Freedom Brownies Recipe
These clean eating freedom brownies are wonderful, grain-free brownies!!
A reader on Facebook forwarded a recipe to me thinking I might enjoy a new type of brownie. A brownie made with coconut flour!
Not being one to turn down a good brownie, I took a peek at the recipe. It looked lovely, and with butter, it would have been clean. But since I’m not eating any dairy at the moment, I had to make a change in the source of fat for these. And because I did that, I had to have more egg to help it bind. I also like a heavier vanilla flavor so….. well…. you get the idea. I changed the recipe.
But my, oh my….what a great treat! Something I absolutely needed for my sanity today…
P.S. – These are gluten-free, dairy-free, AND grain-free! Oh, and did I mention they are DA-ANG good!!????
But it’s also only fair to say that even though these are called “Freedom Brownies”, that doesn’t mean they are free of calories. These are definitely a once-in-a-while treat.
More Healthy Brownie Recipes
Freedom Brownies Recipe
Freedom Brownies Recipe
Ingredients
- ⅓ cup coconut flour
- ⅓ cup unsweetened cocoa powder
- ⅓ cup coconut oil
- 5 large eggs
- ½ cup maple syrup
- 2 tsp. pure vanilla extract, non sugar added
Instructions
- In a medium mixing bowl, whisk together the coconut flour and cocoa powder.
- Whisk in the coconut oil, eggs, maple syrup and vanilla extract. Blend well.
- Pour batter into a greased baking dish (mine was about 7×11), and bake at 350 F. for about 30 minutes.
- Allow to cool. This is important because they tend to fall apart easily when warm, making it difficult to get them out of the pan.
Notes
Nutrition
This recipe from the Gracious Pantry archives, originally posted 3/14/15.
This recipe really is formulated for the use of these items. I have other brownie recipes that might work better for you.
Well, these are in the oven but I had to make lots of substitutions so we will see how they turn out :). Had to sub some almond meal and whole wheat flour for the coconut flour, had to sub some honey and unsweetened applesauce for the syrup, I didn’t have 5 whole eggs so used 2 eggs and 4 egg whites… Ill let you know how they taste
Please do!
Do you melt the coconut oil? I made a similar recipe but it came out clumpy and not much of a batter. I ended up adding almond milk and it came out like a cake. Still delicious but not my intended outcome.
If you’re concerned about it, then yes. Melt it first. I didn’t, but it was a very lumpy batter as a result. Either way, it’ll taste good. 🙂
Wondering what your thoughts are on substituting the maple syrup with stevia and apple sauce for the moisture? I’m trying to make it even lower in sugar and worried about consistency. Thanks
You could certainly try it. I don’t use stevia so I’m not sure what the results would be.
I’d like to make these tonight – I only have raw cacao powder in the house…whadd’ya think? suitable substitute for cocoa powder?
I’ve never used it, so I’m not sure. Worth a shot though!
So glad i found your site, thank you SO much for creating these healthy, yummy recipes. Off to make some brownies. 🙂
My pleasure. 🙂
Can you do taste the maple syrup…..I do not like maple
Deb – Not in my opinion. But you could also use honey.
Can I substitute any other types of flour ( almond, whole wheat..) ?
Aarin – You can, but I would stick with gluten free varieties as that’s how this recipe is formulated.
have you tried it with less maple syrup? half a cup sounds like a lot. Or could I use coconut sugar?
Tali – Maple syrup doesn’t add the same amount of sweetness as honey or other sweeteners. That’s why there’s more. You could use a dry sugar, but you have to sub by weight, not volume. So you would end up using even more. (About 3/4 cup)
Since I don’t have coconut flour, do you think sorghum flour or buckwheat flour would work instead?
Sue – I’m not sure if the flavors would work on that. Plus, coconut flour is a very “thirsty” flour, so you might have to reduce the liquid content to replace it.
My husband is allergic to coconut what else could I use?
Murdette – An equal amount of butter should work. But I’m not positive what the outcome will be because I haven’t tried it myself.
Can you post the changes to the recipe when butter is used? I’m not dairy free and would prefer butter over coconut oil. Thanks!
Lauren – To the best of my knowledge, it would be an even switch.
These look great! Looking forward to trying a grain-free brownie. Are there nuts in these? Just wondered since the picture looked like it. I love nuts in brownies.
Jenny – I did not put them in the recipe, but you can certainly add them! Enjoy!
So glad you liked and were able to amend the recipe! Not sure how I missed this post! It is a versatile recipe. I never make it the same!
Rachel – I’m confused. Are you behind the Naturally Confused Mom site?
I made these in a muffin tin and they have a nice cake like consistency that’s dense enough to pass as cake like brownies. I think they would be better with nuts and shredded zucchini, but this is a good base recipe I’ll be doing again, thanks.
Latinavaquerita – Glad you enjoyed them! Great idea to make them in muffin tins!
These came out more cake like than I expected. Thought they’d be more chewy like brownies. They were ok, but not sure I’d make them again.
Elizabeth – Brownies, as I’m finding out, are a very individual thing. Everyone has a preference. I like mine a bit more on the cakey side. But I do have other brownie recipes that aren’t as cakey. Maybe one of those will work for you. 🙂 Sorry you didn’t care for these.
Hi Tiffany. Thanks for your response. I agree–brownies are very individual. I plan on trying some of your other recipes. I enjoy your blog!
Elizabeth – Thanks! I hope you enjoy them. 🙂
I made these this morning and they were pretty good, even my 3 boys liked them. They were very crumbly coming out of the pan, so they do need to cool completely. I used an 11 x 7.5″ pan and they were the perfect size. I think a 9 x 13 might be too big. Definitely will be making these again. Thanks!
Tina – My pleasure! 🙂
Could i sustitute the coconut flour for almond flour?
Jenn M – I wouldn’t coconut flour soaks up a TON of liquid. Almond flour seems to soak up almost nothing by comparison.
I’m sorry if someone has already asked but where can I buy coconut flour?
Jessica – Many health food stores carry it or you can order it from Amazon.com.