Description
Dense, ultra-rich brownies made with coconut oil for a deep chocolate flavor and irresistibly fudgy texture.
Ingredients
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- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment or lightly grease with coconut oil.
- Whisk together melted coconut oil and sugar in a bowl until smooth.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- Sift in cocoa powder, flour, salt, and baking powder. Mix gently just until combined.
- Fold in chocolate chips or nuts, if using, and spread batter evenly in pan.
- Bake for 20–25 minutes, until a toothpick inserted comes out with a few moist crumbs.
- Cool completely in the pan before slicing into squares and serving.
Notes
- Slight underbaking yields the fudgiest brownies.
- Use dark cocoa powder for a deeper flavor.
- Store in an airtight container for up to 5 days or freeze up to 2 months.
- Top with sea salt flakes or drizzle with chocolate ganache for a fancy touch.
Nutrition
- Serving Size: 1 brownie (1/9 pan)
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 13 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg