Coconut Oil Brownies

Coconut Oil Brownies from HandletheHeat.com

It is nearly impossible to keep up with diet fads and healthy food trends these days. Unless you’re a nutritionist or dietician, it’s a pain to even attempt to sort through the hoards of conflicting information on fats, sugars, carbs, and everything in between. Recently it seems coconut oil is the latest in the health (and even beauty) craze. Some have applauded virgin coconut oil for its supposed health-benefiting properties. However, some say that coconut oil is still a fat and should be avoided. It seems as though those nutrition peeps in lab coats need to figure out more conclusively what the heck coconut oil does inside of our bodies. Until then, if you’re like me and have a bottle of expensive coconut oil that you don’t want to go to waste, whip up a batch of these brownies. If you want to avoid butter for personal and/or health reasons, these brownies are just as delicious and wonderful as brownies made with butter. Promise!

Recipe Rundown
Taste: Ultra chocolatey with just the slightest hint of coconut. I think these brownies actually smell more like coconut than they taste like coconut interestingly enough.
Texture: Rich and fudgy and chewy.
Ease: Way quick and easy.
Appearance: Seriously, who can say no to a brownie? They just look fudgy and chocolatey and amazing.
Pros: Maybe healthier than brownies made with butter? Still not 100% sure on that… but if you can’t have butter these are perfect for you. You could use a vegan chocolate and egg replacer to veganize this recipe.
Cons: None.
Would I make this again? Yes, I still have a bunch of coconut oil to use and I haven’t worked up the courage to try a DIY beauty recipe with it yet.

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Coconut Oil Brownies

Yield: 16 brownies

Ingredients:

2 ounces bittersweet chocolate, melted
1/2 cup virgin coconut oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda

Directions:

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 bowl combine the melted chocolate, coconut oil, granulated sugar, brown sugar, eggs, 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 20 minutes or until the brownies are set but still moist.

Let cool completely before cutting into squares and serving. Brownies may be stored in an airtight container at room temperature for up to 3 days.

Recipe by Tessa of Handle the Heat

   

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26 Responses to “Coconut Oil Brownies”

  1. #
    1
    Tracey — March 11, 2013 at 8:27 am

    It just so happens I *do* have one of those expensive jars of coconut oil in my pantry and these brownies look like just the place to start using it! :)

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    Diane @ Vintage Zest — March 11, 2013 at 8:37 am

    Ooh, thanks! I am definitely trying these right away! They look awesome and I like cooking with coconut oil. I don’t know why, but one of my least favorite tasks is melting butter or chocolate. I know I can’t get away with melting the chocolate in this one, but at least it cuts down one step!

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    3
    Mimi @ Culinary Couture — March 11, 2013 at 8:49 am

    Can you taste the coconut oil in these? I love a healthy alternative but I don’t want to sacrifice the taste!

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    4
    marcie@flavorhtemoments — March 11, 2013 at 9:12 am

    I’ve been seeing coconut oil popping up in recipes all over lately. I love the idea of using it instead of butter, partially because I’m insanely crazy about coconut. These brownies look amazing!

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    5
    Laura @ Tide & Thyme — March 11, 2013 at 10:53 am

    I love using coconut oil where I can in recipes, and in brownies? Well, that sounds just fabulous!

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    Rachel @ Bakerita — March 11, 2013 at 1:04 pm

    Mmm, I’m a coconut oil fiend! Love the stuff, and I adore the “hint of coconut” it leaves. Definitely trying these! Pinned.

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    Stacey — March 11, 2013 at 5:03 pm

    I hear ya on the confusion. I remember a few years ago when coconut oil was one of the worst oils you could possibly ingest! I wish they could get it straight. Until then, I eat what I want….which includes these brownies.

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    Carole — March 13, 2013 at 7:36 am

    Stacey, the oil you are probably thinking of is hydrogenated coconut oil, which is horrible stuff, indeed. If you are using virgin coconut oil, which is white and semi-solid, you are good to go. Another note: don’t pay more for so-called “extra-virgin” coconut oil. It is no different than virgin coconut oil.

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    Crystal — March 13, 2013 at 5:56 pm

    Coconut oil makes an amazing skin moisturizer. I’ve had significantly fewer problems with blemishes since using a small amount as my nightly lotion. You can whip coconut oil with a few drops of vitamin E oil and essential oil with your KitchenAid to create a fluffy, truly lotion-like consistency (http://www.livingthenourishedlife.com/2012/02/homemade-whipped-coconut-oil-body). It will, however, melt if your indoor temperature reaches 74 degrees. Mine has melted down several times, so now I just scrape off a bit and work it with my hands before applying it to my skin.

    • Tessa replied: — March 15th, 2013 @ 8:04 am

      Thanks for all the info! I have such sensitive skin that I’m always afraid to try new things. I’ll have to give it a shot. It’s such a bummer living in Arizona in the summer – the house is usually above 74 degrees so coconut oil is pretty much a liquid half the year here.

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    Anne — March 14, 2013 at 6:28 pm

    Ha! You made me laugh with the description of coconut oil. I’ve found the same conflicting information about unrefined coconut oil, but since I love the taste and some say it’s healthy, we still use it. I was *just* talking about making brownies with it, so I’ll have to try these this weekend. Thanks!

  11. #
    11
    Sonya — March 15, 2013 at 11:36 am

    Yay! Now I have a reason to crack open the jar of coconut oil in my pantry. You’ve just made my weekend.

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    12
    Christi — March 20, 2013 at 12:43 am

    the recipe mentions baking SODA and then POWDER… which should be used?

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    Roxie — March 21, 2013 at 9:51 am

    I actually heard that if you heat coconut oil up over 177-200 degrees, there begins to be a problem. Trying to do my research before I make brownies with it!

    • Tessa replied: — March 24th, 2013 @ 4:18 pm

      I’m not sure what problem you’re talking about but I’ve used coconut oil in baking numerous times without any issues!

  14. #
    14
    Kelly — March 24, 2013 at 1:30 pm

    Christi asked, but just to clarify, is it baking SODA or baking POWDER? The ingredients list baking SODA, but the recipe steps mention baking POWDER. Thanks in advance for clearing that up.

    • Tessa replied: — March 24th, 2013 @ 4:16 pm

      Hi! Sorry for the confusion. I’ve edited the recipe so it is correct now (use baking soda). I’ve been trying to reply to comments on my iPhone but so far it’s not going well haha. Hope this helps you.

  15. #
    15
    Helena — June 28, 2013 at 7:26 am

    Can I use almond flour or wholewheat flour to make them slightly healthier or does it have to be all purpose, thanks :)

    • Tessa replied: — June 28th, 2013 @ 7:58 am

      You could definitely replace with whole wheat flour! I might let the brownies sit overnight before serving to give the whole wheat a chance to soften up.

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    Helena — June 30, 2013 at 1:51 am

    Thank you, so almond flour is a no? I was going to make these today actually but I just realized I missed packed brown sugar off my shopping list :( I only have granulated unrefined brown cane sugar – could I maybe just use a little more than 1/2 cup of that and omit the packed brown sugar or is it really neccesary :P Thanks and sorry to be a pest!

    • Tessa replied: — June 30th, 2013 @ 7:19 am

      I’ve never used almond flour in a brownie recipe so I can’t say either way. You can replace the brown sugar with granulated sugar. I’m hoping these turn out for you after these changes!

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    Lisa — September 30, 2013 at 11:24 pm

    I made them this afternoon for my boyfriend who gets all sorts of made from scratch treats….but always asks for brownies. I’m not a huge brownie fan and I am never using a box mix again so I thought if I found a recipe using coconut oil, I might try it. Found a few today and HtH’s definitely read the best, maximum chocolate for Richard, coconut oil, no other oils and the usual suspects (flour, sugar, eggs) for me. I LOVED the addition of brown sugar. The brownies are the perfect consistency, smell delectable, and taste mmmmmmmmm. Make them! Enjoy!

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    Emily — January 16, 2014 at 2:40 pm

    Big fan of these brownies! I like the coconut aroma, but the consistency of them is the big selling point for me.

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    Gina Padula — February 6, 2014 at 12:26 pm

    Thanks for this recipe. I look forward to trying it. Since I live in the Northeast, I thought I would share a tip for melting coconut oil. Just fill a bowl with hot water and place a cup with coconut oil in the bowl. I think most recipes require coconut oil to be melted prior to mixing. I just discovered your website. It is cool and the name of it is great :)

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    lollie — May 6, 2014 at 12:25 am

    no coconut-y taste. ….but i do these in mini muffin tins & am having an issue with them rising but leaving a crater or bubble inside when baked….anyone have any insight here? they taste yummy but look crazy.

    • Tessa replied: — May 6th, 2014 @ 1:42 pm

      Hmmm… these are quite dense and rich but there shouldn’t be a huge crater or anything. I’ve never baked them in a mini muffin tin before, that could be why they’re baking that way. Could it also be that your baking soda is expired? Mix a 1/4 teaspoon baking soda with a 1 teaspoon of vinegar, it should bubble up. If not, toss it and buy a new jar.

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