Hello everyone! As I’m still easing myself into fall recipes (not quite ready to whip out the pumpkin puree yet), I have a delicious brownie recipe to share this week! These brownies are SOOO fudgy and delicious. The best part? You only need one bowl to make them! Two, technically, if you make the frosting, but that doesn’t count because frosting is always non-negotiable for me!

The frosting might actually be my favorite part of this recipe. Don’t get me wrong, I love a good brownie. Even brownies that are sort of ‘meh’, are still delicious. But this frosting is so chocolatey AND it only has 3 main ingredients: chocolate, full-fat coconut milk, and vanilla. You can (and I do) add a pinch of sea salt, but that ingredient is up to you!

What do you need to make These one bowl chocolate fudge brownies?

• Coconut oil – we use Nutiva
• Dairy-free chocolate chips/chunks/chopped chocolate – we always use Enjoy Life
• Coconut sugar – by far, our favorite is Everland
• Eggs
• Vanilla
• 1:1 gluten-free flour – we always use Bob’s Redmill
• Cocoa powder – we use Anthony’s
• Sea salt
• Full fat coconut milk – we always use Thai Kitchen

Looking for more chocolate recipes?

• Easy fudgy cherry chocolate chip blondies
• Paleo double chocolate muffins
• Easy no-bake chocolate tahini oat bars

Ingredients:

• Brownies:
  
  • 1/2 cup of coconut oil
  • 1 cup of dark chocolate chunks, chips, or chopped chocolate
  • 3/4 cup of coconut sugar
  • 3 large eggs – room temperature
  • 1 tablespoon of vanilla
  • 3/4 cup of 1:1 gluten-free flour
  • 1/4 cup of cocoa powder
  • 1/2 teaspoon sea salt
• Frosting:
  • 1 cup of dark chocolate chips, chunks, or chopped chocolate
  • 1/2 cup of FULL FAT coconut milk – not lite
  • 1 teaspoon of vanilla
  • pinch of sea salt

Instructions:

Step 5:

Once finished baking, remove the brownies from the oven and place the brownie pan on a wire cooling wrack to cool completely to room temperature.

Step 6:

Once the brownies have cooled, melt the chocolate in the microwave until it is completely melted. Whisk in the coconut milk, vanilla, and sea salt until you have a very smooth mixture. Pour the frosting over the brownies evenly, and place the brownie pan in the freezer for 20-30 minutes, or until the frosting is set.

Step 7:

The brownies can then be removed from the freezer and cut into approximately 16 pieces. The brownies can be kept at room temperature in an air tight container or in the refrigerator. I prefer to keep mine in the fridge as I find it makes them extra fudgy! Enjoy!

Notes:

1. You can freeze these! Just make sure you freeze them unfrosted, and make the frosting fresh when they are thawed

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