Fudgy Coconut Oil Espresso Brownies
I think we all could use a brownie today.
Saying that sounds funny, because I’m really not into brownies. I rarely make them, and I rarely even want them. But a few weeks ago I had a homemade brownie and kind of forgot how good they are. So here we are! We can all indulge together.
Let’s get our dessert on shall we?
These deeelicious squares of fudgy chocolate were a product of our snow day today. It was the perfect day for reading, board games, and a little baking. The cozy smell of brownies filling our house while the snow fell outside was pretty much the epitome of the perfect nesting day.
Drew and I are a little obsessed with these brownies and thankfully we have neighbors who we can share the other half of the batch with. 😉
If you like a gooey, warm chocolate dessert with a hint of espresso and coconut oil, these beauties are your next best friend. They are decadent, rich, extra fudgy, a one bowl situation, and seriously AMAZING. You haven’t had a brownie until you’ve had these. <3
- 1 cup semi-sweet chocolate
- 3/4 cup coconut oil extra virgin, cold-pressed
- 3/4 cup all-purpose flour
- 1 cup brown sugar
- 2 eggs
- 2 tbsp instant espresso
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp baking soda
Preheat oven 350F. Melt coconut oil and chocolate in microwave. In electric mixing bowl cream coconut oil, chocolate, vanilla, and brown sugar together. Add eggs, instant espresso, salt, baking soda, and flour - mix on slow to combine.
Transfer to an 8x8 pan lined with parchment paper. Bake for 30 minutes or until set in the middle. Remove brownies with parchment paper, let cool for 10 minutes. Eat and enjoy!