Coconut Macadamia Brownies
Coconut Oil Brownies are chewy cocoa oil brownies packed with coconut and macadamia nuts for a fun, tropical twist!
You want to know something funny? I almost didn’t post these coconut oil brownies because I thought they looked too messy.
Messy meaning too much coconut piled on top? Too gooey and chocolatey? I was being ridiculous, of course, because the best brownies are messy.
If you follow me on Instagram you know I was in Maui last week. I bombarded my feed with palm trees and sunsets and I’m just not ready to be home. Is anybody ever ready to leave that view?
It’s become our favorite place to vacation, and every time I go, I have to buy some lightly salted dry roasted macadamia nuts. I’ve used them in this fudge and these cheesecake bars recently, and now they’re coming at you again in these coconut brownies.
I had never made coconut oil brownies, but I used coconut oil instead of butter in these carrot oatmeal cookies and I loved the results.
Coconut oil has so many great health benefits, and I love the texture that it lends to baked goods. I bought some in large quantities at Costco which made it much more affordable, and I didn’t miss the butter one bit here in these brownies.
It made these coconut brownies so addictively chewy, and they got rave reviews by everyone that tried them.
These coconut oil brownies are one of the easiest brownie recipes you’ll ever make because there’s no melted chocolate to mess around with. These have plenty of cocoa powder for our chocolate flavor, and you can get them into the oven in about 10 minutes flat.
I stirred some shredded coconut and chopped macadamia nuts into the batter, and when they came out of the oven, I topped them with some semi-sweet chocolate chips to make an easy “frosting”.
That’s what I do when I’m really lazy, and when I want to have a sticky base to pile more coconut on top. Because there’s always room for more coconut in my book. 🙂
You can skip the chocolate chips and coconut on top and you’ll still love these brownies. They’re easy to make, so chewy and chocolatey, with a delicious macadamia crunch.
And they’re messy, gooey, and finger-licking good just the way brownies need to be! 🙂
More coconut oil recipes you’ll love:
Coconut oil pie crust by Minimalist Baker
Coconut Oil Brownies
- 1/2 cup coconut oil
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa power
- 1 teaspoon instant espresso powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup all purpose flour
- 1 cup sweetened shredded coconut divided
- 1/2 cup chopped macadamia nuts
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 325 degrees. Line an 8x8" square pan with foil leaving a bit of an overhang on two sides and spray with cooking spray.
- Melt the coconut oil in a small pan or microwave, and set aside to cool slightly.
- Whisk together the sugar, cocoa powder, espresso powder, and salt in a large bowl. Pour the coconut oil into the sugar mixture whisking constantly until combined. Whisk in the vanilla.
- Add the eggs one at a time, beating vigorously after each addition. Stir in the flour just until incorporated, then stir in 1/2 cup of the coconut and the macadamia nuts.
- Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center has moist crumbs attached when removed. Place on a wire rack and top with the chocolate chips and the remaining coconut. Cool completely and lift the brownies out of the pan using the foil overhang and place on a cutting board. Remove the foil and cut into bars. Serve and enjoy!
- The coconut oil may be substituted for the same amount of unsalted butter.
- The instant espresso powder is optional, but I love to use it as it intensifies the chocolate flavor.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.