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.
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.
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
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 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.
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