the details
I’m notorious in our house for getting boxed brownie mix and “doctoring” it up to make it better. I like to add espresso powder and use coconut oil instead of canola, as it makes brownies insanely rich and fudgy. As it turns out, what’s even better than that are these from-scratch, coconut oil espresso brownies. They’ve got strong notes of espresso, sea salt, and rich cocoa. They are ever-so-dense and melt in your mouth. And you can feel really good about replacing the butter/oil with coconut oil, which has antioxidant benefits.
The process
One thing I really wanted to accomplish in these brownies: the elusive, shiny crinkle crust on top. It’s not as easy to do without using butter. Luckily, after much internet research as well as some home trials, we have a solution. One tried and true method for getting the shiny crunchy, thin crust is creating a pseudo-meringue with your batter. So we begin the process by beating eggs + granulated sugar on high until it is light and fluffy, almost like a meringue. Everything else is added to form this brownie batter. Further, having some amount of powdered sugar in the batter helps form the thin top crust. Even though this is a slightly healthier version of a classic brownie, I don’t think we need to sacrifice taste nor texture. I think you will agree, these brownies are everything we want from any brownie or boxed mix. They are even better.
Bake to this music
Coconut Oil Espresso Brownies
Feel like your best self with these healthy-ish but still decadent brownies. Notes of sea salt and espresso make this the ultimate afternoon pick-me-up.
Ingredients
- 2 eggs, room temp
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar, sifted
- 3/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 cup hot water
- 1 1/2 tsp espresso powder (optional)
- 1 cup all purpose flour
- 3/4 cup cocoa powder, sifted
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 3/4 cup chocolate chips
- flaked sea salt for topping
Instructions
- Beat granulated sugar and eggs in a large mixing bowl on medium-high until combined, glossy, and lightened in color. This takes about 5 minutes. Beat in sifted powdered sugar on low speed. Add melted and slightly cooled coconut oil and beat on medium-high for 3-5 minutes until completely emulsified. Add vanilla and beat to combine.
- In a small separate bowl, mix together hot water and espresso powder. Put aside.
- In a medium mixing bowl, combine flour, cocoa powder, salt, and baking soda. Slowly add this dry ingredient mix to the brownie batter, mixing on low. Slowly stream in water/espresso powder mixture. Stop beating as soon as the mixture comes together.
- Add in chocolate chips, folding with a spatula to mix. Spread brownie batter (it will be thick) in a greased or parchment-lined 8×8 square pan. Smooth top with a spatula.
- Bake at 350 degrees F for 25-30 minutes. Sprinkle with flaked salt. Serve warm! These keep well at room temperature in an airtight container for 4-5 days. They also freeze well for up to a month.
Notes
- I made this recipe with virgin/refined coconut oil. If you enjoy a stronger coconut flavor, you may substitute unrefined (extra virgin) coconut oil in this recipe.
- You may omit espresso powder if you wish, but I highly recommend it for that deep chocolate flavor. Find it here.
- If you use non-dairy chocolate chips, this recipe is dairy free.