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Chocolate Coconut Brownies (Vegan!)

To see my Coconut Oat French Toast, click on the picture:


Why would a meat eating cheese monger such as myself want to make something vegan? Several reason, not the least of which are my friends and family who can’t or wont eat dairy. As meat eaters, it is even more important for us to experiment with vegan and vegetarian food and not hang on the crutch of animal products with the exclusion of other foods. We need to have all types of recipes in our arsenals, not just to accommodate those who might be guest at our tables, but in order to discover foods that we didn’t know we loved, because we didn’t think food with "vegan" labels applied to us. In exploring vegan cooking I have discovered what an amazing texture vegetable shorting lends to frosting, how rich and beautiful coconut milk tastes, and how fruit purees can be a flavorful stand in for butter. 

Dairy free baking is something I want to lean towards more. Only using milk products when other substitutions would compromise the overall product, but in many cases vegan substitutions make the end result just as good or even better. Plant based foods just feel better in my body and if the taste of the food isn’t harmed then why would I make any other choice? 

I started exploring dairy free cooking when three friends where coming over for dinner. One was kosher (meat and dairy can not be served together) one was allergic to cow’s milk and the other was breast-feeding a baby who couldn’t have dairy. All three needed a dairy free meal. I realized how much dairy I use. Why? I love plants, produce, vegetables, fruit…why all the milk? 

These brownies where really good. Not just "good for vegan" but just really good. So fudgy and intensely chocolatey, even Tater couldn’t keep her little fingers off them. 

She took a bite and then carefully put it right back where I had place it. So cute, I love that kid. 

Chocolate Coconut Vegan Brownies

1/3 cup coconut oil

1 cup agave nectar 

1/2 cup unsweetened soy milk (can sub coconut milk)

1/3 cup strong coffee*

1 cup cocoa powder

3/4 cup whole wheat flour

1/2 cup unsweetened shredded coconut (I used Bob’s Red Mill)

1/2 tsp salt

In a bowl, beat together the coconut oil and the agave nectar until well combined. Add the soy milk and coffee and beat again. in a separate bowl, add the cocoa powder, flour, shredded coconut and salt and stir to combine. Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix. 

Spray a 8×8 inch baking dish with cooking spray (or line with parchment paper) and pour bater into prepared pan. 

Bake at 350 for 16-18 minutes. You don’t want to overcook these or they will be too dry. Allow to cool before cutting into. 

For an extra treat, serve warm topped with coconut milk ice cream. 

*Note: Coffee intensifies the flavor of chocolate, with no trace of a coffee taste. If you don’t like coffee, or don’t have a coffee maker, stop by a Starbucks and order a black coffee, use 1/3 of a cup and freeze the rest in ice cube trays for use in future chocolate baking. 


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Comments


Shoshana June 20, 2012 um 4:10 pm

Did you melt the coconut oil first, or leave in its solid form?

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Jackie June 20, 2012 um 4:15 pm

It was room temperature, solid, but a bit soft. If you stir it a little, it should soften up.

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Chung-Ah June 20, 2012 um 10:17 pm

I definitely want to do more dairy free cooking too, and this is the perfect way to start 🙂

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Baker Street June 22, 2012 um 7:47 pm

I never try to make vegan recipes but this one looks like it must be tried! 🙂

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amy donovan June 25, 2012 um 9:45 am

these look so rich + delicious + I love that they’re vegan – i have a lot of vegan or dairy-intolerant friends, so they’d love these (as would i)!

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Kiersten @ Oh My Veggies June 25, 2012 um 3:41 pm

Ooh, they look so dense! Yum. 🙂 I’m of the same opinion when it comes to vegan cooking/baking–if we’re not going to miss the dairy, I won’t use it. It’s about prioritizing how I use dairy & eggs, not cutting them out altogether.

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Vegan Baker July 7, 2012 um 8:05 pm

Wonderful recipe! It has so much flavor and the perfect texture! Yum! I wouldn’t see why anyone would have to make non-vegan brownies ever again! These go perfect with some chopped pecans or walnuts in them, as well as a nice cold glass of almond milk. Thank you so much for this recipe. Cheers!

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Jackie July 8, 2012 um 4:17 pm

Great!! So glad you liked them as much as I did 🙂

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Jessica July 27, 2012 um 3:31 pm

Sounds amazing, love coconut and chocolate! Have you tried making this with something other than wheat flour?

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Jackie July 27, 2012 um 3:59 pm

I havne’t, but if you do, let me know how it goes 🙂

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matilda July 27, 2012 um 6:05 pm

Cant I substitute the agave nectar with brown sugar?

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Marcelline July 31, 2012 um 7:32 am

These are really, really good. Came out perfect, used the coconut milk instead and they are better than any non vegan brownie anywhere. Excellent recipe!

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Jackie July 31, 2012 um 8:23 am

Yay!! I;m so glad you liked them:)

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madeleine August 1, 2012 um 6:18 am

I couldnt get it to mix well and used canola not coconut which is thicker. It still tastes good but I cant cut individual brownies so I scoop it out woth a spoon instead. It didnt look like your brownies – much too liquidy when mixed.

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Jackie August 1, 2012 um 8:43 am

I’m sorry! Canola oil is very different from coconut oil, so I’m sure that was the issue 🙁 A lot of people have been using coconut milk instead of coconut oil and it has been working out well. But canola oil wouldn’t work, it’s too runny. Sorry it didn’t work for you.

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Kelly August 5, 2012 um 10:26 pm

Nice recipe. I love a simple brownie recipe which is easy for the kids 🙂
I also like the below brownie recipe.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/

Thanks for sharing,
Kelly

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Jessica August 6, 2012 um 8:48 am

Has anyone tried this recipe with any combination of gluten free flours?

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Jaime August 17, 2012 um 5:44 am

I just arrived on your blog via Pinterest. Have just started to go dairy free after gallbladder removal and Thank you!!!! I’m a chocoholic so will deff be trying these xx

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Jackie August 17, 2012 um 8:04 am

Hi! Glad you came by 🙂 I’m been cutting out dairy for health reason, I may be mildly lactose intolerant. But There are still dairy products that I love and "risk it" for. But I like to stay away from them when it’s easy.

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N September 28, 2012 um 3:48 pm

I just made these brownies and they look nothing like brownies. theres nothing in your recipe about baking soda or baking powder. did you forget to list this?

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Jackie September 29, 2012 um 1:38 pm

No. Brownies are not leavened, that turns them into cake. Only add an a learner if you want "cakey" brownies. All brownies recipes I have ever made do not include any type of baking soda or baking powder because it makes them like cake instead of the fudgey dense consistency brownies are meant to be.

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Molly November 4, 2012 um 7:15 pm

Wow, I wasn’t expecting these to come out as well as they did. I’ve only had bad experiences with vegan recipes til now, so it was a pleasant surprise. These were very chocolatey and definitely hit my family’s sweet craving without being too unhealthy.

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Elizabeth December 18, 2012 um 2:54 pm

What brand of cocoa powder do you use? :>

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Jackie December 18, 2012 um 5:56 pm

I really like the King Arthur Flour All Purpose Cocoa Powder, it has a really rich deep flavor, much better than that store bought stuff.

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Mary February 27, 2013 um 8:36 pm

Delicious, but SO sweet! Maybe I’m just sensitive to sweetness…

After 18 minutes the middle was still gooey, but I took it out thinking it would continue to cook, but it didn’t really cook anymore…that’s okay though because gooey is good 🙂

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Jade March 28, 2013 um 3:30 pm

Hey thanks!!!! 😀 I work on an organic farm and one of the woofers (traveling willing workers) is vegan so I thought I’d give these a shot! I used the coconut milk And it worked great! Aww man my fellow workers went nuts for them, I’ve never seen them so happy 😀 that was one amazing afternoon so thank you!!!!

I also made some coconut/vanilla chai icing and put it on the top 🙂 tasted so nice xoxo

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Jackie March 28, 2013 um 10:09 pm

That’s awesome! and vanilla chai icing sounds incredible!!

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Marie October 25, 2013 um 1:23 pm

Hello!
Your recipe really looks yummy!
I want to try this recipe but wanted to ask you first if I can remplace the agave?
Don’t really like the taste of agave….

thanks in advance 🙂

(sorry for my english I’m french ^^)

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Jackie October 25, 2013 um 1:30 pm

If you don’t mind that it isn’t considered vegan, honey works just fine as well. I’ve also heard of people using corn syrup. And your English is wonderful 🙂

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Marie October 30, 2013 um 5:26 am

Thank you for your answer 🙂
I want to do it vegan and corn syrup isn’t easy to find in France
Do you think maple syrup work the same way?

I really want to make this recipe when I’ll visit my family next week 🙂

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Masha December 10, 2013 um 8:05 am

Just revisiting this after finding the recipe last year. Marie, you can absolutely use maple syrup – that is what I usually do. I have also made it using rapadura sugar instead of the syrup – about 2/3 of a cup. I find I have to add a little more milk (I use almond) in that case but it still comes out tasty. I also find that it takes 25-30 minutes to bake.

Great recipe!

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35+ Diet-Friendly Decadent Desserts January 7, 2014 um 7:54 am

[…] Chocolate Coconut Brownies (vegan) […]

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Rahanna August 13, 2014 um 8:35 pm

Made these tonight on a whim. Fantastic! Best brownie (vegan or otherwise) that I have ever made at home. I reduced the agave nectar to 1/2 cup to keep some of the bitterness of the chocolate and used coconut milk instead of soy milk. Thanks so much for the amazing recipe!

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Rachel April 12, 2016 um 10:40 am

Made these today, and OMG amazing! I used rice milk as I don’t like the amount of estrogen in Soy and I’m allergic to almonds, I also melted the coconut oil which meant there was ALOT of liquid in my mix and so i had to add a little extra flour as it was too runny! After 18mins it was still runny inside so I put it on for another 5 and came out perfect – next time I’m going to add pecans and try with gluten free flour! Thanks for the recipe I can’t wait to try them again! xx

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Jessica April 12, 2016 um 8:37 pm

I made these brownies last night after seeing them posted on Nova 969… took very little time and they are sooo yummy. I did substitute the agave for honey and used almond milk instead of soy milk but they turned out wonderful!
Thank you for sharing 🙂

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Olivia Riverlynn October 20, 2017 um 5:23 am

I have no idea how I sucessfully managed to make these! First of all, I decided to half the recipe to fit in a smaller baking dish. However halfway through I forgot that I was halving it, since I was busy calculating cups to grams and cups to ml. So I ended up doubling the liquid.
As soon as I realized I poured some of it out and doubled the coconut (both to try and balance it, but also because I freaking love coconut). And then I realized I had no agave nectar and had run out of every single syrup I owned, so I replaced it with brown sugar.
And then finally when I threw it in the oven it was still liquid as a milkshake after 20 minutes when I tested it with a toothpick. I ended up giving it 45-50 minutes.
BUT THEN… I realized… a miracle had happened. They turned out absolutely delicious! Soft and rich on the inside, crispy on the top! Flavorful, a nice balance between sweetness and a slight bitterness from the coffee. I adore these. Your recipe MUST be idiot proof, since I can deviate from it so much by mistake and still end up with a good result. That’s amazing. 😀

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