Filed Under: Brownie | Chocolate | Dessert

Coconut Oil Brownies

Name: Coconut Oil Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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

By Tessa Arias

February 9th, 2015

4.87 from 22 votes

83 Comments

4.87 from 22 votes

83 Comments

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Coconut Oil Brownies are ridiculously moist, fudgy, tall, and rich, with just a hint of coconut throughout. Every bite is pure chocolate heaven!

Yield: 16 brownies

Prep Time: 15 minutes

Cook: 35 minutes

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!

SO GOOD. Ultra rich, fudgy, and moist. Coconut Oil Brownies for the win!

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:

stack of my chewy brownies baked in metal pan vs glass pan

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

4.87 from 22 votes

How to make

Coconut Oil Brownies

Yield: 16 brownies

Prep Time: 15

Cook Time: 35

Total Time: 50

Coconut Oil Brownies are ridiculously moist, fudgy, tall, and rich, with just a hint of coconut throughout. Every bite is pure chocolate heaven!

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

Directions

Preheat the oven to 350°F. Line an 8x8-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.

Course : Dessert

Cuisine : American

Keyword : brownie recipe, brownies, coconut oil brownies

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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All Comments (83) Questions I Made This (24)

#
Christy — November 3, 2023 at 5:22 pm

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.

Reply
#
Jen — September 24, 2023 at 3:08 pm

The best brownie recipe I’ve used, tasted great ( I used cooking milk choc,and only used 3eggs) and turned out a perfect texture.

Reply
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Hannah P — July 20, 2023 at 8:48 am

this is my favourite recipes for baking brownies with cannabis oil. unbelievably good

Reply
#
Margit — November 13, 2022 at 3:14 pm

OMG !!!! PLEASE PLEZSE try this recipe ! At the beggining I was doubtfull, COCONUT brownies? But they are really delicious !

Reply
#
Allison — April 5, 2022 at 7:50 pm

So good! Was looking for a brownie recipe that didn’t use vegetable oil. These were PERFECT!

Reply
- #
  Emily — April 6, 2022 at 2:29 pm
  
  So happy you loved them!
  
  Reply

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