AIP Coconut Flour Brownies (Perfect For Valentines Day)
Growing up, my mom was the brownie lady. It all started when I was in middle school or so, when she randomly found the one brownie recipe that changed the course of her entire baking and gifting career. Guys, these brownies were so fudgy, rich, and delicious, that she almost started a brownie business. They were so popular that she’d make them at least once a month for neighbors, coworkers, and the like, and always double a batch for the family. I loved these brownies. They were so gooey that you literally had to eat them with a spoon when they were hot, but the sugar was still so perfectly crystalized on top, that they still had a dense, sugary bite to them. Needless to say, I haven’t had them in years since I’ve begun this journey of healing Hashimoto’s and eating an autoimmune paleo diet. In the long run, I know I’m better off, but with a holiday coming up, I want some brownies, yo. So I made some AIP coconut flour brownies that are perfect for Valentines day!
Last year, I made AIP carob covered strawberries for Valentine’s Day, which were cute and classic, but I must say that these brownies totally stepped it up. Though they’re not at all reserved for just Valentine’s Day and can easily be made any time of year, I just love that they’re shaped like hearts! I seem to recall there’s some over the counter processed cake shaped like a little heart with frosting on it too, right? It’s been so long since I’ve indulged in a packaged gas station cake, so I could be totally making that up 😛 But come on… it’s cute regardless!
Either way, these are AIP coconut flour brownies are cute, nostalgic, dense and cake-y! It’s not easy to make baked goods sans eggs, but these came out just perfectly without eggs!
It’s worth mentioning that they’re not overly sweet at all. They have minimal honey, and no other added sugar. That being said, they go perfectly topped with fruit like strawberries, or raspberries, and would be delicious in a coconut ice-cream brownie sundae too. Yum!
I also have to mention Martine from Eat Heal Thrive as the first AIP brownie recipe I tried that’s also delicious and eventually inspired me to create these. I made this heart shaped version after my AIP Brownie Mug Cake to have something a bit lower in sugar and starch, but either three of these recipes are a great option for AIP brownies 🙂
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AIP Coconut Flour Brownies
Ingredients
- 1/2 cup coconut flour
- 1/4 cup tapioca starch
- 1/4 cup carob powder
- 1/2 cup pumpkin puree
- 1/3 cup coconut oil, softened (+ extra to grease the pan)
- 3 tbsp + 1 tsp honey
- 1/4 tsp baking soda
- 1 tbsp gelatin and 1/4 cup of water for the gelatin egg
- Berries to top the brownies
- FOR THE FROSTING
- 2 tbsp coconut oil (softened by not melted)
- 1 tbsp carob powder
- 1/2 tsp honey
Instructions
- Preheat the oven to 350 F.
- Combine the coconut flour, tapioca starch, carob, and baking soda.
- Mix in the pumpkin puree, honey and coconut oil and stir until thoroughly combined
- For the gelatin egg, pour the gelatin over 1/4 cup of water and allow to bloom for 1-2 minutes.
- Turn the heat on low and allow the gelatin to quickly melt. Once the gelatin appears to have dissolved, whisk vigorously until the “egg” is frothy.
- Add the gelatin egg to the mixture immediately and stir
- Grease a baking dish (or these silicone heart molds) with coconut oil and spoon into the dish.
- Bake for 25-25 minutes.
- Remove from oven and allow to cool completely before removing.
- Prepare the frosting (optional) by adding the ingredients to a bowl and mixing vigorously. Heat for just a few seconds to soften if needed, but don’t allow it to melt.
- Pour the frosting mixture into a piping bag or just a plastic bag with the tip cut off and drizzle over the brownies.
- Top with berries and serve.
And that’s all there is to it! If you’re using the silicone heart molds, you’ll have 4 brownies! Enough for you and your sweet heart to have 2 each!
Enjoy the treats, friend!
Thanks, Michelle, we did the recipe and the brownies came out really nice.
Tried this and it turned out very very good. I did half apple sauce and half pumpkin instead of all pumpkin. I also just sprayed my glass pan with coconut oil. The flavor is not likeca real brownie, but it is the closest you will get when doing AIP. Thank you for the recipe.
I doubled the recipe and used a 12 count muffin pan. I cooked for 30 minutes and they turned out a little crunchy on the outside and gooey on the inside, perfect brownie! I doubled the icing recipe and subbed half of the honey for maple syrup. Tasty treat for AIP!
These. Are. Amazing. Thank you! I used a cupcake pan and got 7 nice sized cupcakes. I only eat half of one at a time but they are the perfect indulgence to curb those sweets cravings and still stick to AIP. I cannot wait to share these with others!
Thank you so much, Elyse!! So glad you like them!! 🙂
These are sooo delicious!! Have you tried freezing them? We’re headed to the beach and I’m trying to meal prep as much as I can…so that we can enjoy the beach life! 🙂
So glad you like them!! I haven’t tried to freeze them, but it should work just fine 🙂
Made these tonight in my mini muffin pan. I got about 18 mini brownie bites. Baked them for 27 minutes and they came out perfect. So excited to share with friends tomorrow. Thanks for this recipe!
Thank you so much Tina!!!
super good I feel guilty eating them, although based on the ingredients I really shouldn’t be haha.
I left mine in for 25min and it left the center gooey, but I decided to keep them like that and it makes for a nice experience, a crisp outer part with a gooey center. yum.
Yum! Thank you so much, Michael!!
This is a great recipe! It’s so nice to have something that feels decadent yet is made from great ingredients. I added a pinch of salt before baking and baked them (25 min) in a muffin tin with parchment liners. I got 6 large, delicious, perfectly cooked brownies.
P.S. I also second the comment above about clarifying “25-25 minutes”. 🙂
Is the gelatin necessary? I am not good with gelatin….
The gelatin is the egg substitute, so if you can eggs you can just use one egg instead 🙂
I baked this in a loaf pan so I could cut it into bars! So yummy! I made a couple changes on the icing- I added 1 tbsp. Of coconut flour to the mix to thicken it a little. This made the coconut oil separate! Agh! After I took the brownies out of the oven, I drizzled the separated coconut oil over them to add some moisture and not waste the oil. After they cooled I spread the thickened icing on top. These seriously taste like the Little Debbie packaged brownies! Wow!
Ahhh thank you so much, Heidi! That sounds AMAZING!
Really enjoyed these! Is great for AIP ❤️
Thank you so much Lisa!!
Hi. Can you clarify the baking time? It says “25-25 min”. Also, for the bloom it would be helpful to mention blooming in a sauce pan so you are ready to heat it up. Thank you!
I think it’s supposed to say “25-35” minutes. I baked mine for 35 minutes and there was no problem with it at all.
I also replaced coconut oil with coconut butter and avocado oil.
Would this be suitable for something like an 8×8 pan? Or would it be closer to a loaf pan if not using the silicone molds? Also, do you think arrowroot starch would work as a substitution for the tapioca starch?
You could probably sub arrowroot for tapioca! Also, a loaf pan may be better, and you may want to double it. The recipe only makes 4 of the brownies so it’s a smaller serving size. You could try and put it in muffin tins as well! 🙂
I was wondering how to get rid of all my arrow root. Since I buy deodorant from skin foodie now and don’t need to make my own, (I gots lazy,) I have so much of it. I’ll try this out my love. Does it matter if you have roasted or regular Carob? Also, is great lakes gelatin OK?