Vegan Coconut Brownies
Rich and fudgy vegan brownies with shredded coconut mixed into the batter for extra texture and tropical flavor.
Equipment
- 8×8-inch Baking Pan
- Mixing Bowl
- Whisk
Ingredients
Brownie Batter
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 cup coconut sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup coconut milk or other plant-based milk
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
- ½ cup unsweetened shredded coconut plus extra for topping
- ½ cup vegan chocolate chips optional
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
- In a large bowl whisk together the flour, cocoa powder, coconut sugar, baking powder, and salt.
- Stir in the coconut milk, melted coconut oil, and vanilla until a smooth batter forms.
- Fold in the shredded coconut and vegan chocolate chips, mixing just until combined.
- Pour the batter into the prepared pan and smooth the top; sprinkle additional shredded coconut over the top if desired.
- Bake for 25–30 minutes, until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Allow brownies to cool completely in the pan before slicing into squares and serving.
Notes
These brownies are rich and coconut-flavored; you can add chopped nuts or a drizzle of vegan chocolate for extra indulgence. Store in an airtight container at room temperature for up to 3 days.