Coconut oil brownies are completely vegan, tall and fudgy with the perfect crinkle top! Easy to make in 1 bowl. They don’t taste like coconut!

stack of 3 brownies, showing crinkle top

I’ve created yet another vegan brownie recipe! I may have a bit of a brownie obsession. Already on the blog are the Best Ever Vegan Brownies, Chewy Vegan Brownies and Vegan Peanut Butter Swirl Brownies. All of which I love for various reasons.

But these coconut oil brownies have become my go-to brownie indulgence lately, and I’ll tell you why:

  • They use coconut oil, which is easier to find than vegan butter.
  • There is no need for flax eggs or any other egg replacer, making the recipe simpler.
  • They’re RIDICULOUSLY easy to make in 1 bowl with just 8 ingredients that I almost always have on hand.
  • The result is a fudgy, moist but not overly dense, tall brownie with the most perfect crinkle top I’ve ever been able to achieve with a vegan brownie recipe!

side shot of 3 brownies, showing inside texture

So go ahead and treat yourself with a batch of brownies. You won’t regret it!

Special Tips & Substitutions

  • Unless you don’t mind coconut flavored brownies, make sure to use REFINED coconut oil. It took me a long time to realize that refined coconut oil has no coconut taste whatsoever.
  • If you’d rather use vegan butter such as Earth Balance or another brand (or my homemade Vegan Butter), that is completely fine. It works well, too.
  • Gluten free: I haven’t tested them, but the recipe will probably work quite well with a gluten free flour mix.
  • Vegan chocolate chips: You don’t have to buy the most expensive “vegan labeled” chocolate chips; some everyday brands are already vegan. Guittard is the brand I use most often, or Trader Joe’s brand. If you can’t find any, use a dairy free chocolate bar, chopped up small.

looking down on a pan of crinkly brownies, cut in pan

square image of a brownie stack
4.59 stars (12 ratings)

Coconut Oil Brownies

Coconut oil brownies are completely vegan, tall and fudgy with the perfect crinkle top! Easy to make in 1 bowl. They don't taste like coconut!
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 9 servings

Ingredients 
 

Instructions 

  • Preheat the oven to 350 degrees F and lightly grease an 8x8 inch metal baking pan.
  • In a large microwave safe bowl, add the coconut oil and 1/2 cup chocolate chips. Make sure to correctly measure your coconut oil, do not accidentally add too much or too little or the brownies may turn out greasy. Place the bowl in the microwave and cook for about 2 minutes, stirring after 1 minute every 30 seconds until melted and smooth.
  • Whisk in the sugar until it begins to dissolve in the warm oil/chocolate. Now add the soy milk and vanilla and whisk well to combine.
  • Add the flour, cocoa and salt to the bowl and stir with a spoon until just mixed, being careful not to over mix. Stir in the extra chocolate chips, if desired (I always do).
  • Pour into the prepared pan and bake for 30 minutes, until the top is crinkly and the edges are pulling away from the sides a bit. Let cool for a few minutes before enjoying. They will cut better if they cool for at least 30 minutes, but can be eaten sooner for a fudgier, melty experience!

Notes

  1. If you don't want coconut tasting brownies, you must use REFINED coconut oil, which has absolutely no coconut flavor.
  2. Vegan butter works just as well in place of the coconut oil. 
  3. I haven't tested them with gluten free flour, but a gluten free mix may work.
  4. I have tested them using both natural cocoa powder and dutch processed. They both work well.
  5. If you can't find chocolate chips without dairy, you can use a vegan chocolate bar, chopped up instead.
  6. No microwave? No problem! Warm the oil and chocolate chips in a small pot on the stove until melted, then add the bowl and continue with the recipe.

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Sodium: 136mg | Potassium: 100mg | Fiber: 3g | Sugar: 27g | Vitamin A: 28IU | Calcium: 37mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. These were so good!! After reading the reviews and the directions, I was extra careful to follow the notes about measuring the coconut oil accurately and letting them sit for 30 minutes before cutting (thank you for underscoring those details!). I also let them sit between some paper towels after cutting them to absorb a little more of the oil. They came out PERFECT. These are first brownies I’ve been able to make/ eat since cutting out dairy and most other oils from my diet, and it’s definitely a keeper. Thank you so much for sharing this! 🙂

    1. You are welcome! Thanks for your great feedback and review! I’m glad the Brownies turned out perfect for you!

  2. I did these exactly to spec and they came out a liquid mess with a pool of oil covering the top! What a waste of time and money!

    1. I’m sorry to hear this, Kelly! Was the oil fully incorporated into the batter before baking? Make sure to follow each step exactly, from measuring everything correctly (especially the coconut oil), stirring the melted chocolate and coconut oil together well, and whisking all the other ingredients until combined. Also, letting them cool completely after baking can help the texture settle. I hope this helps!

  3. Wow! These were fantastic and you only need one bowl. I had to cook them a few extra minutes, but it was worth the wait. This recipe is a keeper. 

  4. This is second vegan brownie that I’ve made that turns out way too oily. This just seems like an awful lot of oil. Is it supposed to bubbling when removed from the oven? I did used refined coconut oil, but never mind the taste. 
    Btw, I absolutely love your mug cake recipe. 

  5. These brownies are fantastic.  I only had unrefined coconut oil and so there is a hint of a coconut taste but it’s a pleasant addition to the rich chocolate taste.  The mixture is pretty wet when pouring into the baking pan and I added another 3 minutes to the cooking time based on my toothpick test.  Overall a very easy and very delicious recipe.

  6. Srsly the best vegan brownies I’ve ever had. This recipe is saved in my browser and I’ve been making it a lot!

  7. Hi Nora, these brownies are delicious, thank you! I was wondering though, mine have blobs of white coconut oil on the bottom of them and although they taste amazing still they don’t look as lovely as I would like. Is this normal or could I be doing something wrong? Thank you x

    1. Hi Joanna, I’m glad you are enjoying the brownies. I’ve never had that happen, but I would say make sure you are getting the coconut oil completely melted in step two and whisk well to make sure the oil is not separating from the chocolate, sugar, etc. Hope that helps!

  8. Hi Nora,
    These brownies are super delicious!! I love all your recipes, and the fact that they are vegan!! These are made to perfection.

    I never post comments, but I had to here!!

    1. Hi Bij! Thank you for using my recipes! I’m glad that you love the brownies! I appreciate you taking your time to share your review!

  9. These are so easy and delicious!! I was skeptical at first since I’ve made coconut oil brownies before and they always turn out greasy but these weren’t at all! AND THE CRINKLE TOP!?! I’ve made some delicious vegan brownies but none of them had the crinkle top! I always thought you needed eggs for that but I guess you don’t!

    The only change I made was replacing the milk with strong brewed coffee!

  10. trying this recipe out now! how would you store these? in the fridge or would leaving it in a container be okay? i live in cooler climate.

    1. Hi Shay. These can be stored at room temperature. There is no need to refrigerate them unless you want them to last a bit longer. They can be frozen as well. Thank you, and enjoy!

  11. hi ! loving all the cool vegan recipes especially the simplicity of the ingredients and recipes. i’m just having trouble with this one, everything seemed to be fine but the brownies aren’t cooking in the oven. they just seem to fry at the edges while all the oil sits at the top bubbling over. is there a reason that might have happened that i could fix please and thank you !!

    1. I’m so glad you are enjoying the recipes! Let’s see, it kinda sounds like the oil did not get fully incorporated in the mixing process. Make sure you follow each step exactly, from measuring everything correctly (especially the coconut oil), stirring the melted chocolate and coconut oil together well, and whisking all the other ingredients until combined. Also, I wonder if you are trying to use a different size pan? For best results, use an 8×8 inch metal baking pan. That way they cook well without burning. The top should crinkle up like in the photos, and also make sure to let them cool for a while before eating, it helps the texture settle and become much better than if you cut into them right away. Hope that helps!

  12. I’m definitely gonna try this recipe soon – looks so delicious, though how would you substitute the all purpose flour? I’m pretty sure it’s not possible to get it in my part of the world. Could a teaspoon or two of baking powder and regular flour do the trick?

  13. Hi Nora!

    I have these brownies in the oven right now and I can’t wait to try them. I noticed that this recipe does not have any leavening agent. Is this correct?

    Thank you for posting so many delicious recipes! I have been really loving your site.

  14. Hi Nora!
    Thanks for posting all these great recipes! My son has a dairy and egg allergy and so many of these recipes save the day.  I made these brownies but I used earth balance butter instead of coconut oil because I did not have any. They taste amazing but they fall apart. Any idea what ai could have done wrong?
    Thanks again!

    1. I’m glad you like the brownies and they taste amazing! Brownies will always tend to fall apart when they are still warm out of the oven, but if you wait 30 minutes or longer, they will be much easier to slice and not fall apart.

  15. Hi, thanks for sharing so much useful knowledge! I’m from Brazil and I’ve been following you for a long time. There are no vegan butters here so this recipe is perfect for us!
    Thank you so much =)

  16. Omg, sooo good!! I used LouAna organic coconut oil and had absolutely no coconut flavor! It has a decadent chocolate flavor without the cocoa overwhelming it. Perfect brownies!! Thank you for sharing this awesome recipe!!

  17. Same question about the sugar, but asking about maple syrup? Would that work and if so, is there anything else in the recipe you would suggest adjusting?

    1. I honestly don’t know if it would work, you would have to adjust the other wet ingredients and it would just take some trial and error. Again, you probably won’t get that same crinkly top either. Without testing it, I can’t be sure it will work sorry!

  18. Hi, Nora! 
    Do I measure half cup of solid coconut oil and then melt it or do I measure a half cup of liquid/melted coconut oil? 

    1. Since my coconut oil is semi-firm at room temperature (I don’t live in a warm climate), I measured it by scooping the semi firm oil with a 1/2 cup measuring cup. Level it off with a knife if needed. It will melt further with the chocolate chips. You could measure it as liquid if you want, it will be the same.

  19. OH this sounds SO SO delicious!! Is there anything I can use in place of the granulated sugar, like maybe agave nectar (which might also require reducing the soy milk liquid to offset it)? Or maybe date sugar? Thank you SO MUCH!!

    1. Thank you so much! Gosh, I suppose you could try it with agave and reduce or omit the milk, but I don’t know if it would work. Date sugar could be used, though the sugar is what really seems to make that crinkle top on the brownies, so they might taste and look different.

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