These grain free brownies are for the fudgy brownie lovers out there! They’re made with paleo baking flour and coconut sugar, but taste as rich and decadent as every good brownie should be.

I can say no to all kinds of desserts but brownies are not one of them. I love a really fudgy brownie and will always have room for one (or three).

These brownies are so easy to make. Everything goes into one bowl, just be sure to add and stir in the right order. Also follow the measurements, friends. Baking isn’t the time to eyeball things!

To make this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Coconut sugar
  • Pure maple syrup
  • Refined coconut oil
  • Butter or ghee
  • Eggs
  • Vanilla extract
  • Paleo baking flour
  • Unsweetened cocoa powder
  • Dark chocolate chips

Refined vs unrefined coconut oil

Refined coconut oil has gone through more processing to make it a better fit for cooking. It has a higher smoke point so it can handle more heat. It’s also generally considered flavorless and odorless. So if you’re doing any high temperature cooking and don’t want your dish to taste like coconut, stick with refined coconut oil.

From a nutritional standpoint, they’re very similar.

What is paleo baking flour?

Paleo baking flour is a blend of nut flours (like almond flour and coconut flour) and root starches (like arrowroot and tapioca) that’s great for all kinds of recipes. Breads like this one, pancakes, cookies, muffins, pizza crust… it can do all of it!

The brand I buy most often is from Bob’s Red Mill. I can find it in some nicer grocery stores and in most healthy food stores. I buy several bags at a time because I really love to have it around for baking and don’t want to risk running out. You can of course always stock up online too. King Arthur also makes a great paleo baking flour and so does Thrive Market if you have a membership there.

Can you sub gluten free flour, almond flour, coconut flour, etc?

No, you can’t. Flours can rarely be subbed 1:1 so I do not recommend a flour substitution here. If you’re looking for brownies that uses a different flour I recommend googling for one that’s been tested with that specific flour.

What kind of pan is best to use for brownies?

I recommend using a light colored metal pan for even cooking.

You can (and I have) use glass or ceramic, but your batter will likely need to cook longer in those.

If using a metal pan you’ll be on the lower end of the cooking range. If using glass or ceramic you’ll be on the higher end of the range.

How to store leftovers

Store any leftovers in an airtight container in the refrigerator.

5 from 1 vote

Grain Free One Bowl Brownies

These grain free brownies are for the fudgy brownie lovers out there! They're made with paleo baking flour and coconut sugar, but taste as rich and decadent as every good brownie should be.

Ingredients 

  • 1 cup coconut sugar
  • ½ cup pure maple syrup
  • ¼ cup refined coconut oil, melted
  • ¼ cup butter or ghee, melted
  • 2 eggs
  • tsp vanilla extract
  • ¾ cup paleo baking flour
  • ¼ cup unsweetened cocoa powder
  • ½ cup dark chocolate chips

Instructions

  • Preheat oven to 400 degrees.
  • Line a 9 x 9 baking pan (I recommend a light-colored metal pan) with parchment paper.
  • In a large bowl, stir together coconut sugar, maple syrup, coconut oil, and butter.
  • Stir in the eggs and vanilla.
  • Stir in the paleo baking flour and cocoa powder until well combined.
  • Add the dark chocolate chunks or chips and stir.
  • Transfer the batter to the prepared pan. Bake for 17 to 20 minutes or until a toothpick inserted into the center of the brownies comes out without crumbs. (The toothpick won't be completely clean because we want these brownies to remain fudgy but it shouldn't be completely wet either.)
  • After baking, let the brownies cool until set, about 15 minutes, on the counter. Slice into 9 squares when you're ready to enjoy.

Notes

I recommend using a light colored metal pan for even cooking.
Cooking time will vary based on the type of pan you use. If using a metal pan you’ll be on the lower end of the cooking range. If using glass or ceramic you’ll be on the higher end of the range.
Nutrition information assumes you make 9 brownies. These are fairly large brownies so you could slice into 12 smaller brownies if you prefer. 

Nutrition

Serving: 1brownie, Calories: 314kcal, Carbohydrates: 39g, Protein: 4g, Fat: 17g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 62mg, Potassium: 208mg, Fiber: 2g, Sugar: 26g, Vitamin A: 54IU, Vitamin C: 1mg, Calcium: 67mg, Iron: 1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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