Extra fudgy coconut oil brownies! This is by far the BEST gluten-free brownie recipe, with a rich chocolate center that melts in your mouth. These easy chocolate brownies take little time to whip up and are a crowd-pleaser every time!
Chocolate brownies are a household favorite among my tribe of peeps. A few of our favorites are these vegan black bean brownies, healthy 3-ingredient brownies and paleo brownies, but these are by far the best chocolate brownie recipe yet!
Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: about 25 minutes at 375 degrees F
- ⏳ Total Time: 40 minutes, plus 2 hours cooling before cutting
- 🍽️ Serving: 16 brownies
- ⚡ Calories: 203kcal per brownie
- 🥣 Ingredients: 8 (dairy-free chocolate chunks, coconut oil, eggs, coconut sugar, vanilla, gluten-free flour, cocoa powder, salt)
- 🌶️ Flavor Profile: Deep chocolate with a naturally sweet, buttery coconut oil richness
- ✋ Difficulty: Melt, whip, fold, bake
Quick Answer
Preheat the oven to 375 degrees F with a rack in the upper third, and line a 9 by 9 inch pan with parchment. Melt 1 ¼ cups dairy-free chocolate chunks with 1 cup coconut oil in the microwave, stirring every 30 seconds. Beat 5 large eggs, 2 cups coconut sugar and 1 tablespoon vanilla on high for about 10 minutes, until thick and light in color. On low, beat in the chocolate, then add 1 cup gluten-free flour, ¼ cup cocoa powder and ½ teaspoon salt just until blended. Bake about 25 minutes, until the edges crack and a toothpick comes out with moist crumbs. Cool 2 hours before cutting into 16 brownies.
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Using coconut oil gives these brownies a naturally sweet and buttery flavor without dairy or, well, butter! We have been sharing these coconut oil brownies with neighbors and everyone has been obsessing over them. They are moist, fudgy and have a melt-in-your-mouth consistency.
They are gluten-free, but if you have regular flour at home it works too, in equal quantities. They are also made with coconut sugar instead of processed ingredients, because healthier food is how we roll over here at Delightful Mom Food.
Why These Brownies Are So Fudgy
Click to see why it works
- Whipped eggs and sugar. Beating them on high for 10 minutes, until light in color, is what makes these ultra fudgy.
- Coconut oil instead of butter. It keeps them dairy-free with a naturally sweet, buttery flavor.
- Cocoa works like flour. It adds chocolate flavor and absorbs moisture, so only a little flour is needed.
- Upper third of the oven. The rack position bakes them at the right heat for a fudgy center.
- Don't overbake. Pull them at about 25 minutes, when a toothpick shows moist crumbs.
- A full 2 hour cool. Cooling before cutting sets the fudgy center for clean squares.
Why You'll Love These Brownies
- Extra fudgy with a melt-in-your-mouth center.
- Dairy-free and gluten-free, with no butter at all.
- Sweetened with coconut sugar instead of processed sugar.
- Works with regular flour in equal amounts if gluten is not a concern.
- A crowd-pleaser to share with neighbors and friends.
Key Ingredients
- Eggs - these use A LOT of eggs. Whipped with the sugar until light in color, they make the brownies ultra-fudgy.
- Coconut sugar - because everyone needs a little sweetness in life. Whipped with the eggs, it makes the brownies moist.
- Coconut oil - this is what makes these gluten-free brownies dairy-free.
- Dairy-free chocolate chunks - for rich chocolate flavor. Regular chocolate chips work if dairy is not a concern.
- Cocoa powder - more chocolate flavor, and it acts as a flour so little flour is used.
- Salt and vanilla extract - use one tablespoon of vanilla. It may sound like a lot, but it isn't; it makes the brownies delicious!
- Gluten-free flour blend - the substance of the batter, or regular flour if gluten is not a concern. See my gluten-free flour alternatives for more swaps.
See recipe card for quantities.
Tips for Making Fudgy Brownies
Whip the eggs on high with the sugar and vanilla for 10 minutes. Whipping the eggs with sugar for a long time is what makes these brownies ultra fudgy. When it is ready, the batter turns very light in color.
Bake the brownies in the upper third of the oven, and only for about 25 minutes. Do not over-bake or the brownies can dry out.
How to Make Coconut Oil Brownies
1Prep. Preheat the oven to 375 degrees F with a rack in the upper third. Line a 9 by 9 inch baking pan with parchment paper.
2Melt the chocolate. In a medium glass bowl, combine the chocolate chunks and coconut oil. Microwave 1 to 2 minutes, stirring every 30 seconds, just until starting to melt, then stir until completely melted.
3Whip the eggs. In a large bowl, beat the eggs, coconut sugar and vanilla with an electric mixer on high until thick and light in color, about 10 minutes.
4Mix the batter. On low speed, beat in the melted chocolate. Slowly add the flour, cocoa powder and salt just until blended, scraping down the bowl, then spread it into the pan.
5Bake. Bake until the edges are slightly cracked and a toothpick in the center comes out with moist crumbs, about 25 minutes. Do not over bake.
6Cool and cut. Cool 10 minutes, lift the brownie out with the parchment, and cool on a wire rack for 2 hours before cutting into 16 squares.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Set a timer for the eggs. The full 10 minutes of whipping matters.
- Melt gently. Stir the chocolate and coconut oil every 30 seconds so the chocolate doesn't scorch.
- Fold in the flour on low, just until blended.
- Check at 25 minutes. Moist crumbs on the toothpick means they're done.
- Serve at room temperature so the coconut oil is soft and your teeth sink into every bite.
How to Store Coconut Oil Brownies
These brownies are best served at room temperature. Store them in an airtight container on the counter for up to 3 days, or in the refrigerator for up to 7 days. To freeze, wrap them tightly in wax paper and foil, place them in a zip-top bag and freeze up to 3 months. To serve, leave them out at room temperature for a couple of hours or warm them in the microwave for 10 to 15 seconds.
More fantastic gluten-free desserts: Double Chocolate Vegan Ice Cream, Mounds Bar Coconut Balls, Gluten-Free Snickerdoodle Cookies and Strawberry Granola Crumble.
Chocolate lovers should also try my magic layer brownie bars and healthy chocolate bundt cake.
Coconut Oil Brownie FAQs
Yes. These brownies use melted coconut oil instead of butter, which keeps them dairy-free and gives them a naturally sweet, buttery flavor.
Whipping the eggs with the sugar and vanilla on high for 10 minutes, baking in the upper third of the oven, and not overbaking.
Yes. Regular flour works in equal quantities if gluten is not a dietary concern.
The edges are slightly cracked and a toothpick in the center comes out with moist crumbs, at about 25 minutes.
Up to 3 days in an airtight container at room temperature, up to 7 days in the refrigerator, or up to 3 months frozen.
Cooling on a wire rack for 2 hours sets the fudgy center so the brownies cut into clean squares.
More Gluten-Free Brownies
Keep the brownie pan busy with 3 Ingredient Brownies, Paleo Brownies, Vegan Black Bean Brownies and Magic Layer Brownie Bars. I hope you enjoy these coconut oil brownies as much as we do! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to leave a comment below!
Coconut Oil Brownies
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Ingredients
- 1 ¼ cups dairy-free chocolate chunks melted (or regular chocolate chip morsels)
- 1 cup coconut oil melted
- 5 large eggs
- 2 cups coconut sugar
- 1 tablespoon vanilla extract
- 1 cup gluten-free flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt (preferably pink Himalayan salt)
Instructions
- Preheat the oven to 375 degrees F. Place a rack in the upper third of the oven. Line a 9-by-9-inch baking pan with parchment paper.
- In a medium glass bowl, combine the chocolate chunks and oil. Microwave for 1 to 2 minutes, stirring every 30 seconds, just until starting to melt. Stir to completely melt.
- In a large bowl, with an electric mixer on high speed, beat the eggs, sugar and vanilla until light in color and thick, about 10 minutes. On low speed, beat in the melted chocolate mixture. Slowly add the flour, cocoa powder and salt just until blended, scraping down the sides and bottom of the bowl as needed. Pour the batter into the prepared pan.
- Bake until the edges are slightly cracked and a toothpick inserted in the center comes out with moist crumbs, about 25 minutes. Do not over bake.
- Let cool for 10 minutes, then use the parchment paper to lift the brownie from the baking pan. Cool on a wire rack for 2 hours before cutting.
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