Best Coconut Oil Brownies Recipes

COCONUT OIL BROWNIES

Coconut Oil Brownies image

Make and share this Coconut Oil Brownies recipe from Food.com.

Provided by Amy V.

Categories Dessert

Time 35m

Yield 16-20 brownies

Number Of Ingredients 9

Ingredients

2 ounces dark chocolate
1/2 cup coconut oil (solid)
1 cup sugar
2 tablespoons unsweetened cocoa powder
2 large eggs
1/4 teaspoon salt
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 cup chocolate chips

Steps:

Preheat oven to 350. Microwave oil and chocolate until melted on low level. Add rest of ingredients. Pour into foil-lined and greased 8x8 pan.
Bake 30-35 minutes.

Nutrition Facts : Calories 180.2, Fat 11, SaturatedFat 8.2, Cholesterol 23.2, Sodium 47, Carbohydrate 21.4, Fiber 1.3, Sugar 15.4, Protein 2.1

OLIVE OIL AND COCONUT BROWNIES

Olive Oil and Coconut Brownies image

Because they are so moist, these brownies don't cut into nice straight-edged squares like cakier confections do. Letting them cool completely before slicing helps them keep their shape. If you dig in while they are still warm, you might end up with something that is not just pudding-like but is unnervingly close to actual pudding, especially in the center. More of our favorite Valentine's Day (and chocolate) recipes can be found here.

Provided by Melissa Clark

Categories dessert

Time 45m

Yield About two dozen brownies

Number Of Ingredients 12

Ingredients

3/4 cup olive oil, plus more to grease pan
1/3 cup cocoa powder
2 ounces unsweetened chocolate, finely chopped
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 teaspoon kosher salt
2 1/2 ounces bittersweet chocolate, coarsely chopped
2 cups shredded sweetened coconut
Fleur de sel, for sprinkling

Steps:

Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.
Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 87 milligrams, Sugar 26 grams, TransFat 0 grams