Coconut Oil Brownies Recipe

09 March 2020 Bookmark0
Coconut Oil Brownies are ridiculously moist, fudgy, tall, and rich, with just a touch of coconut throughout. Every bite is pure chocolate heaven!

A quick note about this recipe. These brownies are VERY moist, and I’m not just saying that to urge your mouth watering or to upset you with the word “moist.” At the top of the baking time, you ought to be ready to insert a toothpick or cake tester and pull it out with moist crumbs still attached.

Coconut Oil Brownies Recipe
Coconut Oil Brownies Recipe

Remember, brownies will still cook from the residual heat of the pan after removing from the oven. I like better to err on the side of underbaking than overbaking, but this suggests that the brownies must be completely cooled, even chilled, to be ready to get clean slices. The brownies may even sink slightly within the middle, that’s how moist they're , but that's completely fine! I secretly love that. If you favor your brownies to be more done, be happy to feature 5 to 10 minutes to the cooking time.

Coconut Oil Brownies Recipe


  • 4 ounces (113 grams) bittersweet chocolate
  • 1 cup (209 grams) virgin coconut oil, measured solid
  • 1 cup granulated sugar
  • 1 cup 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


  1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
  2. In a large heatsafe 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.
  3. Let cool completely before cutting into squares and serving. These are very moist brownies, they may be easier to cut 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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