Yield: 3 brownies
Prep Time: 6 minutes
Cook Time: 13 minutes
Total Time: 19 minutes

A delicious small batch version of a classic favorite.


  • 1/4 cup (52g) coconut oil
  • 1 1/2 tsp. (4.5g) coconut milk powder
  • 2/3 cup (80g) powdered sugar
  • 1 Tbsp. + 2 tsp. (20g) brown sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1 large egg, room temperature
  • 1/2 tsp. espresso powder
  • 2 1/2 Tbsp. (23g) dutch process cocoa powder
  • 1/4 cup + 2 Tbsp. (30g) all-purpose flour
  • 1/4 cup (28.3g) chocolate chips


  1. Brown coconut milk powder in coconut oil.
  2. In the meantime, add sugars, vanilla, espresso powder, and salt to a bowl. Add in coconut oil, and stir until fully incorporated.
  3. Vigorously whisk in egg for 1 minute until mixture has emulsified, lightened in color, and powdered sugar has greatly dissolved.
  4. Whisk in cocoa powder, then fold in flour.
  5. Fold in chocolate chips.
  6. Pour batter into a greased 8” x 4” loaf pan.
  7. Bake at 350°F for 13 minutes.


If top isn’t fully shiny and crackly, substitute the brown sugar for 20g of powdered sugar.

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