These are the fudgiest homemade brownies that you’ll ever have and you’d never know that they were dairy free. The best part: no mixer required and made in just 1 bowl!

We’re doing it big today. As we head into the weekend, I’m supplying you with an obnoxiously fudgy homemade brownie recipe.

There’s hundreds of homemade brownie recipes out there, but not many made without butter. Until recently, I haven’t been able to make a really good dairy free brownies. It had been so hard for me to get this recipe right because it can easily turn out too oily, too cake-like, or way too dense. It was incredibly frustrating.

Behind the Brownie Ingredients

These are the real deal. These little squares have huge flavor and the right texture— fudgy and chewy. They have an intensely moist interior with a little bit of crumb. The batter is made from simple ingredients like coconut oil, a combination of brown sugar and granulated sugar, egg, chocolate, flour, and cocoa powder. 

1. Coconut Oil: We’re using coconut oil instead of butter. There’s unrefined and refined, however I prefer to use refined so that there’s no coconut taste.
2. Chocolate: There’s two forms of chocolate in this recipe. We’re using cocoa powder and melted chocolate so the resulting brownies are fudgy and chewy.
3. Sugar: There are 2 and 1/2 cups of sugar total. I use a combination of brown sugar and granulated sugar to give these brownies more flavor.
4. Eggs: There’s 4 whole eggs and 1 egg yolk. These not only help bind the ingredients but also add richness and give the brownies a fudgy texture.
5. Flour: The cocoa powder takes place of some of the flour so you only need 1 and 1/4 cup. The more flour = the cakier the brownies will be.
6. Vanilla: For flavor, of course!

Let’s Make 1 Bowl Fudgy Homemade Brownies

Yep, these brownies are made in just 1 bowl! Here’s how: First, you’ll combine the chocolate chips and coconut oil to a large microwave-safe bowl. Melt in 30 second increments, whisking well after each, until completely smooth. While the mixture is still warm, whisk in both sugars until combined and then whisk in the eggs, egg yolk, and vanilla. Add in the cocoa powder, flour, salt, and optional add-ins of your choice. Fold it together with a rubber spatula or wooden spoon. The batter will be very thick so use those arm muscles!

Thick brownie batter. ↓

How Long Do They Bake?

Brownies can be tricky. These bake for 35 minutes— test the brownies with a toothpick. Insert it into the center of pan. If the toothpick comes out with wet batter, the brownies are not done. You’re looking to have only a few moist crumbs. Keep checking every 2 minutes until there are moist crumbs. If the toothpick comes out clean, they are overdone.

Fudgy Homemade Brownies

Prep Time: 10 minutes

Cook Time: 38 minutes

Total Time: 48 minutes

Yield: 15 medium brownies

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Description

These are the fudgiest homemade brownies that you'll ever have and you'd never know that they were dairy free. The best part: no mixer required and made in just 1 bowl!

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Ingredients

• 1 cup semi-sweet chocolate chip morsels
• 1 cup refined coconut oil
• 1 and 1/2 cups light brown sugar, packed
• 1 cup granulated sugar
• 1 Tablespoon vanilla extract
• 4 large eggs
• 1 large egg yolk
• 1 and 1/4 cup all-purpose flour
• 1 and 1/4 cup cocoa powder
• 1/2 teaspoon salt
• optional add-ins: 1/2-3/4 cup nuts, chocolate chips etc.

Special Equipment

• 9x13 baking pan
• parchment paper
• microwave-safe mixing bowl

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Instructions

• Preheat the oven to 350°F. Line a 9x13 inch pan with parchment paper or aluminum foil and grease with nonstick spray. Be sure to leave an overhang on the sides to easily lift the brownies out (makes your life much easier!) Set aside.
• In a microwave-safe bowl, combine the coconut oil and chocolate chip morsels. Melt in 30 second increments, whisking well after each, until completely smooth. Whisk in both sugars until combined, then whisk in the eggs, egg yolk, and vanilla. 
• Add the cocoa powder, flour, salt, and optional add-ins— I added 1/2 cup chocolate chips. Fold it together with a rubber spatula or wooden spoon. The batter will be very thick so use those arm muscles! Spread the batter evenly into the prepared pan.
• Bake for 35 minutes, then test the brownies with a toothpick. Insert it into the center of pan. If the toothpick comes out with wet batter, the brownies are not done. You're looking to have only a few moist crumbs. Keep checking every 2 minutes until there are moist crumbs. My brownies took about 38-40 minutes.
• Remove from the oven and place on a wire rack to cool completely in the pan before cutting. Cover and store leftover brownies at room temperature for up to 1 weeks.

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Notes

Freezing Instructions: These brownies can be frozen  for up to 3 months. Thaw overnight in the refrigerator then bring to room temperature. You can even microwave them for 3-5 seconds after they are thawed to give them that "oven fresh" texture.

1. Coconut Oil: You can use either refined or unrefined coconut oil for the brownies. Keep in mind that unrefined coconut oil has that coconut taste, while refined doesn't. Here's the only kind that I use.

2. Chocolate Chips: Any kind of chocolate chips can be used— semi-sweet, dark, etc. To keep this recipe dairy free, make sure that you're using dairy free chocolate. Enjoy Life is one of my favorite brands.

3. Sugar: If you don't have brown sugar, you can use 2 and 1/2 cups of granulated sugar.

4. Gluten Free: I have made these with Bob's Red Mill 1 to 1 Gluten Free Baking Flour and they tasted great.

5. Optional add-ins: Use what you love! As long as it's 1/2-3/4 cup total then you're fine.

Did you make this recipe?Mention @runlifteatrepeatblog or tag #runliftandeat!