Easy 1-Bowl Coconut Oil Brownies that Are Tall, Fudgy, and Perfectly Crinkly

If you’re craving rich, fudgy brownies but want to keep things vegan and easy, these coconut oil brownies are your new go-to. Made in one bowl with just eight ingredients, no flax eggs or special substitutes needed, they come out tall with a crackly glossy top and don’t taste like coconut at all.

Whether you’re baking for a crowd or just treating yourself, this recipe is simple, approachable, and satisfying. Let’s dive into why these brownies stand out and how to nail them every time!

Why These Brownies Are So Special

These brownies have become a favorite for several reasons: they use refined coconut oil, which keeps the texture fudgy without imparting coconut flavor; you don’t need any egg replacements like flax eggs, simplifying the process; and it’s a one-bowl recipe with ingredients you likely already have. The result is a brownie that has a moist but not dense crumb, that classic crackly shiny top, and a rich chocolate flavor that appeals to vegans and non-vegans alike. If you’re a fan of rich chocolate desserts, you’ll also love our moist and fluffy vegan chocolate cupcakes.

Key Ingredients and What They Do

• Refined Coconut Oil: Unlike unrefined coconut oil, refined has no coconut flavor and a higher smoke point, making it perfect for baking. According to health experts at Healthline, this process also gives it a neutral flavor. It helps create a tender yet firm structure and that coveted fudgy mouthfeel.
• Chocolate Chips: Adding some into the melted oil mix and folding some in provides melted pockets and extra chocolate richness.
• Sugar: White granulated sugar helps form the shiny crackly top, especially when it dissolves properly in warm fat. Brown sugar or coconut sugar can be used but may change texture.
• Non-Dairy Milk: Soy milk is commonly used, but almond or oat milk work as well — they hydrate the dry ingredients and keep the batter smooth.
• Flour and Cocoa Powder: All-purpose flour and cocoa powder offer the base flavor and structure needed. Both natural and Dutch-processed cocoa powders work well.

Step-by-Step Instructions for Perfect Brownies

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch metal baking pan.
2. In a microwave-safe bowl, combine 1/2 cup refined coconut oil and 1/2 cup chocolate chips. Microwave in 30-second intervals, stirring until fully melted and smooth.
3. Whisk in 1 cup granulated sugar until it begins to dissolve into the warm chocolate-oil mixture.
4. Add 1/2 cup soy milk and 2 teaspoons vanilla extract; whisk to combine.
5. Stir in 3/4 cup all-purpose flour, 1/2 cup cocoa powder, and 1/2 teaspoon salt until just mixed. Avoid overmixing.
6. Fold in an optional 1/2 cup chocolate chips for extra gooeyness.
7. Pour batter into the prepared pan and bake for 30 minutes, until edges start pulling away and the top has a shiny crinkle.
8. Let cool at least 30 minutes for clean slicing, or enjoy warm for a fudgier texture.

Expert Tips and Substitutions

• Use Refined Coconut Oil: To avoid coconut flavor — it’s neutral and has a higher smoke point for baking stability.
• Vegan Butter Swap: You can substitute vegan butter like Earth Balance in equal amounts for a buttery taste.
• Gluten-Free Options: Substitute a 1-to-1 gluten-free flour blend if needed; texture may vary.
• Chocolate Tips: Use vegan chocolate chips like Guittard or Trader Joe’s brand or finely chopped dairy-free chocolate bars.
• No Microwave? Warm coconut oil and chocolate chips gently in a saucepan over low heat.
• Don’t Over-Bake: Stop when a toothpick comes out with moist crumbs to retain fudginess.
• Cooling Helps: Cooling allows the oils and starches to set fully for easier slicing and that perfect texture. For another quick and fudgy treat, try these easy vegan brownie bites.

Why This Recipe Works So Well

The magic behind these brownies lies in the chemistry of ingredients and technique. Melting sugar into warm coconut oil and chocolate creates a glossy syrup that later forms the crinkly shiny crust, a technique bakers often use to achieve that perfect finish.

The refined coconut oil solidifies on cooling, lending structure and that tender fudgy bite. Unlike traditional brownies that rely on eggs for both binding and shine, this recipe skips them by focusing on proper sugar dissolution and fat emulsion.

Using refined coconut oil also means a neutral flavor that lets the cocoa and chocolate shine through, making the brownies indulgently chocolatey without any coconut undertone. Baking in a metal pan helps conduct heat evenly to produce that crackly edge and shiny top.

Lastly, not overbaking ensures the centers remain moist and fudgy, which is the hallmark of a perfect brownie.

Storage and Freezing Tips

Once baked, these brownies keep well at room temperature in an airtight container for 2-3 days. For longer storage, wrap them tightly in plastic wrap and freeze up to one month.

Thaw at room temperature before slicing. You can also refrigerate for up to a week, but bring to room temperature before eating for the best texture and flavor experience.

Avoid storing brownies in a humid environment as it may cause sogginess.

Frequently Asked Questions about Vegan Coconut Oil Brownies

• Can I use unrefined coconut oil?
  Yes, but your brownies will have a noticeable coconut flavor. Refined coconut oil is better for a neutral taste.
• What if I don’t have soy milk?
  You can substitute any non-dairy milk like almond, oat, or rice milk.
• Can I make these gluten-free?
  Yes, swap all-purpose flour for a 1-to-1 gluten-free blend. Texture might be slightly different.
• Why don’t my brownies have a shiny top?
  Make sure the sugar is fully dissolved in the warm melted coconut oil and chocolate mixture; this is key to forming the crinkle top.
• How to store leftovers?
  Store airtight at room temperature for up to 3 days or freeze for longer storage wrapped tightly.
• Can I substitute vegan butter for coconut oil?
  Yes, vegan butter works well but may change texture slightly, making the brownies a bit less dense.
• How do I get fudgy brownies every time?
  Don’t overbake and let brownies cool fully before slicing to set the structure and retain moisture.

Conclusion

These coconut oil brownies are a winner for anyone looking for a simple, reliable, and delicious vegan treat. With minimal ingredients and straightforward steps, you get tall, fudgy brownies with that crave-worthy shiny, crinkly top — without any coconut taste.

Armed with expert tips, substitutions, and storage info, you’re set to make brownies that impress. Give this recipe a try and enjoy a decadent yet approachable dessert everyone will love!