Great recipes here: http://www.primal-palate.com/ including 2 for chocolate cake (kinda brownie like) Plus the other recipes on this site are awesome!!!!!

Do not sub coconut flour directly for almond flour. Bad results. Coconut flour is dry and needs a lot of eggs, or else it will be crumbly.

Here's a recipe for coconut flour brownies from cheeseslave, but I haven't tried them myself. http://www.cheeseslave.com/2008/12/15/gluten-free-coconut-flour-brownies/
I have had success with other recipes of hers, so I am assuming these are good too. You may want to make a practice batch just in case.

Rafi - I made a variation on a flourless chocolate cake that actually turned out dense like a fudgy brownie). It was (if I recall correctly), 7 eggs; about 14 ounces bittersweet/dark chocolate, melted; 14 tablespoons grassfed butter (don't use clarified butter - disaster will follow. If the milk solids in non-clarified butter are a sticking point for you, then probably should have chocolate either! - sidenote: I want to try making this with coconut oil to see how it turns out), 3 tablespoons brewed espresso (cold) and 3 tablespoons coconut flour.

Mix eggs until almost doubled in size. Meanwhile, melt butter and chocolate together and mix in espresso. Carefully fold in a few spoonfulls of the chocolate mixture, and fold into eggs until no streaks remain. Fold in a few more, and a few more, until you have a homogeneous mixture. Mix in the coconut flour at this point.

I've done this in individual ramekins, mini muffin pans, and the regular spring form pan. Spring form is best, and you'll want to bake it in a water bath (cover outside of pan with aluminum foil, place it in a large casserole dish or the like, filled up 1/2 way with boiling water on the outside of the pan. Baked at 325 until done about 20-25 minutes (at least).

My favorite thing to do with this: add in some cayenne or chipotle powder. Spicy + chocolate = awesome.

Just an offering, if nothing else passes muster!

I have subbed coconut flour for nut based flours before, but have tripled the amount of eggs the recipe calls for, and beaten them first. This of course can greatly alter a recipe and make it too fluffy and cakey.

If you don't yet have the "Cooking with Coconut Flour" book by Bruce Fife, I recommend it.

His explanation as to why you can't just swap out regular flour for coconut flour in recipes: coconut flour lacks any gluten of course, so you need another protein source to help with holding of air bubbles. Eggs pretty much answer that. With regards to the liquid, coconut flour absorbs liquid a ton of liquid, and just adding more liquid to combat that won't work. His recommendation is that oil will alleviate some of the issues. He also talks about sugar, and many of his recipes call for a lot of sugar and/or sugar substitutes. I suggest playing around with things to find what works for you and post back your results!

Reading your question last week launched me into a multi-day, menstrually-fuelled brownie craving, so I caved and made these: http://www.alwaysorderdessert.com/2008/08/midnight-cravings-fudgy-coconut-flour.html

I subbed in more butter for the olive oil and honey for the high fructose agave syrup (hat tip to Stephen-Aegis for that gem), and I mixed in dark chocolate chips and pecans for texture (the nuts could easily be omitted). They are good, but they are total gut bombs. I ended up letting the roommates eat most of them, because I am just so not used to that much fiber/sugar at once.

The flourless chocolate cake/brownies look amazing!! But I don't see any sugar, except maybe a little if using the bittersweet chocolate. . .is that right??

Just posted this one on another thread, but it's nut-free, so I'll post it again. It's AMAZING, even with less honey. Also, I didn't have arrowroot powder or coconut butter, so I used coconut flour and regular butter, respectively.

Triple Fudge Bacon Brownies

http://tgipaleo.com/2012/05/25/triple-fudge-bacon-brownies/#

Ingredients

1 c Coconut Butter

1/2 c Full Fat Canned Coconut Milk (the light stuff will not work)

2 Eggs, beaten

1 T Vanilla

4 oz Baking Chocolate, melted in 1 T Coconut Oil

1/3 c Raw Honey

1/4 c Cocoa Powder

1/2 t Salt

1 T Arrowroot Powder

2 c Chocolate Chips (yes, I said TWO cups)

3 Thick Slices Bacon

Instructions

Fry bacon until very crisp (but not burned) and let cool and drain on paper towels. Chop into very small bits and set aside.

Beat the coconut butter, eggs, coconut milk, vanilla, melted chocolate, honey, cocoa, salt, and arrowroot powder with an electric mixer.

Stir in the bacon bits and chocolate chips. Pour into a greased 8 x 8 inch pan.

Bake at 350 degrees for 25 minutes. Remember, they will still be gooey after baking thanks to the massive amount of melted chocolate in them. Cool completely before cutting into squares and serving.

I've made these twice with great success: http://preparingitpaleo.com/2012/10/03/paleo-plantain-brownies/

I baked mine in an 8x8 for 20 mins, and they were done. Toothpick test to the rescue. I omit the Enjoy Life chocolate chips, and almost all the honey if not all (I find super ripe plantains are sweet enough) to make it even more Paleo.

I added in about 1/4 cup of unsweetened shredded coconut for fun.

These are moist, and cake like. A must do!