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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
You should have seen my face when I saw that first picture!!! I was all like “ok, Imma skip the gym and make these instead because eating coconut oil is like going to the gym, amIright?”
Seriously. These are amazing…and 5 ingredients? I die.
Pinned!
You and I have the same kind of reasoning, my friend.
^ completely agree! Your first picture is gorgeous and so enticing! I’m a definitely coconut lover and I’ve never used coconut oil before so…pinned!
Coconut oil will be very popular this year. I can tell. I’ve recently discovered the oil and love it!
Oh, yes, please more coconut oil baking recipes! You aren’t the only one who fell for that deal!
These really do look WONDERFUL! I’ve seen other recipes of this type online and they did no look appetizing at ALL, but these have me adding chocolate to the shopping list.
hahaha THEY KNOW US!
Your pictures alone had me convinced. Then I heard that they taste like coconut. Then I saw how easy it is to make them. Then I went crazy. I need these in my life right now! This recipe is most definitely replacing my boxes of Ghirardelli brownie mix.
It’s… so… beautiful. I, too, am a Ghirardelli girl. Double chocolate is the only way to go in my book. But that doesn’t mean I can’t appreciate a sinful, thick-stacked coconut oil brownie. In fact, I want to reach through my screen for one. Just one. Please?
And on the coco-oil front, I feel ya. I have a huge jar and have googled life tips for using coconut oil, and I just can’t bring myself to rub it all over my body or put it in the bathtub. It’s too weird. I’ll stick to it in my food, thank you very much.
I used to feel the same way about slathering it on my body… BUT I have a neighbor who looks 25 is really 40 something(closer to 50 than 40 ;)) and she swears by it! So I had to give it a shot. I am in love! I am sensitive to lotions and cannot use a fair amount of those that are out there, but this stuff is amazing! A little goes a long way and if you happen to have a hubby who works in the elements, this stuff kicks the dry skin better than any lotion we’ve bought over the years!
I can’t wait to make these! but i too, for doctor’s orders, have cut sugar from my diet – like cold turks. so this will be on one of my cheat days or a very important day! welcome to coconut oil. best uses, I’ve found:
-in cooking/baking
-as lotion – seriously the cold drying out elbows and knees. i like to “moisturize” with coconut oil before bed. i also love the smell. you wake up feeling so soft and it gives your skin a glow
-as lip balm
-add brown sugar and you have yourself a scrub
-oil pulling {you have to try it – your mouth will never feel cleaner}!
Happy Friday!
Love these ideas! Thanks Ellesse!
I am totally thinking the decision not to make any drastic healthy eating related New Years resolutions thing was a very good choice! =) YUM!!!!!!
This looks exactly like everything I have been dreaming of lately. Dear lord. And yes, I will be melting some peanut butter to drizzle on top along with the hot fudge sauce and ice cream. Okay, and maybe whipped cream too because really, I am a grown woman and I do what I wanna haha!
peanuuuuuut buuuuuterrrrrr!
Welcome to the world of coconut oil. I have put it in my coffee for years. I love the little oil slick it produces on top.
But you are right, if you get unrefined, it will have that coconutty taste. Anytime I make something with it, my hubby can taste it and does not love it. One time I fried some eggs in it…big mistake!
I also wash my face with coconut oil. I cannot use it as a moisturizer because it dries out my skin ( I know weird right, an oil is drying) but I love using it as a cleanser.
Coffee? What the what? I’m so intrigued.
Yep – put coconut oil in your coffee instead of milk/cream, stick your hand blender in there and give it a whirl to emulsify. You’re welcome 😉
I’m going to try this right now! (running to the
coffee maker)
Incredible photos. INCREDIBLE!
Thank you so much! I really appreciate that Bridget.
Brownies for breakfast, lunch, and dinner? Count me in!
These look absolutely gorgeous and gooey! And with a subtle hint of coconut, I’m all in!
WOAH this looks insanely good!!
Oh my goodness I have no words for how amazing these look!!! I’m the same with trends hahaha – I still have an unopened coconut oil in my cupboard. Thank goodness I haven’t seen it in Costco else I’d have a ton of it too!! Might have to crack it open to make these though! 🙂
Coconut oil is so awesome, and these brownies look incredible!
Brownies look beautiful, but I’m actually more smitten with that photo of the eggshells. OMG just look how you got the light on the very edge. Call me weird, but that one is inspiring!!
Thank you so much Elaine! I love taking those ingredient and process shots – always something inspiring to find about the beauty of food! (cheeseball moment) 🙂
I’m in love. And so happy that I’m not yet trying the no sugar thing because these WILL be happening in my life this weekend! PS – You speak to my heart when you use only 5 ingredients =) When I need chocolate, I need chocolate N-O-W.
Yeah… starting my life without sugar just after making these was sort of weird timing. But I think I made enough of them pre-course to last me through all 60 days. 😉
These look pretty much like the best thing ever. I want them in my mouth right now. And I love that the recipe is so simple!
xx Kathryn
http://www.throughthethicket.ca
In all seriousness, this is the PERFECT Friday recipe. Coconut oil brownies and a Rom Com for dinner? Yes please. All over that. Your photos are gorgeous, as always. Love the egg one! So simple and yet so pretty!
What an utterly fabulous recipe. I will be making these this weekend for my brownie loving family – the ultimate test!
I have all of these ingredients! My husband and I decided to stay in tonight, so I’m thinking pasta for dinner with these as dessert, maybe a little wine and a movie and we’ll be good to go! I’m getting excited just thinking about it 🙂
Ohhh – no I don’t think I could possibly wait until they cool! simply fabulous!
Oh. My. Goodness. So, you’ll be happy to know that somehow you got inside my brain and convinced me that I too needed to do a 30-day sugar detox? Thanks for that, really, really a lot. Thanks.
Kidding.. sort of.. but I am definitely going to tweak these with some coconut sugar and a gluten-free flour mix and indulge my face off. And I can eat the entire pan because there’s no sugar or flour.. right?! Also.. that giant tub of coconut oil. HOW CAN YOU NOT?! It’s so cheap it’s almost painful. I actually stir a tablespoon into my morning coffee.. sounds weird but you really don’t even notice it. Coconut oil is good for all the things!
Well done… You went way naughty before the sugar free diet. I think the sugar storage from the brownies, ice cream and fudge should get you thru the next 60 days