    January 24, 2015 at 2:09 am

    Just made these and they’re absolutely delicious!! Coconut oil instead of butter and I slightly tweaked it- I didn’t have vanilla extract so I used a nectarine and a tiny bit of date paste. It was still so good and just enough sweet.

    Thanks a lot 🙂

    Reply
  8. Ginger Kabby

    November 29, 2014 at 7:53 pm

    It was a promising evening when we stumbled upon this recipe. We just put the Christmas tree up and carols were on in the background. We were craving something sweet and delectable. However, we wanted to make a few changes:

    We converted the honey to sugar which we then converted to liquid stevia. It wasn’t sweet enough so we added a tablespoon of honey and since that didn’t solve our problem we added some half and half and then since that didn’t fix our problem we added 1 tablespoon of dark brown sugar and since that didn’t fix it we also added a generous tablespoon of maple syrup. Additionally we doubled the vanilla and didn’t add baking soda and decided at this point we might as well add cinnamon. Not sure where we went wrong but it DID NOT TASTE GOOD.

    So…we suggest that you stick with the actual recipe 🙂

    Reply
  9. Jennifer

    April 1, 2014 at 7:02 am

    I made the original version this weekend and they are so good. I’ve been enjoying one in the mornings with my coffee. I am excited to try the revised version as well. Thank you for the coconut flour recipes – I prefer to use it over nut flours largely because of the calorie save.

    Reply
  10. Linda

    February 22, 2014 at 12:33 pm

    Lovely. They tasted even better the next day.

    Reply
    • Erica

      March 21, 2014 at 8:34 pm

      thanks. I know, I always find them to be even better the next day.

      Reply
  11. Seanna

    February 5, 2014 at 12:56 pm

    Made these last night, best brownies I’ve ever had! Thanks for the recipe 🙂

    Reply
    • Erica

      February 5, 2014 at 4:09 pm

      you’re very welcome!

      Reply
  12. Kaela

    January 31, 2014 at 3:00 pm

    Just made these with everything but the baking soda. Had to bake 5 mins longer but they turned out great!! They’re not heavy and they’re perfectly sweet. I’m really enjoying coconut flour baking. I’ve tried your coconut flour banana bread and the cinnamon bun muffins and I must say, you’re a coconut flour bakin genius! I made three batches of banana bread in one weekend and made a few modifications : I took about three vanilla stevia packets and put those in place of the extract and maple syrup, and I put in a few pure chocolate chips. SOOOOO GOOD. 6 kids enjoyed them with me 🙂 thank you!! Please please post more coconut flour recipes. Can you try one with a doughnut maker from the superstore? Thanks!

    Reply
    • Erica

      February 2, 2014 at 9:23 pm

      Good to hear all worked well for you! Love the changes you made to the banana bread too. I do have some coconut flour donuts on the website, but my next cookbook will have what you’re looking for! Coming in June – I’ll be announcing it soon. Best, Erica

      Reply
  13. Lindsay

    January 11, 2014 at 5:56 pm

    Made these tonight as a double batch for a 9 x 13.
    #1 make sure your coconut flour is not lumpy before mixing.
    #2 I used natural applesauce instead of butter, as another poster suggested.
    All in all- these brownies are absolutely DELICIOUS. I highly recommend as a great, low-carb dark chocolate brownie. As with almost all coconut flower goods, they will be better with a day or two of age on them!
    THANKS for this great recipe!

    Reply
    • Erica

      March 21, 2014 at 8:33 pm

      Thanks and thanks for your tips 🙂

      Reply
  14. Kristin

    December 11, 2013 at 7:16 am

    I just popped my batch in the oven and completely over looked he baking soda because you do not include it in your method. Holding thumbs :/

    Reply
    • Erica

      December 11, 2013 at 8:35 am

      they’ll be good, just won’t rise and be as cake-like 🙂

      Reply
      • Kristin

        January 25, 2014 at 11:05 am

        These came out so great next time I make them I think I’ll leave out the baking soda again 😀

        Reply
  15. April

    November 15, 2013 at 4:01 pm

    I just made these, they came out really well and I used honey. I added a tbsp or so of extra honey at the end, I used a 9×9 pan and had to bake an extra 10 and they still came out perfectly fluffy and not dry. I do however have a problem with the taste, to me they are not sweet enough, and I have a problem stomaching the texture of the coconut flour, is there anything I can do about the texture? I love cooking/baking with it, and most of the time force myself to somewhat ignore the texture, but this is one of those things hard to ignore and I love brownies.

    Reply
    • April

      November 15, 2013 at 8:51 pm

      To piggy back on this post I posted earlier, when I tried them earlier they were straight from the oven, letting them cool completely they taste amazing, still not a fan of the coconut flour texture, and could pry use a little more sweetener, but stil AMAZING! Thank you for all of your recipes!

      Reply
  16. Belinda

    November 11, 2013 at 12:52 am

    YUM !! Thanks for such a great brownie recipe using coconut flour. Went for the fudgey version and used butter and honey. Also let the batter sit for 10 mins before baking – does make such a difference to the final outcome. Had to give most of it away today as I could not stop eating. Definitely a keeper recipe 🙂
    And thanks Andrea, think I will be adding dried blueberries (or maybe dried sour cherries) and cacao nibs to the next batch !!

    Reply
  17. Andrea

    September 2, 2013 at 6:56 pm

    I have my first batch of these in the oven now! I only had blueberry syrup on hand so I used that, and the I added some dried blueberries and cacao nibs that I got in our CSA last week! Can’t wait to taste!

    Reply
    • Erica

      September 2, 2013 at 9:24 pm

      wow, that sounds great. and cacao nibs in your CSA, lucky girl!

      Reply
  18. Denise

    September 2, 2013 at 2:40 pm

    I just made these – yum! I made the fudgy kind. They were not fudgy, more cake loke, but still super good. Thanks for sharing!

    Reply
  19. Sasha

    August 28, 2013 at 11:00 pm

    I just made these brownies and followed the recipe and they are light fluffy and delicious. I baked them on fanforced 160c for 20 minutes. Thank you for this recipe.

    Reply
    • Erica

      August 29, 2013 at 6:35 am

      good to hear!

      Reply
  20. Alina

    August 18, 2013 at 4:06 pm

    Just made these today and they turned out great: very light and fluffy, yet moist. I used coconut oil and made sure all the ingredients were room temperature (since coconut oil solidifies in cool temperatures). I also let the batter sit for good 15 minutes. I noticed that when baking with coconut flour, the trick is to let the batter rest for a little bit, then flour absorbs the liquid and final product turns out moist. Thank you for this recipe! It’s definitely a keeper.

    Reply
    • Erica

      August 31, 2013 at 8:26 pm

      Yes, good tip – rest the batter for a bit. I usually wait about 5 minute or so.

      Reply
  21. Rita

    August 11, 2013 at 2:11 pm

    I tweaked the recipe a bit but still an awesome outcome!!!
    First time I used coconut flour … followed your recipe, except for the 5 eggs … I used only 3 eggs and substituted the rest with 1/2 avocado-mashed … also, I used olive oil and almond milk instead, in the same proportion and added dark chocolate chips in the mix … thanks for sharing your recipe 🙂

    Reply
    • Erica

      August 11, 2013 at 3:52 pm

      great idea. I’ve been wanting to try avocado in this recipe for a while. Thanks for the ideas!

      Reply
  22. jo so

    August 8, 2013 at 3:27 pm

    VERY good!!!

    Reply
  23. Heather Hardin

    June 27, 2013 at 7:14 pm

    So, they were good, but does everything made with coconut flour have that coconut consistency and taste? Not my fav….

    Reply
    • Erica

      June 27, 2013 at 7:42 pm

      wow, you’re timing is either good or you just missed my changes to make it more cake-like. Did you try it with the addition of coconut milk? I just added it an hour ago. Regarding the consistency, it does have a bit of a fibrous texture which can be detected sometimes, but it’s quite subtle if the recipe works well.

      Reply
      • Erica

        June 28, 2013 at 3:34 pm

        one more addition of 1/2 teaspoon baking soda. Now I’m happy.

        Reply
  24. Anna

    May 7, 2013 at 5:41 pm

    Hi there! I just made these and they rocked! I have a question that maybe someone could answer though – I used the agave syrup, but really I’m not supposed to have sugar at all either. (UGH). So, I want to substitute stevia for the sweetness. My concern is not re: amount of sweetness -I can play with that, but more the consistency change from not using the 3/4 cup of liquid (like maple/agave syrup). These brownies definitely benefitted from the liquids, as I think they’d be dry otherwise.

    Anyone have suggestions as to how to make this work? What -could I add either more of or instead of the 3/4 liquid sweetener to keep moist? Wouldnt need to sweeten…

    Thanks for any suggestions. I’m not a seasoned baker by any stretch!

    Anna

    Reply
    • Erica

      May 7, 2013 at 6:23 pm

      I would love to test this if you’re up for it. I’d suggest replacing 1/2 cup of the liquid sweetener (agave/maple syrup) with dairy-free milk plus 1 1/2 teaspoons of powdered Stevia.

      Reply
      • Anna

        May 9, 2013 at 1:29 pm

        I wil test out next weekend or so. (Since I just made brownies… I feel like i should wait at least a week before making more 🙂 I’ll try it with almond milk since that’s usually what I have on hand. I’ll let you know how they turn out! Thanks for the starting point!

        Reply
  25. Christine

    April 25, 2013 at 9:45 am

    What brand of unsweetened cocoa powder do you use? I recently had a “glutened ” reaction to Hershey’s brand.

    Reply
    • Erica

      April 25, 2013 at 10:03 am

      I use Rapunzel (thanks, just added it to the post!): http://astore.amazon.com/comfybelly-20/detail/B000E3FKXA

      Reply
  26. Francesca

    April 19, 2013 at 7:55 am

    This is an AWESOME recipe! I used coconut oil instead of butter and date syrup instead of maple syrup, baked for just over 25 minutes (took them out at 20 but they weren’t quite done, so they went back in), and they came out fudgy and delicious. Next time I might use a little more of the date syrup as they weren’t very sweet, but still yummy. Thanks!

    Reply
    • Erica

      April 19, 2013 at 8:42 am

      Thanks! I haven’t tried date syrup but it sounds like it made the brownies extra moist and fudgy.

      Reply
  27. Shira

    March 26, 2013 at 7:52 pm

    These didn’t come out well, unfortunately. They were very dry. I did make a lot of substitutions, though. I used coconut oil and sugar instead of honey. I also added one egg and a teaspoon of instant coffee granules. On top I sprinkled some chopped bittersweet chocolate, which was yummy. 25 minutes may also have been a little longer than they needed and I didn’t check them earlier.

    Reply
    • Erica

      March 26, 2013 at 11:13 pm

      Yes, I think some are overbaking these and that’s why they’re dry. coconut flour doesn’t burn easily but it dries out easily.

      Reply
      • Erica

        March 30, 2013 at 10:24 am

        Hi Shira. I updated this recipe, so you may want to try it again. It should be reliable moist now.

        Reply
  28. Cecelia

    March 22, 2013 at 1:27 pm

    I just made these and they came out so dry. It had the texture of sawdust! I don’t want to say it’s a bad recipe since everybody had so much success with it, so what went wrong? Does beating it for a couple minutes really make that big a difference? If so, I think I found my problem because I only beat it until everything looked fully incorporated.

    Reply
    • Erica

      March 22, 2013 at 1:32 pm

      couple of possibilities: limit the baking time, since they don’t burn as much as dry out. Brownies should be pulled from the oven while still moist. Also I use maple syrup or honey. Not sure if you’re using subs of any kind. This can be dry, in which case you can add some more coconut oil, or a bit of dairy-free milk to help. I’m going to test this again very soon to see how it’s doing for me. Hope that helps.

      Reply
  29. Amanda

    March 17, 2013 at 1:46 pm

    Could I use this recipe to make the ice cream cake recipe you have on here?

    Reply
    • Erica

      March 17, 2013 at 2:23 pm

      I haven’t tried it but I bet it would work well.

      Reply
      • Amanda

        March 19, 2013 at 5:58 pm

        Thanks! I’ll give it a go!

        Reply
  30. Samantha

    March 15, 2013 at 8:54 pm

    I used xylitol, same amount as the maple and added an extra egg to hopefully balance out the missing liquid and only baked for twenty minutes. They were pretty dry but I didn’t mind. I put them in the fridge because sometimes that helps with the dryness. Either way they will definitely get eaten! thanks for the simple recipe.

    Reply
  31. Kate

    March 7, 2013 at 6:08 pm

    I just made theses and they are so dry. I followed the directions perfectly. I don’t know what went wrong.

    Reply
    • Erica

      March 7, 2013 at 7:03 pm

      What coconut flour are you using? You can try adding some melted chocolate to the batter or some dairy-free milk.

      Reply
  32. Molly

    February 3, 2013 at 10:46 am

    So happy to see a recipe for brownies with coconut flour! Awesome. I didn’t have any eggs, so I substituted egg replacer for 2 of the eggs, and a banana for the other two.

    They turned out….pretty awesome! Not as fluffy as they would have with actual eggs I suspect, but pretty darn good!

    Reply
    • Erica

      February 4, 2013 at 3:58 pm

      Good to hear!

      Reply
  33. Maria

    February 2, 2013 at 2:00 pm

    This was my first foray into baking with coconut flour… Yum Yum! I added some chopped hazelnuts and they really brought out the coconut texture of the flour… I did deviate slightly from the recipe in that i didn’t add any vanilla essence and used honey instead of maple syrup- as a result they weren’t as sweet as i was expecting. Not a bad thing though. Next time i shall follow the recipe off pat and see how it goes. Thanks.

    Reply
    • Erica

      February 2, 2013 at 4:21 pm

      yes, it’s slightly less sweeter than usually expected with brownies. The vanilla really adds a nice flavor. Love the hazelnut addition1

      Reply
  34. Gladys

    January 27, 2013 at 2:05 pm

    I must have done simething terribly wrong!
    The result was a non sweet, ultra dry brown cake. No real chocolate flavour… Dry as a piece of wood, no drier than wood! Could not be choked down! It went into the garbage, right away! I want to be low carb!
    But with taste, texture, flavour…and not to taste DIET at all!

    Regards,
    Gladys

    Reply
    • Erica

      January 27, 2013 at 3:23 pm

      couple of possibilities: overbaked, changed ingredients, measurements off in some way. Try one of the muffin recipes first to see – maybe the fluffy chocolate muffins? Or the pancake recipe?

      Reply
  35. Phil Tucker

    January 21, 2013 at 3:14 pm

    My second batch is in the oven right now. Absolutely loved the first, and you’re right, they taste better on the second day. The only change I made was to stir in a blend of ground dark chocolate chunks and walnuts. Delicious!

    Reply
    • Erica

      January 21, 2013 at 5:52 pm

      Good to hear. Yes, these are just crying out for additions like chocolate chips, some melted chocolate, and/or nuts.

      Reply
  36. M

    January 8, 2013 at 8:54 pm

    These brownies came out moist, fudgy and delicious; an excellent recipe. I used agave syrup instead of maple syrup and baked only 20 mins. Thanks!!

    Reply
    • Erica

      January 8, 2013 at 10:36 pm

      Nice! Thanks.

      Reply
  37. mary rowe

    October 10, 2012 at 12:10 am

    i used “sugar in the raw” because that’s what i had on hand. i will try coconut sugar in the near future. i did not use any maple syrup – so far i find it isn’t quite flavorful enough for a dessert item, but for breakfast stuff it’s great. also used the 6 eggs and the texture was perfect, the taste not eggy at all.

    Reply
    • Erica

      October 10, 2012 at 6:37 am

      Good to know. Thanks for sharing this change-up.

      Reply
  38. Lillian

    September 20, 2012 at 11:00 am

    I can’t wait to make these! I noticed it doesn’t call for milk or anything, do you think it would be moister if I add half n half or creamer? Also, does coconut flour “spoil”, I noticed my unopened bag has a past use/sell by date…what are your thoughts? Thanks!!

    Reply
    • Erica

      September 20, 2012 at 6:44 pm

      I haven’t tried milk or cream, but yes. When I get around to doing so, I’d like to try adding melted chocolate and some fruit syrup. I bet milk, cream, or yogurt will moisten it up though. Let us know how it goes if you try it.

      Reply
      • Nicole @ HealthyGirlAdventures

        January 19, 2013 at 11:26 am

        I wonder how much milk you should add to it?

        Reply
        • Erica

          January 20, 2013 at 12:39 am

          I haven’t tried adding milk yet so I’m not sure. Maybe start with 1 tablespoon and see how it goes.

          Reply
    • mary rowe

      October 10, 2012 at 12:13 am

      i think the date is more of a “best by” date, not the date it spoils. i keep my opened coconut flour in the freezer.

      Reply
  39. Christina

    August 19, 2012 at 10:27 am

    I made these yesterday and they really satisfy my chocolate craving, while still eating something with substance. I used agave nectar to sweeten. I haven’t used coconut flour before, but a friend of mine made your cinnamon coconut flour muffins and I was hooked. I have a question though. Sometimes I have made coconut flour recipes and it comes out a little dry. I know you say it needs a lot of moisture and that is why there are so many eggs in these recipes. Is there anything you can add for more moisture besides eggs? Thanks.

    Reply
    • deb

      June 5, 2013 at 7:28 pm

      Coconut flour abosrbs a lot of moisture. Thats why many recipes turnout dry. I always use less (almost half the regular flour called for) and add a smidgen of xanthan gum.

      Reply
  40. Demi

    August 9, 2012 at 4:18 pm

    I just made these, texture was fine, but wasn’t sweet enough. Any tips?

    Reply
    • Erica

      August 9, 2012 at 4:53 pm

      I guess add more sweetener? How are you sweetening it?

      Reply
      • mary rowe

        October 10, 2012 at 12:11 am

        as noted below, i used 1 cup sugar, no maple syrup, and they came out jammin!

        Reply
    • Becky Leach

      March 21, 2014 at 8:21 am

      Try Swerve sweetener 1/2 cup..I also used 1/2 c. sugar free maple syrup. Swerve can be found on Amazon.

      Reply
    • SweetB

      March 15, 2015 at 10:01 am

      Made them with raw honey and alkaline cocoa, they were delicious!!!

      Reply
  41. Lyza May

    August 5, 2012 at 8:13 pm

    I just made these, they were delicious! Thanks for the recipe.

    Reply
    • Erica

      August 5, 2012 at 8:46 pm

      great, thanks for the feedback!

      Reply
  42. Dana

    July 25, 2012 at 4:44 pm

    Any chance for SCD’ers that maybe could work with cocoa butter in place of butter and a little extra coconut flour in place of the cocoa powder? I’m not a master of coconut flour baking but if i could nail a variation of this is would change my life! 🙂

    Reply
    • Jocey

      October 11, 2013 at 10:32 pm

      coco butter is not healthy to eat if you have more than 1 tsp in a batch like this. try coconut oil and apple sauce, and what about raw cacao powder? I don’t see why that should be an illegal food for SCDers if cocoa butter isn’t

      Reply
      • Anna

        April 2, 2015 at 7:40 am

        Cocoa butter is legal because it’s a simply a pure fat.

        Reply
  43. Melissa

    July 24, 2012 at 9:21 pm

    I just made these… absolutely delicious! I actually have to confess that I may have had one for dinner (I wish I was kidding). They came out so moist and not overly sweet. This is definitely my new go-to brownie recipe!

    Reply
    • Erica

      February 5, 2014 at 4:09 pm

      ok, I’m really late to this reply, but always good to hear/read!

      Reply
  44. Hanna

    July 7, 2012 at 5:29 pm

    This sounds amazing I’ll be makin it tomorrow!! Question though could I use half applesauce and half coconut oil instead of 1/3 cup oil?

    Reply
    • Erica

      July 8, 2012 at 12:34 pm

      I don’t know, but let us know if you try it! 🙂

      Reply
  45. Christine

    June 29, 2012 at 10:42 am

    Yay! Thanks for this! I’ve been hoping for a coconut flour brownie recipe, too. I suspect this will become a lunchbox staple in September when my kids go back to school!

    Reply
  46. [email protected] of Sugar Free

    June 29, 2012 at 5:56 am

    The first brownie recipe I ever created was made with coconut flour….still my favorite today! I think it goes really well with brownies, because brownies are meant to be thick and fudgy 😀

    Reply
    • Erica

      June 29, 2012 at 7:16 am

      So true. These are actually a bit on the light side, with a fudgy taste.

      Reply
  47. Comfy Belly on Facebook

    June 28, 2012 at 9:22 pm

    Love the almond butter brownies 🙂

    Reply
  48. Comfy Belly on Facebook

    June 28, 2012 at 9:08 pm

    🙂

    Reply
  49. Gena Miller on Facebook

    June 28, 2012 at 8:14 pm

    Just made brownies earlier using almond flour. Would have loved to have used this recipe. Next time!

    Reply

Leave a Reply to Linda Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

       

Stay in touch!

My free newsletter includes recipes, updates, and tips.

Popular now

  • Fluffy Pancakes {almond & coconut flour}
  • Banana Bread {almond & coconut flour}
  • About Erica
  • Cinnamon Bun Muffins {coconut flour}
  • Morning Glory Muffins {coconut flour}
  • Chicken Carnitas {slow cook}
  • Blackened Chicken
  • Cinnamon Bun Muffins {almond flour}
  • What is the Specific Carbohydrate Diet {SCD}?
  • Blondies {almond butter}
  • Valencia Orange Cake {grain free}
  • Almond Flour Waffles
  • Banana Bread {coconut flour}
  • Cinnamon Cookie
  • Gingerbread Cookies {almond flour}
  • Vanilla Donuts {coconut flour}

Get all the recipes

Subscribe to new recipes image

Recent comments

  • Erica on Mint Avocado Pudding:

    Thanks, Jennifer!!
    Posted Mar 19, 2023

  • Jennifer Becker on Mint Avocado Pudding:

    I really like this recipe and it was perfect for St. Patrick’s Day dessert! The texture is so smooth. It…
    Posted Mar 19, 2023

  • Lindsey on Banana Blueberry Muffins:

    Thanks so much!
    Posted Mar 16, 2023

  • Erica on Banana Blueberry Muffins:

    Hi Lindsey, yes, absolutely!
    Posted Mar 16, 2023

  • Lindsey on Banana Blueberry Muffins:

    Is it possible to omit the walnuts and the recipe still be OK?
    Posted Mar 16, 2023

  • Erica on Chicken Pot Pie:

    Hi Kay, the link to the biscuit is in the recipe.
    Posted Mar 14, 2023

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

Cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

Quick & easy recipes

Mint Avocado Pudding
No Bake Cheesecake & Berry Compote
Roasted Pesto Pasta Primavara

Copyright © 2023 Comfy Belly | Erica Kerwien. All rights reserved.