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.
How to Make The BEST Coconut Oil Brownies
Which Coconut Oil is Best For These 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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Coconut Oil Brownies
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.
My husband LOVES coconut. Could you add sweetened coconut to mimic Mounds or also add slivered almonds to mimic Almond Joy.?
Good day. Would you be so kind as to email me to clarify whether I am to use baking soda or baking powder as if I read correctly it calls for baking soda yet instructions mentioned to mix in baking powder and I do not bake often so I do not have the common sense to work this out myself. I apologize for asking what may seem a silly question to a seasoned baker. Regards , heather.
Hi! I want to make these brownies in cupcake form. Should I bake for less time? Thank you 🙂
Quite possibly the best brownie on Earth!! I used 1/2 cup of coconut oil and 1/2 cup butter and I have to have nuts in my brownies so I added about a cup of chopped pecans. I cooked them according to recipe and it was a perfect marriage of crunchy top and gooey fudgy center. I just about licked my plate! Thank you for this awesome recipe! I’m bringing the rest of the brownies to a dinner party tonight and I am sure they will be a big hit!
I LOVE LOVE LOVE the brownies!
i’ve just made a few changes. I used margarine instead of the oil. I used maple syrup for the white sugar and molasses for the brown. I also whole wheat flour. …. JUST JOKING!!! 😉
But I did add a 1c pecans, 1Tbsp of espresso powder, 1 tsp of cinnamon and 1/2tsp of ancho. (I had made these before and wanted to experiment with add ins). It came out sooo good.
Hahaha!! Best comment ever.
Please add a vegan version of this recipe. You could use flax meal “eggs” as a replacement.
Also, a printable version would be nice, since there are so many ads you can’t really use this in the kitchen.
Shove the whole tray up your ass
I get it – sometimes when a reading a comment someone has posted, it annoys you so much you are compelled to respond, right? Here’s a tip just for you Jack – NEXT TIME, DON’T! Or at the very least, follow your own advice. *sorry Tessa, I know this comment is several years old, but it had to be done…….And I feel SOOOOOO much better now ……..Don’t be a Jack!!!!!!
Hi Tessa, could I replace the coconut oil for vegetable oil? I can’t find it easily in my country and it is too expensive .
Hi Tessa, could I replace the coconut oil for vegetable oil?
These tasted SO good! Thanks for the recipe Jess. Quick question, is it supposed to be gooey in the middle? Or did I under bake it?
Yes! That’s how I prefer it. If you want a little less goo feel free to bake a few minutes longer 🙂
Just made these. BEST brownie I have ever had! So delicious. Thank you for sharing!!
Yay!
Hi, if I want to make it eggless, what would you suggest? Thank you 🙂
I just made these and subbed the coco butter with a cup of strained bacon grease and they are insanely delicious . Levels of flavors. One question… the flour and cocoa powder weights are wrong on the measurements. It shows 3/4 cup (96 grams) and 1 cup (80 grams).. which is which! Lol thank you and the recipè is phenomenal, with or without bacon grease!
Oooh yum!! Cocoa powder is lighter by density than flour 🙂