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.
why does this recipe call for 2 cups of sugar? Is one cup supposed to be white and the other brown? Can I use just 1 cup of brown sugar for the whole recipe?
Best recipe I’ve found yet for medicated brownies. Only suggestion is maybe make them in ,perhaps, a 10×10 pan. They are very tall, fudgey and moist. Cooked mine for 45 mins and they were perfect.
Can you freeze these brownies just made the look and smell amazing
If I was to add shredded coconut through the mix to up the coconut flavour, would I need to adjust other quantities so they didn’t go dry?
This is the Best Brownie Recipe Ever. I have used many different recipes but this one is hands down the very best.
I don’t like the flavor of Coconut in Brownies it over powers the flavor of Chocolate. They are Brownies after all.
I just substitute canola oil which has a neutral flavor.
Made this today for my Vegan friend, so so good! Fudgy, chewy and not too sweet. Needless to say but it’s a keeper! Thank you, Tessa!
I made these today to take into work tomorrow and apart from the fact mine sunk a little in the middle, they are sooo good! Had to try them to make sure, but I will be making them again very soon
hi Tessa,
can i use 1/2 cup sugar and 1/2 light brown sugar?
thanks
made brownies. buried walnuts in the batter. SO good. great recipe. THANKYOU. I might add a subtle flavour next time. maybe orange peel, and an orange bitter chocolate. let you know.
I made these and after 35 minutes they still seemed liquidy in the middle so I cooked them 5 minutes longer but as they cooled the middle sank to almost half the height as the edges. In your header you say cook time is 50 minutes so is it 35 or 50 minutes that these should be cooked at?
These look amazing! I can’t wait to try them. Just a question, am I able to substitute part of the sugar for honey? Would that make things too moist? Thanks in advance
Can you use coconut flour instead of all purpose flour?