Description
Rich, fudgy dairy free brownies with a classic chewy texture and crackly top, made easily with pantry staples and no butter or milk.
Ingredients
Scale
- ¾ cup coconut oil, melted (or avocado oil)
- 1 ¼ cups granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- ¾ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt (plus more for topping, optional)
- ½ cup dairy-free chocolate chips or chopped dairy-free chocolate
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, mix the melted coconut oil, sugar, and vanilla extract on low speed for about 1 minute until combined.
- Add one egg and mix on medium speed for 1 minute. Add the second egg and mix for another 2–3 minutes until the mixture is light and fluffy.
- In a separate bowl, whisk together the cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Gently fold in the dairy-free chocolate chips with a spatula.
- Spread the batter evenly into the prepared pan.
- Bake for about 30–35 minutes, checking doneness with a toothpick.
- Remove from the oven, sprinkle lightly with salt if desired, and let cool in the pan for 20 minutes before slicing.
Notes
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg