Vegan Toasted Coconut Brownies
Soft, chewy, and fudgy, these Vegan Toasted Coconut Brownies are so good, you'll wan to eat them even if you are not vegan! This simple vegan brownie recipe is quick and easy!
If you love making dessert bars as much as I do, then check out some of my other favorite recipes like Olive Oil Raspberry Brownies, Chocolate Caramel S’More Bars, Chocolate Strawberry Crumb Bars, Chocolate Strawberry Crumb Bars, or Sourdough Chocolate Chip Brownies.
A Quick Look At The Recipe
- Recipe Name: Vegan Toasted Coconut Brownies
- Ready In: 30 minutes
- Makes: 9 brownies
- Main Ingredients: coconut oil, cane sugar, Dutch cocoa, all purpose flour
- Flavor Profile: almond joy in brownie form
- Dietary Info: vegan, eggless, no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: best selling brownie recipe from my bakery
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Why You'll Love This Recipe
- Soft & Chewy: This recipe for Vegan Toasted Coconut Brownies is soft and chewy! The best kind of brownies in my opinion.
- Almond Joy Brownie: The combination of dark chocolate, coconut, and almonds makes this simple vegan brownie recipe taste just like an Almond Joy brownie! If you love Healthy Almond Joy Bars, you will love this homemade brownie version.
- Naturally Vegan: This recipe for Vegan Toasted Coconut Brownies is naturally vegan. That means, I didn't do anything special to make it vegan, it just is. Which makes for the best kind of recipes as your non-vegan friends will absolutely love this too!
This vegan brownie recipe was a best seller at my bake shop and one that we made daily! Loved by everyone (vegan or not) these brownies are still a recipe I make often!
If you want to try more best selling recipes from my bake shop, check out some other customer favorites! Homemade Marshmallows Without Eggs were also a daily fixture in the pastry case. If you love cake, check out Cookie Dough Layer Cake, Traditional Butter Pound Cake Loaf, or Simple Vanilla Cupcakes. And, don't forget to try our number one selling cookie Caramel Chocolate Chip Cookies with Homemade Caramel.
Ingredients
- Coconut Oil: I use coconut oil in these organic brownies. This is a great oil for brownies, and it also provides coconut flavor in these which is perfect for the flavor profile I'm going for. You can also use extra virgin olive oil or canola oil.
- Cane Sugar: I use organic cane sugar.
- Dutch Cocoa Powder: Use an organic Dutch cocoa powder for the best chocolatey flavor.
- Coconut Milk: I use organic coconut milk in place of eggs. Coconut milk is incredibly creamy and full of fat, making it a great egg replacer in these organic brownies. My favorite coconut milk is Jiva Organics as there are no added flavors or stabilizers.
- Vanilla Bean: I use organic ground vanilla bean for more depth of flavor. But, you can substitute vanilla extract in its place if you don't have vanilla bean.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Baking Powder: I use baking powder because these are brownies with Dutch cocoa powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Coconut: I use organic unsweetened wide flake coconut. This provides amazing texture to these organic brownies as well as coconut flavor.
- Almonds: I use organic blanched slivered almonds, because that's how I made these in my bake shop. You can also use sliced almonds or even whole almonds if you roughly chop them.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a digital food scale for the best results.
- Make sure your coconut oil is melted. You can do that before in the microwave or even over the stovetop in a small pot, whichever you prefer. If you don't have coconut oil, you can also use canola oil instead, it will not affect the recipe. I prefer to coconut oil though as the coconut flavor compliments these brownies so well!
- You want the dark chocolate to be chopped pretty small, as this will help when the boiling water is added over the top to melt it completely. So, if it's chopped small, it will melt more evenly and quicker.
- Once the boiling water gets added in, you should work fast. The moment it's added it will start to cool, which can make the batter stiffer, the longer it sits. So, to make it as easy as possible work quickly after this step so it's easy to spread the brownies into the pan.
- I use coconut milk in these brownies, but if you are not vegan and you want to use regular milk you can also do that as well.
- I prefer to use organic wide flake unsweetened coconut in these brownies. You can use organic fine shredded unsweetened coconut for these if you do not want to use wide flake coconut. I usually top these with fine shredded and put the wide flake inside, but I also like adding the wide flake on top as I really like the texture. You can use whatever you prefer, or a combination of both, as they are easily be interchangeable!
- Be sure to store in an airtight container so they stay soft.
- These freeze very well. Just wrap in plastic wrap and store in an airtight container or zip bag. Thaw and enjoy!
- Gluten Free – Just substitute the organic flour for 255 grams (1 ⅔ cups) gluten free flour blend. I use the Namaste Organic Perfect Flour Blend, which was what we used at my bakery too.
- High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
How to Make Vegan Toasted Coconut Brownies
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper. To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, cocoa powder, dark chocolate, and vanilla bean. Pour the boiling water over the top, and mix on low until combined and the chocolate has melted completely.
- Add the coconut milk, flour, baking powder, and sea salt in that order.
- Mix on low to combine just until you don't see flour bits.
- Add the coconut and almonds.
- Mix on low until combined, do not over mix.
- Transfer to the prepared baking pan and spread evenly. Add the remaining coconut on top. Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- Cut into 12 brownies (3 x 4) and store in an airtight container for up to 7 days.
Vegan Toasted Coconut Brownies FAQ's
Yes, feel free to use canola oil, sunflower oil, or even olive oil if you want! Any of these will work, though coconut oil really adds the coconut flavor to this recipe which is why chose this oil.
Yes, this is a great recipe to make ahead of time! You can make and bake ahead of time and leave in the pan overnight. But, if you do remove them from the pan and cut them, then they should be stored in an airtight container or in a cake dome.
Yes! Just substitute the all purpose flour for 255 grams (1 ⅔ cups) gluten free flour blend. I recommend using the Namaste Organic Perfect Flour Blend, which is what we used at my bakery to make these daily.
Yes! All my recipes are tested for high altitude and there is a simple adjustment in the Notes at the bottom of the recipe for high altitude instructions. Brownies are notoriously difficult to make at high altitude, so using a high altitude specific brownie recipe is key for success. This recipe is high altitude brownie recipe approved!
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Vegan Toasted Coconut Brownies
Equipment
- Digital Food Scale
- Stand Mixer
- 9×13-inch Baking Pan
- Parchment Paper Sheets
Ingredients
Batter
- 113 grams coconut oil (melted)
- 284 grams cane sugar
- 57 grams Dutch cocoa powder
- 57 grams dark chocolate (chopped)
- 1 teaspoon ground vanilla bean
- ½ cup boiling water
- ¼ cup coconut milk
- 255 grams all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 43 grams unsweetened wide flake coconut
- 43 grams slivered almonds
Topping
- 43 grams unsweetened wide flake coconut
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, cocoa powder, dark chocolate, and vanilla bean. Pour the boiling water over the top, and mix on low until combined and the chocolate has melted completely.
- Add the coconut milk, flour, baking powder, and sea salt in that order. Mix on low to combine just until you don't see flour bits. Add the coconut and almonds and mix on low until combined, do not over mix.
- Transfer to the prepared baking pan and spread evenly. Add the remaining coconut on top.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan.
- Cut into 12 brownies (3 x 4) and store in an airtight container for up to 7 days.
Video
Notes
- Always use a digital food scale for the best results.
- Make sure your coconut oil is melted. You can do that before in the microwave or even over the stovetop in a small pot, whichever you prefer. If you don't have coconut oil, you can also use canola oil instead, it will not affect the recipe. I prefer to coconut oil though as the coconut flavor compliments these brownies so well!
- You want the dark chocolate to be chopped pretty small, as this will help when the boiling water is added over the top to melt it completely. So, if it's chopped small, it will melt more evenly and quicker.
- Once the boiling water gets added in, you should work fast. The moment it's added it will start to cool, which can make the batter stiffer, the longer it sits. So, to make it as easy as possible work quickly after this step so it's easy to spread the brownies into the pan.
- I use coconut milk in these brownies, but if you are not vegan and you want to use regular milk you can also do that as well.
- I prefer to use organic wide flake unsweetened coconut in these brownies. You can use organic fine shredded unsweetened coconut for these if you do not want to use wide flake coconut. I usually top these with fine shredded and put the wide flake inside, but I also like adding the wide flake on top as I really like the texture. You can use whatever you prefer, or a combination of both, as they are easily be interchangeable!
- Be sure to store in an airtight container so they stay soft.
- These freeze very well. Just wrap in plastic wrap and store in an airtight container or zip bag. Thaw and enjoy!
- Gluten Free – Just substitute the organic flour for 255 grams (1 ⅔ cups) gluten free flour blend.
- High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Nutrition
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Soft, chewy, and reminds me of an almond joy! These brownies are so good, you won’t even know they are vegan!