This recipe became a bit of an obsession of mine. Back in April, I posted this to Instagram, hoping I had finally nailed my perfect brownie. Sadly there were still many… many batches to come. But finally, I bring you success!
These brownies are exactly what I was hoping for. Rich and fudgy on the inside, with that classic shiny, crackly top. Pure decadence!
I used a combination of both chocolate chips and cocoa powder to achieve a super deep chocolate favour. And the coconut milk keeps them ultra moist.
If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram. I’d love to see it! 😃
So… Cakey or fudgy? Frosting or no frosting? Nut’s, yay or nay? Favourite add-ins? Tell me about your perfect brownie.
Basic Chocolate Brownies
Recipe Type: dessert
Makes: 12 or 24 bars
- 1/3 cup Coconut Oil, melted
- 1 1/4 cup Dairy-Free Semi-Sweet Chocolate Chips, divided
- 1/3 cup Unsweetened Cocoa Powder
- 1 cup loosely packed Brown Sugar (I used light)
- 1/2 cup Coconut Milk (canned, full fat)
- 1 tsp Vanilla Extract
- 1 cup All-Purpose Flour
- 1/4 tsp Salt
Pre-heat oven to 350°F and line an 8×8 baking pan with parchment paper.
Whisk together the flour and salt. Set aside.
In a medium sized saucepan, over medium heat, melt the oil and 3/4 cup of the chocolate chips until smooth, stirring frequently. Remove from heat.
Stir in the cocoa powder and sugar. Add the coconut milk an stir until well combined. Stir in the flour mixture until just combined. Fold in the remaining chocolate chips.
Scrape the batter into the prepared pan, then spread it out so it’s level and even.
Bake for 30 – 35 minutes until an inserted toothpick comes out clean or with fudgy crumbs.
Place on a wire rack to cool completely (in the pan) before removing and slicing.
Store at room temperature in an air tight container for up to 3 days.