Coconut Oil Brownies


Perfectly fudgy and moist in the center balanced with soft and cakey edges, these super thick dairy-free Coconut Oil Brownies are out of this world!  The virgin coconut oil gives the rich chocolatey flavor a nice coconut undertone, and I wouldn’t have it any other way.

The delicate balance of fudginess and cakiness is achieved through the combination of using coconut oil along with a small bit of applesauce.  The oil creates the fudginess while the hint of applesauce adds the slightest amount of fluff without drying them out.

While I love a warm brownie straight out of the oven, these brownies truly reach their peak taste and texture a good 12 hours later.  (Yes, I did sample one the following morning at breakfast and it was a very good decision.)  Straight from the oven they have a cakier consistency, but after fully cooling they settle into decadent fudginess!

They are incredible all on their own, but would also taste fabulous with a scoop of ice cream on top.

They only require 7 ingredients and 1 single bowl for mixing, which keeps both baking and cleanup really quick and easy!

Servings: Approx. 9 Brownies


  • 2/3 Cup Virgin Coconut Oil, melted
  • 2 Cups Cane Sugar
  • 1/3 Cup Unsweetened Applesauce
  • 1 Cup All-Purpose Flour
  • 1 Cup Unsweetened Dutch-process Cocoa Powder
  • 4 Eggs, room temperature
  • 1 + 1/3 Cup Semisweet Chocolate Chips


Virgin coconut oil provides a stronger coconut taste which I strongly recommend for this recipe. (Refined coconut oil is more neutral.)

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!


Coconut Oil | Applesauce | All-Purpose Flour | Dutch-process Cocoa Powder


Preheat the oven to 350º

Line a 9 x 9 baking pan with parchment paper and set aside

Add the coconut oil to a large microwave-safe bowl  (You can use this trick this speed things up:  How To Measure Cold Coconut Oil)

Microwave the coconut oil until just melted (In my microwave it took about 60 seconds)

Once the oil has cooled slightly, stir in the sugar and applesauce, then the flour, then the cocoa, then the eggs

Stir in the chocolate chips

Pour the batter into your baking pan and bake for 35 minutes

Let cool


[Leftovers can be stored in an airtight container at room temperature for up to 5 days.]


How To Measure Cold Coconut Oil

When baking with coconut oil, it’s often required to measure it out while it’s in its solid, rather than liquid and melted, form.  It can be a bit of a pain pressing this solid oil into traditional small measuring cups.  How can you more easily measure cold coconut oil?  This simple hack will be a recurring go-to method in your kitchen from now on!

How To Measure Cold Coconut Oil

  • Fill a glass measuring cup up to the 1 Cup waterline with cool water.
  • Scoop in spoonfuls of coconut oil until the waterline reads 1 Cup + The Amount Of Coconut Oil Your Recipe Calls For.  (If the recipe calls for 1/4 Cup Coconut Oil, the waterline will read 1 + 1/4 Cup.)
  • Without pulling out any water with it, scoop the coconut oil back out with a spoon, and move it into your baking or cooking vessel.  If it makes it easier, you can use a slotted spoon to drain the water more efficiently.
  • Voilà! Accuracy every time with minimal mess!

Give this instructional video on my Instagram page a watch to see the process in action! It’s incredibly simple.

Looking for more baking tips?  Check out my Cupcake Dos & Don’ts!