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Coconut Oil Dark Chocolate Brownies are made with coconut oil instead of butter. Only 6 simple ingredients in these “from scratch” brownies – give them a shot!

stack of 3 coconut oil brownies

Guess what’s really hard to take a picture of? Hot, gooey, dark chocolate brownies. They just look like a mess. But they taste good, and that is what is important.

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I made Coconut Oil Dark Chocolate Chip Cookies awhile back and they were really good. And they’ve been a really popular post on my lil blog.

overhead shot of 3 coconut oil brownies with powdered sugar

Did you know you can swap out butter for coconut oil in most recipes? It’s a 1:1 substitution.

The coconut oil leaves these dark chocolate brownies super moist. Perfectly topped with vanilla ice cream.


  • Coconut Oil – Coconut oil comes in many different “grades”/qualities. Try to pick one that is virgin/unrefined so that it is made with real coconuts and has been minimally processed.
  • Sugar – Granulated white sugar here.
  • Flour – All purpose flour.
  • Unsweetened Cocoa Powder – I used dark chocolate (Hershey’s Special Dark, specifically) because I love dark chocolate, but use your favorite.
  • Eggs – You’ll use three, large whole eggs.
  • Chocolate Chips – Again, I like dark chocolate so I (always) use Ghirardelli baking chips. Again, use your favorite chocolate chip (or other mix-in).

coconut oil brownies ingredients in mixing bowl with whisk



First, melt your coconut oil in a microwave safe bowl.

Then, in a large bowl, add the melted coconut oil, sugar, flour, cocoa, and eggs. Stir until well combined.

brownie batter in mixing bowl with whisk

Next, stir in the chocolate chips or any other mix-ins.

Finally, pour into a parchment paper lined 8×8 baking dish and bake for approximately 30 minutes at 350 degrees.

That’s it! Cool them, slice them, enjoy them!

cooling pan of coconut oil dark chocolate brownies


YES. That’s what we’re doing here! In most cases, you can substitute coconut oil for butter in nearly any recipe on a 1:1 ratio. In some cases, you will get varying results, but it works in these brownies.

stack of 3 coconut oil brownies with milk in background


Well. That’s slightly subjective. Both coconut oil and butter are saturated fats, but they’re not equal.

Both are high caloric foods but coconut oil has a negligible amount of cholesterol while butter is high in cholesterol.

Depending on how much the butter is processed, it could be full of preservatives. BUT grass-fed butter has more nutrients (Vitamin A & calcium) than coconut oil.

Bottom line – they both have pros and cons, depending on which quality you choose, and both should be used in moderation.


  • Use a high quality coconut oil in your brownies. I like to use Trader Joe’s Organic Virgin Coconut Oil. You can get it on Amazon, but I think it’s much cheaper in store.
  • Line your baking dish with parchment paper. This helps for removal from the pan and clean-up! No need to grease the pan, the oil will take care of that for you.
  • If chocolate chips aren’t your thing, feel free to mix in your favorite candy or chip (mint chocolate chips, toffee, M&M’s, etc.)

coconut oil brownie topped with vanilla ice cream and chocolate sauce


Other ways to use coconut oil in the kitchen? Try this Coconut Oil Popcorn or these Coconut Oil Chocolate Chip Cookies!


  • 8×8 Baking Dish – I love that this one has a lid for storing leftovers…if there are leftovers.
  • Mixing Bowls – Glass are microwave safe & so pretty.
  • Spatulas – I love one piece, silicone spatulas because they’re so easy to clean.
  • Brownie Spatula – Do you have a brownie spatula? Did you know that’s a thing?
stack of 3 chocolate brownies

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4.46 from 46 votes

Coconut Oil Dark Chocolate Brownies

Servings: 9 brownies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Coconut Oil Dark Chocolate Brownies are made with coconut oil instead of butter. Only 6 simple ingredients in these “from scratch” brownies – give them a shot!


  • ¾ cup coconut oil melted & cooled
  • 1 ½ cup sugar
  • ¾ cup all purpose flour
  • ¾ cup dark chocolate unsweetened cocoa powder I used Hershey’s Special Dark
  • 3 eggs
  • 1 cup bittersweet chocolate chips I used Ghirardelli baking chips, per usual


  • Preheat the oven to 350 degrees. Line an 8 x 8 square baking dish with parchment paper and set aside.
  • In a microwave safe bowl, melt the coconut oil (about 20 seconds was all mine took).
    3/4 cup coconut oil
  • Add the sugar, flour, cocoa, and eggs. Stir until well combined.
    1 1/2 cup sugar, 3/4 cup all purpose flour, 3/4 cup dark chocolate unsweetened cocoa powder, 3 eggs
  • Add the chocolate chips and stir.
    1 cup bittersweet chocolate chips
  • Pour the batter into your prepared baking dish and bake for approximately 30-35 minutes (less time if you’re using a 9″ pan).
  • Let them cool then cut & enjoy. You can top with powdered sugar, if that floats your boat.


Serving: 1g | Calories: 468kcal | Carbohydrates: 56g | Protein: 5g | Fat: 26g | Saturated Fat: 22g | Cholesterol: 54mg | Sodium: 44mg | Potassium: 267mg | Fiber: 3g | Sugar: 40g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Originally published May 8, 2013

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  1. Can i replace the eggs with anything? I want to make this for my sister on her bday but she’s allergic to dairies. Thank u for sharing this recipe. Looks super delish ❤️

    1. Hi Aya – I haven’t tested it so I can’t say for sure but…usually 1/4 cup of unsweetened applesauce can replace 1 egg. Or there are vegan egg replacement products you can buy. Sorry I’m not more help!

  2. Hi, Melissa! I just wanted to let you know how my brownies turned out because I saw a few other comments saying the same thing. I followed the recipe exactly as written, but the batter became extremely hard to mix and once I added the sugar, almost crumbly. It looked like a bowl full of pebbles. I’m not sure what happened here since your pictures look amazing! What I ended up doing was adding a splash of oat milk and a teaspoon of vanilla with my chocolate chips and then the batter looked like perfect ooey-gooey brownie mix. I baked them for forty minutes or so and they just never baked, they were liquid in the middle, not just fudgy. This could have been due to my adding some milk, but I agree with Marcela and Lauren, there is definitely something off about the flour ratio.

    Many people are also saying that these turned out great no problem, so I don’t really know where I or you went wrong. I’m not trying to leave a mean comment, I’m just looking for clarification. Please let me know 🙂

    1. Hi Samantha –
      It’s so hard to know what went wrong & troubleshoot when I’m not in your kitchen. Like I said, every time I make these, they turn out perfectly so I don’t think the ratios are off. Your coconut oil was fully melted? Then cooled? I’m wondering if you scrambled the eggs with hot coconut oil…?

  3. 5 stars
    Dang, these are so good!! I followed the recipe to a T, baked for 30 minutes. They were gooey out of the oven, fudgey and gooey when cooled, and chewy and fudgey after refrigeration (totally worth the wait). I also tried the recipe with homemade cannabutter (coconut oil version) and subbed 1/2 cup brown sugar for some of the regular granulated sugar, which made them a little chewier, whivh was awesome. In both cases, they were absolutely delightful.

    Thanks for an awesome recipe! (◔‿◔)

  4. 5 stars
    These taste delicious. I did change the recipe a little Bc I didn’t have AP flour or common sugar so I subbed white whole wheat flour and coconut sugar. I had some of the same issues people indicated such as a very thick dough, felt a bit rocky. It felt like an epic fail as I tried to spread it out, (Oh and I used a 1/4 sheet pan) but then they cooked smooth and beautiful, light crinkle on top. They were delicious straight out of oven, although easier to handle when they cooled and chewier refrigerated. Mine are a darker color and so rich and not too sweet at all. Bc I used a sheet pan I have thinner brownies I’m going to buy some ice cream and make little sandwiches. Thanks for the recipe!

  5. Love your brownie recipes! I sometimes add a bit of coffee or espresso to the mix.
    Just FYI regarding LDL(low-density lipoprotein)
    HDL(high-density lipoprotein) is actually the good type. LDL is the “bad type” we want to keep the HDL high, and LDL low

    Thank you for your wonderful blog! Can’t wait to try more recipes.