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!

17 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 — 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 :)

  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:

  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

    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!

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