Tessa’s Recipe Rundown
Taste: Ultra chocolaty with just a hint of coconut.
Texture: Just wow. I don’t think I’ve ever had a brownie as moist, fudgy, and rich as these are!
Ease: Super easy! My biggest tip for this recipe is to wait until they are COMPLETELY cooled and chilled before cutting because they are that moist.
Appearance: Who on earth could resist these?!
Pros: Easy, delicious, and fun brownie recipe.
Cons: None, except that these are very rich.
Would I make this again? I have made this recipe many times!
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This recipe for Coconut Oil Brownies was shared on my Facebook and Instagram and it was an instant hit!
These brownies have such a fantastic texture and taste absolutely delicious!
A quick note about this recipe. These brownies are VERY moist, and I’m not just saying that to get your mouth watering – or to upset you with the word “moist”! At the end of the baking time, you should be able to insert a toothpick or cake tester and pull it out with moist crumbs still attached.
Free Brownie Cheatsheet!
Frustrated with blah brownies? This cheatsheet has everything you need—from essential tools to foolproof tips plus two crave-worthy recipes—to help you master perfect brownies every time!
Remember, brownies will continue to cook from the residual heat of the pan after removing from the oven. I prefer to err on the side of underbaking than overbaking, but this means that the brownies must be completely cooled and even chilled to be able to get clean slices. The brownies may even sink slightly in the middle, that’s how moist they are – but that is completely fine! I secretly love that. If you prefer your brownies to be more done, feel free to add 5 to 10 minutes to the cooking time.
Sprinkle of Science
How to Make Coconut Oil Brownies
Which Coconut Oil is Best For Brownies?
I formulated this recipe using virgin coconut oil. Virgin coconut oil is extracted from coconut milk, so it has a delicious aroma and a more pronounced coconut flavor, compared to regular coconut oil. It gives these brownies such an incredible texture, as well as a beautiful, light coconut flavor throughout.
What Type of Cocoa Powder For Coconut Oil Brownies?
These coconut oil brownies get their incredible chocolate flavor from cocoa powder. Here are my best cocoa powder tips for brownies:
- Use natural/unsweetened cocoa powder in these brownies.
- Use high-quality cocoa because most grocery store brands only contain a low percentage of fat.
- Higher fat content in cocoa is what lends a richer chocolate decadence, and creates brownies that are ultra moist, chewy, and tender in texture.
- You can learn more about Dutch-Processed vs Natural aka Unsweetened Cocoa Powders here.
- Read more about fat in cocoa powders here.
The Best Baking Pan For Brownies
For the best brownies ever, I highly recommend using a metal baking pan. I like this baking pan. Avoid using a dark-colored metal baking pan. The darker the color, the more likely you are to burn the edges or have dry edges.
Glass, ceramic or silicone baking pans will take LONGER to bake these brownies, and the texture may become too dense. Learn more in my Glass vs. Metal Baking Pans article. Take a look at the difference in height we found when we experimented with Metal vs Glass Pans with my Chewy Brownie recipe recently:
How Do You Cut Perfect-Looking Brownie Slices?
- Allow the brownies to cool completely. Fully chilled is even better.
- Run a very sharp knife under hot water for 5-10 seconds. Carefully dry the knife with a towel.
- Carefully press the knife through the brownies in one firm slice.
- Repeat with the remaining brownies, continuing to run the knife under water and drying in between each slice.
- Check out my How to Cut Brownies Cleanly in 5 Steps article for even more tips plus pictures.
How to Store Coconut Oil Brownies
The coconut oil brownies can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even fudgier when they’re chilled. You can microwave them for a bit to serve them warm, if you prefer.
More Brownies Recipes You’ll Love:
Coconut Oil Brownies
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Ingredients
- 4 ounces (113 grams) bittersweet chocolate
- 1 cup (209 grams) virgin coconut oil, measured solid
- 1 cup (200 grams) granulated sugar
- 1 cup (125 grams) packed light brown sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (96 grams) all-purpose flour
- 1 cup (80 grams) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
- In a large heat-safe bowl, combine the chocolate and coconut oil and microwave in 30-second bursts until melted and smooth. Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla. Add the flour, cocoa powder, salt, and baking soda and stir until just combined. Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.
- Let cool completely before cutting into squares and serving. These are very moist brownies and are easier to neatly slice when chilled. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
I halved the sugar, cut the baking time down by 3 minutes, and they still turned out amazing!!!! Thank you for such a wonderful recipe.
Good flavor, bad texture. I was hoping for the moist to die for brownies that I read about but they turned out really fluffy and not moist. If you’re looking for good fluffy brownies this is it if you want moist dense brownies this is not. -I used a metal pan and let them cool before cutting and followed recipe exactly as said in directions. Maybe I mixed too long idk I had high hopes!
Thanks for sharing your feedback, Lexi! I completely understand how disappointing it is when a recipe doesn’t turn out as expected, especially when you had high hopes! Let’s troubleshoot together. You mentioned they turned out fluffy rather than moist and dense. Brownies can take on a fluffier texture when there’s too much flour compared to fat. Did you happen to use a digital scale to measure your ingredients? It’s surprisingly easy to accidentally add too much flour when measuring by volume (cups) instead of weight. If you don’t have a digital scale, try using the “spoon-and-level method,” as mentioned in our article about measuring flour here, to get the most accurate results. I’d love for you to give the recipe another try. Let us know how it turns out if you do!
In the 25+ years I’ve been cooking I’ve never left a comment on a recipe. I didn’t have any oil on hand so I looked up coconut oil brownies recipes and this one popped up. Luckily, I had all the ingredients on hand. And I whip them up. This is hands-down, the best brownies recipe I’ve ever made! Amazing
I’m so thrilled to hear this, Stacy! Thanks for taking the time to leave such a wonderful comment 🙂
Excellent recipe – thank you so much! I’m a chronic pain sufferer, and take cannabis medicinally to manage my pain levels. I’ve recently switched from smokables to edibles – smoking was stressing my lungs out too much, and I was looking for a good brownie recipe that included coconut oil in place of butter. This recipe was perfect for what I was trying to accomplish, and these brownies are just wonderful. Moist, rich, fudgy and delightful. Thank you so much for sharing this recipe with us ❤️
This is my favorite brownie recipe! It’s easy and simple! I have made them at least seven times now. The first three times that I tried making them, they would fall apart and crumbled. I even change the multi purpose flour to almond flour. I kept on changing the order of the ingredients and finally, when I add the eggs last, it didn’t fall apart anymore! And I’m sticking with almond flour. I mixed all the dry ingredients first, then add the melted chocolate/oil and mix them, and added the eggs last. Came out great! Believe it or not, I made them to lose weight. And yes, it worked!
These came out very good! Very thick / heavy so I was only able to eat a small amount at a time. You can definitely taste the bitterness from the chocolate. I was doubtful at first when it said I could chill the brownies in the fridge. When I took them out they felt very hard on the outside but they were surprisingly easy to cut & tasted great after I zapped them in the microwave.
The best brownie recipe I’ve used, tasted great ( I used cooking milk choc,and only used 3eggs) and turned out a perfect texture.
this is my favourite recipes for baking brownies with cannabis oil. unbelievably good
OMG !!!! PLEASE PLEZSE try this recipe ! At the beggining I was doubtfull, COCONUT brownies? But they are really delicious !
So good! Was looking for a brownie recipe that didn’t use vegetable oil. These were PERFECT!
So happy you loved them!