Party Brownies

  • Author: Kris Osborne
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 12 1x
  • Category: Dessert


Party Brownies: 1 bowl, less than 10 minutes. The result? Chewy, fudgy brownies with crispy edges that are seriously to die for.



  • ½ cup (118mL) melted coconut oil
  • ½ cup (100g) organic sugar
  • ½ cup (74g) coconut sugar
  • 1 tsp vanilla extract
  • ¾ cup (64g) cocoa powder
  • ½ tsp kosher salt
  • 2 large eggs, at room temperature
  • ⅓ cup (38g) oat flour, gluten-free if preferred
  • 1 cup (132g) fresh raspberries, rinsed and drained
  • 1 tbsp (10g) cocoa nibs
  • 12 tbsp unsweetened coconut flakes
  • Maldon or other flaky sea salt for finishing


  1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
  2. In a large bowl, whisk together the coconut oil, sugar, vanilla extract, cacao powder (no need to sift, you’ll whisk out the lumps), and kosher salt.
  3. Next, whisk in the eggs.
  4. Add the flour and mix until smooth. The batter will be thick and glossy.
  5. Scoop batter into the baking pan and smooth out the surface.
  6. Top batter with whole raspberries and sprinkle on cocoa nibs and coconut flakes.
  7. Bake 50 to 55 minutes, or until edges have formed and a toothpick inserted into the center comes out slightly moist, but not liquidy. The brownies will set while they cool.
  8. Remove from the oven and sprinkle with Maldon salt.
  9. Cool completely before cutting and serving.


These brownies are made in one bowl and in under 10 minutes. You can make your own oat flour by processing whole oats in a food processor or high-speed blender until they form a flour-like consistency. Alternatively, all-purpose flour will also work.