Coconut Oil Brownies are dense fudgy bars with a crusty top and just a kiss of coconut .
I have always been curious about cooking with coconut oil. But I keep hearing conflicting reports. Is it good for you or is it bad? Anything in moderation is my philosophy. A little bit of coconut is not going to cause a train wreck in my diet.
The jar sat on the shelf for a few weeks while I considered what to make. Then serendipitously, this brownie recipe appeared in my Email inbox. And just in time for Valentine’s Day.
It was very easy to pull together. The hardest part is the waiting. My coconut oil was in a solid state so I did this to soften it. Isn’t this what radiators are for? And this?
And because I am all for dirtying the least amount of dishes possible, everything gets mixed together in the same pan. By the time the butter melted and the sugars mixed in, it was cool enough to add the eggs without them cooking. You do not want to add eggs to a hot mixture because you will end up with cooked eggs in your batter. Not pleasant.
You want to use a really good quality cocoa powder here, not the pre-sweetened kind. I used natural cocoa powder from Penzeys, my favorite spice store.
After you’ve emptied your saucepan into the prepared baking dish, make an obnoxious mess out of yourself cleaning it out because the batter is fabulous and you will not want to leave a speck behind. Miss Scarlet compared it to Samoas® Girl Scout cookies.
Refrigerate. Have you ever refrigerated your brownies? For a glossy crust refrigerate your batter for several hours or up to two days before baking. And for a dense, fudgy texture shock your brownies by putting the hot pan in the refrigerator or an ice bath immediately after taking it out of the oven. My other favorite brownie recipe, from the first lady of chocolate Alice Medrich, also calls for refrigeration. The results: Thin crispy top, thick and fudgy underneath. Brownie perfection. The coconut flavor is there but not overpowering. Definitely worth the wait. Miss Scarlet chose to have hers à la mode. Professor Plum and I had ours with a light dusting of powdered sugar.
The brownies are also very malleable. I used a heart-shaped cookie cutter to shape them into Valentine’s Day treats. They would work great with other holiday shapes, too. Share the brownie love with your crew by baking up a batch of these Coconut Oil Brownies.
- ½ cup unsalted butter
- ½ cup coconut oil, softened, almost melted
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1 cups all-purpose flour
- 3/4 cup natural cocoa powder
- 3/8 teaspoon salt
- Spray the bottom of a 9-by-9 inch pan lightly with non-stick cooking spray. Top with a piece of parchment paper with the edges hanging over the sides and press well into the corners of the pan.
- Melt the butter in a medium saucepan over low heat. Remove the pan from the heat. Add the melted coconut oil and the white and brown sugars to the pan and stir well. Add the eggs and vanilla to the sugar mixture, making sure it is cooled enough so that it will not cook the eggs. Stir until well mixed.
- Add the cocoa, flour, and salt to the sugar mixture in the saucepan and blend well, scraping the bottom of the pan to make sure ingredients are evenly combined.
- Pour the batter into the prepared pan. Refrigeration at this point is optional.
- When ready to bake, preheat oven to 350º F.
- Place the pan on a baking sheet to prevent the bottom from over baking. Bake for 30-35 minutes. Brownies will be set and slightly firm but not dry. Place the pan in the refrigerator or an ice bath until cooled.
- Remove the brownies from the pan and peel off the parchment paper. Cut into desired size/shape. Serve.
- Refrigeration is required for these brownies so plan accordingly.
- How many you end up with depends on how they are cut.
Now it’s your turn. What is your favorite way to use coconut oil?
As always, thanks for stopping by, and please visit often.