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.
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:
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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 fine sea 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.
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Bloody hell, thanks for the recipe, but I’m just copying and pasting the text into a word file and not returning. Haven’t been to a blog with so many ads, sounds and videos playing at once.
Would these be okay to add Peanut Butter Chips to without changing the texture of the brownie?
I think that would work fine!
I’m looking to find delicious vegan recipes, and these brownies are almost there except for the eggs. Is there any good substitution? Also, should I always use coconut oil instead of butter? My daughter, who’s in college, has become a vegan, which is making it hard for me to send her care packages with homemade baked goods. I’m so frustrated!
Hi Judy! Vegan baking is tough. The eggs in this recipe lend moisture and richness, something most other ingredients won’t be able to supply if substituted for unfortunately. Coconut oil is usually a very good sub for butter in many baking recipes, but you may need to adjust the ratios as it can be quite greasy. I found this resource that you might find useful for vegan brownies: http://guiltykitchen.com/2010/03/19/the-ultimate-vegan-brownies/
I’ve made these coconut oil brownies many times, the beautiful photos initially drew me in.Today I used 4 whole eggs and the brownies turned out more uniform throughout than using 3 eggs and a yolk. I used Ghirardelli 60% bittersweet chocolate chips and Hershey’s Special Dark cocoa; the combination is amazing with organic extra-virgin coconut oil. Melting the chocolate chips with the coconut oil on the stovetop at medium-low heat worked well. This recipe is now a favorite, thank you! I love how moist and delicious they are.
I can’t believe how perfectly fudgy and delicious these brownies look! I’m about 100% sure I’ll be making a batch of these tonight. 🙂
Tessa, your brownies look amazing! But, i hava a request for you. Would you ever consider coming up with a brownies recipes that only uses coconut oil and a different sweetener other than sugar (honey, maple, stevia, agave, etc.) Thank you!
Those look SO fudgy and delicious. I just love the way coconut oil turns out in baking, plus I love having that tiny little taste of coconut laced throughout desserts.
These look amazing!! Should the bittersweet chocolate be melted before mixing it with the other ingredients?
Yes! That’s so weird, I edited this recipe to include that before posting but it seems to have posted the older version!! Just fixed it 🙂
Hi! Looks amazing. Did you use baking powder/self raising flour or there is no need?
Wow! These just might be the ultimate brownie. They look so moist and chocolatey, not dry like most other brownies. As far as who could resist these. . .not me.
http://www.theroadtohoney.com
Coconut oil is my favorite substitution in baked goods! My favorite cake and brownie creation uses coconut oil so I can only imagine how insanely moist and rich these brownies are.
These do look ridiculously moist and fudgy, YUM!
This is my absolute favorite way to make brownies! I too will have them on the blog soon. They’re absolutely irresistible!
Great photos Tessa, as always!