Fudgy Coconut Oil Brownies

Whether you follow a dairy-free diet or not, these Coconut Oil Brownies are a must-try. They’re fudgy with chewy edges, studded with toasted coconut flakes and dark chocolate chips. Made in one bowl and ready in minutes, they’re a simple, satisfying dessert that highlights chocolate and coconut.

When a chocolate craving hits, brownies are my go-to. These coconut oil brownies deliver deep chocolate flavor without any butter or other dairy. The coconut oil gives the brownies a pleasant chew, while the unsweetened coconut adds texture and a bright coconut note that pairs wonderfully with dark chocolate.

Why you’ll love this recipe

• Fudgy, slightly chewy brownies with crisp edges and a crackly top.
• One-bowl method — no tempering or melting chocolate required.
• Made with cocoa powder and plenty of chocolate chips for rich chocolate flavor.
• Dairy-free when made with coconut oil and dairy-free chocolate chips, but enjoyable by everyone.

Recipe ingredients

Ingredient notes

• Coconut oil: Measure 1/2 cup while solid, then melt and cool slightly before mixing. If your coconut oil is already liquid, you can use it as is. You can substitute olive oil or unsalted butter if not avoiding dairy.
• Flour: All-purpose flour works well. For gluten-free baking, use a 1:1 gluten-free flour blend.
• Sugar: Granulated sugar gives a softer, sweeter brownie. Coconut sugar or maple sugar can be used, but the texture and sweetness will differ.
• Cocoa powder: Use unsweetened cocoa powder for the best chocolate depth.
• Vanilla: A small amount of vanilla enhances the chocolate flavor—don’t skip it.
• Unsweetened coconut flakes: These add texture and coconut flavor. Omit or substitute chopped nuts if you prefer.
• Chocolate chips: Mini dark chocolate chips work great. Choose dairy-free chips to keep the recipe vegan-friendly.

How to make coconut brownies

These dairy-free brownies are indulgent and chocolate-forward. The method is straightforward and forgiving, producing a chewy, fudgy result every time.

Pro tip: Melt the coconut oil gently, then let it cool slightly before combining with the sugar and cocoa so it doesn’t cook the eggs when added.

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch square pan with foil or parchment, leaving an overhang for easy lifting, and lightly grease the surface.
2. Melt 1/2 cup coconut oil and set aside to cool slightly. In a mixing bowl, whisk together the melted oil, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, and 1/4 teaspoon salt until smooth and lump-free.
3. Whisk in two large eggs one at a time until fully incorporated, then stir in 1 teaspoon vanilla extract.
4. Add 1/2 cup all-purpose flour and stir until just combined—about 30 strokes. Avoid overmixing to keep the brownies tender.
5. Fold in roughly 1/3 cup unsweetened coconut flakes and 1/3 cup mini dark chocolate chips, reserving the remainder for topping.
6. Spread the batter evenly in the prepared pan, then sprinkle the reserved coconut flakes and chocolate chips over the top.
7. 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 in the pan, lift out using the foil overhang, remove the foil, and cut into squares.

FAQs

Recipe notes

• Melt coconut oil gently and let it cool before combining with eggs.
• Substitute olive oil or unsalted butter if you prefer.
• Omit or replace coconut flakes with chopped nuts if you don’t like coconut.
• Use dairy-free chocolate chips to keep the recipe completely dairy-free.
• Store leftovers in an airtight container for up to five days at room temperature.

More brownie ideas

• Cheesecake brownies
• German chocolate brownies
• Peanut butter brownies
• Red velvet cream cheese brownies
• S’mores brownies

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Note: This recipe was originally published in April 2016. Photos and text have been updated to add step-by-step photos and more detailed recipe information.