Add All to Shopping List
Add to Meal Planner
|Calories540Calories from Fat370|
|% DAILY VALUE|
|Calories from Fat370|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Rebecca Fleckenstein 4 months ago
Wow! These brownies are chocolatey and moist. I added 1/2 tsp of salt to bring out the chocolate flavor. I also added 1/2 tsp baking soda to make the brownies fluffier. Since I used coconut flour, it felt like there was shredded coconut in the brownies. But I like this texture. After I let these brownies cool for 30 minutes, I put them in the fridge overnight. I paired these brownies with Enlightened Vanilla Bean ice cream. Delicious!
Michelle 6 months ago
Oh my gosh, amazing! They are chocolatey, just the right amount of sweet, and have that slight hint of honey flavor which I didn't even realize I needed in my life but now do. The only change I would make, though, is doubling the recipe, because you don't get them very thick or very many, and then maybe adding some chocolate chips. But even if you don't do that, they are incredible! I completely recommend them!
Tamara Byrd 7 months ago
I substituted cooking oil for coconut oil and raw sugar instead of honey, I addd chocolate chips and chocolate frosting - made them for work - everyone loved them!
Christina H. 8 months ago
a littlr dry but that is coconut flour for u
Rodrigo Barrios a year ago
awesome! Would do it again!
Summer Haffner a year ago
I can't imagine coconut flour brownies could taste much better, but that isn't saying a lot. I wish I'd had some coconut milk on hand to whip up a chocolate frosting for these dry, crumbly brownies. I used 4 egg whites but you just can't hide that coconut flour texture.
Dee a year ago
i like them it would be nice with ice cream
Chelsea M. 4 years ago
Yum! Delicously fudgy and not too sweet. I can't believe it baked so well without baking powder or soda!