These Coconut Oil Brownies are super fudgy, moist, and rich, and they are also dairy free! They’re really easy to make and are one of my favorite recipes.
Joanne Ozug is the creator of the Fifteen Spatulas Youtube channel and food blog, where she shares her passion for teaching others how to cook from scratch. She shares everyday meals that are simple but a little bit elevated, and is known for sharing reliable, tested recipes that are accessible to cooks of all levels. Joanne currently lives in Manhattan with her husband Pete and her son James.
1 cup all purpose flour
1 tbsp instant espresso powder, optional
½ cup unsweetened cocoa powder (2 ounces)
½ tsp sea salt
¾ cup semisweet chocolate chips (4.5 ounces)
¾ cup virgin coconut oil
1 cup granulated sugar
3 large eggs
Preheat oven to 350F. Line an 8×8 pan with parchment paper.
In a medium bowl, whisk to combine the flour, espresso powder, cocoa powder, and salt.
In a microwave safe bowl, combine the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring each time, until the chocolate is fully melted. It should take about 3 intervals.
Add the sugar and eggs to the chocolate bowl, and whisk to combine. Add the dry ingredients and stir until no flour streaks remain. The batter will be very thick.
Spread the brownie batter into the prepared pan and bake for 25 minutes, until the top is no longer liquidy, and a little bit squishy when pressed with your fingertip. Let the brownies cool completely, and they will slice best after a few hours. Serve and enjoy!