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Fudgy brownies made with coconut flour and melted cacao nibs are dense, glossy, and deeply chocolate, the kind you cut into small squares and eat slowly. A foil sling means the pan lifts out clean every time. Twenty minutes of baking yields a full pan of sixteen.
Pro Tips
- Microwave the cacao nibs and coconut oil together in a covered bowl, stirring occasionally, until smooth. A scorched bowl tastes bitter.
- Cool the melted cacao mixture slightly before whisking in the eggs and coconut milk.
- Fold the flour mixture in until just incorporated. Coconut flour goes from fudgy to cakey the moment it is overmixed.
- Pull the pan when a toothpick comes out with a few moist crumbs, 20 to 25 minutes. The brownies set as they cool.
- Cool completely in the pan on a rack, about 2 hours, then lift with the foil sling and cut sixteen clean squares.
Frequently Asked Questions
What makes these brownies fudgy rather than cakey?
Coconut flour, melted cacao nibs, and the short bake do most of the work. Pulling them while the center still gives moist crumbs is the last piece of the puzzle.
Can I double the recipe?
Yes, in a 9x13 pan. Add a few minutes to the bake and watch for the same moist-crumb test at the center.
How do I store fudgy brownies?
Airtight at room temperature for up to 4 days, or refrigerated for a week. They are even fudgier eaten cold.
Are these brownies paleo?
Yes. Cacao nibs, coconut oil, coconut flour, cacao, palm sugar, coconut milk, and eggs: grain-free and dairy-free.
Recipe Card
Ingredients
Method
- 1.
- Adjust oven rack to the middle position and preheat oven to 350°F. Make foil sling for eight-inch square baking pan by folding two long sheets of aluminum foil so that each is eight inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan.
- Grease foil with coconut oil.
- 2. Microwave cacao nibs and coconut oil together in covered bowl, stirring occasionally, until melted and smooth (1 to 3 minutes).
- Transfer to large bowl and cool slightly.
- In a separate bowl, whisk flour, cacao powder, baking powder, and salt together.
- 3.
- Whisk palm sugar, coconut milk, eggs, and vanilla into melted cacao nibs.
- Fold in flour mixture until just incorporated. Scrape batter into prepared pan and smooth top.
- 4.
- Bake brownies until a toothpick inserted in center comes out with few moist crumbs attached (20 to 25 minutes), rotating pan halfway through baking.
- Let brownies cool completely in pan on wire rack, about two hours.
- Remove brownies from pan using foil sling, cut into sixteen squares, and serve.
