Fudgy Homemade Brownies
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!
- Prep Time: 10 minutes
- Cook Time: 38 minutes
- Total Time: 48 minutes
- Yield: 15 medium brownies
- Category: Dessert
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
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.
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.
Find it online: https://runlifteatrepeat.com/fudgy-homemade-brownies/
