Coconut Oil Cocoa Brownies

These coconut oil cocoa brownies are rich and fudgy and will satisfy any dark chocolate craving. And a bonus, they are refined sugar free and made with (mostly) wholesome ingredients.

Coconut Oil Cocoa Brownies

Happy National Dark Chocolate Day! Are you as happy to have an excuse to celebrate chocolate as I am? I love all chocolate, but I’m definitely more of a dark chocolate girl, so I’m extra happy.

To celebrate, I made some really rich, fudgy brownies made with coconut oil and coconut palm sugar. I actually have nothing against butter. In fact, I’m a big fan of grass-fed butter for everything. But it’s nice to change things up every now and again, for flavor and for a different nutritional profile. And if you are have a dairy problem but need your brownie fix, this is the recipe for you. Super quick to throw together, really tasty, and made with *mostly* wholesome ingredients.

Coconut Oil Cocoa Brownies

A word about cocoa powder. See, the cacao bean is super acidic on it’s own, which gives it a bitter-tart flavor. So the Dutch chemist Coenraad Johannes van Houten developed a way to alkalize the cacao beans, which gives the cocoa a richer, deeper, darker color and flavor. It’s really a matter of preference which you decide to use, but it’s a little more complicated than just that. Because you’ve changed the chemistry of the product, it changes the chemistry of the baked goods you use it in. Joy the Baker (one of the best food blogs out there, imo) has a great post on the difference between natural and Dutch-processed cocoa powder

Coconut Oil Cocoa Brownies

In this particular recipe I don’t use a leavening agent, so the two types of cocoa powder are in fact interchangeable. But I prefer Dutch processed over natural in almost any situation. The resulting flavor is more chocolate-ey, so I recommend it.

Coconut Oil Cocoa Brownies

Whatever you decide to use, make these brownies. You won’t regret it.

Coconut Oil Cocoa Brownies
Yields 16
Rich, fudgy brownies that are made with coconut oil and no refined sugar. Perfect for that dark chocolate craving.
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160 calories
23 g
23 g
8 g
2 g
6 g
39 g
47 g
19 g
0 g
1 g
Nutrition Facts
Serving Size
39g
Yields
16
Amount Per Serving
Calories 160
Calories from Fat 69
% Daily Value *
Total Fat 8g
12%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 23mg
8%
Sodium 47mg
2%
Total Carbohydrates 23g
8%
Dietary Fiber 1g
6%
Sugars 19g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
1%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup coconut oil, melted
  2. 1.5 cups coconut palm sugar
  3. 3/4 cup Dutch processed cocoa powder
  4. 1/4 teaspoon fine sea salt, more for sprinkling on top
  5. 1 teaspoon pure vanilla extract
  6. 2 large eggs
  7. 1/3 C all-purpose flour, preferably organic
  8. 1 teaspoon cinnamon, optional*
Instructions
  1. Preheat the oven to 325°F.
  2. Cut 2 pieces of parchment paper 8 inches wide and 12-14 inches wide. Fold the parchment paper to fit the bottom of an 8x8 square pan snugly. Place the 2 pieces in the pan perpendicular to each other so that all 4 sides of the pan are covered in the paper when they overlap.
  3. In a large bowl, whisk together the coconut palm sugar, cocoa powder, and salt. Continue whisking as you pour the oil into the bowl in a steady stream. Whisk in the vanillas. Add the eggs, one at a time, beating vigorously after each addition. Gently fold in the flour with a silicone spatula until no streaks remain. Do not overmix. It will be very thick.
  4. Carefully spread the batter into the pan, taking care to spread into the corners and getting an even layer throughout. Sprinkle the top evenly with a pinch of fine or coarse sea salt.
  5. Bake in the oven for 25-30 minutes, until slightly firm to the touch and a clean toothpick inserted into the middle comes out clean, with a few crumbs attached.
  6. Let cool before serving. Cut into 16 pieces.
Notes
  1. *I like to add just a tiny bit of cinnamon to any chocolate baked goods. This small amount really enhances the chocolatey-ness of it without tasting cinnamonny. It's optional, but highly recommended.
beta
calories
160
fat
8g
protein
2g
carbs
23g
more
Scratch Eats http://www.scratch-eats.com/
 Some products I love:

Calphalon 8×8 square cake pan (I like the crisp corners and edges)

Equal Exchange Fair Trade Cocoa Powder

Better Body Foods Extra Virgin Cold Pressed Organic Coconut Oil

Better Body Foods Organic Coconut Palm Sugar

 

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desserts, easy, kid friendly, snacks | February 1, 2016 | By

Comments

  1. Leave a Reply

    Shelly O
    February 29, 2016

    Making this for the second time. I have to admit last time I spread it into a 9*13 because I missed the directions and needed a large one. Do you have a picture of the batter? It seemed dry last time. I think cold eggs didn’t help, I left them out in room temperature this time.

    • Leave a Reply

      Lillian
      March 2, 2016

      Shelly, I’ll send you a photo next time I make them so you can see the consistency. How did they turn out the second time?

  2. Leave a Reply

    Marisa
    February 29, 2016

    Sounds delicious– I am going to make these for sure. I just have one question though– why do you specify dutch process cocoa when the rest of the ingredients are definitely meant to be the “healthier” versions. It is my understanding that dutch processing alkalizes the cocoa and reduces flavenols greatly.

    • Leave a Reply

      Lillian
      March 2, 2016

      Marisa, I’ve read a lot of research behind the differences between Dutch processed cocoa, natural cocoa, and cacao powder as well, and there’s a lot of conflicting information out there. I decided for this recipe to go with what I prefer in flavor and outcome, not necessarily the healthier option. I like the less acidic, rounder flavor of the Dutch processed cocoa. And even if I’ve mostly used unrefined and more wholesome ingredients, it’s still a pretty decadent treat, afterall;) If you decide to go with natural cocoa powder instead, or even better raw cacao powder, you’ll want to add some baking powder to work with the acidity so get a proper rise. But it’s definitely doable. I hope you enjoy! Thanks so much for visiting!

  3. Leave a Reply

    Nat
    July 14, 2016

    These look delicious! Any suggestions for egg substitutions to make this vegan?

    • Leave a Reply

      Lillian
      July 14, 2016

      You know, to be honest, I haven’t dabbled too deeply into vegan baking. And I don’t want to lead you astray, so I’m sorry to say I don’t have any suggestions for you. But if you do find one that works well for you, please let me know! I’d love to learn more! Thank you!

  4. Leave a Reply

    Ms. Jimi Helms
    December 28, 2017

    Hi,
    You my Dear are my new best friend! These brownies are, BLISSFUL! Mine turned out soft because I put extra coconut oil. : ) The flavor, WOW! I added a dried, roasted red pepper crumbled on top on my plate to try and that’s what made them over the top, for ME. I eat them with a spoon, hehehe… One word…Yum! P.S. Instead of flour, I wonder how fresh broken up sourdough bread would work? Cheers!

    • Leave a Reply

      Lillian
      January 6, 2018

      I’m so glad you liked it! If you try the sourdough, let me know. Thank you for visiting!

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