Coconut Oil Brownies

5 from 1 vote

Coconut Oil Brownies are ultra chocolatey and packed with coconut and dark chocolate chips. They're completely dairy-free and come together in one bowl!

Prep Time10

Cook Time25

Inactive Time0

Total Time35

Course: Sweets

Cuisine: American

Servings: servings

Calories: 224kcal

Author: Marcie

Equipment

Ingredients

1/2 cup coconut oil
1 cup granulated sugar
1/2 cup unsweetened cocoa power
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
1/2 cup unsweetened shredded coconut or coconut flakes
1/2 cup mini dark chocolate chips or your favorite

Instructions

Preheat the oven to 325 degrees. Line an 8x8" square pan with foil leaving a bit of an overhang on two sides and spray with cooking spray.
Melt the coconut oil in a small pan or microwave, and set aside to cool slightly.
Add the sugar, cocoa powder and salt to the coconut oil and whisk until well combined and no lumps remain.
Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.
Stir in the flour just until incorporated, about 30 strokes, then gently fold in about 1/3 cup each of the coconut flakes and chocolate chips, reserving the remaining for the top of the brownies.
Pour the batter into the prepared pan and spread evenly, then top with the remaining coconut flakes and chocolate chips. Bake for 20-25 minutes, or until the top is set and a toothpick inserted into the center has moist crumbs. Cool completely, then lift the brownies out of the pan using the foil overhang and place on a cutting board. Remove the foil , cut into bars and enjoy!

Notes

The coconut oil may be substituted with olive oil or with the same amount of unsalted butter.
Not a fan of coconut? Omit the coconut flakes altogether or sub with your favorite chopped nuts.
Use dairy-free chocolate chips to make this recipe completely dairy-free.
Store leftover coconut brownies in an air tight container for 3-5 days.

Nutrition