The Most Delicious Paleo Brownies

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paleo brownies Brownies were always my favorite treat when I was a child, but when I went gluten free five years ago, I gave them up! At the same time, I stopped eating processed foods, so this made it even harder for me to find a great tasting gluten free brownie.  But guess what? This recipe makes a great tasting brownie with healthy ingredients!   These paleo brownies with coconut flour and raw cacao powder are the greatest, they take me back to my childhood!

These paleo brownies would be a perfect treat for any holiday party! They taste like a brownie/chocolate cupcake and everyone who has tasted them doesn’t believe they are gluten free!
You know, how with some coconut flour recipes, the coconut flour dominates the taste? Not with these though, it must be the delicious chocolate made from cacao powder!  It makes these paleo brownies taste exactly like a regular brownie made with conventional flour. Seriously!

One great thing about these paleo brownies is that they are sweetened with raw honey! Sweetening with raw honey is so much better than using sugar.  Sugar is empty in nutritional value and lacking in vitamins and minerals.  Honey, on the other hand, has vitamins, minerals, antioxidants and flavonoids that fight free radicals! It is a great natural sweetener! Also, if you are restricting your sugar, you can decrease the amount of honey and I’m sure these brownies will still taste great!

These paleo brownies make a great treat! I love bringing one for a snack on the go.
Try them, I’m sure you’ll agree, they are so…yummy, soft, moist, and melt in your mouth!!!

Recipe for Paleo Brownies


  • 1/2 cup coconut flour (see it here)
  • 1/2 cup raw cacao powder (see it here)
  • 1/2 cup raw honey (see it here)
  • 1/3 cup coconut oil (melted) (see it here)
  • 5 Eggs
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda


1. Combine all dry ingredients in a dish and mix well.
2. Combine all wet ingredients in separate dish, mix well.
3. Slowly add the dry ingredients to the wet ingredients, while stirring.
4. Grease a 8×8 baking pan or place parchment paper on the bottom of the dish.
5. Pour batter into baking pan and smooth out the batter with a knife.
6. Bake at 350 degrees for 30 minutes.
*Let cool before slicing.


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  1. Yoli says

    Hi Lori, I am making this brownies as I speak. I was gooey and trying to spread it around. I hope it taste good. Also, you said it wasn’t going to taste like Coconut but I tasted it and it did taste like coconut oil or flour. Can I use raw butter next time??

    Thanks so much,


    • Lori, Health Extremist says

      The recipe is dairy free, you could try substituting applesauce or chia seeds for the eggs (I haven’t tried it yet, though).

  2. Yoli says

    Hi Lori,

    Well, I made these brownies with Almond flour and they taste better with raw butter but it’s weird, the coconut brownies tasted more moister than almond brownies. I only used 3 egg as the recipe suggested, should I try adding more eggs? I also added some non GMO, gluten free, dairy free dark chocolate chips on top. That was Yummy!!

  3. Lori says

    Hi Lori – just found your website and sounds like some great recipes to try. My only issue will be the honey that you use in most of your recipes. I need to use low carb option, so I am wondering if you have tried using Stevia or other sweetner? I am just not sure whether the moistness would suffer or if I should I add a little more liquid to offset. Any suggestions would be appreciated.

    • Lori, Health Extremist says

      Hi Lori, You can definitely use stevia or another sweetener in place of the honey. I also make all of the recipes without any honey (or any other sweeteners) for my mom because she doesn’t want any added sugar, and they come out great. The only recipe I haven’t tried without honey, is this Paleo Brownies recipe.

  4. Anie U says

    I made these last night, and they were super fluffy and delicious! I did replace the coconut oil with an equal amount of butter because it was all I had on hand, but they turned out fantastic. Thank you for the recipe :)

  5. Sadie says

    Hi, I made these last week…they are so tasty! I am going to make them again today, but I just wanted to say that when I made them they had the consistency of cake rather than brownies. Still very yummy, just more cake-like…I wonder if I over-baked them…I just put the timer on for 30 minutes, and didn’t remember to check them prior to that to see if they were done. My hubby, who is not a fan of my “healthy” dessert recipes, ate two pieces as soon as they were cool enough…which makes them a winner in my book!

    • Lori Klein says

      Glad they passed the hubby test! They are a little more of a cake consistency because of the fluffiness.

  6. says

    I am fairly new to baking this way, but I have to say these are amazing!!! I used egg substitute for 4 eggs + 1 large egg, and Truvia instead of the honey. They turned out fantastic!! I baked mine in an 8″ round glass pie plate, and it turned out just like a lovely dense cake! LOVE :)
    Thank you so much :)

  7. angela bean says

    hi made these today they were very very dry I didn’t substitute anything what did I do wrong? also only filled half the baking pan.

  8. says

    These brownies were very very good and I added choc chips and walnuts. Stayed very moist. Next time add xanthum gum to help it stick together as I had to used egg substitute. Really yummy.

  9. Karen says

    Fool proof recipe, so easy to make & it comes together in no time. I wouldn’t mess with the ingredients as it’s a crowd pleaser as it is. Super chocolatey & gooey. So good. I work out around 100 calories if cut into 15 serves. PERFECT!! Thanks Lori!

  10. Barb says

    I am wondering what the nutrition is with this recipe. I made it and it is wonderful. But still would like to know the carbs. etc.

  11. Chelle says

    Hi! I would like to try this recipe for Thanksgiving. I usually buy the large brown eggs, should I still use 5 large eggs or less? Also, do I used the same amount of butter as coconut oil if I am substituting? Thanks, excited to try this recipe!!!

    • Lori Klein says

      Hi Chelle, hope the recipe came out good if you gave it a try for the holiday. My eggs are farily large too as they’re from a local farm. I think you could still use the 5 eggs. :)

    • Lori says

      Sure! I’ve actually never baked with dates before, so I’m not sure how many, but I would guess to use about the same (1/2 cup).

  12. Stephanie says

    Thank you for the recipe, these taste great! I altered mine a little. Once I poured the batter into my baking dish I swirled some almond butter on top.

  13. Daisy says

    Just a tip…either used fractionated coconut oil or let your eggs become room temp. My cold eggs hardened up the oil and it was a big clumpy disappointment.

    • Lori says

      Thanks for mentioning that! Whenever that happens to me, I stick it in the oven on a low temp for a minute and it melts the coconut oil in the batter.

  14. Madi says

    I love this recipe! They’re so cake-like and fluffy. I’m planning on baking a cute Halloween Jack O’ Lantern cake with this recipe. I hope it works:)

    • Lori says

      I haven’t calculated it yet. There are websites where you can input the ingredients and it will calculate it for you.

  15. says

    Made these after hunting for coconut flour recipes, cooked them in a loaf tin and it’s come out like a delicious cake! Would definitely feel better than eating regular cake, tastes delicious (very chocolatey) and I am going to serve it with a coconut milk & avocado based chocolate mousse as a “health by chocolate” cake over Easter.


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