Double Chocolate Chip Coconut Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12
These double chocolate chip coconut brownies are delicious, dairy free and chocolate filled and guaranteed to satisfy your every chocolate craving.
  • ¾ cup chocolate chips + ⅓ cup for mixing in
  • ½ cup coconut oil
  • ¾ cup maple syrup
  • 2 tsp vanilla
  • 3 eggs
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • a pinch of salt
  • ⅓ cup unsweetened coconut flakes + extra for topping
  • Optional: ¼ cup slivered almonds
For the frosting:
  • 1 can full fat coconut milk, refrigerated overnight
  • 1¼ cups chocolate chips
  1. Preheat oven to 350, grease or line muffin tins and set aside
  2. Heat ¾ cup chocolate chips and coconut oil in microwave, stirring at 25 second intervals, until fully melted
  3. Stir in maple syrup and vanilla
  4. Beat in eggs and mix well
  5. Add in whole wheat flour, baking soda and salt and mix until just incorporated
  6. Fold in remaining chocolate chips, coconut and nuts
  7. Spoon batter evenly into 12 muffin tins, each about ⅔ full, and bake for 20 to 25 minutes or until a toothpick inserted comes out clean
  8. Leave muffins in tin for about 5 minutes before removing
  9. Allow to cool completely on a wire rack before frosting and sprinkling with more coconut flakes
For the Frosting:
  1. Scoop out only the solid white coconut cream from the chilled can of coconut milk and place it in a to a pot.
  2. Add the chocolate chips to the pot and heat on low heat, stirring frequently, until the coconut cream and the chocolate chips melt
  3. Transfer into a bowl, cover and refrigerate for at least an hour or until it firms up enough to whip into frosting
  4. When it’s firmed enough to your liking, whip with an electric mixer until smooth and creamy
Recipe by Diary of an ExSloth at