Coconut Oil Brownies
These Coconut Oil Brownies are super fudgy, moist, and rich. They’re easy to make, and are a great dairy-free option for those who can’t have butter.
There are as many ways to make a brownie as there are to make a chocolate chip cookie. A brownie can be cakey, or it can be chewy, or it can be fudgy. It can be light or incredibly dense. There are a world of mix-ins and the flavor can be tweaked endlessly.
Today’s brownie is dense and fudgy in the center, but has that quintessential crackly “crust” on top that I LOVE in a brownie. You can see the distinction if you look closely at the photos.
Most brownies are made with butter, and while nothing tops butter in my book as a baking staple, these Coconut Oil Brownies are indulgent in the most worthwhile way.
While I’ve been nursing James, I’ve had to limit the amount of dairy I eat due to his sensitivity, so I’ve been experimenting more with alternatives. Baking with coconut oil is nothing new to the world, but I’ve only recently discovered the wonderful coconut flavor that the oil imparts into baked goods.
This is assuming you like coconut, of course. The flavor is subtle, but it’s there.
Beyond the coconut oil, which has become very easy to get at any grocery store, all you’ll need are a handful of standard baking ingredients like eggs, sugar, flour, etc.
To get started, whisk to combine all the dry ingredients, with are flour, cocoa powder, instant coffee, and salt:
If you don’t have the instant coffee, you can omit it, but it has become a standard practice for me to add it to most chocolate baked goods that I make. It really intensifies the chocolate flavor!
Set that aside, then combine virgin coconut oil and chocolate chips in a microwave safe bowl:
You want the virgin coconut oil in particular to get that wonderful coconut flavor.
Microwave in 30-second intervals until the chocolate is melted:
Add eggs and sugar to the chocolate:
Whisk for about a minute until the mixture is thick, like this:
Add the dry ingredients:
Stir with a spatula until the flour is all absorbed, then spread evenly into a parchment lined 8×8 pan:
Bake for 25 minutes, until there’s no liquid shininess on the top, and it’s a little bit squishy when pressed with your fingertip:
Let the brownies cool, then cut into squares.
Since the brownies are so moist, they will keep well for a few days. The below brownie was photographed two days later. A little drier on the edges, but still very moist on the inside:
More Chocolate Desserts:
- Irish Cream Brownies with Caramelized White Chocolate Buttercream
- Chocolate Mug Cake
- Chocolate Crinkle Cookies
- Chocolate Covered Strawberries
Coconut Oil Brownies
- 1 cup all purpose flour (5 ounces, by weight)
- 1 tbsp instant espresso powder optional
- 1/2 cup unsweetened cocoa powder (2 ounces, by weight)
- 1/2 tsp sea salt
- 3/4 cup semisweet chocolate chips (4.5 ounces, by weight)
- 3/4 cup virgin coconut oil liquid when measured*
- 1 cup granulated sugar
- 3 large eggs
- Preheat oven to 350F. Line an 8×8 pan with parchment paper.
- In a medium bowl, whisk to combine the flour, espresso powder, cocoa powder, and salt.
- In a microwave safe bowl, combine the chocolate chips and coconut oil. Microwave in 30 second intervals, stirring each time, until the chocolate is fully melted. It should take about 3 intervals.
- Add the sugar and eggs to the chocolate bowl, and whisk to combine, about one minute. Add the dry ingredients and stir until no flour streaks remain. The batter will be very thick.
- Spread the brownie batter into the prepared pan and bake for 25 minutes, until the top no longer has that liquid shininess, and is a little bit squishy when pressed with your fingertip. Let the brownies cool completely.
- The brownies will slice best after a few hours. Serve and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.