Fudgy Chocolate Brownies

Rich and fudgy chocolate brownies made without butter, using coconut oil for a moist texture.

Ingredients

• 1 cup granulated sugar
• ½ cup coconut oil, melted
• 2 large eggs
• 1 teaspoon pure vanilla extract
• ½ cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ¼ cup dark chocolate chips (optional)

Instructions

1. Preheat & Prepare:
   Preheat oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper.

2. Mix Wet Ingredients:
   In a medium bowl, whisk together sugar, melted coconut oil, eggs, and vanilla until smooth.

3. Combine Dry Ingredients:
   Sift flour, cocoa powder, salt, and baking powder into the wet mixture. Stir until just combined.

4. Add Chocolate Chips:
   Fold in the chocolate chips if using.

5. Bake:
   Spread batter evenly in the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool & Slice:
   Allow brownies to cool completely in the pan (about 30 minutes). Lift out using parchment and cut into 16 squares.

Tips

• For extra fudginess, underbake by 1–2 minutes.
• Substitute half the sugar with coconut sugar for a deeper flavor.
• Store in an airtight container at room temperature for up to 3 days.