Coconut Oil Brownies

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

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.

The Marvelous Misadventures of a Foodie

Today’s recipe is actually in celebration of Nicole from The Marvelous Misadventures of a Foodie and her future little bundle of joy! Happy virtual baby shower! If you’re not familiar with Nicole’s blog, go check it out because she shares some incredible recipes. Nicole and I only live about 20 minutes away from each other and I’m so happy to call her a friend. I’m so excited for her and Lance to have their first baby – they’re going to be amazing parents! Big congratulations friends! I realized these brownies would be the absolute perfect way to celebrate Nicole’s baby shower because she loves brownies just like I do. Also because I wanted to poke a little fun at the fact that her most popular blog post isn’t a food recipe but a recipe for a DIY Coconut Hot Oil Treatment. Cheers to the power of coconut oil!

Check out the other recipes shared in celebration of Nicole’s virtual baby shower:
Boozy Red Velvet Hot Chocolate from Ari’s Menu
Boozy Iced Coffee from The Wanderlust Kitchen
Raspberry Lemonade Champagne Punch from Eat. Drink. Love.
Chocolate Cherry Brownies
from Savvy Eats
Four Cheese Pizza with Sausage and Peppers from The Little Ferraro Kitchen
Crab Rangoon Pizza from Mollie’s Sprinkles of Life
Grapefruit Chia Seed Cocktail from Peace Love and Oats
White Pizza with Bacon, Basil & Tomatoes from Eating Bender
Chile Relleno Pizza from Bread Booze Bacon

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

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!

SO fudgy and rich!! These are AMAZING.

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.

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Coconut Oil Brownies

Yield: 16 brownies

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes


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


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 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.

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Ridiculously moist, fudgy, tall, and rich, with just a hint of coconut throughout.

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15 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.

  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 replied: — February 10th, 2015 @ 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 :)

  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 replied: — March 1st, 2015 @ 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:

  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 replied: — May 20th, 2015 @ 1:53 pm

      I think that would work fine!

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

    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.

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