Chewy, fudgy, double chocolate brownies. Need I say more? My heart is already melting to the sound of that.
These brownies aren’t just any chewy chocolate brownies. These are chewy coconut oil brownies. And the inside tastes like a dense, chocolate truffle. Everyone has their own favorite type of brownie, but for me… I love them to be chewy and fudgy. Oh, and the more chocolate the better!
Now, chewy and fudgy brownies are fairly similar. They are dense, moist, and intensely chocolatey. This is usually created by adding a higher fat to flour ratio when making the batter. Whereas cakey brownies generally have more eggs and more flour. Cakey brownies are good in their own right, but that’s not what we’re making today.
Let’s get a little more into the make-up of brownies. I used both melted chocolate and cocoa powder to get that intense chocolate taste. Since cocoa powder doesn’t have cocoa butter in it, you need to add more moisture if using all that and no melted chocolate. So I used a combo of the two, with mostly melted chocolate and a little bit of cocoa for that extra umph. Can you say delicious?!
About the ingredients:
There are a few key ingredients I like to use in this recipe. First is the coconut oil. Butter normally is added for flavor, but coconut oil adds moisture and chewiness like you’ve never had before! Because I am Celiac, I need to make sure my ingredients don’t have any cross contamination. Although solid coconut oil itself is gluten free, the companies I called could’t confirm that there was no cross contamination from their manufacturer and supplier.
So, I use Carrington Farms coconut oil. It’s actually labeled gluten free (meaning it’s tested), and it comes in liquid form! This means that even when cooled down, it doesn’t solidify. So, refrigerating your brownies after they cool out of the oven is ESSENTIAL so that they set up. Trust me, it’s worth the wait.
When it comes to flour, I’ve been using Bob’s Red Mill 1:1 Gluten Free Baking Flour. I really have found that my baked goods come out tasting just as good as those with regular wheat flour (at least from what I remember). I’ve used this flour to make scones, gnocchi, cakes and cookies. It already has xanthan gum in it, so I never worry about how much to put in what baked good. I also buy my flour in 5 pound bags online, as I find it’s much cheaper than buying the smaller bags in the store.
Last up for ingredients are the chocolate chips. Actually, I use the larger chocolate mega-chunks. Finding gluten free chocolate chips/morsels was hard for me, until I found Enjoy Life! Not only are they gluten free, but they are also vegan, dairy free, and allergy-friendly. And yes, they taste just like regular chocolate chips and melt just the same. I get mine at my local Fresh Thyme grocery store for a huge deal, but you can find them in most grocery stores or online too. I’m sure you could use chocolate chips, but I prefer the chocolate chunks.
This recipe is not only easy, it can be done using just one bowl! Start by melting the chocolate in a heat-safe glass bowl over a pot of boiling water (with just a few inches of water in it). You could also use the microwave for this step instead if your bowl is microwave safe. Next, stir in the oil and allow to cool for several minutes. This ensure that once you add the eggs, they won’t scramble from the heat. There is nothing worse than a brownie batter with scrambled eggs in it!
Once your mixture is cooled, mix in the sugar and vanilla until smooth and then stir in the eggs – whisking for a couple minutes until the mixture starts to seize up and thicken. Add in the cocoa powder, salt, and coffee and mix until totally combined. Finally, gently fold in the flour and stir just until everything is incorporated.
Pour into a greased and parchment lined 8×8 square pan and bake at 325℉ for 35-38 minutes, just until a toothpick comes out mostly clean with just a few moist crumbs on it. Don’t overcook fudgy brownies, slightly undertaking them is the key to that fudgy texture.
Now listen closely, because here is they key.. allow your brownies to cook for 1 hour in the pan, then place the pan in your fridge for a few hours until they are completely set! This ensures that all that good moisture and dense fudgy texture stays in each brownie. If you skip this step, your brownies may fall apart and feel slightly oily. But once completely cooled and set, take them out of the pan (parchment makes this step really easy) and cut into squares… then eat as many as you want. Because I won’t judge you if you do!
Items I used in this recipe:
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