Coconut oil and cocoa brownie recipe

Picture of coconut oil and cocoa brownie recipe
This brownie recipe is so so so easy, and the results are amazing. This is definitely my favorite brownie recipe now, if only because I can use things I keep on hand, throw it together quickly, and have fantastic, fudge-y, gooey and rich brownies in less than an hour.

I have other brownie recipes I use quite a bit, but this one wins hands down. None of the others work as well when I use cocoa powder - these come out tasting like I used dark chocolate. Most other brownie recipes I've used that call for cocoa just don't taste chocolate-y enough and kinda blah. I might need to retire the others.

In this recipe, I use coconut oil and canola oil in place of the butter, and it could even be made vegan by using egg replacer! They turn out perfect every time, chewy on the sides and bottom, and like a rich fudge in the middle. :D
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Step 1: Ingredients

Picture of ingredients
  • 5 tablespoons canola/veg oil
  • 5 tablespoons melted coconut oil (unrefined - melt then measure for best results!)
  • 1 1/4 cups sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour

You can also add 1/2 cup nuts if you like! And as far as cocoa powder, I've used both Hershey's and a nicer Ghirardelli cocoa - the Hershey's makes great brownies, but the nicer cocoa powders make the brownies so much more fantastic!

You'll need an 8x8 baking pan to make these in, and aluminum foil or parchment paper to line it. :) And an oven preheated to 325 F.

I originally found this recipe on smitten kitchen - but modified it so I can eat it! Butter and I don't play well, and adding coconut oil keeps the brownies nice and rich.

My comment didn't post for some reason. I'll try again. I had made the original recipe this was taken from a few days ago and found them to be too squishy for my liking so I upped the flour to 3/4 C. I also used 10 T of coconut oil rather than 5 vegetable oil. The brownies are absolutely perfect!! They are chewy and moist with a delicious chocolaty-coconut flavor that I just can't get enough of! Thank you for posting your version, Jessy! It gave me the confidence to create my own and they are exactly what I wanted!

So good! I skipped the foil and didn't grease my baking dish, so they are a little difficult to cut, but totally worth all the effort. I also added Reese's peanut butter chips to half. Yum! :)

Great idea! I have some mint chocolate chips I was considering using but I didn't want to risk the batch. Next time I'll do half!

I coincidentally made the original recipe a few days ago when I was trying to use up some frozen rotten bananas. That recipe came out too moist but was delicious nonetheless. I just put these in the oven and had to reserve a spoon full of yummy coconut chocolate batter for snacking on while I wait. Eggs be damned. I upped the flour to just under 3/4 cup. I will let you know how it turns out.

par64guy1 month ago

I MUST try these. I am lactose intolerant, so dairy-free baking recipes are a welcomed find!

nanreally11 months ago

I made these today. Upon mixing, decided to add about 1/2 cup vanilla yogurt, and 1/4 cup toasted chopped almonds. De-Lish!

I have added a secret ingredient mwaaaahuhauhauhauha!
loikkonen2 years ago
Mine are just in the oven. I didn't have coconut oil, so I used the same amount (5tbsp) of vegetable oil instead. It became a bit too "hard" and I couldn't spread it on the pan evenly, but I think it'll still become good :)
awesome :)
bajablue2 years ago
I'm a huge fan of coconut oil and it's health benefits so I buy EVCO by the bucketful.

Beautiful work, Jessy. These look delicious!!!
Mmmmm, brownies :D