A dense and fudgy paleo vegan brownies recipe that is nut free too! One taste, and you will be whisked off to brownie heaven!
Who said you needed eggs, gluten and refined sugars to make a decadent brownie?!
I learned a little something about my body during my 100% paleo trial last summer: me and almond flour in massive quantities are not best friends.
While delicious, the super concentrated dose of nuts (about 90 almonds =1 cup almond flour) turned my digestion on its’ head.
On top of that, my son’s allergies meant anything I made for the rest of us would not work for him most of the time: nuts, seeds, and eggs are still out for him.
Egg-free paleo baking is not normally a very easy task and has taken me quite a bit of experimenting. Grain free flours of all shades need eggs to work…almost always.
But many people who try paleo and other similar grain-free lifestyles are trying to heal their guts, and that means no eggs too for some!
Thank goodness for so many resources in the blogging world now…how did we ever live without it before?!
Dense and fudgy, and loaded with deep chocolate flavor, we all loved these! But if almond and eggs are still on YOUR menu, these paleo toasted coconut brownies might be right up your alley!
Paleo vegan brownies storage tip:
I recommend that these be stored in the freezer or fridge for best texture. They get very moist at room temp (pumpkin!) and we have taken to enjoying them fresh from the oven or still frozen from the freezer!
Ingredient tip:
Unsweetened chocolate does not normally have soy lecithin like most sweetened varieties.
Unsweetened chocolate is a great option for those who don’t do soy, and as an added bonus, you get to control the sweeteners too!
Can you tolerate eggs? These almond flour brownies are a decadent treat.
Additional Egg-free Paleo Treats:
- Paleo Nutella Cookies are made in your food processor and have that amazing hazelnut and chocolate combo!
- Probably one of my personal favs: Pumpkin Snickerdoodles
- So quick and easy to make, a Hail Merry copy cat! Raw Chocolate Macaroons
- I love the pink hue to these delicious no bake macaroons: Strawberry Macaroons
- Lemon Cookies use one of my favorite flavors ever!
Paleo Vegan Brownies Recipe:
If you try these, I want to know! Please leave a comment below!
Paleo Vegan Brownies - Nut Free
Ingredients
- 2 ounces unsweetened chocolate or any chocolate of choice (regular chocolate will have sweetener)
- 1/4 cup coconut milk I used So Delicious Unsweetened Coconut Milk. Any milk will do.
- 3 tablespoons coconut oil
- 1/2 cup maple syrup honey, coconut nectar, to taste (may add more to taste, I use stevia for additional sweetness if desired)
- 1/2 cup pumpkin puree
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
Instructions
- Preheat oven to 350 degrees, prepare an 8 x 8 square baking pan. If you would like slightly thicker brownies, use a loaf pan instead.
- 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 tapioca flour.
- Spread mixture evenly into prepared pan.
- Bake for 20-25 minutes; when a knife inserted in the middle comes out clean, you know it is done!
- Cool completely and cut!
Nutrition
Can I use something like apple sauce instead of pumpkin?
Yes Antonia!
I have been making these brownies since 2013, nearly 10 years now. I’ve never not been asked for the recipe when making for events and the shock at finding out it not just gluten, but also grain free and egg free is a common response. I’m not sure what Eric did wrong because I’ve played around with this recipe many times and never has it turned out like bread. It’s as fudgy and delicious as my old non-allergy fudgy browny recipe. Soo good. Maybe he baked too long? I know temperatures can vary by oven. I don’t always do the coconut milk and oil, even though it’s delicious that way, but when making for vegan families or those allergic to dairy I follow this method. I usually just substitute butter for both the milk and coconut oil. It turns out beautifully… I often even cut back on the maple syrup and everyone still loves it. Thank you for making such an incredible recipe that I will surely be making and my children will also be making for years and years… until we’re gone. It’s a family favorite for sure.
So glad you love them Melissa! I’m impressed you’ve been making them for so long, loft praise indeed!
Just discovered your recipe and love the results. I have trouble processing protein at the moment and have been looking for nut free vegan recipes. Keen to try with apple sauce per another comment.
Yes, applesauce great Sandra…or pureed dates or prunes too!
These did not turn out well. They tasted more bread-like than brownie-like, kind of a strange wirey taste. They hardly rose at all. I will not make again.
sorry they were not enjoyed Eric.
I doubled these, put it in a jelly roll pan, plopped one half on the other half and made a birthday cake with it! People loved it so much at the first party that I made it for the second. Nobody had a clue that it was vegan, paleo, etc.! I used applesauce instead of pumpkin. It worked perfectly. Thanks for the recipe! I plan on making it every year.
These are so moist and chocolaty. I love the addition of pumpkin in them.
I was so excited when I saw these earlier that I made them immediately! I used an additional 6 tablespoons cocoa powder plus an extra 2 tablespoons coconut oil to take the place of the unsweetened chocolate (which doesn’t exist in Germany).
These are the first sweets that I’ve given my son and he loved them! I’m supposed to find a recipe that all the parents of his preschool class can make for their kids’ birthdays (and that my son can eat) and so I’ve been trying out a lot of stuff. He’s doing AIP and so finding a recipe he can have that doesn’t taste terrible has been hard. 😉 Thanks so much! I’ll try these again with applesauce (just because canned pumpkin also doesn’t exist in Germany) and see how they compare.
Oh and I know that cocoa powder isn’t AIP but I really doubt the other kids will accept carob brownies so…
Yay! I am betting applesauce or any fruit puree will work well! Sweet potato and zucchini possibly too (although zucchini has more water, so maybe not). Si glad you found something palatable!
Is there an alternative to tapioca flour, regular?
I did click your link wo realizing and it said that I made a purchase but didn’t link to the tapioca anyways.
Any starch should work! (Arrowroot, potato, corn, etc)
Dang. These were DELICIOUS. Thank you! Made a batch yesterday, and already planning to make several batches to take to an Easter Party this weekend. THANK YOU!
Thanks Lori!! So glad you enjoyed them!!
Thank you for posting this! My son and I made them last night. So many wonderful things about them, but they were a little too coconut-y for me. Even the texture seemed to have some bits of coconut that I didn’t like. My husband said they were almost like an Almond Joy brownie! He liked it, but I’m the one allergic to gluten, cow’s milk, eggs, and almonds. No other posts mentioned this, so maybe it’s just me! I was wondering if you thought I could sub Earth Balance buttery spread for the coconut oil. Btw, I used So Delicious Coconut Culinary Milk, Vitacost Coconut Flour, and Spectrum Coconut Oil, so maybe the bits are from the flour I used? I think I’d throw in some chocolate chips before baking to add to that texture and make them a little more chocolately.
I baked for 21 mins but will do 20 next time. Ours did not come out dense & fudgy. They were normal thickness, and I know others had a problem with coming out too thin.
How do you prepare your pan? I just greased with Spectrum shortening.
I have never used Vitacost’s coconut flour…so not sure on their texture. Cassava flour would be another option for you to cut with. The pan size directly equates to the the thickness of the brownies. Any solid fat will work…and refined coconut oil does not have a coconut flavor..another option. Chocolate chips will help mask a coconut flavor, and less leavening equals a denser brownie. Hope this helps.
oh, and I use parchment to line my pan
Thank you! Okay, they are 5 stars now! I tried it w/3 tablespoons Earth Balance Soy-free Buttery Spread instead of coconut oil and threw in some Enjoy Life Semi-sweet chocolate chips before putting in pan (plus some on top), then cooked them a minute less, and they were delicious (still some coconut bits of texture, so I think I will do a different brand of coconut flour when done w/this bag). Thanks again!
I’m glad you were able to make something you loved Michele!
I’m wondering if two tablespoons of tahini and two tablespoons of cocoa powder would be a suitable substitute for the unsweetened chocolate?
I hate buying extra ingredients for specialized recipes if I can sub for things I already have and I think I’m out of baking chocolate and maybe this suggestion would be
helpful for being a substitution. If I try it, I’ll you I know.
I have two jars of cocoa powder two of tahini so you can see why I’m asking, lol.
P.S. You’re a pretty smart cookie ♥♥
Hi Reba! I get it…I would rather use what is on hand too! It *might* work. My only concern is that chocolate is hard at room temp and tahini is not…..which when the brownies are cool provide some binding. do you have coconut oil? You could make your own chocolate with coconut oil (or cocoa butter) cocoa powder, and that might be another option that has more binding…worth shot for sure!! Please let me know what happens!!
Is the coconut milk the canned variety or the thinner refrigerated type?
THANK YOU!!
either will work!!
I cannot do nuts/seeds or soy. Could I possibly sub out all flour and use gf oat flour? Also would there be away to just use cocoa powder instead of unsweetened chocolate (only ones local are processed with soy).
HI Kasha! Oat flour should’ve fine…although you would need more as coconut flour is more absorbent. Do you have access to any soy free chocolate…like Enjoy life? I would use that..cocoa powder would not function the same. Here is one that is all cocoa powder I did: http://thehappyhousewife.com/cooking/fudgy-brownies-gluten-free-paleo-egg-free/
Hi Tessa, I recently started venturing into the AIP diet in order to get my autoimmune thyroid condition fully into remission. It has been very challenging, but I am excited to come across your site! Your recipes look fantastic–thank you so much for sharing them with others! I cannot wait to try this brownie recipe. Can you please recommend a good brand of chocolate? Finding a dairy and soy free chocolate has been difficult. Would it be possible to use cocoa powder instead by adding another ingredient to the mix? Would appreciate your thoughts. Thanks!
Hi Suzanne! I have good news for you…unsweetened chocolate almost never has dairy OR soy…so lots of brands will work, and it is why it is a great choice for people wanting to control their own sweeteners and avoiding soy too!! I linked to the ones I use in the recipe!
Ah just saw your note about unsweetened chocolate. I will search for it! Please let me know though if you have a favorite brand.
Yes, I linked to them in the recipe box!
Love, love, love this recipe! Best egg free brownies I’ve ever had! Thank you for this. I didn’t have any coconut milk so I used water instead and they turned out fantastic! So good!
Thanks Nanna, glad they filled the bill for you! And water even more economical….I will take it!
These look so yummy, will definitely be giving them a go….Just wondering can unsweetened chocolate and unsweetened coconut milk be brought from the supermarket, or do I need to go to the health food shop? Thanks 🙂
Hi Kimberly. Should be in a regular grocery store. Baking chocolate can be found in the baking aisle. Using regular dark chocolate of any form would also work, it is just more sweet, so adjust sweetener to taste. Coconut milk can be found in wither a can in the Asian food section or next to all the other non-dairy milks in the fridge section!
Thanks for that Tessa, I found a good chocolate to use and the coconut milk in the supermarket, I made the brownie and took it to work, the girls loved it!!! Thankyou so much!
great to hear, thank you!!
This has to be the worst paleo recipe I have tried to date. I made a double batch and they still didn’t last two days. In a house of 6 very picky eaters, only one adult did not go back for seconds (but is also not a “chocolate” person) All 3 kiddos loved them and keep asking me when I plan to make them again.. Little do they know, mommy ate the last two with my morning coffee.. Like I said, worst ever! It is literally the only thing on my family’s mind lol.. Thank you for making paleo so yummy and addictive!!!
Thanks Jewel! Time for another batch!
I made them yesterday for my tabletop group, which is non-paleo except for me. Instead of chocolate chips I put some walnuts, hazelnuts and almonds in them and my group just loved them! The texture’s so fluffy and they’re not so sweet. Great for snacking while playing!
And right now I’m having the leftover few brownies for breakfast 😉
Really delicious, thanks for the recipe!
Thank you for the feedback ‘paleo recipe’! Always nice when something is healthy enough to be breakfast OR dessert!
These look awesome! I can’t have pumpkin, arrowroot flour, or tapioca flour though 🙁 I could probably use sweet potato puree for pumpkin but I have no idea what to sub for the flour, any ideas?
Hi Grace!! You don;t mention what you can and cannot have…but any veggie or fruit puree *should*work. Carrot, sweet potato, applesauce, pear sauce come to mind first. You can replace the starch with another flour…either a couple of tablespoons of coconut, or another starch, or other flour you can tolerate!
Oh my! Your brownies are THE BEST!!! I copied out your recipe and made my daughter who is anti-paleo treats (says they taste horrible) bake them. We just couldn’t stop eating them. We have made them like 5 times since I discovered your site! THANK YOU for developing recipes without eggs or nuts! Going AIP is hard but you have made it easier!
Just a question : do you know if I can just substitute chocolate with carob powder? I think cocoa/chocolate is no-go for me still.
Yes, AIP is a tricky one Serene! Carob would function the same here. Hopefully you have seen some of my other nut and egg free paleo recipes!
They taste not as good (only coz I remember what chocolate tastes like!) but the girls still loved it!!! Yay!!!
I have seen your other recipes but many use psyllium husk and I prefer not to use that coz it is really expensive to get them here 🙁
I have been been experimenting with carob recently..I think the key is to not THINK it’s chocolate…cause it’s NOT! It is yummy…just not chocolate!
Tessa,, I don’t think there are words in the english language that would do justice in describing the beauty in your Brownies,,,,so tender, moist, and the perfect balance of chocolate and sweetness. Just Beautiful,,, I am a baker and have been for years, but recently had to endure the AIP switch. So I am learning to bake the AIP way, which is difficult. I used leftover butternut squash and it worked well,,,
Thank you so very much for sharing this wonderful Brownie Recipe,, Kudos..
BIG {{{{{HUGS}}}}}},, I would have given 10 stars, but the rating only goes up to 5.
Aa, thanks Doreen! I am so glad you found something that you like! Thank you so much for letting me know…these recipes are sometimes tricky to perfect, but happy people make it all worth it!
Enjoyed these brownies, Tessa! I didn’t get to try them with pumpkin puree but used applesauce and thought they turned out well. After they sat longer they lost most of the gummy texture that comes from no eggs. Very fudgy after being refrigerated. The best egg-free brownies I have tried for a long time!
yes, many of these egg free goodies are better when fully chilled and even refrigerated, I agree! Thanks Jessica! Here a couple of more recipes for you like this, as we talked about:
https://www.tessadomesticdiva.com/2015/02/fudgey-brownie-bites-paleo-nut-free-egg-free.html
https://www.tessadomesticdiva.com/2014/02/paleo-sweet-potato-muffins-egg-nut-grain-free.html
https://www.tessadomesticdiva.com/2014/02/paleo-pumpkin-chocolate-muffins-egg-nut-free-w-whole-30-option.html
https://www.tessadomesticdiva.com/2015/02/fudgey-cocoa-brownies-gluten-free-paleo-egg-free-options.html
https://www.tessadomesticdiva.com/2014/04/paleo-banana-bread-egg-nut-free.html
Hope these help! I have so many grain/nut/egg free baked goodies I have worked out and haven’t posted yet…just have to find time!
This recipe is the absolute bomb! I have made it about half a dozen times and everybody of all persuasions loves them…..
I live with an egg-free vegetarian (translates to vegan mostly for baking) and I am on a pretty strict healing diet (wahls protocol) so this covers so many bases and is relatively easy….
Great recipes, great blog…..thanks, Tessa
Thanks Mari!! Not often to find recipes that meet everyone’s restrictions, I am happy you found this one! Let me know if you need more ideas!
I made an adapted version of these and posted to my blog – they were really delicious! I posted a link back to your site in the post and gave you credit, of course. Do let me know if you’re not happy though!
Hi Aine! I glad you liked them! The usual etiquette is to post a link to the original recipe and then make notes on your tweaks!
Made these today. AHmazing! Especially with the food sensitivities my family has. I only wish I knew what the carb count might be. Any idea?
Hi JJ! Glad you loved them! I usually use any free online recipe calculator to figure out the nutritional info, “calorie king” is one option!
These brownies look absolutely amazing! I love the addition of coconut milk as well as the oil – coconut and chocolate are a match made in heaven!
Thanks for sharing at Waste Not Want Not Wednesday!
Replaced the pumpkin puree with applesauce and they turned out beautifully.
These are the most amazing things i’ve ever eaten (I’ve made a lot of raw/baked vegan paleo brownies in my time) these are by far the best!
When you say fudge, you definitely got that right!
Glad you are enjoying them so much Maddison!
i was skeptical…a brownie recipe without eggs? OMG Delish!!! i ate almost half the pan before they were cool. my 4 year old is none the wiser. she loves ’em too. i’m going to make another batch tonight. thank you so much for this recipe
Of course Sandra, thanks for your comment and trying it out!
Did you use stock photos for these brownies? Curious, because the photos look just like traditional made brownies and the batch I made following the recipe looked nothing like them. Mine were thinner and did not have the crumbly cakey texture that the photo “implies.”
They were good, nothing like traditional, of course. I guess without eggs and flour beggars can’t be chosers! I appreciate someone out there is willing to experiment! Thanks!
LOL Andria, I did not use stock photos! These are defnitely not the traditional brownie though…the one I ate growing up had almost three cups of sugar. If yours were crumbly, then there might have been a touch too little liquid…every coconut flour is a bit different and absorbs varying amounts of liquid. The pumpkin puree could also have been a bit dry too..there is some variance there too. They shouldn’t be crumbly! sorry if they did not meet you expectations!
WOW! Me and my son just made these, and yum, yum, yummy! Ty for a super recipe.
Of course Marni, so glad you both loved them!
look GOOD! I am sure those would be dangerous for me!
YOU SHOULD WIN AN AWARD. I eat autoimmune paleo protocol (AIP) and so baking is beyond a challenge, it’s pretty much impossible (no eggs, no nuts, no seeds). And chocolate is not a food I can eat very often, but I made these for a holiday treat and they are perfection.
Have you tried baking with the old vegan trick of using coconut manna? It’s miraculous as well.
Thanks Michelle! I love to use coconut butter is just about anything…I assume mean using it as a binder? I HAVE done that in a few recipes, but not any cookies yet….something to try!
I made these on the weekend for my partner Clint’s birthday and the flavour was absolutely amazing! Easy recipe to make, not expensive, and totally delicious!
My only negative is that the quantity of 16 was a bit misleading. 16 very small squares maybe but I needed to make a second batch when I saw how small the first ended up being. 2 batches fed 4 of us with a couple left over. So I think I’ll double the recipe in future. And actually the second time I had no choc bits left to use cos I’d eaten them while the first batch of brownies was baking, so I just added more cocoa and you could barely tell the difference once cooked, to the first lot.
And the choc bits I could find that didn’t have soy in them had sugar, so to leave that out and just use raw honey as the sugar would suit me better anyways 🙂
Thanks for a delish recipe, I’m posting it on our Fb page Primal Influence !
Aimee
Amazing!!!!
I am only a few weeks into living paleo. I’m finding my sweet tooth the hardest.
These are freaking amazing! Yum! Trying not to eat the whole pan :S
I found that my pumpkin purée that was in the fridge went a little funky, so I improvised with a couple puréed organic avacado.
Thanks for this recipe! I no longer have to suffer!
Thanks Niki…happy you are getting a treat!!
These brownies are fantastic! Thank you, thank you. It’s so hard to find good recipes without my allergies (gluten, dairy, soy, nuts, eggs). They are even better out of the fridge. 🙂
Thanks Tessa, but mine weren’t more than 1/4″ in height…not even close to an inch and a half!
Just made these and they don’t look the photos above. Very thin. Obviously they don’t rise, but I made them in an 8×8 pan. The batter was super thick and difficult to spread barely covering the bottom and thus not a very thick brownie :(.
Hi Jillian! I think I will make a note in the recipe when I get home from vacation…the pictures are deceiving….these are not thick brownies, maybe an inch and a half! Using a smaller pan would work, just cook longer!
Hi there!
These look AMAZING! I was thinking of substituting the coconut flour with Garbanzo flour…do you think that would work? Also, what could I substitute the arrowroot or tapioca flour with? I generally use Potato starch as my “egg replacer” would that be an appropriate swap? I am vegan and gluten free:) Thanks sooo much!
Teresa….garbanzo might work, but it might taste weird, and you would have to use more, coconut flour is totally unique and lends an entirely different texture. Did you check out my two other brownies linked in the post? Those might work better for you without any major changes…..
Coconut is also considered a tree nut, and no longer an uncommon allergy. Could you use all tapioca flour? I am experimenting with gluten/grain-free, so I’m not familiar with the different flours! I am also allergic to almond! :/
Hi Cathy! Are you grain free? If not, I can give you lots of other options….I am sorry if the nut free threw you off. All the info I have found does not lump coconut into tree nuts, here is just one excerpt I found from Allergic Living: Dr. Watson’s answer was: “Coconut is a member of the palm family, which is not related to nuts or peanuts. Coconuts are large seeds adapted for water-born dispersal and remain viable after having floated in the sea for six months or more. If your son is allergic to peanuts or tree nuts, there is no reason for him to avoid coconut.” I checked with Gwen Smith, the editor of Allergic Living magazine, to see if this answer remains correct, and she assured me Dr. Watson stands by that advice.
Gwen further wrote “It’s really a seed not a nut, and most allergists don’t tell you to avoid it with tree nut allergy. The few reactions to coconut are allergy just to it, unrelated to tree nut allergy. But the FDA confused everyone a couple of years back by adding coconut to the list of tree nut allergens…if you’re tree nut allergic, ask your doctor if coconut flour is ok for you. Most with tree nut allergy do have the green light to eat coconut.”
is there anything else you can use instead of pumpkin puree? I dont think I can get that in NZ 🙁
Hi Kirsty! The easiest subs would be an winter squash puree, sweet potato puree. Other possibilities that could work would be applesauce, pureed zucchini, pureed pears…any of those ideas work for you?
Hey! Where would I find good unsweetened chocolate? Thanks!
Thank you Tessa!
I made these yesterday using pureed butternut squash and they turned out AMAZING!
Even my family members who think they do not like “healthy food” devoured them! I caught several people sneaking back for more when they thought I wasn’t looking! 🙂
Please keep the egg free, grain free recipes coming! I truly appreciate your time that you spend creating such wonderful recipes!
Thanks for sharing your results Michele! Always nice to show haters that health food can be good too!! (:
these look sooo good! I think I’ll make them without the sweetener – I just want the dense fudgey awesomeness of chocolate and coconut milk 🙂
What’s not to love? Guilt-free chocolate yumminess!
Tessa, thanks so much for the yummy, easy and “clean” recipe!
Kate, thanks for mentioning skipping the sweetener as I always have that thought and yours encouraged me to try it.
I followed the recipe except for 2 items. I skipped the maple syrup and instead of the pumpkin, I used 1 full can (15 oz) of Farmer’s Market organic sweet potato puree. Sweet potatoes are sweeter than pumpkin but are otherwise similar so it made it work without the maple syrup. My husband and I both enjoyed the fudgey brownies made this way but next time I’ll plan on adding a few drops of peppermint essential oil (I use one that is unsweetened but edible). I tested that taste by placing a drop on a little coconut oil and spreading that over a piece (1/8 of the completed batch). With the mint, I think even people who normally want some sweetener would be happy with it. I agree with other reviews that it’s more like 8 servings and mine were probably denser and more fudge-like than the pictures. I think it was even tastier the second day after being refrigerated.
Some great details here Diane, thank you for taking the time to share them!
You must make these recipes just for me (or rather, my daughter). I like to make Paleo recipes, but she can’t eat eggs or nuts. Yea, Tessa! I’m going to whip these up right now!
Hi Tessa!
I am so happy to have found your blog! We are a dairy,gluten, grain,egg, corn, nut, soy, yeast, etc….free family. I had almost given up on baked goods until I found you! Yay!
My question is….I have searched 5 stores, and no one seems to carry organic pumpkin right now. Do you think pureed butternut squash would work?
Thank you so much!!
Welcome Michelle! Butternut and pumpkin are interchangable!
These look amazing! I am really impressed how you made them without eggs. I would have never thought to use pumpkin puree as a binder.
Tessa, when I saw the title I was wary because I thought avocado would be lurking in there somewhere (not a fan of avo in my chocolate), but was glad to see the recipe list and can’t wait to try these! Thanks for sharing with Hearth & Soul Hop. 🙂
Pinned this. It looks SO good. Thanks for sharing at Wildcrafting WEdnesday.
Tessa, these brownies look scrumptious! It’s wonderful that this recipe is not only vegan but so allergy friendly as well. What a lovely wholesome treat!
This looks so delicious. My son and I have started baking together and I rather bake paleo items for my sanity! Can’t wait to try. Saw it on Eco Kids Tuesday!
These look so good!!! I LOVE pairing chocolate and coconut together. Yum, yum!
Visiting from Fat Tuesday.
Hi Tessa,
These brownies look amazing. 🙂
Between you and Laura, now I have two new brownie recipes to make for my chocoholic husband. 🙂
Hugs,
–Amber
These are AWESOME!!! I mean, they were the best grain-less brownies that weren’t dry, way too moist, or tasting of that coconut flour(which my sisters CANNOT stand). Thanks for such an awesome recipe and KEEP THEM COMING!! I have tried numerous of your recipes and they are all great! 😉
It is amazing you were able to make these egg free and not too dry with all that coconut flour! I love them, my sisters love them, my mom loves them, my dad loves them…yep, we all love them.
Only one thing: they did not come out as thick as in the pictures. Next time I will double the recipe and put them in the 8×8” pan and see if they come out thicker.
~Kelly
Hi Kelly! Thanks for a leaving some feedback this time! It is nice to know people are enjoying your recipes….we wonder when no feedback is given, so thank you for taking a moment to let me know how these worked out for you. The secret is the Pumpkin purée, it is a great binder and lends great moisture to baked goods. Strong chocolate flavor is great at masking coconut flavor, and others too…my kids do not go for strong coconut flavored things either!
These look amazing!!! I am literally drooooling right now! You have the best recipes Tessa!
OMGoodness. Those look so freakin’ delish. You never cease to impress Tessa!
WOW These look INCREDIBLE!!! I cook with a lot of almond flour and I notice that if I eat too much it doesn’t sit good with me either. What a feat to make a grain free, nut free, AND egg free recipe!