Okay, you asked for it…
I honestly had no idea so many people would be interested in this fall-apart gooey brownie recipe when I mentioned it last week.
I thought maybe one or two people would ask… and was shocked when over a hundred readers commented or sent emails asking for the recipe! It makes me really happy to know there are so many gooey brownie fans!
After getting a lot of comments, I added a full nutrition breakdown of what I eat in a day, linked at the very end of my previous post.
I think many people just don’t realize how quickly calories can add up! Also, to clarify: the photos in that post were styled and shot in natural light, hours or even days before the sample day and were only meant to be representations of what I ate. Trust me, no one wants to see a blown-up grainy iphone photo of a giant bowl of white oat bran in a white bowl on a black countertop, taken at 6 am in the dark orange lighting of my apartment kitchen.
Now about these gooey brownies…
I was not kidding when I said they were fall-apart gooey.
If you are a fan of cakey or chewy brownies, these brownies are NOT for you.
These will possibly be the fudgiest and moistest brownies you will ever try. Sometimes they are so gooey that it’s best to serve them in a bowl, warmed in the oven and topped with vanilla ice cream and chocolate syrup for a gooey melty hot fudge brownie sundae.
Melty Gooey Brownies
Adapted from Chocolate Zucchini Brownies
Unbelievable Melty Gooey Brownies
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1/2 cup + 1 tbsp coconut flour (70g)
- 1/2 cup applesauce
- 1 cup water
- optional 2 tbsp flaxmeal (makes them firmer)
- 1 tsp pure vanilla extract
- 2 tbsp oil (24g)
- 1/4 cup + 2 1/2 tbsp cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/3 cup coconut sugar or sugar of choice (50g)
- 1/32 tsp uncut stevia OR 2 tbsp additional sugar
- optional 1/2 cup mini chocolate chips
- optional 1/2 tsp instant coffee granules
Instructions
Line an 8×8 pan with parchment. Preheat oven to 350 F. Whisk all liquid ingredients together in a bowl. In a separate bowl, stir together all dry ingredients. Pour dry into wet. Stir to form a batter. Smooth into the pan, and bake 16 minutes – they will look very underdone. Let cool, then transfer to the fridge (only very loosely covered), where they will firm up.
*As mentioned, these are very soft and gooey brownies; if you like chewy or cakey brownies, these are NOT for you! Feel free to experiment with other flours, but I can only vouch for coconut flour here because it’s what I’ve tried.
Link Of The Day:
Cookie Dough Brownie Layer Bars
Rachel says
Add one more to your headcount! I was going to ask for them also.
Do you have any brownies that are sweetened only with fruit (and maybe stevia)? I keep trying but I’ve only had success with the natural sugars like honey and maple syrup. These look great, though, because they’re still low in sugar!
Chocolate Covered Katie says
Not sure if this would be along the lines of what you mean, but these brownies have no added sugars (sweetened with fruit) https://chocolatecoveredkatie.com/2015/06/01/no-bake-chocolate-peanut-butter-brownie-bars/
Zoe Mather says
Fruit sugar (fructose) is also fattening. Better learn some sugar chemistry.
Poshnessary says
Wow. sounds like the perfect Brownie recipe everyone needs
Kisses from http://poshnessary.com ❤
Stephanie Hartley says
Oh my god these look amazing! I’ve totally saved this recipe to make at the weekend
Steph – http://nourishmeclean.blogspot.com
Veronica says
Hi Katie! Thank you so much for going back and adding that link at the end of your “Everything I Eat In A Day” post. I had skipped over the clarification where you mentioned serving sizes and had initially thought to myself that it didn’t look like a crazy amount of food, which confused me then that it was 3000 calories, so breaking it down really helped to see just how fast the calories can add up. I know you cautioned us not to use anyone else’s meal plan as our own, but this is really helpful to me to look at my own diet and see where the calories are quickly adding up in my own daily meals. For example, that adding a few handfuls of nuts can make such a big difference so fast.
Your blog has helped me to start the weight loss journey and still make it bearable, and I am so grateful for everything you do. These brownies look delicious!
Emily says
Yes, thank you for adding that on to the previous post. It helped clarify a lot.
Lauren says
I’m so happy you posted these! Thank you!
Kathryn says
Thank you! These look so good, I can’t wait to make them! Do you think (maybe you’ve tried it) using ground (or not ground) chia seeds would work in place of the flax meal?
Chocolate Covered Katie says
I haven’t tried it… But they are okay even if you omit the flax completely (since the whole idea is that they are fall-apart gooey), so I don’t see why chia wouldn’t still work. Definitely report back if you try 🙂
Debbie says
I use chia powder instead of ground flax, and pumpkin puree instead of applesauce, and I thought they were delicious 🙂
Vaishnavi Vittal says
What can I substitute coconut flour and apple sauce with? All purpose flour and butter/oil?
Emily says
It says in the post that she can’t vouch for substitutions but that you are free to experiment.
Heidi kokborg says
Oh man! These brownies look so good, Katie! I just know I wil love these brownies. I can’t wait to taste them with a scoop of vanilla ice cream!
Katy says
When I saw these in my inbox this morning I knew I had to give them a try…today! (Hey, I’m a fitness instructor and already taught 2 classes before noon. I deserve some chocolate 😉 ). I was short on coconut flour by a 1/4 c, so I subbed in a blend of almond and brown rice flour and used almond oil for the oil. SO GOOD! Gooey brownie lovers unite! Thank you for the lack of butter and eggs. 🙂
Chocolate Covered Katie says
Thank you so much for making them!
Cathy says
Is coconut flour different from shredded coconut? This looks yummy and right up my ally btw :p
Emily says
Yes, it’s not the same thing. Google or do a google image search for coconut flour.
Cari says
Yay! Need to pick up more applesauce and make these. Thanks for sharing!
Cari says
Yum! Ate it with a spoon 🙂
Hailey Brown says
Hey Katie! I was just wondering, what brand of cocoa powder you use? I have never used cocoa powder in baking before, but I know that there are tons of different brands out there, and I just wanted to get a recommendation from a trusted source 🙂
Genevieve says
I am so excited that you posted this! I was not one of the people who emailed last week but I meant to and did think “I like gooey brownies, I hope she posts this!” And here it is. Plus, I have a huge bag of coconut flour that I’ve been wanting to use, and this is perfect!! Super excited to make these. 🙂
Leia says
Yum! Do you think it would work to replace the oil with applesauce?
Alpine Pedestrian says
I just made these. I even waited until they cooled in the refrigerator before tasting them, which was a challenge to do. I used regular white flour, no flax meal because I don’t have any, and regular white sugar (no stevia). And of course I added the chocolate chips! They taste even better than I had hoped, although they are delicate and would never survive in my backpack. That’s fine with me. I’ll happily eat them all at home! Thank you for posting the recipe. Nagging pays off!
Jan says
I made these these with the following modifications to boost the healthy fats for those of us eating high fat (not that it really needs it, as written it’s probably the best junk free brownie recipe ever): coconut oil for the applesauce, canned full-fat coconut milk for the water, and 1/2 cup shredded coconut as an add in, instead of choc chips. I also used an even split of erythritol/xylitol instead of sugar, left out the flax, and topped these with the frosting from the original zucchini brownie recipe (with maple syrup).
They’re still setting in the fridge but I got impatient and spooned out a gooey little corner and they taste AMAZING. I was going to make the zucchini brownies anyway today, but these shiny new things won out. Thank you Katie!
Olivia @cravebalance says
Omg! I was just talking with my coworkers today about warm brownies with vanilla ice cream on top. Favorite dessert!! Thank you for the recipe Katie (:
Carly says
When these were done chilling in the fridge, my first reaction when I was transferring them to a cooling rack was “wow, she wasn’t kidding!”
These brownies are sooo delish! And super-duper gooey! And get this, I coated them with your healthy chocolate sauce…. I think I slipped into a trance while eating these. Really yummy, Katie, as of all of your other recipes!:)
(Seriously tho, these brownies are -like- jiggly thingies that are filled with chocolate yumminess ???)
Marina @ A Dancer's Live-It says
Now these are MY kind of brownies!! I love anything ooey and gooey and I cannot wait to make these! 🙂 Organic sucanat would work in this recipe right?
Cherry says
Looks amazing! What can I substitute applesauce with?
Nina says
Hi, can you use regular plain or self raising flour (uk options) to make the brownies instead of coconut flour? If so would you use the same amount of flour? Thanks in advance. Brownies look yummy ! Love your cook book have you got plans for a new book yet?
Maya says
It sounds nice, I’ll try it
Amber Latner says
So just a heads up on substitutions. I made these brownies last night using almond flour instead of coconut flour, since that’s all I had. The brownies tasted amazing and were really chocolatey, but I think with almond flour the amount of water in the recipe should be cut in half. With the full cup of water these were so wet that I had to eat them with a spoon, even after baking them an extra 10 minutes and refrigerating them for a couple of hours (and used the optional flax meal but that didn’t seem to help). The batter even got under the parchment ! I’m going to try them again with less water and see how it goes. They tasted divine!
JJ says
Thank you for your suggestion, we made them on the weekend with almond flour, and halved the water like you recommended, it was gooey but held together, they were so good!
We added the flaxseed and coffee, used coconut instead of chocolate chips, and 12 drops of stevia.
Thanks for the great recipe Katie! Will be making these again!
Lisa says
I’m confused on the amount of stevia – it says “1/32 tsp uncut stevia”? Please clarify – thanks!
Whitney says
Thank you, Katie! Although I really enjoyed your last post (but hated how nasty some people were in their comments), this was the most interesting part! I, too, was drooling over the picture and thinking to myself, ‘I like gooey brownies, too!!!’
Also, did you know that today (January 27th) is National Chocolate Cake day??? Perfect excuse to try these brownies! And just when I was puzzling over which of your recipes to celebrate with…
Debbie says
Hi Katie, I just made these. I made half a f the recipe.I didn’t add the flax because I didn’t have any, so I added 1 Tb of egg whites and I added 1/2 T mini choc chips and 1/4 Tsp instant coffee. They turned out absolutely delicious. One question, how long will they stay fresh in the refrigerator, and do you think they would freeze well. Thank you! I love your blog!!
Dina says
What can be substituted for the cocoa powder to make these more like blondies?
Courtney says
I’m so glad you posted the recipe for these! I was drooling over them from the moment I saw the pictures. 🙂
Megan says
Oh wow these look great! I’m thinking topping off with ice cream would be an excellent move.
Alys says
This might be completely stupid to ask, but have you or anyone else tried freezing these? I’d like to make them but I live alone and if I don’t freeze them I’m afraid I’ll just eat them all.
KareninStLouis says
Made these with the following mods: almond flour instead of coconut flour, only 30 total grams of sweetener (coconut sugar), used the coffee but not the chips. Tastes like a decadent pudding, but cannot hold any kind of shape or form. Has to be eaten with a spoon. I’m guessing it’s due to the almond flour but I don’t really know. If I make it this way again, I’ll probably spoon it into ramekins! I’m a huge fan of your Black Bean Brownies. 🙂
Kristen says
I used spelt flour and substituted pumpkin for the applesauce (because I’m out of applesauce) and these taste amazing! It’s like eating a fudgy brownie. My 4 year old saw me eating one and asked if he could have one. He loved it as well! Thanks for sharing Katie 🙂
brinacyl says
thank you for reporting about your spelt flour. i don’t have cocnut flour and was wondering if i could use spelt flour.
Kyra says
Oh my goodness I just made these and they are divine!! Thank you so much for the recipe!
Rachel says
These were great! I used 1 egg and 1 egg white instead of flax, butter instead of oil, and 1/3 cup of chocolate chips. (Obviously, I’m not a vegan.) I didn’t have the patience to let them cool in the fridge, so my first one was like eating a thick chocolate mousse! I’ll be making these again! Thanks Katie!
Genevieve says
I finally got a chance to make these and they are DELICIOUS!! I love them. Only things I did differently is I used Coconut Milk (not canned) instead of the water and I used a sugar replacement called Lakanto (monk fruit and erythritol combo). I also halved the 1/3 sweetener and doubled the stevia. Came out so rich and gooey!
Toni says
I love these! I modified it slightly. I used natural applesauce, espresso powder in addition to the instant coffee granules, half double dutch dark cocoa and half black cocoa and added a lot more chocolate chips. They’re very moist and delicious! Thank you for posting the recipe.
Marissa says
Made them last night….I couldn’t wait to refrigerate them overnight. They are absolutely to die for! I love how rich they are because I can’t even eat a whole serving. I made the pumpkin risotto which is also incredible! Katie, your recipes are phenomenal! Thank you!
Rosey says
I made these this morning and the batter definitely looks like liquid after baking. I let them cook 16 more minutes and they are still like a brownie batter. They are now in the freezer. I made the recipe exactly as listed other than subbing a small amount of spelt for coconut flour bc I was short a bit of coconut flour. Fingers crossed.
Kathy C. says
This looks amazing!! 😀 How many portions does this recipe make?
Hilary J says
These are amazing!!!! I used whole wheat flour and cut the water to about 2/3 c. and they turned out great. Another winner! Thank you Katie 🙂
Jennifer says
Does anyone know if these would these freeze well?
Katie says
I made these a few days ago and while I was uncertain at first…they have totally grown on me! Even refrigerated, mine didn’t really their hold form very well, but it didn’t bother me one bit ? Oh, and I crumbled one into some plain Greek yogurt that I had mixed with chocolate pb2 yesterday….holy yummmm!!!! New favorite afternoon snack! Thanks for sharing! I’ve followed your blog for so long, but I think this is the first time I’ve actually commented.
Sara says
What kind of oil do you recommend?
Chocolate Covered Katie says
Canola or coconut 🙂
mary says
Yum! I wonder if these could be made in a single-serving or smaller batch. What do you think?
Nicolette Amarillas says
I made these and loved them. But they came out dry. I used coconut oil and the flax. Do you have any idea what could have happened?!
Thanks!
Rowana says
I just made these, and they’re the first coconut flour recipe I’ve tried and liked so far. I did underestimate how gooey ‘unbelievably gooey’ really was, so they’re a touch squishier than expected, but the flavor is excellent! :3
tereza crump aka mytreasuredcreations says
I made this tonight for our movie night. It was delicious. Of course, we couldn’t wait until it was cold to eat it. I let it cool off a bit on the counter but it was still warm when we devoured it (my DH, me and the 4 kiddos). I added one extra tablespoon of flaxseed meal and it held up pretty well. We ate it with a fork, though. 😉
Brie says
Hi Katie, I just wanted to say I have been a visitor of your blog for around 4 years now. I fist made one of your healthy chocolate chip recipies for my diabetic grandpa. He LOVE them. As did the rest of my family. By boyfriend and his friend are huge chocolate fans so I made them one of your microwave cakes. Gone within two minutes. And I was back to the kitchen to make more. I have tried many other healthy dessert blogs and I can honestly say I always come back to you. Thank you so much for your dedication and hard work keeping the blog updated and responding to your readers. It’s truly inspiring to see someone so passionate about something. Thanks for all the great recipies, they help keep me (and my boyfriend) healthy and sane. (Because if we didn’t have chocolate in our lives who knows what would happen) 😀
Valeria says
Are they vegan?
Lindsay says
I made these with flax meal but they were grainy
Efrat says
Hi. is there a substitute for flaxmeal? maybe psylium?
A H says
You can experiment (let us know the result, if you do). You can also try ground chia seeds.
Alex says
Made these two days ago and one lonely brownie remains…and that was with them cut into 8! I didn’t have any coconut flour so used plain/all purpose flour, added the ground flax, chocolate chips and espresso powder (instead of granules) and used 1/2 – 3/4 cup of water. When I took them out I have to say I underestimated the ooey-gooey ness, but the firmed up nicely. SO good- thank you!
Jones Vicki Shehan says
I’m looking for refined sugar and artificial, non sugar sweetener free recipes for desserts and snacks. I’m in treatment for pancreatic cancer, and removed all those products of real and fake sugar, while using natural sweeteners, like dates, stevia, honey, maple syrup in my diet. It has helped me recover from chemo faster and as of 9-6-16, all tumors are gone!! I don’t want to add gas to a fire, which sugar is to cancer cells, but I really want some organic, good and good for me treats to replace everything I’ve given up!! Any help you can provide is greatly appreciated!!
Julie Dove says
Hi, we are sending so many well wishes your way. Here is a link to all of the recipes that can be made sugar-free if you use the stevia option or that have no sugar added at all or only use dates. There are some other recipes on the site that are free of refined sugar (such as the chocolate banana bread) as well that use maple syrup. https://chocolatecoveredkatie.com/tag/sugar-free/
Hope that helps!!!
Anna says
These turned out with the texture of wet sand for me, and were not really edible as brownies. The taste was ok.
Julie Dove says
Many of the comments on here are from people who made them successfully so it sounds like either an ingredient was stale/bad or maybe an ingredient was omitted accidentally? (I’ve done it many times before!) Definitely worth trying again, as the recipe is delicious when it works!
Lindsey Noonan says
Subbed the coconut oil with almond butter because I eat oil-free and they turned out great! So good warm!
Maria says
Just made these, they’re absolutely delicious! I noticed a few comments asked about substituting the applesauce. I live in the uk where applesauce isn’t as readily available, and I didn’t wanna buy a big jar just for this, so I finely chopped, microwaved and mashed a bramley cooking apple and it turned out great! Didn’t even notice the recipe is vegan until much later 🙂
Rosy says
I have searched this type of recipe.But didn’t found that.finally got this.hope to try this on the evening.Thanks for sharing with all….
ANNA SULLIVAN says
I used white flour and it was super liquidy, even after I added some chia seeds and more flour attempting to get a consistency where I could, as you said, “smooth it into the pan.” It was too liquidy to need to smooth it out. This was not firm enough for me. I have enjoyed all your other recipes I’ve tried though- thanks for sharing your recipes!
Jason Sanford says
Unfortunately the recipe does not call for white flour. It is not a substitute for coconut flour, as the two are very different.
Rabab says
Hi
I have Q
How many servings in this recipe based on your nutritional information
Anna says
Warning- do not go by the nutrition info for these brownies. It says they’re 81 cal if you cut into 10 brownies, so 810 cal for total recipe. I followed everything except used butter instead of oil and truvia baking blend for both of the sugars. Both of these substitutions cut calories. Still, for the entire dish it was 900 cal. If you use sugar and oil, you’re looking at around 1100 cal.
The flavor of these was good, however these never formed up enough to be something you could ever slice and pick up. I cooked as stated, chilled for an hour, then decided to try cooking longer which still didn’t help. This is more of a brownie batter type dessert that you eat with a spoon, and tasted better before cooking. So, I’d probably whip up a half recipe of this leaving the butter out when I want something chocolatey eat it as batter uncooked.
The only other nutritional information I checked was for a giant oatmeal cookie, and those numbers were off by quite a bit too. The recipes seem good, but beware if you’re counting calories.
Lauren says
Made these the other day but doubled the recipe since I only had a large pan on hand and added chocolate chips on top. They are delicious!
Melissa says
I just made these! Super gooey and yummy! I haven’t finished letting them “firm up” yet in the refrigerator…I was too impatient and had to sneak a bite! I used sucanut instead of sugar and I didn’t have applesauce so I used 1/2 cup plain, fat free Greek yogurt. They are certainly delicious!! Thanks for sharing this Katie!
Brady Jackson says
Hi Katie! How long do you recommend we let the brownies set for in the fridge?
Jason Sanford says
I’d do overnight
Lauren says
Thank you for this recipe, Katie! I wanted to let others know that I made this recipe, but I halved it (because I also made your 100 calorie chocolate cake, too). I am not Vegan, but enjoy the desserts I’ve tried on your blog. I used regular, white AP flour, regular, white granulated sugar, and instead of flax, as I don’t have that, I used 1 tablespoon (again, I halved the recipe) of PB2, which I thought may also add a firmness to the recipe. I baked the brownies in a 9×5 inch loaf pan, almost half of an 8×8 inch baking dish. I baked the brownies for the same amount of time you suggested–16 minutes. They turned out well. Thank you, and perhaps this will help other readers.
Anjana says
hi can i have a substitute for applesauce
AnnettePK says
Pumpkin puree should work.
Alexis says
Is there a good general substitute for flax meal in baking?
AnnettePK says
chia seeds should work
Rachael says
Not my favorite CCK recipe, but okay.
I tried digging into one a bit early while setting in the fridge and I was pretty certain I was going to throw the whole pan out. They were just mush, and I followed the recipe and directions exactly. I feel like gooey isn’t the right word to describe them, and melty is 100% misleading as well. The consistency once set is almost like a vegan cheesecake brownie. So they’re good, but not what I was expecting at all. Probably won’t make these again, they’re not really my cup of tea, but they aren’t doomed to the trash can anymore. I guess I prefer chewy brownies after all. My favorite recipe still stands as the unbaked cookie dough bars, but I’ll be giving the chocolate chip peanut butter bars a shot tomorrow morning!
Rachael says
To clarify, I DID add flax to my brownies, I would not omit if it makes them any more loose.