Description
These extra fudgy brownies are incredibly rich and moist, made with coconut oil for a subtle tropical twist. Perfectly dense yet soft, they combine the deep flavor of unsweetened cocoa with the sweetness of both granulated and brown sugar, making a decadent treat that’s easy to prepare and sure to satisfy any chocolate lover.
Ingredients
Dry Ingredients
- Unsweetened cocoa powder – 1 cup (100 g)
- All-purpose flour – 1/2 cup (65 g)
- Salt – 1/4 teaspoon
Wet Ingredients
- Coconut oil – 1/2 cup (120 ml), melted
- Granulated sugar – 1 cup (200 g)
- Brown sugar – 1/2 cup (100 g), packed
- Eggs – 2 large
- Vanilla extract – 1 teaspoon (5 ml)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare an 8×8-inch (20×20 cm) baking pan by greasing it or lining it with parchment paper to prevent sticking.
- Melt coconut oil: Melt the coconut oil gently and allow it to cool slightly so it won’t cook the eggs when combined.
- Combine dry ingredients: Sift together the unsweetened cocoa powder, all-purpose flour, and salt in a medium-size bowl to remove lumps and ensure a smooth batter.
- Mix wet ingredients: In a large mixing bowl, whisk the melted coconut oil with the granulated sugar and brown sugar until well combined. Add the eggs one at a time, whisking thoroughly after each addition, then stir in the vanilla extract for added flavor.
- Combine wet and dry ingredients: Gradually add the sifted dry ingredients into the wet mixture, stirring gently and just until all ingredients are combined. Avoid over-mixing to keep the brownies tender.
- Transfer and spread batter: Pour the brownie batter into your prepared baking pan and spread it evenly with a spatula or the back of a spoon for uniform thickness.
- Bake the brownies: Place the pan in the preheated oven and bake for 20-25 minutes. Test for doneness by inserting a toothpick in the center; it should come out with moist crumbs but not wet batter.
- Cool and serve: Allow the brownies to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before cutting into 16 squares for serving.
Notes
- For extra fudginess, do not overbake the brownies; remove from oven as soon as the toothpick test shows moist crumbs.
- You can substitute melted butter for coconut oil if preferred, but coconut oil adds a unique flavor and dairy-free option.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, consider folding in 1/2 cup chopped nuts or chocolate chips before baking.
