Extra Fudgy Coconut Oil Brownies

Extra Fudgy Coconut Oil Brownies are ultra-rich, chewy, and deeply chocolatey with a subtle coconut undertone. These brownies are made with simple pantry ingredients and no butter, yet they deliver a decadent texture and irresistible flavor in every bite.

Why You’ll Love This Recipe

• Intensely fudgy: Moist and dense with a gooey center.
• Easy to make: One bowl, no mixer needed.
• Dairy-free: Coconut oil replaces butter without sacrificing flavor.
• Crackly top: Perfect shiny crust like your favorite bakery brownie.
• Great for sharing: Crowd-pleasing treat that stores and freezes well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Coconut oil (virgin for coconut flavor, refined for neutral)
• Unsweetened chocolate or dark chocolate chips
• Brown sugar
• Eggs
• All-purpose flour
• Salt
• Optional: unsweetened cocoa powder, vanilla extract, chocolate chips, or chopped nuts

Directions

this recipe

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Melt coconut oil and chocolate together in a saucepan or microwave. Let cool slightly.
3. Whisk in brown sugar until combined.
4. Add eggs one at a time, beating well after each to create a shiny batter.
5. Stir in flour and salt until just incorporated. Do not overmix.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 25–30 minutes, until the edges are set and a toothpick inserted comes out with moist crumbs.
8. Cool completely before cutting for clean slices, or serve warm for gooier brownies.

Servings and timing

• Servings: 12 brownies
• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Total time: 40 minutes (plus cooling)

Variations

• Add chocolate chips: For even more chocolatey goodness.
• Nutty twist: Stir in chopped walnuts or pecans.
• Vegan version: Use flax eggs and dairy-free chocolate.
• Extra rich: Mix in 2 tablespoons of cocoa powder.
• Mini brownies: Use a mini muffin tin and bake for 12–14 minutes.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to 5 days—great for extra fudgy texture.
• Freezer: Freeze cut brownies for up to 2 months.
• Reheat: Microwave individual pieces for 10–15 seconds for a warm treat.

FAQs

Will the brownies taste like coconut?

They’ll have a mild coconut flavor if using virgin coconut oil. Use refined oil for a more neutral taste.

Can I use butter instead?

Yes, substitute an equal amount of melted butter if preferred.

How do I get the shiny, crackly top?

Whisking the sugar thoroughly into the eggs and chocolate creates the signature crust.

Are these brownies gluten-free?

Not by default, but you can use a 1:1 gluten-free flour blend.

Can I double the recipe?

Yes—use a 9×13-inch pan and adjust baking time as needed.

Should I chill before slicing?

Yes, for the cleanest cuts. Chill in the fridge for 30–60 minutes.

Can I reduce the sugar?

You can try reducing it slightly, but it may affect texture and the crackly top.

What type of chocolate works best?

Use high-quality unsweetened or semi-sweet baking chocolate for rich flavor.

Are they good for gifting?

Absolutely! They hold up well and package beautifully.

Can I make them more cakey?

Add an extra egg and reduce coconut oil slightly for a cakier texture.

Conclusion

Extra Fudgy Coconut Oil Brownies are the ultimate chocolate lover’s indulgence. Easy to make and full of rich, melt-in-your-mouth flavor, they’re perfect for dessert, snacking, or anytime you need a fudgy fix—no butter required.

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