Ingredients
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- 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.