You guys!
I just realized that I don’t have a brownie recipe on my blog yet! Hello?? What could I be thinking?
Brownies are an American essential; woven into the tapestry of our everyday lives, these sweetly sinful, chocolaty, chewy treats bring back memories of after-school snacks as a child, late-night chocolate attacks, potlucks, and backyard barbeques with family and friends.
Now, everyone has their own personal opinions about the attributes that make the perfect brownie. Undoubtedly, there are thousands of recipes out there titled “best brownie recipe ever”, essentially claiming to be the holy grail of brownie recipes. I think almost every food blogger has posted a favorite, thereby contributing to the every growing collection of “perfect” brownie recipes out there.
So, here I am, about to add one more recipe to the fray. Now, don’t get me wrong… I’m not making any claims that this recipe is “the best”, “perfect”, or “the only brownie recipe you’ll EVER need”. Because, I don’t really believe there is such a thing. Rather, let’s call this recipe “awesome brownies”, or “dreamy”, or “wonderfully delicious”.
Let’s talk about these brownies for a minute. For many years, I’d always had a favorite, go-to brownie recipe. In fact, I had pretty much stopped making any other brownies, because they were so easy and delicious, and turned out satisfyingly great every time. And, when I first started this blog idea several months ago, my recipe for Rich Chocolate Brownies was right at the top of my list of recipes to include. And, someday, I will post that recipe… because they really are amazing.
Buuuut… surprise, surprise… somehow in the last 2 months, these little brownie bites came along and changed my world! In the end, these brownie bites usurped my long time favorites, and landed here on the blog first. Partly because they are delicious, and partly because they are just a little bit different.
So I had this jar of Coconut Oil sitting around, which I had bought once on a whim because I kept hearing about the wonders or coconut oil, and thought I would try it out… on something… but I just didn’t have a plan yet. Then Mel (my favorite blogger ever and my blogging inspiration) posted this recipe for Fudgy Coconut Oil Brownie Bites. So one evening, when I was having a baking/chocolate craving attack, I decided to try these out. And, oh… my!!
Coconut oil is the thing that just makes these brownies. The subtle coconut flavor is incredible. These taste just like brownies, yet they’re different from any brownie I’ve ever had before. They are dense, fudgy, and chewy, but they have a lovely light crust on the top that gives a slight crunch. I will probably keep a jar of coconut oil on my shelf forevermore, just for these brownies. Oh… and they are even easier than my old favorite brownie recipe, and you mix everything up in a single bowl! Yay for easy-peasy!
Ummm… also, can I call them healthy because they are made with coconut oil???
- ½ cup coconut oil
- 1 cup semisweet or bittersweet chocolate chips
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- ½ tsp salt
- ½ cup flour
- Preheat the oven to 350 degrees F. Grease 12 regular sized muffin tins, or 24 mini muffin tins; set aside.
- In a large, microwave-safe bowl, heat the coconut oil and chocolate chips on 50% power, in 1 minute increments, stirring well between, until chocolate is melted and smoothly incorporated. Don't overheat the mixture - it shouldn't be too hot.
- Using a whisk, stir in the brown sugar and granulated sugar until incorporated.
- Add the vanilla and the eggs. Whisk thoroughly.
- Using a flat spoon or spatula, stir in the flour and salt until combined.
- Fill each muffin cup about ¾ full.
- Bake at 350 degrees F for 12-14 minutes (if using mini muffin tins) or 17-19 minutes (for regular sized muffin tins). Brownies are done when a wooden toothpick inserted near the center comes out clean. Don't overcook. Allow brownies to cool thoroughly in the muffin tin prior to removing. Store in a covered container.
Do NOT leave out the salt. Coconut oil needs a little salt to balance the flavor and add richness. The brownies will taste too bland if you leave out the salt.
I have made these brownies several times. My favorite batch was made with ½ semisweet chocolate chips and ½ bittersweet chocolate chips.
Be sure to coat your muffin tin well with cooking spray (I use Baker's Joy) and then spread it around with my finger to be sure both the bottom and sides of the tin are coated. If you don't do this step, your brownies will stick.
I haven't made these in a regular baking pan, so cannot offer any advice about baking time or the final product, but feel free to experiment!
Recipe very slightly adapted from Mel’s Kitchen Cafe.
I know this post is going on two years old now but cmon! These are amazing! And making them brownie bites yields just the perfect size for an after dinner treat! 😉 The first time I made these I made them exactly as stated. The next time I subbed half the ap flour for whole wheat flour and noticed no difference! The next time I used a bar of my fav dark chocolate chopped up and they were so delish. Thanks! Although my toddler is now in love with these lol..
These are so quick and delish. Glad you like them, they’re one of my favs!
I made these in a standard muffin tin. They looked nothing like yours. Didn’t rise much and were quite fudgy. Is it best to use mini muffin tins? Maybe add another egg when using a standard tin? Nonetheless, they taste fantastic! Thanx.