Coconut Oil Brownies

Name: Coconut Oil Brownies with Coconut Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 20 min
Yield: 24
Cuisine: American
Ingredients: 1 cup solid coconut oil; 1/2 cup dark cocoa powder; 4 large eggs; 2 cups granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon table salt; 1 1/2 cups all purpose flour (180g); 1/2 teaspoon baking powder; 3/4 cup Nutella; 1 batch coconut frosting; 1 1/2 cups shredded sweetened coconut

Modified: Feb 25, 2026 · Published: Feb 25, 2026 by Jocelyn · This post may contain affiliate links · 43 Comments

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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.

Two coconut oil brownies with frosting stacked on a wooden board.

The post for coconut Nutella brownies was first published in June 2015. It was updated and republished in February 2026.

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Why You'll Love Brownies with Coconut Oil
Key Ingredients
Fun Variations
How To Make Coconut Oil Brownies
BruCrew Tips
Storing and Freezing
More Brownie Recipes
Recipe

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.

Coconut oil brownies ingredients with text labels.

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.

A stack of three frosted coconut brownies on a wooden board.

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.

Two brownies topped with coconut frosting on a wooden board.

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