Coconut Oil Brownies

Yield: 16 brownies

Prep Time: 15 minutes

Cook: 50 minutes

Tessa Arias

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


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Holy YUM! These are the most rich, fudgy, and moist brownies I've ever eaten!
Last week I shared an older recipe for Coconut Oil Brownies on my Facebook and Instagram and you seemed to love it! I instantly knew I wanted to revamp that recipe to see if I couldn’t make it even more delicious because I’ve learned a lot about the science of brownies since originally posting.

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

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, 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.

SO fudgy and rich!! These are AMAZING.

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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, even 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. You only need a small piece!
Would I make this again? Made them twice already!

How to make Coconut Oil Brownies

Yield: 16 brownies

Prep Time: 15 minutes

Cook: 50 minutes

Ingredients

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

Directions

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 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.

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.

About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She's on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.
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29 Responses to “Coconut Oil Brownies”

  1. #
    Melanie @ Carmel Moments — February 9, 2015 at 8:46 am

    This is my absolute favorite way to make brownies! I too will have them on the blog soon. They’re absolutely irresistible!
    Great photos Tessa, as always!

  2. #
    Gaby — February 9, 2015 at 9:02 am

    These do look ridiculously moist and fudgy, YUM!

  3. #
    Christina @ The Beautiful Balance — February 9, 2015 at 3:17 pm

    Coconut oil is my favorite substitution in baked goods! My favorite cake and brownie creation uses coconut oil so I can only imagine how insanely moist and rich these brownies are.

  4. #
    Lynn | The Road to Honey — February 9, 2015 at 6:46 pm

    Wow! These just might be the ultimate brownie. They look so moist and chocolatey, not dry like most other brownies. As far as who could resist these. . .not me.
    http://www.theroadtohoney.com

  5. #
    Mel — February 10, 2015 at 7:49 am

    These look amazing!! Should the bittersweet chocolate be melted before mixing it with the other ingredients?

    • #
      Tessa — February 10, 2015 at 8:33 am

      Yes! That’s so weird, I edited this recipe to include that before posting but it seems to have posted the older version!! Just fixed it 🙂

    • #
      Lee — January 7, 2016 at 10:14 pm

      Hi! Looks amazing. Did you use baking powder/self raising flour or there is no need?

  6. #
    Nicole - Coking for Keeps — February 10, 2015 at 9:56 am

    Those look SO fudgy and delicious. I just love the way coconut oil turns out in baking, plus I love having that tiny little taste of coconut laced throughout desserts.

  7. #
    Beverly Hayes — February 10, 2015 at 2:17 pm

    Tessa, your brownies look amazing! But, i hava a request for you. Would you ever consider coming up with a brownies recipes that only uses coconut oil and a different sweetener other than sugar (honey, maple, stevia, agave, etc.) Thank you!

  8. #
    Kristen @ The Endless Meal — February 15, 2015 at 2:17 pm

    I can’t believe how perfectly fudgy and delicious these brownies look! I’m about 100% sure I’ll be making a batch of these tonight. 🙂

  9. #
    Emily — February 26, 2015 at 8:48 pm

    I’ve made these coconut oil brownies many times, the beautiful photos initially drew me in.Today I used 4 whole eggs and the brownies turned out more uniform throughout than using 3 eggs and a yolk. I used Ghirardelli 60% bittersweet chocolate chips and Hershey’s Special Dark cocoa; the combination is amazing with organic extra-virgin coconut oil. Melting the chocolate chips with the coconut oil on the stovetop at medium-low heat worked well. This recipe is now a favorite, thank you! I love how moist and delicious they are.

  10. #
    Judy Goldberg — March 1, 2015 at 9:08 am

    I’m looking to find delicious vegan recipes, and these brownies are almost there except for the eggs. Is there any good substitution? Also, should I always use coconut oil instead of butter? My daughter, who’s in college, has become a vegan, which is making it hard for me to send her care packages with homemade baked goods. I’m so frustrated!

    • #
      Tessa — March 1, 2015 at 1:49 pm

      Hi Judy! Vegan baking is tough. The eggs in this recipe lend moisture and richness, something most other ingredients won’t be able to supply if substituted for unfortunately. Coconut oil is usually a very good sub for butter in many baking recipes, but you may need to adjust the ratios as it can be quite greasy. I found this resource that you might find useful for vegan brownies: http://guiltykitchen.com/2010/03/19/the-ultimate-vegan-brownies/

  11. #
    Ashley — May 20, 2015 at 1:40 pm

    Would these be okay to add Peanut Butter Chips to without changing the texture of the brownie?

    • #
      Tessa — May 20, 2015 at 1:53 pm

      I think that would work fine!

  12. #
    Christi — June 17, 2015 at 7:44 am

    THE ADS
    Bloody hell, thanks for the recipe, but I’m just copying and pasting the text into a word file and not returning. Haven’t been to a blog with so many ads, sounds and videos playing at once.

  13. #
    Emily — November 20, 2015 at 9:07 pm

    I have made these twice and both times it seemed the top portion separated from the bottom portion. Any suggestions of why this is happening? I think I have followed the directions and used the correct ingredients. I had to bake them longer than the suggested 35 minutes as when I inserted a toothpick it looked like the batter was quite liquid rather than moist crumbs, could that have contributed to them no staying together? I love the brownies flavor, just want them to stay together a little more when they are cut.

  14. #
    Laura — November 24, 2015 at 7:47 am

    Hi Tessa! I made these for my family last friday and they were a great success, everyone loved them! They sank in distinctly more than expected but literally nobody cared, the flavour and texture were still amazing after all. Also it might’ve had something to do with our ridiculously old oven or perhaps I did something wrong without noticing it, who knows? Anyway, I’m pretty sure I’ll make those again, thanks for sharing this wonderful recipe with us!

  15. #
    Brittney — December 2, 2015 at 8:22 pm

    I am looking to make some brownies ahead of time and freezing them (baked), would this recipe be a good one for that or would the Ultimate brownie recipe be better?

    • #
      Tessa — December 2, 2015 at 9:45 pm

      Hmm… either should work!

  16. #
    Ryan — December 23, 2015 at 11:09 am

    If theres eggs in it it isnt Vegan!!!!!!!!!!!!!!!

  17. #
    Hailee — January 3, 2016 at 11:47 am

    Can I use liquid coconut oil !!?
    They look so good

  18. #
    Larry — April 15, 2016 at 11:23 pm

    We’ve made these twice and they are, bar none, my favorite brownie. AMAZING stuff!!

    • #
      Tessa — April 18, 2016 at 6:26 pm

      YAY!! 🙂

  19. #
    Claudia — May 6, 2016 at 5:16 am

    Just made these and they came out amazing. The texture is spot on and that hint of coconut complements the chocolate perfectly. Definitely will be making again

    • #
      Tessa — May 6, 2016 at 8:50 am

      So glad to hear that, Claudia! Thanks for taking the time to comment 🙂

  20. #
    Christie — June 8, 2016 at 12:15 pm

    Does solid coconut oil measure out the same way as liquid coconut oil? It’s hot where I live, and if I leave my coconut oil in the fridge, it gets way too hard. But if I leave it on the counter or in my pantry, it stays in the liquid form.

  21. #
    Connie — July 18, 2016 at 11:25 am

    I have been experimenting with sugar substitutes and found that for every cup of sugar …you can substitute
    2/3 cups of maple syrup and tablespoon of unsulfured molasses.
    They turn out very tasty.

    • #
      Tessa — July 19, 2016 at 6:08 pm

      Great! Thanks for the tip 🙂

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