Whole Wheat Dark Chocolate Coconut Brownies | Dairy Free + Nut Free!

brownie on white board with coconut flakes, glass of milk, and melted chocolate

Whole Wheat Dark Chocolate Coconut Brownies | Dairy Free + Nut Free!

The ultimate whole wheat brownie! These Whole Wheat Dark Chocolate Coconut Brownies are not only dairy free and nut free, but seriously fudge-y, extra chocolate-y, and SO. DELICIOUS.

Course: Desserts

Cuisine: American

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: brownies

Calories: 518kcal

Ingredients

3⅓ cups bittersweet or dark chocolate
1 cup coconut oil
6 large eggs room temperature
1½ cups granulated sugar
1 Tablespoon vanilla extract
1½ cups whole wheat flour
1 teaspoon salt

Instructions

Heat oven to 350℉/177℃.
Line a 9-inch square pan with parchment paper. Set aside.
Combine chocolate and coconut oil in a medium bowl.
Microwave on high power in 30 second intervals, stirring after each, until melted and smooth. Set aside.
In the bowl of a stand mixer, combine eggs, sugar, and vanilla.
Beat on low speed 1 minute to combine.
Increase speed to high and beat for 10 minutes.
With mixer on low speed, stir in chocolate mixture.
Stir in flour and salt.
Pour into prepared pan.
Bake 40-45 minutes, until done.

Notes

Substitutions

You can use white whole wheat flour instead of whole wheat for a less intense flavor.
Milk chocolate can be used in place of dark, but it won’t have the same health benefits.

Tips To Make The Best Whole Wheat Brownies

- Room temperature is about 70℉/21℃.
- Make sure to beat the eggs, sugar, and vanilla for a full 10 minutes!
- Don’t skip lining the pan. You’ll need it to lift the brownies out.
- Once the chocolate and flour is added, only mix to combine! You do not want to over-mix.
- For the best texture, let these brownies sit for 12 hours before eating! The gritty texture dissipates and gives these brownies a classic brownie texture.

Nutrition