Coconut oil brownies are chewy brownies that are made with cocoa powder, coconut oil, and shredded coconut. Chocolate and coconut pair so well together!

a stack of three coconut oil brownies, topped with shredded coconut

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. 

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.  

coconut oil brownies stacked up with coconut on top

It made these coconut brownies so addictively chewy, and they got rave reviews by everyone that tried them.

I stirred some shredded coconut 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, and so chewy and chocolatey.

Why you’ll love this recipe:

  • 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. They have plenty of cocoa powder for chocolate flavor!
  • You can get them into the oven in about 10 minutes flat.
  • They’re messy, gooey, and finger-licking good — just the way brownies need to be!
close up of coconut oil brownies in a stack with coconut on top

Recipe ingredients

I made this brownie recipe with oil rather than butter, so it’s naturally dairy-free. Don’t worry, you won’t miss the butter at all!

Ingredient notes

  • Coconut oil. You’ll measure out 1/2 cup oil while it’s solid, and then melt it in a saucepan on the stove.
  • Instant espresso powder. This ingredient is technically optional, but it enhances the chocolate flavor of these homemade chewy brownies.
  • Sweetened shredded coconut. You can find this in the baking aisle, near the chocolate chips.
  • Chocolate chips. I used semi-sweet chocolate chips to make a “frosting” for these coconut oil brownies, but milk or dark chocolate chips may also be used.

How to make this recipe

You can whip up the brownie batter and have a pan baking in the oven in 10 minutes flat!

  1. Line an 8×8″ square pan with foil and spray with cooking spray.
  2. Melt the coconut oil in a small pan or microwave, and set aside to cool slightly.
  3. Whisk together the sugar, cocoa powder, espresso powder, and salt in a large bowl.
  4. Pour the coconut oil into the sugar mixture, then whisk in the vanilla.
  5. Add the eggs one at a time, beating vigorously after each addition.
  6. Stir in the flour just until incorporated, then stir in 1/2 cup of the shredded coconut.
  7. Pour the batter into the prepared pan and bake until a toothpick inserted into the center has moist crumbs attached when removed.
  8. Place on a wire rack and top with the chocolate chips and the remaining coconut.
  9. Cool completely before slicing and serving.
homemade chewy brownies stacked on parchment paper with macadamia nuts and coconut

FAQs

Can the brownie recipe be made with another oil?

I’m not sure, as I’ve only made this brownie recipe with coconut oil. Coconut oil solidifies at room temperature and other oils do not, so I don’t think you can substitute the coconut oil.

Can the recipe be doubled?

Yes, if you want a 9×13″ pan of chewy brownies, simply double the ingredients list. The bake time should remain roughly the same.

How long do the brownies last?

These coconut oil brownies may be stored in an airtight container at room temperature for up to four days.

Recipe substitutions

  • Coconut oil. The coconut oil may be substituted for the same amount of unsalted butter.
  • Instant espresso powder. This ingredient is optional, but I love to use it as it intensifies the chocolate flavor.
  • Semi-sweet chocolate chips. May be replaced with either milk or dark chocolate chips.

Recipe notes

  • I recommend lining your baking dish with foil and leaving a slight overhang. This makes it easier to remove the brownies from the pan later on.
  • These homemade chewy brownies will look slightly gooey in the center, even when they’re ready to come out of the oven. I recommend inserting a toothpick in the center of the pan; when the toothpick comes out with only moist crumbs attached, the brownies can be taken out.
  • Let the brownies cool completely before slicing and serving. They need time to set up first.

More dairy-free desserts:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

coconut brownies stacked up on parchment paper

Coconut Oil Brownies

Coconut Oil Brownies are chewy cocoa oil brownies packed with coconut and macadamia nuts for a fun, tropical twist!
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Ingredients

  • 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

Instructions 

  • Preheat the oven to 325 degrees. Line an 8×8″ 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!

Notes

  • 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

Serving: 1brownie, Calories: 224kcal, Carbohydrates: 24g, Protein: 3g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Cholesterol: 23mg, Sodium: 58mg, Fiber: 2g, Sugar: 18g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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