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.
So good! Was looking for a brownie recipe that didn’t use vegetable oil. These were PERFECT!
So happy you loved them!
Is there a substitute without the egg?
Hi Andy, we don’t publish egg-free recipes, sorry!
I’ve recently gone on a no-dairy diet so I searched for a coconut oil brownie recipe as my usual one uses butter.
Unfortunately I got disappointed with the result. I used Dutch-processed cocoa powder and 70% chocolate because that’s what I had on hand. I also cut down the amount of sugar.
My Brownie came out rubbery, overly cocoa-y in flavour, which makes the use of chocolate a waste of money, and too rich, to the point of requiring ice cream or cream to go with even a small piece. It was also too sweet for me, even after lowering the amount of sugar and using bitter chocolate.
I don’t think it’s a bad recipe but I believe that brownie is about chocolate and rendering that delicious, silky richness of chocolate into something pillowy and soft.
Perhaps I would achieve better results with American style cocoa and lower cocoa content chocolate, hence 3 stars.
I’m so sorry you experienced issues with this recipe, Edyta! Unsweetened cocoa powder is also known as natural cocoa powder and has a much lighter chocolaty flavor than what is produced with Dutch-process. While they can be used interchangeably when there is no baking soda or baking powder in a recipe, we don’t recommend substituting either or reducing ingredients (especially sugar as that can alter not only the taste but the chemistry of the brownies) when trying a recipe for the first time as you have nothing to compare it to. 1 cup of unsweetened cocoa powder will taste drastically different than 1 cup of Dutch-process cocoa powder. Do you use a digital scale to measure your ingredients? Rubbery brownies can happen when too much flour is added. I really hope you give this recipe another try with the correct ingredients so you can enjoy them the way they’re meant to taste. You might also be interested in our article about Natural Cocoa vs Dutch-Process Cocoa Powder where we go into greater detail. I hope that helps!
So rich delicious, moist, & fudgey tasting, with perfect hint of coconut, LOVE THESE!!
So happy you enjoyed this recipe, Jennifer!
Pls give the nutritional breakdown for this recipe. Looking for Total fat, Sat fat content and the serving size.
Thanks
The receipt says to add the flour.
There is no flour in the ingredients.
Will definitely make this recipe again – one change will be to use a 13×9 baking dish rather than 8×8. Want to see how they come out when slightly less thick. Keep these brownies in the fridge, great coming straight out cold.
Easy to make, they come out perfect every time! Love them!
Made these last night and they were AMAZING. I think they might have been the best brownies I’ve ever made? Used 4 eggs cause I was lazy, baked them for about 4 minutes more and it was perfect for me. Fudgy, chewy, delicious. Thank you!!
Hi, can I ask is there is a reason bittersweet chocolate is used instead of semi sweet? I noticed this in the ultimate brownie recipe also.
Sooooooo good! The best brownies I’ve ever had!
Accidentally left out an egg but it still turned out great!! Followed everything else, and at 35” minutes they came out perfectly gooey/fudge.