Coconut oil has become more popular for baking in the past year or so. Not only is it a relatively healthy fat, but it is more widely available than ever before, so it is a readily accessible ingredient. It’s easy to work with, since it can be used both as a solid and a liquid, and it can be substituted for either butter or oil. These Coconut Oil Brownies are a great example of how versatile coconut oil can be because they make brownies that have the same chewy, rich texture that you would expect to find in a traditional brownie – without any of the butter.
Looking at a batch of these, you wouldn’t know that they were made without butter. They have a dark, fudgy interior and crisp, shiny tops. They have a great texture that balances rich chocolate with just the right amount of chewiness, and they have a lot of chocolate flavor. You will, however, probably detect a very slight coconut note to these brownies. Coconut oil has a very mild coconut flavor – and it can actually vary from brand to brand – and while it is undetectable in some recipes, in recipes with chocolate it seems to stand out a touch more. For me, this isn’t a bad thing because I’m a big coconut fan and I sometimes play it up by adding shredded coconut into batches of brownies, too!
Although they use coconut oil, these brownies are not vegan because they still use eggs. If you want to convert them to a vegan brownie, you can substitute egg replacers for the eggs. You can also use coconut oil in my gluten free version of this brownie recipe.
One Bowl Brownies
1/2 cup coconut oil (solid)
2-oz dark chocolate (60-70% cacao)
1 cup sugar
2 tbsp unsweetened cocoa powder
2 large eggs
1/4 tsp salt
1 tsp vanilla extract
2/3 cup all purpose flour
1/2 cup chocolate chips
Preheat oven to 350F. Line an 8Ã—8-inch baking pan with aluminum foil and lightly grease.
In a large microwave safe mixing bowl (or a small microwave-safe bowl), melt together coconut oil and dark chocolate in the microwave. This should be done in 30-second intervals, stirring regularly, to avoid overcooking the mixture. Allow mixture to cool slightly.
Whisk sugar and cocoa power into coconut oil mixture. Whisk in eggs, one at a time, followed by the salt and vanilla extract. Whisk in the all purpose flour and stir until flour is just incorporated and no streaks remain. Fold in chocolate chips and pour batter into prepared pan.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow brownies to cool completely in the pan, then lift the foil to easily remove them before slicing.
Makes 16-20 brownies.
9-inch pan for 30 minutes or 8-inch pan for 35 minute.