Coconut Oil and Cocoa Brownie Recipe
Intro: Coconut Oil and Cocoa Brownie Recipe
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
STEP 1: 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.
STEP 2: Melt the Oils, Sugar, Salt and Cocoa Powder Together
STEP 3: Line Your Pan, Preheat the Oven
Preheat your oven to 325 F. :)
STEP 4: Mix in the Vanilla, Eggs, and Flour
Then, add the eggs one at a time, mixing until each is entirely absorbed - you don't want to see any bits of yolk. Once both eggs are mixed in, the batter will be nice and glossy.
Now, add the flour and mix well. You will want to mix until you can't see any flour, and then continue mixing for 30 seconds or so.
When it is properly mixed, it will be nice and thick, almost like a fudge. It will be glossy as well - see the last photo to see what you're aiming for. :D
STEP 5: Pour Into a Pan and Bake!
Spread it nice and flat, and then pop it in the oven. You'll be baking it at 325 F for 30 minutes.
STEP 6: Let Cool, Then Cut!
Let the brownies cool on a wire rack until the pan is cool enough to handle, and then use the foil/parchment paper to pull them out and let them cool for a little longer. (You really do want to cool there for a long time if you want them to cut nicely... otherwise, just go for it. Eat them with your hands if you must!)
Once they're cool, cut them into small squares and serve!
18 Comments
EbonyC5 7 years ago
Techghost 7 years ago
I made this...but it went too fast with my gaming group to take a photo...
That might mean it is a success...
MadiG2 8 years ago
I would recommend adding a full cup of cocoa powder (I used Ghiradelli) and a teaspoon of raw organic honey to balance out the bitterness of the chocolate. I also put in about 1/3 cup of creamy peanut butter which gave the brownies a lot of depth of flavor. I might try adding almond butter or nutella next time!
JillyanR 8 years ago
daisypom 9 years ago
Icooktoo 9 years ago
lynettefoxen 9 years ago
lynettefoxen 9 years ago
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!
stephanie.degolierlittlefield 9 years ago
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! :)
lynettefoxen 9 years ago
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!
lynettefoxen 9 years ago
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.
par64guy 9 years ago
I MUST try these. I am lactose intolerant, so dairy-free baking recipes are a welcomed find!
nanreally 10 years 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!
criminalmadman 10 years ago
loikkonen 11 years ago
AussieAnglerGal 11 years ago
bajablue 11 years ago
Beautiful work, Jessy. These look delicious!!!
Penolopy Bulnick 11 years ago