Featured comment
Oh my goodness! Finally the recipe I’ve been looking for! Delicious, light, and gooey! Love it. Thank you for sharing!
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.
Extra Fudgy Coconut Oil Brownies
- Total Time: 35 minutes
- Yield: 12 brownies 1x
Description
Extra Fudgy Coconut Oil Brownies made with just five simple ingredients – super thick, super fudgy, and a great way to use coconut oil!
Ingredients
- 3/4 cup coconut oil (measured while solid)
- 4.5 ounces unsweetened chocolate
- 1 cup packed brown sugar
- 3 eggs
- 1 teaspoon salt
- 3/4 cup all purpose flour
Instructions
- 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.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Cuisine: American
Keywords: fudgy brownies, brownie recipe, coconut oil brownies
welcome
Can I get the recipe for my project?
wow… it looks gorgeous
Hello! These look delicious, and I plan to make them today. Just curious, have you ever made them with coconut (or other gluten-free) flour, rather than regular flour?
Love these. I made them & they taste delish but I just can’t get my brownies fudgy, they always end up like cake. What am I doing wrong??
I clicked on the *About Lindsay* link and my whole browser got hijacked. Do NOT click that link! Doing so will be painful and stupid.
Brownies. An elusive art form but this was only my second try from ‘scratch’.
Added 1/4 c cocoa powder, 1 T vanilla paste and 1/4 c fresh espresso. Great base. Thanks for sharing.
Amazing dairy free brownie – my boyfriend absolutely loves these! I have made them 3 times in the past 2 weeks!
I did not enjoy these as much as I thought. I think a teaspoon of salt is too much. They turned out great in consistency though.
I have read a considerable number of comments, no all, but a lot. I did not read one from anyone that actually made the recipe.
I did, and found them underwhelming . I was looking for a moist, fudgy, chewy kind of brownie – this recipe did not meet the mark on any of the three.
They were dense, and sort of fudgy, but dry – I can see why the ice cream was slathered on top.
However, it may be for a couple of reasons:
#1 – I doubled the recipe (I was having an outdoor BBQ, (approximately 20 people) and a single batch would simply not cut it.
#2 – I may have overbaked them – I baked them (9×13 pan) for 30 minutes. There was no bubbling oil on the sides when I took them out of the oven)
I am tenacious, I will try again, and will be very diligent when baking them.
ok i admit i screwed up. i did use cocoa powder and came out awful. so i will try again with unsweetened chocolate… i am assuming bakers chocolate. Lindsay does not seem to be addressing questions anymore? i will report back… i wish people would only report when they have made it…. its ridiculous to hear people make comments “oh I have to try” or ” oh sounds yummy” please cut that out … it takes too much time going through comments looking for people who have actually tried to make it!
by reading comments nobody has actually made them? i went step by step and the brownie dough came out dry? i tried to cook anyway and the cooked brownies were dry also? not sure what happened? are you sure your measurements are correct? thanks for checking.
Hi Lindsay, I have a question,when you say,unsweeten chocolate,can you use unsweeten cocoa powder?
These are garbage. No where near sweet and horrible texture. Would give it no stars if possible
The chewiness and fudginess of these brownies was superb!!! I made these tonight and let them cool for a couple hours before digging in and they were divine!! My only critique is that they taste more SWEET than CHOCOLATEY. From the picture, they look dark and chocolatey, but mine turned out quite light brown and very very sweet. Thinking it is better to use a very dark chocolate next time to counteract the full cup of sugar. That’s my tip! Otherwise it is very simple to make and has the nice slight crust with a chewy middle.
I baked mine for 28 min.
Yumm. It looks so delicious. I love it
should I put the sugar and eggs into the chocolate mixture while it’s still on the stove?
Hi Rose! It should be mixed in a separate bowl – not while on the stove.
Love your blog. These look AMAZING. Can’t wait to try!
Hope you enjoy! 🙂
Oh my goodness!! I made these and the house was just filled with the most amazing smell! These were so so tempting to eat, I definitely did not wait long to dig in to these moist, decadent, chocolate-fudgy goodness of brownies! Thank you for sharing this recipe 🙂
Hi, these look fabulous- but can I make them with cocoa powder instead? Please say yes! Lol
Thanks for the recipe! I don’t know if anyone mentioned this in a prior comment since I’m in a bit of a rush, but using refined coconut oil will eliminate any coconut taste. Recipe is very good.
Thanks for the tip, Ellen!
Oh my goodness! Finally the recipe I’ve been looking for! Delicious, light, and gooey! Love it. Thank you for sharing!
Do you need to grease the pan before putting the batter in it?
I’d suggest a quick spray with cooking oil in the pan.
These look delicious! I can’t wait to make them.
Pictures are beautiful. Brownies were terrible. I would reduce the baking time to 10 to 15 minutes. From someone who sells baked goods and has been using coconut oil for years. I noticed most of the comments were about the picture and how the recipe looked. Very few had actually tried the recipe.
Thank you for your feedback.