We bring you a recipe that you will not be able to resist: chocolate brownie recipe with coconut oil , an explosive combination. If the brownie has always been one of those desserts that you can't resist sinking your teeth into, this recipe, with a touch of coconut, will make you fall in love! Rosa, from Pemberley Cup&Cakes , brings it to us, go for it!

To you, like me, who enjoy lifelong recipes and, of course, discovering new ones, doesn't it happen to you that sometimes you wonder how many more brownie recipes you can still surprise yourself with? We both know, or rather intuit, that the list will probably be endless. And this is where I come in with this new brownie recipe for which I have used La Tourangelle virgin coconut oil instead of the usual butter. If you haven't tried it yet, I really encourage you to check what I'm talking about; In addition to doing without dairy derivatives, it provides a very subtle touch of flavor that you will appreciate even if the coconut does not end up enthusing you.

Despite the great similarity between all this myriad of recipes, broadly speaking, it could be said that there are two varieties of brownies with respect to their texture : the most sponge-like and fluffy and the dense and consistent. I, personally, am without a doubt among the followers of the second type; I love how its velvety texture melts in the mouth with each bite, which is why the recipe that I bring you today belongs to this group. In any case, its preparation and ingredients are the same; the trick is to play with the ratio of fats and flour (see Notes below*).

Finally, if we dig a little deeper, we also find some controversy regarding the use of some of the ingredients that are often included. To begin with, we'll take the example of baker's (or booster) yeast. The most purists are of the opinion that it should never be added to a real brownie, since it is not really about preparing a chocolate cake. It's a brownie. Along the same lines, we also find ourselves in another passionate debate: walnuts yes or walnuts no? Again, originally, it seems that they were not part of the recipe, but of course, that does not imply that one cannot add them if you want to give it an extra touch of texture and flavor.

And with that said, now tell me what is your type of brownie? As you can see, when choosing, nothing is written in stone...

Coconut Chocolate Brownie Recipe

Le Creuset Nonstick Square Pan , T&G Flour Scoop , Laura Ashley Dishcloths and Bowls , Le Creuset Ramequin , and T&G Egg Cup

Ingredients (for 16 brownies)

All ingredients must be at room temperature, unless otherwise indicated.

170 g virgin coconut oil, weighed in solid state
200 g of good quality pure chocolate
165g white sugar
200 g brown cane sugar
4 eggs (L)
50 g unsweetened pure cocoa powder
¾ teaspoon salt
130 g of common wheat flour


  1. Preheat the oven (electric and airless) to 180ºC and place the oven rack in the central position.
  2. Lightly grease a 23 x 23 cm non-stick square pan like this one from Le Creuset with release spray, line the bottom with parchment paper so that it protrudes slightly from the sides (although the non-stickiness of this pan is simply formidable, so we will extract it more comfort of a single piece once cold without practically handling it) and we grease the paper again.
  3. In a saucepan for a bain-marie or a large, heat-resistant bowl, place the coconut oil together with the chopped chocolate, and melt in a bain-marie while gently stirring with a silicone spatula until well combined. We can also do it in the microwave, always at medium power and stirring every 15-20 seconds to prevent the chocolate from burning.
  4. Next, we add the sugars and combine gently with the help of some hand rods . Let cool for a few minutes.
  5. Then add the eggs, one at a time, mixing well after each addition until the mixture thickens and everything is perfectly combined.
  6. Next, we sift the cocoa powder directly over the previous mixture, add the salt and combine just enough to combine.
  7. Finally, add the flour and, now with the silicone spatula, mix using enveloping movements just until it is fully integrated.
  8. Pour into the mold and smooth the surface with the spatula.
  9. Bake for about 35-40 minutes until the moisture on the surface has evaporated (where it will form a thin, slightly crispy layer) and when you insert a toothpick into the center, it comes out mostly clean (the toothpick will come out a bit smeared with chocolate, but it's just right; we don't want dry brownies). A small amount of oil may initially remain on the surface and around our brownie, but it will disappear shortly after removing it from the oven.
  10. Let cool completely inside the mold, which can take several hours. Once ready, we can refrigerate it until serving time for a cleaner and more comfortable cut (or simply, for a matter of personal preference).

And as if that were not enough, I would advise you to accompany the occasion with a good scoop of ice cream.

Coconut Brownie Recipe

Laura Ashley dishes and cloths and Le Creuset cappuccino cup


  • *If you are one of those who prefer their brownies to be somewhat fluffier and less dense, closer to the texture and consistency of a sponge cake, I will tell you how to easily go from one type to another. If we start from this recipe (dense and “fluffy” brownie version), we will start by adding ¾ teaspoon of baking powder or booster together with the flour. We will also have to reduce the proportion of fats (coconut oil and chocolate up to -50% and -65%, respectively) and increase the flour (up to 240%). That is to say, in this case, to get more "mousse" brownies we could use 85 g of coconut oil, 130 g of chocolate and 310 g of flour. Also, instead of including brown sugar as part of the total sugar used, we would use only white sugar (the same amount in total as adding both types). The rest of the ingredients would not be modified. When it comes to controlling the baking time, in this case we will also have to reduce it by about 5-10 minutes.
  • If you like to enjoy that extra touch of texture, do not hesitate to add a good handful of chopped walnuts (about 75-80 g approx.) at the last moment, just after incorporating the flour.
  • If we want a clean and precise cut when dividing our brownie, we will need a large, well-sharpened knife with a fine blade. A good method is to first soak the knife in hot water (and dry it thoroughly afterwards) just before cutting.
  • Although I have made it in the Le Creuset non-stick pan, there is a pan specially designed to prepare brownies, and it is this one from Kitchen Craft . If you are a regular at preparing this delicious cake, be sure to check it out.

All the best,



Eva said:

Podríais, por favor, incluir en las posibles modificaciones de las recetas, el sustituir los azúcares por edulcorantes líquidos, cómo la estevia? Si no os supone mucho problema, y claro está, si sabéis hacerlo. Así las personas con diabetes también podrían disfrutar de vuestras recetas. Muchas gracias.

Ana said:

Yo también soy más del segundo tipo, de los densos, y tu receta tiene una pinta fabulosa!, Para esponjosos ya están los bizcochos de chocolate. A lo de nueces si o nueces no ya no pongo tanta pega, aunque los puristas digan que es sin nueces no me importa encontrar trocitos, me gustan tanto las nueces que no me importa, lo que no me gusta es encontrarme trozos enormes ni una cantidad exagerada en el brownie pero vaya, que no le hago ningún asco a un buen brownie aunque lleve nueces!

Rosa said:

Hola, Juani. Sí, es correcta; el azúcar es parte fundamental para conseguir esa típica textura (además, esta receta es para un brownie grandecito). Puedes probar a reducirla, aunque cambiará el resultado.
Muchas gracias por tu comentario; si pruebas a hacerlo reduciendo este ingrediente, no dejes de contarnos.

Juani said:

La cantidad de azúcar en la receta de brownie es correcta? 365g entre azúcar blanco y moreno, me parece demasiado.

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