I love this recipe because it gives me deeply chocolatey, moist brownies without needing butter or milk. I like how quickly the batter comes together in one main bowl, and I appreciate that the texture stays soft and fudgy even after cooling. I also enjoy how flexible the recipe is, making it easy for me to adapt it to different dietary needs or flavor cravings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢¾ cup coconut oil melted, or avocado oil ▢1 ¼ cup granulated sugar ▢1 teaspoon pure vanilla extract ▢2 large eggs at room temperature ▢¾ cup unsweetened cocoa powder ▢½ cup all-purpose flour ▢¼ teaspoon salt plus more to top brownies if desired ▢½ cup dairy-free chocolate chips or chopped chocolate bar
Directions
I start by preheating the oven to 350° Fahrenheit and lining an 8×8 baking pan with parchment paper. I set the pan aside while I prepare the batter.
I add the melted coconut oil, granulated sugar, and vanilla extract to a large mixing bowl and mix on low speed for about one minute, just until everything is combined. I pause the mixer, crack in one egg, and mix on medium speed for one minute. I then add the second egg and continue mixing for another two to three minutes until the mixture looks light and fluffy.
In a separate medium bowl, I whisk together the cocoa powder, flour, and salt until evenly blended. I gradually add this dry mixture to the wet ingredients, mixing just enough to incorporate before adding more.
Once the batter is combined, I gently fold in the dairy-free chocolate chips with a silicone spatula, being careful not to overmix. I spread the batter evenly into the prepared pan and bake for about 30 minutes.
After 30 minutes, I test the brownies with a knife or toothpick in the center. If it comes out clean or with a few crumbs, they are ready. If not, I continue baking and check every two minutes until done.
I remove the pan from the oven, lightly sprinkle salt on top if I feel like it, and let the brownies cool in the pan for 20 minutes before slicing and serving.
Servings and Timing
I usually cut this recipe into 9 brownies. Prep time takes about 20 minutes, baking time is around 35 minutes, and cooling takes another 20 minutes, bringing the total time to approximately 1 hour and 15 minutes.
Variations
I sometimes swap the coconut oil for avocado oil when I want a more neutral flavor. For a richer texture, I like using chopped dairy-free chocolate instead of chips. When I want extra depth, I add a pinch of espresso powder to the cocoa mixture. I can also make these gluten free by using a gluten-free all-purpose flour blend.
Storage/Reheating
I store leftover brownies in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. When I want to reheat them, I warm individual brownies in the microwave for about 10 to 15 seconds to restore their fudgy texture.
FAQs
Can I make these brownies vegan?
I have not tested this recipe without eggs, but using flax eggs may work with some texture changes.
Do the brownies taste like coconut?
I find the coconut flavor to be very mild and barely noticeable, especially with the strong chocolate taste.
Can I reduce the sugar?
I can reduce the sugar slightly, but the texture may be less fudgy and more cake-like.
What type of cocoa powder works best?
I usually use unsweetened natural cocoa powder, which gives me a deep chocolate flavor.
Can I freeze these brownies?
I like freezing them in an airtight container for up to two months and thawing at room temperature.
Why are my brownies dry?
I notice brownies turn dry when they are overbaked, so I always check early with a toothpick.
Can I double the recipe?
I can double it and bake in a larger pan, adjusting the baking time as needed.
Do I need a stand mixer?
I often use a hand mixer, and it works just as well for this recipe.
Should I let the brownies cool before cutting?
I always let them cool because it helps them set and slice cleanly.
Can I add nuts?
I like folding in chopped walnuts or pecans when I want extra crunch.
Conclusion
These dairy free brownies are one of my go-to desserts when I want something easy, comforting, and deeply chocolatey. I love how reliable this recipe is and how it delivers rich, fudgy brownies every single time without relying on dairy ingredients.
