Whether you follow a dairy-free diet or not, these Coconut Oil Brownies are a delicious treat. They’re fudgy with a slight chew, studded with coconut flakes and dark chocolate chips, and they come together in one bowl in about 10 minutes of hands-on time.
When I’m craving chocolate, brownies are my go-to: molten pockets of chocolate chips, crackly tops, and crisp edges surrounding a fudgy center. These Coconut Oil Brownies deliver all of that without any butter or dairy. Coconut oil gives them a tender chew and a subtle coconut note that pairs perfectly with dark chocolate. If you enjoy coconut and chocolate together, these will quickly become a favorite.
Why you’ll love this recipe:
- Fudgy, slightly chewy brownies loaded with coconut flakes and dark chocolate chips.
- Simple one-bowl method—no melted chocolate required; cocoa powder provides rich chocolate flavor.
- Quick to prepare: about 10 minutes of prep time and a short bake.
- Made with coconut oil for a dairy-free option that still feels indulgent.
Recipe ingredients
Ingredient notes
- Coconut oil: Measure 1/2 cup while solid, then melt briefly on the stove or in the microwave. If your oil is already liquid, simply use it as is. If not dairy-free, you may substitute equal amounts of unsalted butter or a mild-flavored oil such as light olive oil.
- Flour: All-purpose flour works well. For a gluten-free version, use a 1:1 gluten-free flour blend.
- Sugar: Granulated sugar gives a soft, sweet texture. You can experiment with coconut or maple sugar, but the texture and sweetness will vary.
- Cocoa powder: Use unsweetened cocoa powder for best chocolate flavor.
- Vanilla: Adds depth and balances the chocolate—don’t skip it.
- Unsweetened coconut flakes: Add texture and coconut flavor. If you prefer, omit or substitute with chopped nuts.
- Chocolate chips: Mini dark chocolate chips work well. Use dairy-free chips to keep the brownies fully dairy-free.
How to make coconut brownies
These dairy-free brownies are rich, fudgy, and very easy to prepare. The method is straightforward: combine melted coconut oil with the dry ingredients, add eggs and vanilla, fold in flour and mix-ins, then bake until the top is set and the center has moist crumbs.
Pro tip: If your coconut oil is solid, melt it briefly and allow it to cool slightly before combining with sugar and cocoa. If it’s already liquid, you can skip the melting step.
- Preheat the oven to 325°F (163°C). Line an 8×8-inch square pan with foil leaving an overhang on two sides and spray lightly with cooking spray.
- Melt 1/2 cup coconut oil in a small pan or microwave and let it cool slightly. In a mixing bowl whisk together the oil, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, and 1/4 teaspoon salt until smooth.
- Whisk in 2 large eggs, one at a time, then whisk in 1 teaspoon vanilla extract.
- Stir in 1/2 cup all-purpose flour until just combined (about 30 strokes). Do not overmix.
- Fold in about 1/3 cup unsweetened shredded coconut and 1/3 cup mini dark chocolate chips. Pour the batter into the prepared pan and spread evenly. Sprinkle the remaining coconut and chocolate chips on top.
- Bake for 20–25 minutes, or until the top is set and a toothpick inserted in the center comes out with moist crumbs. Cool completely, lift brownies from the pan using the foil overhang, remove foil, and cut into squares.
FAQs
Should I melt coconut oil before baking?
Yes—if your coconut oil is solid, melt it first and let it cool slightly. If it cools too long it may start to solidify again, so add it to the bowl while still pourable.
Can I use a different oil?
Yes. You can substitute other neutral oils or an equal amount of unsalted butter (if not dairy-free). Different fats may slightly change texture and flavor.
Can I double the recipe?
Yes. Double all ingredients and bake in a 9×13-inch pan. Baking time will increase to roughly 30–40 minutes—check for moist crumbs in the center.
How long do the brownies last?
Store cooled brownies in an airtight container at room temperature for up to 3–5 days.
Recipe notes
- Melt coconut oil briefly and use while slightly warm for easiest mixing.
- Substitute olive oil or unsalted butter if desired.
- Omit coconut flakes or replace with chopped nuts if you don’t care for coconut.
- Use dairy-free chocolate chips to keep the recipe fully dairy-free.
- Store leftovers in an airtight container for 3–5 days at room temperature.
More brownie ideas you might enjoy
- Cheesecake-style brownies
- German chocolate brownies
- Peanut butter swirl brownies
- Red velvet cream cheese brownies
- S’mores brownies
Did you try this recipe? If so, leave a review and tag @flavorthemoments on social media so others can find and enjoy it.
Coconut Oil Brownies
Coconut Oil Brownies are ultra-chocolatey and loaded with coconut and dark chocolate chips. They’re dairy-free and come together in one bowl.
Servings: 9 brownies • Prep time: 10 mins • Cook time: 20–25 mins • Total time: 35 mins
Ingredients
- 1/2 cup coconut oil
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened shredded coconut (or coconut flakes)
- 1/2 cup mini dark chocolate chips
Instructions
- Preheat oven to 325°F (163°C). Line an 8×8-inch pan with foil and spray lightly.
- Melt coconut oil and whisk with sugar, cocoa powder, and salt until smooth.
- Whisk in eggs one at a time, then add vanilla.
- Stir in flour until just combined, then fold in about 1/3 cup each of coconut and chocolate chips.
- Spread batter in the pan, top with remaining coconut and chips, and bake 20–25 minutes until set with moist crumbs.
- Cool completely, lift brownies from pan using the foil overhang, remove foil, and cut into squares.
Notes
- Substitute coconut oil with olive oil or unsalted butter if desired.
- Replace coconut flakes with chopped nuts if you prefer.
- Use dairy-free chocolate chips to maintain a dairy-free dessert.
- Store in an airtight container for 3–5 days.
Nutrition (approximate per brownie)
Calories: 224 kcal • Carbohydrates: 24 g • Protein: 3 g • Fat: 14 g • Saturated Fat: 9 g • Fiber: 2 g • Sugar: 18 g • Sodium: 58 mg
Note: Nutrition values are estimates for informational purposes only.
This recipe was originally published in April 2016. Photos and the text have been updated to improve clarity and provide more recipe details.