Coconut oil brownies. Deliciously chewy Coconut Oil Brownies made from scratch. These moist brownies boast a crisp, crinkly top and a fudgy, cakey centre filled with chocolate chips. These Coconut Oil Brownies are super fudgy, moist, and rich.
Every bite is pure chocolate heaven!
Coconut oil brownies are completely vegan, tall and fudgy with the perfect crinkle top!
Unless you don't mind coconut flavored brownies, make sure to use REFINED coconut oil.
You can cook Coconut oil brownies using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Coconut oil brownies
- It's 130 g of flour of choice.
- You need 1 tb of instant espresso coffee.
- It's 70 g of cocoa powder.
- Prepare 1/2 tb of sea salt.
- It's 100 g of Chocholate chips (optional).
- It's 100 g of coconut oil.
- Prepare 3 of large eggs.
- It's 2 tb of sugar or syrup.
Tips for making the best fudgy coconut oil brownies Using coconut oil is key to providing moisture the brownies need to be the perfect chewy texture. Store brownies in the fridge for extra fudge-y texture and to keep them fresh. These Coconut Oil Brownies are not your average brownies. They are so gooey, fudgy, and loaded with chocolate.
Coconut oil brownies instructions
- Whisk flour, espresso powder, cocoa powder and salt..
- Combine coconut oil and chocolate chips in the microwave. Add sugar and eggs and whisk..
- Combine all ingredients and bake for 25 mins in a preheated oven..
The top has that perfect crackly surface that makes cutting it a little messy. In this recipe, I use coconut oil and canola oil in place of the butter, and it could even be made vegan by using egg Butter and I don't play well, and adding coconut oil keeps the brownies nice and rich. Coconut oil, revered for its health enhancing qualities, replaces traditional butter in this moist brownie recipe. Infuse cannabis coconut oil the same way you would any other oil. Coconut Oil Brownies have a fudgy, tall, and rich look.
