Whether you need a dairy-free dessert or just love coconut, you will fall in love with this coconut oil brownie recipe. These brownies are irresistibly fudgy, packed with deep chocolate flavor, and are made using just one bowl.
When you’re in the mood for an easy but decadent chocolate treat, it’s hard to beat homemade brownies! I always have the ingredients on hand, so we make them all the time at my house!
One Sunday we had a hankering for brownies and I discovered that we were out. I found a recipe for coconut oil brownie bites at Mel’s Kitchen Cafe and decided to adapt it into brownies.
Oh boy. We were all addicted after one bite I’ve made them two more times since that Sunday — they are so, so good.
If you think a fudgy middle plus a crinkly top equals brownie perfection, you are going to love these chewy coconut oil brownies!
Why Use Coconut Oil in Brownies?
Coconut oil is a popular butter substitute in baking, and for good reason:
- Dairy-free: Perfect for lactose intolerance or vegan diets
- Rich texture: Creates fudgy, moist brownies
- Subtle flavor: Unrefined coconut oil adds a light coconut flavor. (But if you don’t want a coconut flavor, you can use refined coconut oil.)
- Healthier fats: Coconut oil contains medium-chain triglycerides (MCTs). (So much better for you than vegetable oil or canola oil.)
How to Make Coconut Oil Brownies
- PREP – Spray a 9×13-inch pan with cooking spray. Preheat your oven to 350°.
- MELT CHOCOLATE – In a large mixing bowl, preferably glass, combine the coconut oil and chocolate chips. Cook and stir in the microwave in 30-second intervals until the chocolate is almost melted. Continue whisking until melted and cooled slightly.
- WET INGREDIENTS – Add the sugar, eggs, vanilla, and salt. Mix until smooth and glossy.
- DRY INGREDIENTS – Stir in the flour (and any optional mix-ins).
- BAKE – Spread the batter in the bottom of the pan. Bake at 350° for 30-35 minutes.
My personal favorite is sprinkling coconut over the batter. As the brownies bake, the coconut gets nice and toasted, and adds the tastiest crunch!
Tips for Perfect Coconut Oil Brownies
- Make sure the chocolate mixture is just warm to the touch before adding the eggs. If it’s too hot, they can scramble.
- Don’t overbake: Slightly underbaked brownies stay fudgy.
- Use room temperature eggs for easier mixing and a quicker bake time.
- For easy removal and cleanup, line your pan with foil or parchment.
- Chill before cutting for cleaner edges.
Variations to Try:
- Double Chocolate: Stir in a cup of milk chocolate chips, dark chocolate chips, or a combination of both.
- Coconut lovers: Sprinkle a cup and a half of sweetened coconut flakes on top of the batter before baking. Increase the baking time by about 10 minutes. You can even add 1/2 teaspoon of coconut extract to the batter to boost the coconut flavor.
- Nutty Brownies: Stir in a cup of coarsely chopped pecans or walnuts. Toast them first for the best flavor!
- Take your brownies to the next level with a scoop of ice cream!
More homemade brownies:
- White Chocolate Chip Brownies
- Domino’s Brownies
- Cheesecake Brownies
- Zucchini Brownies with Frosting
- Buckeye Brownies
- Mississippi Mud Brownies Recipe
- One Pot Brownie Recipe
Coconut Oil Brownie Recipe
Equipment
Ingredients
- 1 cup coconut oil
- 2 cups semi sweet chocolate chips
- 1 ½ cups white sugar
- 4 large eggs (at room temperature)
- 1 tsp vanilla extract
- 1 tsp salt
- 1 ⅓ cups all purpose flour
Instructions
- Spray a 9×13" baking pan with cooking spray. (For easy cleanup, you can first line the pan with aluminum foil or parchment paper.) Preheat your oven to 350 degrees.
- Combine the coconut oil and chocolate chips in a large microwave-safe bowl. Heat in the microwave, whisking every 30 seconds until the chocolate chips are almost melted. Remove and continue whisking until smooth and warm to the touch, not hot.
- Add the sugar, eggs, vanilla, and salt to the chocolate mixture. Whisk briskly for a couple of minutes until the eggs are completely incorporated. Stir in the flour.
- Spread the brownie batter evenly in the prepared pan. Bake on a lower oven rack at 350° for 30-35 minutes, or until a toothpick inserted in the middle comes out without batter. (Moist crumbs are fine.)
- Place the pan on a wire rack to cool. Brownies can be served warm, but they will slice more cleanly after they have cooled completely.
Notes
- Room temp eggs make the brownie batter much easier to whisk together. If you need to warm them up in a hurry, place the eggs in a bowl of very warm water for a few minutes.
- Brownies can be stored at room temperature in an airtight container for up to a week. For maximum freshness, first wrap them in plastic wrap.
- If you need dairy free brownies, make sure you buy chocolate chips that are labeled dairy-free!
Nutrition
This coconut oil brownie recipe proves you don’t need butter to make rich, decadent brownies. With simple ingredients and minimal prep time, these brownies are perfect for weeknight baking or satisfying last-minute chocolate cravings.
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