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These Coconut Oil Brownies are super fudgy, moist, and rich, and they are also dairy free! They’re really easy make and are one of my favorite recipes.

Joanne Ozug is the creator of the Fifteen Spatulas Youtube channel and food blog, where she shares her passion for teaching others how cook from scratch. She shares everyday meals that are simple but a little bit elevated, and is known for sharing reliable, tested recipes that are accessible to cooks of all levels. Joanne currently lives in Manhattan with her husband Pete and her son James.


Coconut Oil Brownies
Yield: one 8×8 pan

1 cup all purpose flour
1 tbsp instant espresso powder, optional
½ cup unsweetened powder (2 ounces)
½ tsp sea salt
¾ cup semisweet chocolate chips (4.5 ounces)
¾ cup virgin coconut oil
1 cup granulated sugar
3 large eggs

Preheat oven 350F. Line an 8×8 pan with parchment paper.

In a medium bowl, whisk combine the flour, espresso powder, powder, and salt.

In a microwave safe bowl, combine the and coconut oil. Microwave in 30 second intervals, stirring each time, until the chocolate is fully melted. It should take about 3 intervals.

Add the sugar and eggs the chocolate bowl, and whisk to combine. Add the dry ingredients and stir until no flour streaks remain. The batter will be very thick.

Spread the brownie batter into the prepared pan and for 25 minutes, until the top is no longer liquidy, and a little bit squishy when pressed with your fingertip. Let the brownies cool completely, and they will slice best after a few hours. Serve and enjoy!

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19 Comments for COCONUT OIL BROWNIES (Dairy-Free)

  1. Rose Berri on October 20, 2016: (Reply)

    looks so yummy and fudgy

  2. One Kitchen - A Thousand Ideas on October 20, 2016: (Reply)

    Ooooh they look so fudgy!

  3. A girl named Grace on October 20, 2016: (Reply)

    how did you come up with the name “fifteen spatulas”?

  4. Theodora Paz on October 20, 2016: (Reply)

    can I make this in a cupcake pan?
    how far should I fill the slots up?

  5. Sayak S-G on October 20, 2016: (Reply)


  6. JARRET MATTA on October 20, 2016: (Reply)

    any difference in amount if you use rice flour instead of all purpose

  7. Emma love pictures on October 20, 2016: (Reply)

    give me just two brownie please ?

  8. koreangirl94 on October 20, 2016: (Reply)

    These look so good:) I like brownies that are more on the fudgy side rather
    than the dry, cake-like type.

  9. FitAnge S on October 20, 2016: (Reply)

    Mmm I’m definitely making these on the weekend. I love using coconut oil.

  10. Nathan Comunale on October 20, 2016: (Reply)

    non dairy, get the fudge outa here!:-D

  11. Lily Archbold on October 20, 2016: (Reply)

    I love thought chocolate was dairy?

  12. HappyFoods on October 21, 2016: (Reply)

    They look just perfect! Fudgy and moist! Delicious!

  13. emmy snowwhite on October 21, 2016: (Reply)

    always thumbs up for you♥

  14. 1024specialkay on October 22, 2016: (Reply)

    I need to make this! I love fudgy brownies!

  15. Brenda w on October 22, 2016: (Reply)

    looks yummy was wondering if you could put your recipes down below in
    description box?

  16. Karyn B Koop on October 25, 2016: (Reply)

    Wow..super delicious!!! Awesome!!!

  17. Hanna Kharia on October 25, 2016: (Reply)

    I just love your recipes. I come from Nice in France and I knew your
    channel thanks to my mother who is just addict of your blog and then, I
    thought that it will be a great idea if I see your videos like that I’m
    learning English and baking, so: THANK YOUUUUUUU!!!

  18. Lauren Urra on October 28, 2016: (Reply)

    More coconut oil recipes and vlogs please!

  19. Laura J on July 21, 2021: (Reply)

    These turned out so well! I used about 3/4 cup of rice malt syrup instead of 1 cup of granulated sugar and they turned out great! Crispy on top and fudgey/moist on the inside. Great recipe highly recommend!!!

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