best vegan brownie recipe coconut oil Best Vegan Brownie Recipe With Coconut Oil Delight

If you’ve been searching for the perfect vegan brownie recipe that uses coconut oil for that rich, moist texture, you’ve come to the right place. These brownies are fudgy, decadent, and completely plant-based, making them a guilt-free indulgence for anyone—whether you’re vegan or just looking to try something new.

The coconut oil adds a subtle tropical hint and a luscious mouthfeel that elevates these brownies beyond your typical recipe.

This recipe is simple, uses everyday ingredients, and is perfect for both beginner bakers and seasoned pros. Plus, it’s incredibly versatile, so you can easily customize it with nuts, chocolate chips, or even swirl in some peanut butter.

Ready to bake the best vegan brownies of your life? Let’s dive in!

Why You’ll Love This Recipe

These vegan brownies are a game-changer for several reasons. First, the use of coconut oil not only replaces butter seamlessly but also imparts a wonderful richness and softness that keeps the brownies moist for days.

Unlike some vegan recipes that can be dry or crumbly, this one delivers that perfect fudgy texture everyone craves.

Additionally, the recipe avoids any complicated vegan substitutes like aquafaba or flax eggs, relying on simple ingredients such as almond milk and applesauce to bind and add moisture. This makes the preparation straightforward and quick, ideal for busy weeknights or last-minute dessert cravings.

Best of all, these brownies are totally customizable. You can add walnuts for crunch, swirl in vegan caramel, or sprinkle with flaky sea salt to balance the sweetness.

It’s a recipe that welcomes creativity and always yields delicious results.

Ingredients

• 1/2 cup coconut oil (melted)
• 1 cup organic cane sugar
• 1/4 cup unsweetened applesauce (acts as an egg replacer)
• 1 teaspoon pure vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/2 cup vegan chocolate chips (optional but recommended)
• 1/2 cup chopped walnuts or pecans (optional)

Equipment

• 8×8 inch baking pan
• Mixing bowls (large and medium)
• Whisk or electric mixer
• Spatula
• Measuring cups and spoons
• Cooling rack
• Parchment paper (optional but helps with easy removal)

Instructions

1. Preheat your oven to 350°F (175°C). Line your 8×8 inch baking pan with parchment paper or lightly grease it with coconut oil.
2. Mix wet ingredients: In a large bowl, whisk together the melted coconut oil, sugar, applesauce, almond milk, and vanilla extract until smooth and well combined.
3. Sift dry ingredients: In a separate bowl, sift the flour, cocoa powder, baking powder, and salt. This ensures no lumps and a smooth batter.
4. Combine wet and dry mixtures: Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep the brownies tender.
5. Add chocolate chips and nuts: Fold in the vegan chocolate chips and nuts if using, reserving a few to sprinkle on top for presentation.
6. Transfer batter: Pour the batter into the prepared pan and spread it evenly. Sprinkle the remaining chocolate chips and nuts on top.
7. Bake: Place in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Avoid overbaking to keep them fudgy.
8. Cool: Allow the brownies to cool completely in the pan on a cooling rack. This step is crucial for them to set properly before slicing.
9. Slice and serve: Once cooled, lift the brownies out using the parchment paper, slice into squares, and enjoy!

Tips & Variations

For the best fudgy texture, don’t overbake your brownies. Keep a close eye on them after 25 minutes.

Try swapping the all-purpose flour for whole wheat pastry flour or oat flour for a nuttier flavor and denser texture. You can also add a tablespoon of espresso powder to deepen the chocolate flavor.

For a nut-free version, simply omit the nuts and add extra chocolate chips or dried fruit instead. Coconut flakes also make a fantastic addition for extra texture and flavor.

If you want to make these brownies gluten-free, use a 1:1 gluten-free baking flour blend. They will turn out just as delicious!

Try swirling in some vegan peanut butter or a caramel sauce before baking for a decadent twist.

Nutrition Facts

Serving Suggestions

These vegan brownies pair wonderfully with a scoop of dairy-free vanilla ice cream or a drizzle of raspberry sauce to balance the rich chocolate flavors. For a cozy touch, serve warm with a cup of almond milk latte or chai tea.

They also make fantastic bite-sized treats for parties or lunchbox snacks. You can even layer them with vegan whipped cream and fresh berries for a quick and easy dessert parfait.

For a festive twist, dust with powdered sugar or cocoa powder and add a sprinkle of edible gold dust for special occasions.

Conclusion

Making vegan brownies with coconut oil is an absolute delight that brings together the best of both worlds: indulgence and plant-based goodness. This recipe is straightforward, uses accessible ingredients, and yields a rich, fudgy treat that everyone will love—vegan or not.

The moist texture from the coconut oil, combined with the subtle sweetness and depth from cocoa and vanilla, creates a brownie that’s perfect for any occasion. Whether you’re baking for a crowd or just craving a personal treat, these brownies are sure to satisfy your chocolate craving without any dairy or eggs.

Don’t forget to check out other delicious recipes like the Lump Of Coal Recipe, Marzipan Challah Recipe, and the wonderfully versatile Magic Dough Recipe for even more baking inspiration!

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