These are the most fudgy brownies I have ever eaten. And I’m a brownie girl. They are one of the desserts I find the hardest to resist at parties and BBQs. There is always a brownie with my name on it. With a batch of these coconut oil brownies in the freezer, I can pull one out when temptation calls.
Fudgy Brownies with Coconut Oil – KETO, LOW CARB, GLUTEN-FREE, GRAIN-FREE, SUGAR-FREE, DAIRY-FREE, THM S
I’ve been trying to cut back on the dairy because I’ve been known to overindulge in that food group. Ice cream, cheese, heavy cream, and I are best buddies. I asked in the unofficial Trim Healthy Mama Dessert Group (<— click to join) on Facebook if anyone had any dairy-free dessert recipes. And ya know what? One of the gals had made the base of my Pecan Praline Brownies dairy free by subbing coconut oil for the butter. Yay!
I decided to break my rule of not turning on the oven in July and make a double batch. Because if I’m going to bake I need to bake enough for a few weeks. I doubled the base from the other recipe, made a few tweaks along the way, and ended up with 2 dozen gorgeous, fudgy, dairy-free brownies.
How to Make Coconut Oil Brownies
Most of my brownies start with unsweetened chocolate. You can make brownies with cocoa powder instead (like these low carb brownies) but I’ve found that melted chocolate brownies are fudgier. Just melt the unsweetened chcolate along with the coconut oil and then stir in the other ingredients. It’s easy!
Ingredients in Coconut Oil Brownies
Unsweetened Baking Chocolate – unsweetened chocolate is naturally low carb because it has such a high percentage of cocoa
Coconut Oil – I use refined coconut oil in recipes that I don’t want a coconut flavor
Sugar-Free Sweetener – I like to use a blend of xylitol, erythritol, and stevia in my recipes. You can purchase this pre-mixed from the Trim Healthy Mama website or mix your own according to my recipe. By using a combination of sugar alcohols and stevia you can use half the amount required of regular sugar. Since these sweeteners can be more expensive this helps with my food budget.
Almond Flour – I’ve really come to prefer almond flour in baked goods. It gives a tender crumb in cakes, cookies, and biscuits.
Coconut Flour – Just a little bit of coconut flour goes a long way. Coconut flour helps to balance the oiliness of almond flour since it is naturally drier and absorbs more liquid than other alternative flours.
Ground Golden Flax – Flax has a ton of fiber and the golden variety has a very mild taste. You can use the golden flax or sub in additional almond flour for this
Vanilla – With the price of vanilla being astronomical I decided to try a Mexican vanilla extract and have been happy with the results. It is much much cheaper than other vanilla extracts. I got 5 oz for under $6.
Eggs & Salt
Sugar-Free Chocolate Chips – Amazon has had a great price on Lily’s Chocolate Chips at the time of posting. Switch the seller to Amazon and the price goes down to about $5 a bag.
Tips to make Fudgy Brownies with Coconut Oil
This recipe makes a 9 x 13 family sized batch of brownies. You can half it and bake them in an 8 x 8 pan for about 25-35 minutes but they will be a bit thinner.
Store in the fridge or freeze for later. If you freeze the fudgy brownies let them come to fridge temp before trying to bite one. When frozen they get pretty hard. They are best at room temp or cool out of the fridge.
These are the most fudgy brownies I have ever eaten. And I'm a brownie girl. There is always a brownie with my name on it. With a batch of these coconut oil brownies in the freezer, I can pull one out when temptation calls.
- 8 oz unsweetened baking chocolate
- 1 3/4 cup refined coconut oil
- 2 cups Trim Healthy Mama Gentle Sweet or my sweetener
- 5 eggs room temperature
- 1/4 cup almond flour ***
- 1/4 cup coconut flour
- 1/4 cup ground golden flax (or additional almond flour)
- 2 tsp vanilla
- 1 tsp salt
- 1-2 cups sugar free chocolate chips
- Preheat oven to 350. Line a 9 x 13 baking dish with foil and spray with cooking spray.
- Melt the chocolate and coconut oil in a glass bowl in the microwave. Add the next five ingredients and stir until smooth. Add the chocolate chips.
- Pour into the prepared baking pan and spread evenly. Bake for 45 min. The coconut oil may pool on top of the brownies. Don't worry. As they cool they reabsorb it.
- Store in the fridge or freeze for later. If you freeze them let them come to fridge temp before trying to bite one. When frozen they get pretty hard. They are best at room temp or cool out of the fridge.
*** OR Trim Healthy Mama Baking Blend in place of the almond flour, coconut flour, and flax.
Notes on Sweeteners:
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
Originally Published July 13