Close up and in your face –> coconut oil brownies!
I know, it’s so confusing. But this is possibly my new favorite brownie recipe, says the girl whose best brownie recipe has historically been the Ghirardelli double chocolate brownie mix from a box.
These coconut oil brownies are minimalist in the way of ingredients (FIVE count em 1 2 3 4 5), and overwhelmingly fudgy in texture in the way where you might have to stop and ask yourself if you are, in fact, eating a piece of fudge, and all-around super delicious as in you might find yourself having dreams about soft vanilla ice cream melting over the warm brownie tops and warm, velvety drizzles of homemade hot fudge sauce. No? Just me?
They’re made with good quality chocolate, rich brown sugar, a generous pinch of salt, a small amount of flour, and melted coconut oil instead of butter. Just sophisticated brownie simplicity in its most ultra-thick and fudgy form.
So, uhhh, I guess it’s a good morning, then? Don’t mind if I do.
It’s a New Year! which most importantly means it’s time for me to get serious about finding new ways to use my giant tub(s) of coconut oil from Costco.
I have a sad repeating life pattern where I arrive late to the trends, dip my toe in the trend-waters, and then become obsessed with the trend, except it’s sort of done being a trend by that point. So in keeping with my life pattern, last year when I saw the big double-packaged tubs of coconut oil on the endcap at Costco (I swear these people know me), my brain said: COCONUT OIL! TREND! and I magically found a package in my cart, and now many many many days later I’m STILL WORKING MY WAY THROUGH the mass quantities of coconut oil.
It’s 2015. Resolution: finish all the coconut oil before the year ends. So coconut oil brownies for breakfast, lunch, and dinner? Can do, my friends. Most def can do.
Related: how long does coconut oil last? eerrrr, uhhhhmmm, nerrrrmind.
For reals, if you like coconut, you will like these.
Be advised – they DO taste like coconut. It’s subtle but it’s there, and you won’t be able to sneak these by the coconut haters without them picking up on the flavor. But whatevs – we don’t associate with the coconut haters anyway.
The coconut flavor is light, the ingredients are simple, the recipe is memorizable like maybe I already have it memorized from how many times I’ve made it okay I’m JUST SAYING, and the texture is incredible (and in my brownie book, that’s always top of the list).
Happy weekend! Go burn a candle, snuggle into your slippers unless you are the same person as me and you never take them off your feet in which case you can get a blanket, and enjoy a quiet, reflective, Friday moment with your warm coconut oil brownie.
Ice cream and hot fudge on top? Okay, I’ll allow it.
- ¾ cup coconut oil (measured while solid)
- 4.5 ounces unsweetened chocolate
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon salt
- ¾ cup all purpose flour
- Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat.
- Whisk the chocolate mixture in a bowl with the brown sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Stir in the flour and salt until just combined. The mixture will be oily and heavy.
- Pour into a 9-inch square baking dish (mine was glass) and bake for 25-28 minutes. There may be a small amount of oil sitting on top or around the edges of the brownies - that's okay - it will reabsorb when you take them out of the oven. The less time you bake for, the more fudgy the brownies will be.
- Let the brownies cool for a few hours or overnight for the most clean cut pieces (but let's be honest - you better break into those while they're still warm). The brownies should be fudgy and dense and delicious, almost like a cross between traditional brownies and little pieces of fudge.