I’ve created yet another vegan brownie recipe! I may have a bit of a brownie obsession. Already on the blog are the Best Ever Vegan Brownies, Chewy Vegan Brownies and Vegan Peanut Butter Swirl Brownies. All of which I love for various reasons. But these coconut oil brownies have become my go-to brownie indulgence lately, and I’ll tell you why:
They use coconut oil, which is easier to find than vegan butter. There is no need for flax eggs or any other egg replacer, making the recipe simpler. They’re RIDICULOUSLY easy to make in 1 bowl with just 8 ingredients that I almost always have on hand. The result is a fudgy, moist but not overly dense, tall brownie with the most perfect crinkle top I’ve ever been able to achieve with a vegan brownie recipe!
So go ahead and treat yourself with a batch of brownies. You won’t regret it!
Special Tips & Substitutions
Unless you don’t mind coconut flavored brownies, make sure to use REFINED coconut oil. It took me a long time to realize that refined coconut oil has no coconut taste whatsoever. If you’d rather use vegan butter such as Earth Balance or another brand (or my homemade Vegan Butter), that is completely fine. It works well, too. Gluten free: I haven’t tested them, but the recipe will probably work quite well with a gluten free flour mix. Vegan chocolate chips: You don’t have to buy the most expensive “vegan labeled” chocolate chips; some everyday brands are already vegan. Guittard is the brand I use most often, or Trader Joe’s brand. If you can’t find any, use a dairy free chocolate bar, chopped up small.
