These coconut oil brownies are easy to make at home and use melted coconut oil for an extra boost of goodness. The healthy fat gives this brownie recipe its rich and fudgy texture. Plus, there is a thick layer of coconut frosting on top, making them even more delicious.
If you love chocolate and coconut together, you should also try our coconut chocolate pie or coconut Nutella cookies.
The post for coconut Nutella brownies was first published in June 2015. It was updated and republished in February 2026.
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We bake quite a few brownies around here. Plain brownies are our youngest son's favorite dessert. Once, I tried to sneak chocolate chips into the pan, and he called me out because they weren't plain.
It seems that I have trouble baking plain desserts. I start with good intentions, but somehow, we end up with something swirled or stuffed in them. My salted caramel brownies and Oreo brownies are two examples of such treats.
These coconut oil brownies are another result of one of my baking experiments. I took my favorite chocolate chip brownie recipe and added a coconut twist. Did you know you can use coconut oil in place of butter? The fat in the melted oil makes the baked treats super moist and fudgy!
And because extra chocolate is always a good idea, I stirred in a scoop of Nutella. Once the brownies cooled, I also added a creamy frosting with shredded coconut. There's just something about coconut and chocolate that I love. Thankfully, not everyone in our house likes them plain, so I didn't have to eat them all.
Why You'll Love Brownies with Coconut Oil
- Moist fudgy texture. Using coconut oil instead of butter makes them extra moist and decadent.
- Extra chocolate flavor. A big scoop of Nutella deepens the chocolate flavor and makes the texture even softer and fudgier.
- Loaded with coconut goodness! A sweet coconut frosting topped with shredded flakes enhances the rich brownie base. It's the perfect dessert for coconut lovers!
Key Ingredients
These are some quick notes on what you'll need to make this coconut oil brownie recipe. Scroll down for the full, printable recipe card with ingredients and measurements.
- Solid Coconut Oil: Melt the oil slowly in the microwave. Choose a refined oil for a neutral taste or an unrefined oil for a light coconut flavor.
- Unsweetened Cocoa Powder: I like using Dutch-process cocoa powder, like Hershey's Dark or Ghirardelli. It adds a rich, dark color.
- Granulated Sugar: Sweetens the chocolate brownie batter.
- Large Eggs: Beat the eggs first to add a little air, which helps create the shiny crackle top on brownies.
- All Purpose Flour: Fluff and spoon the flour into your measuring cup or use a kitchen scale to avoid adding too much.
- Baking Powder: Just a little bit provides a little lift as they bake.
- Nutella: This hazelnut spread adds extra chocolate to the batter.
- Coconut Frosting: I love using this homemade coconut frosting for cakes and brownies. However, if you are short on time, buy canned vanilla frosting and add a little coconut extract.
Fun Variations
- Stir one cup of shredded coconut into the batter before baking.
- Add one cup of dark chocolate chips to the batter.
- Substitute butter if you are allergic or opposed to coconut oil.
How To Make Coconut Oil Brownies
Follow our simple steps, and you will have a pan of coconut brownies in your oven in no time.
- Melt the coconut oil in a microwave-safe bowl, then whisk in the cocoa powder until smooth. Set aside.
- Beat the eggs in a mixing bowl until foamy. Add the sugar and vanilla and beat until thick and pale yellow.
- Add the chocolate oil mixture, then mix again. Gently stir in the dry ingredients, mixing just until everything comes together.
- Stir in the Nutella until fully combined, then spread the batter in a prepared pan. Bake until the center is set but still soft. An inserted toothpick should still have moist crumbs on it.
- Place the pan on a wire rack and let the brownies cool completely before adding frosting.
- Spread a thick layer of creamy frosting over the cooled brownies. Sprinkle shredded coconut over the top, then gently press it in.
I like to slightly underbake my brownies for a soft, fudgy texture. If you prefer a firmer brownie, feel free to leave the pan in the oven longer.
BruCrew Tips
- Line your baking pan. A sheet of parchment paper will make it easier to lift the baked goods out of the pan.
- Do not overbake! Test them with a toothpick a few minutes before the timer goes off. You want moist crumbs, not raw batter. Keep in mind, the brownies will continue to cook in the hot pan.
- Cool completely. Even the slightest amount of heat will cause the frosting to melt into a puddle.
- Optional toppings. Skip the frosting and serve the brownies with a sprinkle of powdered sugar or a scoop of vanilla bean ice cream.
Storing and Freezing
Keep the frosted brownies in an airtight container at room temperature for 3-4 days.
If you want to save some for later, place them in a freezer-safe container and freeze for 2 months. Thaw in the refrigerator overnight before serving.
More Brownie Recipes
- Double Chocolate Brownies
- Mocha Brownies
- Rainbow Chip Brownies
- Zebra Brownies
- Frosted Zucchini Brownies
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Coconut Oil Brownies with Coconut Frosting
These coconut oil brownies are easy to make at home and use melted coconut oil for an extra boost of goodness. The healthy fat gives this brownie recipe its rich and fudgy texture. Plus, there is a thick layer of coconut frosting on top, making them even more delicious.
Ingredients
For the Brownies
- 1 cup solid coconut oil
- ½ cup dark cocoa powder
- 4 large eggs
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon table salt
- 1 ½ cups all purpose flour (180g)
- ½ teaspoon baking powder
- ¾ cup Nutella
- 1 batch coconut frosting
- 1 ½ cups shredded sweetened coconut
Instructions
- Preheat oven to 350°F. Line a glass 9x13 pan with parchment paper.
- Place the coconut oil in a heatproof bowl and microwave for 30 seconds. Whisk in the cocoa powder. Let cool slightly.
- Beat the eggs in a mixing bowl until frothy. Add the sugar and extracts and beat again until thick and pale. (3-4 minutes)
- Slowly add the chocolate oil mixture and mix again. Gently stir the salt, flour, and baking powder into the egg mixture.
- Add the Nutella and stir until it's fully incorporated. Spread the mixture in the prepared pan. Bake for 30-35 minutes, or until a skewer inserted into the center of the outside comes out with a few moist crumbs. Let cool completely.
- Spread the frosting on the cooled brownies, then top with shredded coconut. Store in a sealed container.
Notes
- Line your baking pan. A sheet of parchment paper will make it easier to lift the baked goods out of the pan.
- Add more coconut flavor. Stir one cup of shredded coconut into the batter before baking.
- Use butter. Substitute butter if you are allergic or opposed to coconut oil.
- Do not overbake! Keep an eye on your brownies as they bake. Test them with a toothpick a few minutes before the timer goes off. You want moist crumbs, not raw batter.
- Cool completely. Even the slightest amount of heat will cause the frosting to melt into a puddle.
- Optional toppings. Skip the frosting and serve the brownies with a sprinkle of powdered sugar or a scoop of vanilla bean ice cream.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 545Total Fat: 26gSaturated Fat: 21gUnsaturated Fat: 5gCholesterol: 37mgSodium: 188mgCarbohydrates: 75gFiber: 3gSugar: 56gProtein: 5g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Brenna says
Do you think it would be okay to freeze these??
Jocelyn says
They didn't last long enough around here for me to freeze them. I don't see why you couldn't do that with these brownies though. Just make sure to put them in single rows separated by wax or parchment paper inside a freezer bag or container.
Kristi @ Inspiration Kitchen says
Wow Jocelyn, dark, rich and delicious. This is a triple threat!
Elle @ Only Taste Matters says
I love the idea of coconut and Nutella! But let's face it, I love the idea of anything with Nutella. 😉 Pinned!
Jocelyn says
Nutella is pretty down right amazing!!! Thank you for the pin love!
Anna @ Sunny Side Ups says
Ah I'm in LOVE with these brownies!! Brownies are my favorites food ever, but add nutella and coconut, and it's pure heavenly bliss!! These look absolutely delish!!
Jocelyn says
I love a good brownie too...especially one loaded with goodies!!!
Jennie @onesweetmess says
Yes to the whole shebang! That coconut frosting is calling my name, and that brownie looks super thick and gooey.
Gayle @ Pumpkin 'N Spice says
Wow these brownies look amazing, Jocelyn! Such a great idea to combine nutella and coconut! What a fantastic treat!
Jocelyn says
Thank you!!!