Coconut Oil Brownie Recipe
These fudgy brownies are made with melted coconut oil instead of butter. They have a mild coconut flavor, and are a great non-dairy option!
Equipment
Ingredients
- 1 cup coconut oil
- 2 cups semi sweet chocolate chips
- 1 ½ cups white sugar
- 4 large eggs (at room temperature)
- 1 tsp vanilla extract
- 1 tsp salt
- 1 ⅓ cups all purpose flour
Instructions
- Spray a 9x13" baking pan with cooking spray. (For easy cleanup, you can first line the pan with aluminum foil or parchment paper.) Preheat your oven to 350 degrees.
- Combine the coconut oil and chocolate chips in a large microwave-safe bowl. Heat in the microwave, whisking every 30 seconds until the chocolate chips are almost melted. Remove and continue whisking until smooth and warm to the touch, not hot.
- Add the sugar, eggs, vanilla, and salt to the chocolate mixture. Whisk briskly for a couple of minutes until the eggs are completely incorporated. Stir in the flour.
- Spread the brownie batter evenly in the prepared pan. Bake on a lower oven rack at 350° for 30-35 minutes, or until a toothpick inserted in the middle comes out without batter. (Moist crumbs are fine.)
- Place the pan on a wire rack to cool. Brownies can be served warm, but they will slice more cleanly after they have cooled completely.
Notes
- Room temp eggs make the brownie batter much easier to whisk together. If you need to warm them up in a hurry, place the eggs in a bowl of very warm water for a few minutes.
- Brownies can be stored at room temperature in an airtight container for up to a week. For maximum freshness, first wrap them in plastic wrap.
- If you need dairy free brownies, make sure you buy chocolate chips that are labeled dairy-free!
Nutrition
Serving: 1 brownieCalories: 247kcalCarbohydrates: 26gProtein: 3gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 28mgSodium: 109mgPotassium: 103mgFiber: 1gSugar: 18gVitamin A: 47IUCalcium: 15mgIron: 1mg
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