My love of baking all started with cooking brownies from scratch.  When I was about 12 years old, my mom let me experiment in the kitchen with one of her cookbooks, which I still use. My favorite thing to make was brownies.  Melting the chocolate into the butter, slowly adding all the ingredients together forming a decadent batter was just mind-blowing to me.  It was so much better than pouring flour from a box into a bowl and adding oil…bleck! 

Over the years I began to come up with my own brownie recipe, which became a huge hit with friends and family.  Unfortunately, I made it all with conventional white flour and once I was diagnosed with Celiac my conventional brownie days were over. However, I LOVE BROWNIES and I wasn’t gonna let a little white flour stand in my way. 

After a few rounds of experimenting with flours I came up with a grain-free recipe I really loved and most importantly it received my daughters seal of approval.  She likes them so much that she suggested I entered them in the local county fairs baking competition.  Well, I did and took first place in the 2013 OC Fair “Special Diet – Brownies & Bars” category…I’m still shocked! 



  • 1-1/8 c. tapioca flour
  • ¼ c. coconut flour
  • ½ tsp sea salt, fine
  • ¼ tsp baking powder
  • 1-1/2 c. Dark Chocolate, chopped (up to 70% Dark Chocolate)
  • 1 c grass-fed butter (or  1-1/2 c coconut oil)
  • 1 c coconut sugar
  • 1 tsp vanilla extract
  • 5 eggs


  1. Pre-heat oven to 350F (175C) and grease a  9″ x 12″ pan (8×8 if you want a thicker cakier brownie)
  2. In a medium bowl, blend tapioca starch, coconut flour, sea salt and baking powder, set aside
  3. In large a double boiler, melt the butter (or coconut oil) and dark chocolate
  4. Remove from heat and stir in the sugar and vanilla extract, blend well
  5. Add eggs one at a time, blending thoroughly
  6. Fold in flour mixture ¼ c. at a time, stirring removing any lumps
  7. Pour batter into greased baking pan and bake 25-30 minutes and allow to cool for an additional 20 before digging in


Need more variety?  Add 1 c raw pecans, chopped to the batter prior to cooking and top with some caramel sauce….mmmmmm!


COMMENTS: Lets talk about a couple of the ingredients. I found a 70% dark chocolate at a local store that I really love.  If you want to make this easy on you and aren’t a stickler for the 70% dark chocolate & Paleo factor , save yourself some time and buy dark chocolate chips (no judgment).  Also, I love making these with butter rather than coconut oil, the texture is far better. However, I know I’ll be asked so I made it with coconut oil too.



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