These coconut brownies are a house favorite. They are naturally dairy-free, rich, indulgent, and delicious! They’re the soft, dense and fudgy type of brownie – not cake-like. We’ve had good luck using all types of flours, including gluten-free. See the Flour Note in the recipe for more details.
Special Diet Notes: Rich & Fudgy Coconut Brownies
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
If you mistake eggs for dairy, you’re not alone. See this post: Are Eggs Dairy? For egg-free brownies, try these Double Chocolate Vegan Brownies or these Gluten-Free Fudgy Vegan Brownies. There is also an egg-free version of this recipe in Go Dairy Free: The Guide and Cookbook 2nd Edition.
- ¾ cup flour (see Flour Note below)
- ½ cup unsweetened shredded coconut
- ¼ cup cocoa powder
- ¼ teaspoon salt
- 1 cup sugar
- ¼ cup extra-light olive oil, melted coconut oil, or your favorite baking oil
- 1½ teaspoons vanilla extract
- 2 eggs
- ¼ to ½ cup dairy-free chocolate chips (optional)
- Preheat your oven to 350°F and grease an 8x8-inch baking dish.
- In a medium bowl, whisk together the flour, coconut, cocoa powder, and salt until no cocoa lumps remain.
- Put the sugar, oil, and vanilla in a mixing bowl, and whisk or beat with a hand mixer to combine. Add the eggs and whisk or beat to combine. Stir in the flour blend until just combined. Fold in the chocolate chips (if using).
- Evenly spread the batter into your prepared pan.
- Bake for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. It might have some melted chocolate on it from the chocolate chips.
- Let cool completely on a wire rack before cutting the brownies into squares.
Peanut Butter Coconut Brownies Option: Add 2 heaping tablespoons of peanut butter with the eggs.