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Coconut Oil Brownies

Coconut Oil Brownies

Making Coconut Oil Brownies involves a lot of gently stirring and scraping, so I use one tool – a heavy duty, heat resistant silicone scraper. I like the one I bought years ago from Pampered Chef. In fact, I liked it so much a bought a second.
Course Dessert
Cuisine American
Keyword brownies
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 16
Author Cookie Madness


  • 3 tablespoons melted coconut oil generous tablespoons
  • 1 ounce chopped unsweetened chocolate 28 grams
  • 2/3 cup unsweetened Hershey’s Dark cocoa powder or Dutch cocoa powder 56 grams
  • 2 large eggs
  • 1 large egg white
  • 1 1/2 cups granulated sugar 294 grams
  • 1 1/4 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 3/8 teaspoon salt
  • 1 cup aerated and carefully measured all-purpose flour 126 grams
  • 1/4 cup extra dark chocolate chips


  • Preheat oven to 350 degrees F. Line an 8 inch metal pan with nonstick foil.
  • In a large saucepan, melt the coconut oil and chocolate together over very low heat stirring gently so that chocolate doesn’t burn. When chocolate is melted, add cocoa powder and stir until smooth.
  • In a mixing bowl, mix the eggs, egg white, sugar and vanilla (I do this with my scraper). Mix in the baking powder and the salt, then combine the egg mixture with the chocolate mixture and stir well.
  • Add the flour and stir it in with the scraper. When flour is fully incorporated, make sure the batter is no longer warm and then stir in the chocolate chips. Batter will be thick and grainy. Transfer it to the pan and spread it evenly.
  • Bake on center rack for 28-30 minutes or until brownies appear set. It will be quite obvious that they are done!
  • Let cool completely on a rack or if you are impatient like I am, set the brownies in a shallow pan full of ice water to quick cool.
  • Lift from pan and slice into squares or for a cleaner cut, chill for a few hours and then cut. I always chill mine before cutting, then serve at room temperature.


I almost always use metal pans, but if you only have an 8 inch glass pan you could try that. It is usually recommended to reduce the baking temperature by 25 degrees when using a glass pan, so reduce temp to 325.