These Coconut Oil Brownies are super fudgy, moist, and rich. They’re easy to make, and are a great dairy free option for those who can’t have butter.
1cupall purpose flour(5 ounces, by weight)
1tbspinstant espresso powderoptional
1/2cupunsweetened cocoa powder(2 ounces, by weight)
3/4cupsemisweet chocolate chips(4.5 ounces, by weight)
3/4cupvirgin coconut oilliquid when measured*
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, about one minute. 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 no longer has that liquid shininess, and is a little bit squishy when pressed with your fingertip. Let the brownies cool completely.
The brownies will slice best after a few hours. Serve and enjoy!
*Make sure the coconut oil is warm enough to be in a liquid state when measured. If it’s firm, just pop it into the microwave for 15 seconds.