• 1 1/2 cups chocolate chips use dairy-free for dairy-free recipe
  • 1/4 cup coconut oil
  • 1/4 cup canola oil
  • 3 teaspoons instant coffee
  • 6 tablespoons cacao powder
  • 3 eggs room temperature
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons cornstarch
  • 1/2 teaspoon salt


  1. Preheat oven to 350 degrees F and prep an 8x8 bakign dish with non-stick spray (or butter). Line the dish with parchment paper for easy removal of brownies once baked!

  2. Create a double boiler by filling a small/medium sized pot halfway with water over medium heat until it begins to simmer. Place a medium sized (large enough so it doesn't fall into the pot), heatproof bowl (I used a metal mixing bowl) on top of the pot. Add in your chocolate chips, coconut and canola oils, instant coffee, and cocoa powder. Stirring the mixture often until completely melted and combined. Set bowl aside.

  3. In a stand mixer or using a handheld electric mixer, add the eggs and sugar to a medium/large bowl. Beat the mixture on medium speed for at least 5 minutes and up to 10 or until its lighter in color.

  4. Slowly (seriously, slowly!) pour the chocolate mixture into the egg and sugar mixture and gently fold together as not to deflate it. Stir in the cornstarch and salt.

  5. Pour the batter into your baking dish and bake for about 25 minutes or until you can insert a toothpick into the middle and it comes out with a little batter on it (but not liquid-y).

  6. Let brownies cool for about 10-15 minutes before serving (unless you want to dig right in with a spoon for some warm gooey-ness!)

  7. I like to cut these with a large sharp knife, wiping it clean each time!