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
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Preheat the oven to 350°F. Line an 8x8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.
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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.
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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.
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!
These do look ridiculously moist and fudgy, YUM!
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.
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
These look amazing!! Should the bittersweet chocolate be melted before mixing it with the other ingredients?
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 🙂
Hi! Looks amazing. Did you use baking powder/self raising flour or there is no need?
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.
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!
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. 🙂
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.
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!
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/
Would these be okay to add Peanut Butter Chips to without changing the texture of the brownie?
I think that would work fine!
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.
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.
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!
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?
Hmm… either should work!
If theres eggs in it it isnt Vegan!!!!!!!!!!!!!!!
Can I use liquid coconut oil !!?
They look so good
We’ve made these twice and they are, bar none, my favorite brownie. AMAZING stuff!!
YAY!! 🙂
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
So glad to hear that, Claudia! Thanks for taking the time to comment 🙂
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.
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.
Great! Thanks for the tip 🙂
I have made a number of brownie recipes and for some reason they have not turned out the best. Made this one today and YUM! .. I cooked it a bit longer than stated as didn’t want it too wet. It is delicious. I love the slight taste of coconut to it. It did sink in the middle a little after out of over but made no difference to the beautiful taste. Many thanks Tessa, Love your site.
So happy to hear that, Rosa!
These brownies turned out beautifully. After reading the comments, I used four whole eggs instead of three and one yolk–perhaps that’s why mine didn’t sink too much in the middle. I’ll definitely be saving this recipe. Thank you so much!
Can I add marshmallows? Or will that effect it?
I just made these and subbed the coco butter with a cup of strained bacon grease and they are insanely delicious . Levels of flavors. One question… the flour and cocoa powder weights are wrong on the measurements. It shows 3/4 cup (96 grams) and 1 cup (80 grams).. which is which! Lol thank you and the recipè is phenomenal, with or without bacon grease!
Oooh yum!! Cocoa powder is lighter by density than flour 🙂
Hi, if I want to make it eggless, what would you suggest? Thank you 🙂
Just made these. BEST brownie I have ever had! So delicious. Thank you for sharing!!
Yay!
These tasted SO good! Thanks for the recipe Jess. Quick question, is it supposed to be gooey in the middle? Or did I under bake it?
Yes! That’s how I prefer it. If you want a little less goo feel free to bake a few minutes longer 🙂
Hi Tessa, could I replace the coconut oil for vegetable oil?
Hi Tessa, could I replace the coconut oil for vegetable oil? I can’t find it easily in my country and it is too expensive .
Please add a vegan version of this recipe. You could use flax meal “eggs” as a replacement.
Also, a printable version would be nice, since there are so many ads you can’t really use this in the kitchen.
Shove the whole tray up your ass
I LOVE LOVE LOVE the brownies!
i’ve just made a few changes. I used margarine instead of the oil. I used maple syrup for the white sugar and molasses for the brown. I also whole wheat flour. …. JUST JOKING!!! 😉
But I did add a 1c pecans, 1Tbsp of espresso powder, 1 tsp of cinnamon and 1/2tsp of ancho. (I had made these before and wanted to experiment with add ins). It came out sooo good.
Hahaha!! Best comment ever.
Quite possibly the best brownie on Earth!! I used 1/2 cup of coconut oil and 1/2 cup butter and I have to have nuts in my brownies so I added about a cup of chopped pecans. I cooked them according to recipe and it was a perfect marriage of crunchy top and gooey fudgy center. I just about licked my plate! Thank you for this awesome recipe! I’m bringing the rest of the brownies to a dinner party tonight and I am sure they will be a big hit!
Hi! I want to make these brownies in cupcake form. Should I bake for less time? Thank you 🙂
Good day. Would you be so kind as to email me to clarify whether I am to use baking soda or baking powder as if I read correctly it calls for baking soda yet instructions mentioned to mix in baking powder and I do not bake often so I do not have the common sense to work this out myself. I apologize for asking what may seem a silly question to a seasoned baker. Regards , heather.
My husband LOVES coconut. Could you add sweetened coconut to mimic Mounds or also add slivered almonds to mimic Almond Joy.?
Can you use coconut flour instead of all purpose flour?
These look amazing! I can’t wait to try them. Just a question, am I able to substitute part of the sugar for honey? Would that make things too moist? Thanks in advance
I made these and after 35 minutes they still seemed liquidy in the middle so I cooked them 5 minutes longer but as they cooled the middle sank to almost half the height as the edges. In your header you say cook time is 50 minutes so is it 35 or 50 minutes that these should be cooked at?
made brownies. buried walnuts in the batter. SO good. great recipe. THANKYOU. I might add a subtle flavour next time. maybe orange peel, and an orange bitter chocolate. let you know.
hi Tessa,
can i use 1/2 cup sugar and 1/2 light brown sugar?
thanks
I made these today to take into work tomorrow and apart from the fact mine sunk a little in the middle, they are sooo good! Had to try them to make sure, but I will be making them again very soon
Made this today for my Vegan friend, so so good! Fudgy, chewy and not too sweet. Needless to say but it’s a keeper! Thank you, Tessa!
This is the Best Brownie Recipe Ever. I have used many different recipes but this one is hands down the very best.
I don’t like the flavor of Coconut in Brownies it over powers the flavor of Chocolate. They are Brownies after all.
I just substitute canola oil which has a neutral flavor.
If I was to add shredded coconut through the mix to up the coconut flavour, would I need to adjust other quantities so they didn’t go dry?
Can you freeze these brownies just made the look and smell amazing
Best recipe I’ve found yet for medicated brownies. Only suggestion is maybe make them in ,perhaps, a 10×10 pan. They are very tall, fudgey and moist. Cooked mine for 45 mins and they were perfect.
why does this recipe call for 2 cups of sugar? Is one cup supposed to be white and the other brown? Can I use just 1 cup of brown sugar for the whole recipe?
I am hoping you can share your favorite Gluten Free flour alternative for baking! I love to bake but finding good tasting plus texture gluten free recipes has been tricky!!
Accidentally left out an egg but it still turned out great!! Followed everything else, and at 35” minutes they came out perfectly gooey/fudge.
Sooooooo good! The best brownies I’ve ever had!
Hi, can I ask is there is a reason bittersweet chocolate is used instead of semi sweet? I noticed this in the ultimate brownie recipe also.
Made these last night and they were AMAZING. I think they might have been the best brownies I’ve ever made? Used 4 eggs cause I was lazy, baked them for about 4 minutes more and it was perfect for me. Fudgy, chewy, delicious. Thank you!!
Easy to make, they come out perfect every time! Love them!
Will definitely make this recipe again – one change will be to use a 13×9 baking dish rather than 8×8. Want to see how they come out when slightly less thick. Keep these brownies in the fridge, great coming straight out cold.