Whether you’re following a dairy-free diet or not, you’ll love these Coconut Oil Brownies! They’re chewy, fudgy and packed with coconut flakes and dark chocolate chips. They come together in one bowl and take about 10 minutes to prepare!

Coconut oil brownies on parchment paper

When I’m craving a chocolate dessert, my mind always goes straight to brownies.

They satisfy my biggest cravings because they’re nice and fudgy with pockets of melted chocolate chips. And the crackly tops and crispy edges certainly don’t hurt either. 🙂

My peppermint brownies are one of my favorite recipes, but typically I only make those during the holiday season.

I adapted these Coconut Oil Brownies from that recipe, so I can make them any time of year.

I decided to substitute the butter with coconut oil because I love using it in baking. Years ago I used coconut oil in my carrot oatmeal cookies, and I discovered that it added a nice chewiness to baked goods.

Omitting the butter makes these brownies dairy-free, but whether you’re limiting your dairy intake or not, these brownies are truly delicious enough for everyone.

The flavor of the oil is more mild than butter, which makes them taste even more chocolatey as well.

They’re also packed with coconut flakes, which adds texture as well as the coconut flavor that I love.

Chocolate and coconut are one the best combinations in my book. 🙂

Stack of coconut brownies

Why you’ll love this recipe:

  • Coconut brownies are fudgy, slightly chewy, and packed with coconut flakes and dark chocolate chips.
  • They’re 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!
  • They come together in one bowl and and they’re in the oven in about 10 minutes.
  • They’re made with coconut oil, so the brownies are dairy-free.

Recipe ingredients

Coconut oil brownie recipe ingredients

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 or in the microwave in a microwave safe mixing bowl. If the oil is in liquid state, you can skip this step and simply place it in a mixing bowl. Feel free to substitute the oil with olive oil or the same amount of unsalted butter if you’re not following a dairy-free diet.
  • Flour. The all purpose flour can more than likely be substituted with your favorite brand of gluten-free 1 to 1 flour.
  • Sugar. While this recipe works with coconut sugar or maple sugar, I’ve found that granulated sugar produces a softer texture and sweeter flavor.
  • Cocoa powder. Use unsweetened cocoa powder.
  • Vanilla. The vanilla balances out the chocolate flavor, so I don’t recommend omitting it.
  • Unsweetened coconut flakes. If you’re not a fan of coconut you can omit these altogether or sub with your favorite chopped nuts.
  • Chocolate chips. I used mini dairy-free dark chocolate chips, but they may be substituted with your favorite.

How to make coconut brownies

These dairy-free brownies are every bit as indulgent and decadent than traditional brownies. If you didn’t tell anyone, they’d never know they were dairy-free!

They’re chewy, chocolatey and so easy to make.

Pro tip: Melt the coconut oil in a sauce pan on the stove top or in a microwave safe mixing bowl in the microwave. If the coconut oil is in melted state already, simply place it in a mixing bowl and proceed from there.

See the recipe card below for full instructions.

How to make coconut brownies
  1. Melt the coconut oil in a small pan or in the microwave in a microwave safe bowl, then set aside to cool slightly. Add the sugar, cocoa powder and salt, and whisk vigorously until combined and no lumps remain.
  2. Whisk in the eggs one at a time, followed by the vanilla.
  3. Add the flour and stir until just incorporated, about 30 strokes.
  4. Stir in 1/3 cup each of the coconut and chocolate chips just until incorporated.
  5. Pour the batter into the prepared pan, then top with the remaining coconut and chocolate chips.
  6. Bake at 325 degrees for 20-25 minutes or until set and a toothpick inserted into the center comes out with moist crumbs.
Dairy-free coconut brownies cut into squares

FAQs

Should I melt coconut oil before baking?

If your coconut oil is in solid state, be sure to melt it before adding it to your recipes. Let it cool slightly if necessary, but not too long as it will solidify as it cools.

Can the brownie recipe be made with another oil?

Any type of oil may be used with this recipe, just keep in mind that it may change the flavor of the brownies slightly depending on which type you use.

Can the recipe be doubled?

Double the amount of ingredients and bake in a 9×13″ to make a double batch of coconut oil brownies. They will take roughly 30-40 minutes to bake.

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 notes

  • Pro tip: Melt the coconut oil in a sauce pan on the stove top or in a microwave safe mixing bowl in the microwave. If the coconut oil is in melted state already, simply place it in a mixing bowl and proceed from there.
  • The coconut oil may be substituted with olive oil or with the same amount of unsalted butter.
  • Not a fan of coconut?  Omit the coconut flakes altogether or sub with your favorite chopped nuts.
  • Use dairy-free chocolate chips to make this recipe completely dairy-free.
  • Store leftover coconut brownies in an air tight container for 3-5 days.
Coconut brownies cut into squares on parchment

More brownie recipes you’ll love:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram!

Coconut oil brownies on parchment paper

Coconut Oil Brownies

Coconut Oil Brownies are ultra chocolatey and packed with coconut and dark chocolate chips. They're completely dairy-free and come together in one bowl!
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Ingredients

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.
  • Add the sugar, cocoa powder and salt to the coconut oil and whisk until well combined and no lumps remain.
  • Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract.
  • Stir in the flour just until incorporated, about 30 strokes, then gently fold in about 1/3 cup each of the coconut flakes and chocolate chips, reserving the remaining for the top of the brownies.
  • Pour the batter into the prepared pan and spread evenly, then top with the remaining coconut flakes and chocolate chips. Bake for 20-25 minutes, or until the top is set and a toothpick inserted into the center has moist crumbs. Cool completely, then lift the brownies out of the pan using the foil overhang and place on a cutting board. Remove the foil , cut into bars and enjoy!

Notes

  • The coconut oil may be substituted with olive oil or with the same amount of unsalted butter.
  • Not a fan of coconut?  Omit the coconut flakes altogether or sub with your favorite chopped nuts.
  • Use dairy-free chocolate chips to make this recipe completely dairy-free.
  • Store leftover coconut brownies in an air tight container for 3-5 days.

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!

**This recipe was originally published in April 2016. The photos have been updated, step by step photos have been added, and the text has been modified to include more recipe information.

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