Easy AIP Brownies

I don’t know about you but I am a brownie lover. I always choose chocolate over vanilla no matter what the circumstance is. My mom is a really good cook but she is an even better baker. She baked something for our lunches every week growing up. Old habits die hard right? Well I definitely don’t bake something every week because I know my gut can’t handle it but when I do bake I am always trying to recreate my childhood favourites. I’ve said it before and I will say it again…food is a part of our culture. The last thing you want is to feel deprived so an AIP treat every now and then is actually a good thing.

I am really happy with how this recipe turned out. These brownies are not overly sweet and they are really fluffy and hold together so well! It’s sort of like eating a dark chocolate brownie. These are super easy to make and you can store them in the fridge or freeze them. I like to cut them into individual portions and freeze them so that I can pull one out when I want a quick AIP treat. If you have a sweet tooth then you will want to add more honey or even add a 1/4 cup of coconut palm sugar instead. I really have to watch my sugar intake so these are only slightly sweet as is. Adjust accordingly.

You will need tiger nut flour for this recipe. It is one of my favourite flours to bake with as it is very similar to almond flour (not AIP friendly).Tiger nuts are tubers and are actually not nuts although they remind me of a slightly tougher almond. If you haven’t tried tiger nuts yet you are seriously missing out! If you don’t tolerate coconut oil you can use palm shortening instead.

I hope you will enjoy these brownies as much as I do! Serve them with some fresh strawberries and some whipped coconut cream for a special treat!

XO Meagen Ashley


Print Recipe
Easy AIP Brownies
An easy fluffy chocolatey AIP brownie!
Course dessert
Prep Time 15 minutes
Cook Time 30 minutes
10-12 brownies
Course dessert
Prep Time 15 minutes
Cook Time 30 minutes
10-12 brownies
  1. Preheat oven to 350 degrees. Line an 8x8 inch baking dish with parchment paper.
  2. Combine the coconut oil, honey, carob, and vanilla in a medium pan over low heat. Stir until everything is melted. Remove from heat and allow to cool until warm.
  3. In a large bowl mix the tiger nut flour, baking soda, salt, and arrowroot starch together. Add the liquid chocolate mixture into the dry ingredients bowl. Stir until thoroughly mixed.
  4. Prepare the gelatin egg. Add the 2 tbsp of room temperature water to a small dish. Sprinkle the gelatin over top and allow to sit 2-3 minutes. Then add the hot water. Whisk vigorously until the gelatin egg is frothy. Pour into the brownie mixture immediately and stir to combine.
  5. Transfer the batter to the lined baking dish and use a spatula or spoon to smooth evenly.
  6. Bake for 25-30 minutes or until a toothpick comes out mostly clean (only a few crumbs, no batter).
  7. Remove from the oven and allow to cool in the pan completely. Remove the brownies by lifting up the parchment paper. Transfer to a cutting board and cut into 10-12 squares.
Recipe Notes

Store in the fridge for up to 4 days or freeze for up to 3 months.

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There are 48 comments for this article
    • Meagen Ashley Author at 4:45 pm

      Yes almond flour would be a great substitute it just isn’t AIP friendly. If you don’t follow the autoimmune protocol then yes go ahead and use it!

    • Meagen Ashley Author at 4:02 pm

      Hi Paula,
      You could try it although coconut flour is much more dense so I think it would make the brownies really heavy. If you can tolerate almond flour it is a great substitute for tiger nut flour.

  1. Christopher Ordonez at 5:39 pm

    Had to add tons of water about 3 cups and olive oil to smoothen it out. Im guessing since i substituted tiger nut flour for coconut flour. Hope at least taste good

    • Meagen Ashley Author at 10:10 pm

      Did you use coconut flour instead of tigernut flour? Coconut flour is very dense compared to tigernut flour. If you tolerate almonds you could sub almond flour, but I wouldn’t sub coconut flour for tigernut flour as they behave very different when baking.

      I hope they still tasted good!

  2. Laura at 11:29 am

    Could i try flax eggs instead of gelatin? My kids are sensitive to free glutamate (gelatin is one such item). I know it isn’t AIP friendly. Thank you!!

  3. Claire at 11:06 am

    Thanks you so much for this recipe! These came out great!! AIP dessert recipes with coconut flour, flakes, milk and/or cream seem to be a dime a dozen, but if you can’t have coconut, it gets tough. Like really, really tough. This is perfect!

    • Meagen Ashley Author at 7:37 pm

      I am so happy to hear this recipe worked out well for you! I will keep that in mind when creating future recipes!

    • Meagen Ashley Author at 2:05 pm

      I am not sure what gelatin you mean but it is probably not AIP. If you are not following the AIP then you should be able to use it!

    • Meagen Ashley Author at 8:06 pm

      Sorry I don’t have any nutrition values for this recipe. But I think you could probably enter it into a website such as myfitnesspal.

  4. Amy at 4:05 pm

    I made these and LOVE them!! I think I didn’t get the gelatin egg quite right. I initially stirred it together with the first amount of water, then when frothing the additional water, It’s was still pretty much liquid. They’re super tasty and fluffy, but I’m thinking they’d have been a little thicker and maybe more dense if I got the gelatin to ‘stiff peak’ egg white consistency..

    • Meagen Ashley Author at 4:48 pm

      Hi Amy, I am so glad you enjoyed these brownies! I remember my first few months baking AIP recipes and I really struggled with the gelatin egg. You do want it to be liquid but you want it to get to that egg white consistency. I always find that a common mistake is not adding enough heat to melt the gelatin fully. Hope that helps!

    • Meagen Ashley Author at 10:43 am

      It could be, but I didn’t find them to be gritty so I am not sure! Tiger nut is one of my favorite flours to work with.

  5. Ann at 7:59 pm

    I see all the comments about coconut flour and your questions about how it worked.

    I tried it this evening with coconut flour (which I know is not a good 1:1 sub, but I tried it regardless).

    The flavor is great, but the texture is definitely off. They didn’t rise much (if at all), and are fairly crumbly. They definitely need additional liquid, and possibly more of gelatin egg.

    • Meagen Ashley Author at 5:04 pm

      Thanks for the update, Ann! Yes coconut flour and tiger nut flour do behave differently. You might even try upping the amount of arrowroot. Do half arrowroot and half coconut flour.

  6. Pingback: Tigernut Flour: 25+ Favorite AIP Recipes - Gutsy By Nature
  7. Dani Wilson at 5:22 pm

    I’m new to baking AIP, so I made a couple of mistakes with this (I didn’t bake it long enough and I used collagen instead of gelatin, so my “egg” was all wrong)…but even with my snaffu’s, the FLAVOR of this recipe was AMAZING! It definitely hit the spot and I will be making this again.

    • Meagen Ashley Author at 11:08 am

      Hi Dani,
      I use to confuse gelatin and collagen all of the time when I started AIP! I am glad they still turned out okay, I hope you will make them again!

      • Dani at 11:41 am

        I tried it again today with the correct product (gelatin—nasty smell! 🤢). The recipe came out perfect! It was slightly chewy, which I actually preferred the texture, but I did wonder if I over mixed it, or if it’s suppose to be chewy. Either way, it’s waaaay better than even regular brownies! I also didn’t pack the Tigernut flour last time, so I think my recipe was too fudgy. Came out perfect this time!

        • Meagen Ashley Author at 1:19 pm

          Hi Dani,

          I am so glad they came out better this time! Yes the smell of gelatin isn’t good, but it is a great egg replacement! They are to be a little chewy but if they are a lot chewy then the gelatin egg may have been overmixed. Enjoy!

  8. paulandali2017.com at 10:01 pm

    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!

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