DAIRY-FREE + ONLY 7 SIMPLE INGREDIENTS!
Perfectly fudgy and moist in the center balanced with soft and cakey edges, these super thick dairy-free Coconut Oil Brownies are out of this world! The virgin coconut oil gives the rich chocolatey flavor a nice coconut undertone, and I wouldn’t have it any other way.
The delicate balance of fudginess and cakiness is achieved through the combination of using coconut oil along with a small bit of applesauce. The oil creates the fudginess while the hint of applesauce adds the slightest amount of fluff without drying them out.
While I love a warm brownie straight out of the oven, these brownies truly reach their peak taste and texture a good 12 hours later. (Yes, I did sample one the following morning at breakfast and it was a very good decision.) Straight from the oven they have a cakier consistency, but after fully cooling they settle into decadent fudginess!
They are incredible all on their own, but would also taste fabulous with a scoop of ice cream on top.
They only require 7 ingredients and 1 single bowl for mixing, which keeps both baking and cleanup really quick and easy!
Servings: Approx. 9 Brownies
Ingredients:
- 2/3 Cup Virgin Coconut Oil, melted
- 2 Cups Cane Sugar
- 1/3 Cup Unsweetened Applesauce
- 1 Cup All-Purpose Flour
- 1 Cup Unsweetened Dutch-process Cocoa Powder
- 4 Eggs, room temperature
- 1 + 1/3 Cup Semisweet Chocolate Chips
INGREDIENT NOTES:
Virgin coconut oil provides a stronger coconut taste which I strongly recommend for this recipe. (Refined coconut oil is more neutral.)
Dutch-process cocoa powder is a must! It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!
LINKS TO INGREDIENT RECOMMENDATIONS:
Virgin Coconut Oil | Applesauce | All-Purpose Flour | Dutch-process Cocoa Powder
Directions:
Preheat the oven to 350º
Line a 9 x 9 baking pan with parchment paper and set aside
Add the coconut oil to a large microwave-safe bowl (You can use this trick this speed things up: How To Measure Cold Coconut Oil)
Microwave the coconut oil until just melted (In my microwave it took about 60 seconds)
Once the oil has cooled slightly, stir in the sugar and applesauce, then the flour, then the cocoa, then the eggs
Stir in the chocolate chips
Pour the batter into your baking pan and bake for 35 minutes
Let cool
Enjoy!
[Leftovers can be stored in an airtight container at room temperature for up to 5 days.]
