If you want to avoid dairy, or just love the flavour coconut oil imparts, you're definitely going to want to try this perfect coconut oil brownie recipe.
These beauties are glossy, fudgy and I've added a bit of optional texture with some dairy free dark chocolate chips and some whole blanche hazelnuts. SO GOOD.
An important note, when you make a brownie recipe with coconut oil, you're taking away butter, which is about 82% fat and replacing it with coconut oil, which 100% fat.
This means that if you try and swap the amounts like for like, you'll have too much fat in your brownies to get a good texture and flavour.
For this reason, in this recipe, I've reduced the amount of coconut oil and introduced a little bit of water, which helps bring the batter balance back where it should be - and the results are fantastic!
To make your coconut oil brownies, you'll start by melting the coconut oil and dark chocolate together in the microwave. Coconut oil has a really low melting point of 25.5C/78F, whereas dark chocolate tends to have a melting point of around 52C/125F, so I like to chop the chocolate to ensure it melts quickly and evenly.
To that mixture, you'll then add sugar, eggs, vanilla and flour. That's your basic batter, ti which you'll then add your dark choc chips and hazelnuts.
All that's left to do then is pour the batter into a lined tin and bake! Once cooled, I like to chill my brownies in the fridge overnight to firm up before slicing and serving the next day.
They can then be enjoyed chilled or at room temp and will retain their defined shape.
I'm really proud of this coconut oil brownie recipe because it comes out perfectly fudgy and delicious every single time.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 250 g (9 oz) coconut oil
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ cup) plain white flour (all purpose flour)
- 30 ml (2 tbsp) warm water
- 300 g (1½ cups) dark chocolate chunks
- 150 g (5 oz) blanched hazelnuts optional
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
Preheat the oven to 180C (160C fan).
Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
Put the coconut oil and chopped dark chocolate in a large, heatproof bowl.
Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
Add the sugar.
Whisk in. The mixture will thicken - graininess at this stage is fine.
If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla.
Whisk together until smooth.
Sift the flour into the bowl.
Gently fold through until evenly combined.
Stir in the warm water and add the chocolate chips.
Fold in the chocolate chips.
Add the blanched hazelnuts.
Fold in.
Pour the brownie batter into the lined in and level off.
Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
Place on a wire rack in the tin to cool.
Once cooled completely, transfer to the refrigerator to chill overnight.
Slice with a sharp knife, wiping between cuts for a neat finish.
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this coconut oil brownie recipe
Coconut Oil Brownie Recipe
Ingredients
- 400 g (14 oz) dark chocolate 70% (bittersweet) roughly chopped
- 250 g (9 oz) coconut oil
- 450 g (2½ cups) white caster sugar (superfine sugar)
- 6 medium free range eggs room temp, beaten
- 1 tbsp vanilla extract
- 170 g (1¼ cup) plain white flour (all purpose flour)
- 30 ml (2 tbsp) warm water
- 300 g (1½ cups) dark chocolate chunks
- 150 g (5 oz) blanched hazelnuts optional
Equipment
- Rectangle 20x28cm (8"x11") nonstick cake tin
Instructions
- Preheat the oven to 180C/350F (160C/320F fan).
- Grease and line a 20cm x 28cm (8 inch x 11 inch) non-stick shallow rectangular cake tin.
- Put the coconut oil and chopped dark chocolate in a large, heatproof bowl. Gently melt until smooth. You can use the microwave to do this, using 30 second bursts and stirring after each burst. Alternatively, you can put an inch of water in a pan, place the bowl on top (so that the water isn't touching the bowl) and bring to the boil so that the steam gently melts the chocolate, stirring as you go.
- Whisk the sugar in. The mixture will thicken - graininess at this stage is fine.
- If the mixture is hot, wait until it's just slightly warm before adding the beaten egg and vanilla. Whisk together until smooth.
- Sift the flour into the bowl. Gently fold through until evenly combined.
- Stir in the warm water.
- Fold in the chocolate chips.
- Add the blanched hazelnuts and fold in.
- Pour the brownie batter into the lined in and level off.
- Bake for 35-40 minutes until set all the way across. A skewer pushed into the centre should reveal sticky crumbs.
- Place on a wire rack in the tin to cool.
- Once cooled completely, transfer to the refrigerator to chill overnight.
- Slice with a sharp knife, wiping between cuts for a neat finish.
Nutrition
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