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Dairy-free, fudgy Coconut Oil Brownies are baked in a cast iron skillet for a rich, decadent treat. This skillet brownie is perfect both spooned warm from the pan with ice cream or cut into wedges.

These coconut oil brownies from The Modern Cast Iron Cookbook have been quite the hit!

I’m a big fan of this skillet brownie, too. Partly because it’s such a decadent and fudgy dairy-free brownie recipe, and partly because it’s actually one of the easiest desserts to make, ever.

If you’re a fan of coconut oil, these brownies are a must. This skillet brownie is rich, decadent, and very fudgy—resulting in a brownie that’s perfect both spooned warm from the pan with ice cream or cut into wedges.

These can also accommodate dairy-free diets and they taste just as amazing the next day, so don’t stress about making them in advance.

How to Make Dairy-Free Brownies

These coconut oil brownies are dairy-free because they do not contain the traditional butter used to make brownies.

These brownies comprise less than 10 ingredients: coconut oil, brown sugar, white sugar, eggs, chocolate, cocoa powder, vanilla, flour, and salt. To ensure these brownies are dairy-free, use a dark chocolate that doesn’t contain any dairy.

Do These Coconut Oil Brownies Taste Like Coconut?

These brownies do not have an overwhelming coconut flavor. You do taste the coconut oil, but it is not overpowering.

If you’re a fan of coconut oil, you’ll love these brownies. It adds a sweetness and just a touch of coconut flavor.

I love using coconut oil to replace butter in baking. It keeps baked goods rich, moist, and decadent.

How to Make Skillet Brownies

You can bake these coconut oil brownies directly in a cast iron skillet and serve them warm from the pan. These brownies will firm as they cool and be easier to cut when completely cool.

You could also make this recipe into 4 individual brownie skillets. Bake in 3 ½” mini cast iron pans and serve each topped with ice cream.

No cast iron pan? No big deal! Bake the brownies in a square 10” baking pan.

Coconut Oil Skillet Brownies Video

The Modern Cast Iron Cookbook | Nutiva Organic Cold Pressed Coconut Oil | Lodge 10″ Cast Iron Skillet | Bob’s Red Mill Organic White Flour

This post contains affiliate links and are always products I love & highly recommend!

Skillet Coconut Oil Brownies

★★★★★ 5 from 10 reviews

Author: Tiffany
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 10 servings 1x

Print Recipe

Description

Dairy-free, fudgy Coconut Oil Brownies are baked in a cast iron skillet for a rich, decadent treat. This skillet brownie is perfect both spooned warm from the pan with ice cream or cut into wedges.

Ingredients

Scale

½ cup coconut oil, measured in liquid state
5 ounces semi-sweet or dark chocolate, chopped
½ cup sugar
½ cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
½ cup flour
½ teaspoon salt
2 tablespoons cocoa powder

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Instructions

Preheat the oven to 350°F and grease a 10” skillet very well with butter, coconut oil, or baking spray.
Using a water bath or the microwave, slowly melt the coconut oil and chocolate until smooth and melted, stirring frequently. (If using the microwave, only heat in 15 second intervals, stirring between.)
To the coconut oil mixture, whisk in the sugar and brown sugar until smooth. Whisk in the eggs and vanilla.
Sift together the flour, salt, and cocoa powder. Add to the bowl and fold into the batter until completely incorporated, but do not overmix.
Pour the brownie batter into the skillet and transfer to the oven. Bake until the edges are set and a toothpick inserted in the center comes out mostly clean with a few crumbs, about 25 minutes. This will result in a fudgy brownie.
Let the brownie cool 5 minutes and serve warm with ice cream, or let cool completely for an hour and cut into 8-10 wedges.

Notes

Substitution Tip: Use dark chocolate to make this brownie dairy-free.

Cooking Tip: You could also make this recipe into 4 individual brownie skillets. Bake in 3 ½” mini cast iron pans and serve each topped with ice cream.

Storage Tip: This recipe will keep wrapped airtight in plastic for 2-3 days at room temperature and remain fudgy and moist.

Nutrition

Serving Size: 1 slice
Calories: 274
Sugar: 24.5g
Sodium: 142mg
Fat: 16.2g
Carbohydrates: 31g
Fiber: 1g
Protein: 3.1g
Cholesterol: 36mg

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