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Yummy Paleo Brownies

Note: There is an optional frosting add-on, if desired, see recipe below for ingredients and directions.


  • 1 1/3 c coconut sugar

  • 3/4 c Dutch-process cocoa powder, sifted

  • 1/3 c coconut flour, sifted

  • 3/4 c + 2 tbsp unrefined coconut oil, melted

  • 3 large eggs, room temperature

  • 1 tbsp vanilla extract

  • 1/4 tsp himalayan sea salt


  • Preheat oven to 350 °F.

  • Line an 8"×8" pan with parchment paper.

  • In a large mixing bowl, add the melted coconut oil, eggs, and vanilla extract, then stir until combined.

  • In a medium mixing bowl, stir together the flour, sugar, Dutch-processed cocoa powder, and himalayan sea salt. Set aside.

  • Add the dry mixture to the large bowl and mix with wet mixture until combined, but do not over-mix.

  • Pour the batter into the prepared 8”x8” cake pan.

  • Bake for 16-20 minutes or until the brownies appear cooked in the middle.

  • Allow brownies to cool for 60-90 minutes.

  • Serve and enjoy as is, or add frosting for an extra sweet treat.

Optional Frosting Add-On:


  • 1 c chopped semi-sweet or dark chocolate or chocolate chips (be sure to use paleo chocolate)

  • 1/4 c unrefined coconut oil

  • 1/4 c coconut milk (not canned)

  • 1 tsp vanilla extract

  • pinch of himalayan sea salt


  • Mix ingredients together In a small saucepan over medium-low heat.

  • Stir until chocolate mixture is melted and smooth.

  • Let mixture cool for 10-20 minutes so it’s no longer warm but is pourable.

  • Pour icing mixture over brownies.

  • Refrigerate pan for 1-2 hours, or until frosting is firm.

  • Cut into 16 squares, serve and enjoy!

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