This recipe is new and improved to create a better fudge brownie. And all you need is 1 bowl, 6 ingredients, and 15 minutes to bake!
You may be familiar with these brownies, which are more cake-like and still a favorite. But sometimes you just want something with a bit more. And I recognize there are two brownie camps: those who like them cake-like, and those who like them thick and fudgy. These are the thick, fudgy brownies.
This recipe was originally published on 2/9/2014 and updated on 9/26/2017. Recipe testers worked hard to help me pinpoint what adjustments worked or didn’t work, and brought me to this version.
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Really great, easy to make brownies! I usually make the cake-type ones you have with coconut flour, but these are great. I did find that the full amount of maple syrup (which is what I used) made for very sweet brownies. If I decrease to 1/2 cup, is that going to affect the texture and/or should I accommodate that in any way? Thanks! (I think my taste buds have become used to less sweet baked goods!)
Yes, I would try reducing the maple syrup to 1/2 cup and then add 1/4 cup of coconut milk or other liquid to make up the difference in liquid from the reduced maple syrup.
Help please!!! Your recipes are always yummy but these turned out super bitter. I used raw cacao, the full amount of honey and 1 teaspoon vanilla. Any suggestions? If using raw cacao, do I need to up the honey? Want brownies for sons bday tomorrow. Ty!
I could be the cacao. Can you try cocoa instead? Also, maple syrup is a bit milder than honey so that might help.
There is no amount for vanilla on the ingredient list but you say to add vanilla in the instructions. Is there vanilla in this version?
I removed the vanilla, however feel free to add it back in. Read the recipe headnotes for how much to add back in.
I’ve just started the gluten free quest as one of my colleagues is gluten intolerant and we always do cakes egg for birthdays. It’s absolutely brilliant when you find such a fantastic recipe that no only shows cup measurements but also grams etc. Being in the UK, I often find it difficult and have to convert the measurements which is a nuisance.
It’s also great to see how many people have tried and loved the recipe – I’m off to have a go as a birthday is looming, and the recipe has made my mouth water
Thanks, Julia! Happy Birthday 🙂
hi,
I am wondering how coconut-y these taste, given coconut flour.
Thank you,
rj
Yes, I prefer to not taste the coconut flour, and these do not taste like coconut flour, in my opinion.
I would like to make cream cheese swirl brownies. Is that possible with these? If so what are the ingredients and the amounts needed?
Can I also use agave nectar?
I’ve been meaning to get that recipe together, but it does work. I’d have to run through it. I’ll do it soon – you’ve inspired me 🙂 I believe you can use agave but I haven’t tested it. Check the comments.
If I wanted to substitute the honey with a powdered/granulated sweetner, would brown or white be best, also how much coconut milk or water would then need to be added to keep them moist?
I substituted the maple syrup with 1/4 cup Zing sweetener, because I am trying to eat low carb and the brownies tasted awful. Next time I will use the maple syrup.
Hi there, sorry to ask a simple question, but this is going to be the first thing I’ve ever baked and I am not familiar with ‘cup’ measurements – just grams and ml. Could you please tell me what 1/3 cup of butter/coconut oil equates to in grams? Ive googled it but found different answers. I’m guessing the UK/USA measures differ slightly, as well as dry/wet ingredients. Thank you 🙂
Coconut flour virgin no more!!
These came out fab, I ate two pieces warm as couldn’t wait any longer for them to cool!!
I’m trying to be as low carb as I can. Would date syrup be a good sub to honey?
Not sure about date syrup – I’ve never used it. Probably is my guess.
Everyone in the family love it. I add a little bit of dark chocolate chips, a tablespoon of coffee powder and 1/2 cup of macademia nuts. Yum!! Thank you so much for the recipe.
Great additions! good to hear it was a hit 🙂
Just got done eating one of these, yum, they are really good ! My daughter and I are new to the gluten free eating and this recipe will be added to my list. I added a few chocolate chips to the batter and also put a few on top after they came out of the oven, waiting a few min. and then spread the ready made frosting.
Made this recently and they only lasted a few days they were so good! My husband wouldn’t stop eating my sugar/grain free treats! Apparently they are the best ones I’ve made 🙂 thank you! Now to see what other easy delicious recipes you have …
happy hunting 🙂
would this also work with cococa butter instead of the powder?
I don’t think so, they’re not the same or similar. Cocoa butter is the fat from the bean.
hi,i was wondering how th batter should be?thick or rather runny that will firm up in oven?
Haven’t made these in a while but a little runny, from my memory.
Made these yesterday – easiest brownie recipe!
I also added choc chips + whipped cream topping to make them extra delicious.
Thanks for sharing!
I LOVE your coconut flour cookbook – so much so that I bought three more for gifts. Every recipe works and tastes great. Thank you so much for all the thought and creativity that goes into your recipes!
Awe, thanks! So good to hear.
Thanks for this! I’ve been looking for a gluten- or wheat-free dessert recipe which only has coconut flour, and not all those other complicated flour and enhancer blends. I appreciated how the amount of sugar was just right. I often use 2/3 of the amount of sugar that is called for in brownies, and many cakes too. But I did find these to be a bit dry for my taste. This is often a problem I find with coconut flour. But anyway, thank you, while I may not use it again for serving company, I will keep the recipe for my own cravings..
Best!
These should not be dry. If they are dry for you, you can add some milk, water, or something else. They are dry if you’re using sugar because honey or maple syrup add moisture to the batter.
These brownies hit the spot! Been craving something like this for days. I used half honey and half maple syrup, but only 100 grams instead of the 159 grams called for. Added about an eighth a cup of water to make up for liquid decrease when I decreased the sweetener. I also added 3 tablespoons of hemp seed hearts (like someone else did) to increase the protein a little more. Only cooked it for 20 minutes. Tossed dome dark chocolate chips on top as soon as I took them out of the oven and spread the melted chocolate around for a thin “icing.” So chocolatey, gooey and yummy! Thanks for the recipe.
Awesome. Thanks for the great feedback! I hadn’t heard of hemp seed hearts but nice job on balancing out the liquid and sweetener.
Tried them just as specified with butter and real maple syrup! They were delicious!!!! Thank you for posting.
Update, good news! After trying the sugar free honey and it’s ill effect I then tried the recipe again with a sugar free syrup and I had no bad after effects. They were very good too, very filling. The 1/2 cup of SF syrup had mainly sorbitol in it and worked better for me instead of the malitol in the SF honey.
The sugar free hone in the brownies really made my stomach hurt. I used 1/2 cup and ate about 1/4 of the pan. But they tasted so good until morning. The SF honey has malitol, and my SF syrup has sorbitol so I might try the syrup instead, hope it works without stomached pain.
I am going to try these with 1/2 cup of sugar free honey, can’t wait but my family is not so much into honey and I am trying recipes for them with coconut flour and almond flour but still using sugar. They are not used to honey, do you think I could use 1/2 honey and 1/2 brown sugar or white sugar? My question is how can I use brown or granulated sugar instead of honey and still get the good results that will make them want more?
Hi. Your nutrition information is not correct at all. 3/4 cup of honey or maple syrup: That equals at least 11g of sugar per serving not 8 (based on 12 brownies like you state). That also means your carb count has to be pretty off because just the honey alone comes out to more than 13g of carbs and that’s not counting all the other ingredients. I just wanted to point this out because I know that many people make special types of recipes specifically for health reasons (low carb, low sugar). Thanks! Hopefully you can update it soon.
all nutrition info is from https://www.edamam.com and they claim it’s correct. I’m not a nutritionist, and I have no way of confirming but they claim it’s correct and the NYTimes uses them as well. Not sure what other source to use. Let me know if you have a better source or you can point out specifically what is wrong.
A beautiful recipe. Insanely chocolatey…so much so that I wouldn’t recommend eating these before bed 😉
Would have loved if they were a little more fudgey and moist, but otherwise a wonderful recipe. Thanks for sharing.
Just made these and they turned out great!!!
I substituted 1 cup of homemade date paste (about 1 1/2 cups of pitted dates and 1 cup water pureed in the food processor) for the honey and used vanilla powder in place of vanilla.
DELICIOUS!
I love this recipe, so easy to make and so delicious!
Hi thanks for this recipe. I just discovered coconut flour and can’t wait to try all kinds of things.
Brownies are in my oven right now. I am on a low carb diet and desperatly need something sweet 🙂
But i have one question: How long will they last in the fridge or can i put them in the freezer?
I won’t be eating one everyday so it’s supposed to last some time.
Greetings from Germany 🙂
not sure, but probably at least a week or so in the frig. really not sure about freezing. Cheers!
What size pan did you use it doesn’t say.
whoops, thanks! I usually use an 8 inch square pan (added to recipe).
Hey I just made these brownies and they are really good! They did come out slightly dry though. Also, I substituted organic sugar instead of maple syrup/honey. You think that is why? Or maybe I kept them in for too long. Any feedback would be greatly appreciated. Thanks!
Yes, it’s dry because you lost the liquid that comes from honey or maple syrup.
I’ve made several recipes from your website and I have to say that this is my absolute all-time favorite paleo dessert ever. Ever, ever. I used dark chocolate cocoa powder in these brownies and some grapes oil (need to get more coconut oil)…incredible! Everyone at work is in love with them. THANK YOU.
so good to hear!! thanks.
This was my first venture into baking with coconut flour and I loved this recipe. So moist and fudgy… Heaven.
What are your thoughts on adding peanut butter to these?
Thanks,
Jill
that sounds like a great idea, but not too much, maybe reduce the coconut flour a bit as well. Let us know how it goes!
These brownies look amazing, but the two members of my family I am making these for cannot have egg. Could I use an egg substitute or would it mess the recipe up?
Thanks for the recipe!
I haven’t tried it, and my experience is that flax eggs don’t do well after 2 eggs. Maybe applesauce?
These are fabulous!! I went totally by the recipe, except I cut the honey to 1/3 cup. They’re not sweet at all, but I like them that way (I know it’s weird). Thanks for putting this recipe out there!
Great to hear! Not weird, I’ve been reducing too, and the lower you go the less you want the next time.
These just came out of the oven, and I’m having a super hard time waiting for them to be “completely cool.” 😉 I might have to cheat….
I added 4 tablespoons of hemp protein to this and a few teaspoons of ground flaxseed. It turned out yummy.
Thanks! I made these tonight. I subbed powdered cacao for the cocoa and added chopped mac nuts. These were really good. I’m going to be making my own coconut flour and can’t wait to try this recipe with home made coconut flour rather than store bought, then it’ll be 100% home grown brownies!
Ok:) These are like the most amazing brownies. Thank you for sharing. I am buying the book.
Woohoo! Great to hear. Glad they worked well.
It is a coated pan. I’ll go buy some parchment paper to make sure they come out okay. I don’t want to ruin my first recipe…haha 🙂
I don’t have any parchment paper. Can I spray the pan instead? I can’t wait to try these…this will be my first recipe using coconut flour 🙂
I haven’t tried it, but if you butter/oil very well it should be ok. Do you have a non-stick baking pan?
My daughter made these brownies for me for Mother’s Day… Best present EVER!!! She added walnuts but otherwise followed recipe exactly. They were amazing and reminded me of what truffles taste like. What a great gf/df recipe you have created!!! Thank you!
Aw, so sweet! Thanks and Happy Mother’s Day 🙂
Congrats on your new cookbook! Sounds amazing! I am so excited for it’s release in June! Brownies are a weakness in my house so I’m excited to try these delicious fudgy brownies.
Thanks, Heather! I think these brownies will make you strong 🙂
These are truly delicious and so easy to make. Just about to start on another double batch.
Thank you
Thanks! So glad you like them!
I was wondering what the nutriontal value of these brownies would be.
Hi,
Thank you so much for this recipe. I am a huge fan of this site and your SCD cookbook. I have a batch of these brownies in the oven now but I had questions about the measurements while I was preparing the batter. You list 1/4 cup or 26 grams coconut flour but according to my food scale, 1/4 cup loosely packed coconut flour weighs much more than 26 grams. Given this difference, I wasn’t which measure to go with in the recipe. Am I doing something wrong when it comes to measuring?
Jennifer
I re-checked and still get 26 g of loosely-packed coconut flour as the correct measurement. I use Honeyville’s coconut flour but they should all be about the same, not varying too much.
Ahh yes, I have discovered that my idea of “loosely packed” was not quite so loose, after all. Despite using more coconut flour and cocoa powder than your recipe called for, these still came out delicious! They are not exactly fudge-like but still wonderful. I’ll be baking these again today. What a treat! Thank you.
ah, they may become fudge-like if you reduce the coconut flour and cocoa a bit. best wishes!
I want to make these tonight…pretty excited actually…just a question are they definitely a fudgy brownie consistancy…my family is completely picky about brownies and will not touch a cake like brownie…I plan on adding some mini dark chocolate chips to add to the gooey factor
I think so – just don’t add baking soda for sure and add some choc. chips and you should be good to go!
Made a batch of these last night – such an easy bake! And so tasty!! Thank you very much for the recipe, they didn’t last long! 🙂
yay! just what I was aiming for 🙂
These are great brownies. So far I have added 2 teaspoons of coffee grounds and 1/3 cup of chopped walnuts. The first time I made these they took about 35 min to cook. This is the second time and now and I just checked on them at 25 min and the middle is completely raw. Other than the additions made above I have followed the recipe exactly. How moist should these brownies be when the come out and do you usually have to cook them for so long? I really love the taste but I want to make sure I get the recipe right. Thanks!
The coffee grounds should make it drier. Not sure why it’s too moist at that time, but it can be somewhat moist and will absorb more moisture while sitting out for a few hours or overnight.
This brownie has the best chocolate taste! We have a lot of kids in the house, so I tried to stretch the recipe and made semi-bite sized cookies. The batter smoothened out and the cookies were cake-like and oh so chocolatey. The problem is, nobody can get their hands off them!
Thank you so much for all your recipes! Your banana bread is also a regular hit at our house.
great idea – soft cookies! thanks!
Hi, i’m on a low carb diet…what can i substitute for the honey/syrup? i’m guessing i cant use my sugarfree da vinci syrups right?
Yes, you can use a sugar-free syrup, I haven’t tested it though.
These are delicious. I have tried many recipes in the past for my picky, very limited diet, daughter and all were rejected. These were so much of a home run, she asked for more! We are watching our intake of Oxalates so these are perfect. I am also trying to reduce the honey intake, so I substituted with a one to one ratio of Xylitol and 3 tbs of coconut milk. LOVE LOVE LOVE! I can’t wait for the cookbook to come out in June!!!!
Thanks for sharing your subs!
These look amazing! In my gluten free quest I am growing to love coconut flour – so easy on the tummy.
it is a great gluten-free flour (with the right recipes :))
The egg/psyllium worked perfectly and this recipe is a keeper for sure. Thank you!! 🙂
Great! thanks for sharing this tip!!
I just love your recipes! Here it is evening time and I just popped these brownies into the oven to bake so hubby can enjoy one after his late, late dinner. I love using coconut flour but the *eight* eggs I would have needed (I doubled the recipe, we have a lot of brownie lovers living here!)was too much to part with. I can’t have chickens where I live and fresh organic farm eggs are still a bit pricey. I compromised and used 4 eggs plus 1 Tbsp ground psyllium and a small splash of water. Everything else was as the recipe stated. Keeping my *fingers crossed* they smell divine!
Thanks, Lisa. Yes, coconut flour does often require more eggs than normal. Thanks for sharing your egg sub, hope it was a success. I’ve found you can sub up to 2 eggs before things get weird—I’ve done it with flaxseed meal with success.
These look incredible! I was out of the habit of making brownies for the past few years, but then finally made one the other week. Reminded me how much I love them! Plus, they are one dessert that’s good plain or jazzed up with lots of other stuff 🙂
Thanks! So true. They’re easy to dress with ice cream and fun toppings. I’m curious to add some dried fruit to them as well.