Here is a moist Brownie that uses coconut oil instead of butter/margarine. If you prefer moist brownies, these rich and fragrant Coconut Oil Brownies are for you...try them.

Recipe by Mama Ding

Total Time | 55 mins

Prep Time | 20 mins

Cook Time | 35 mins

Servings : 1 (20x20 cm/ 8 inch) pan

Ingredients

113 g (4 oz) bittersweet chocolate
210 g (1 cup) extra virgin coconut oil, measured solid
128 g (1 cup) granulated sugar or to taste
200 g (1 cup) packed brown sugar
3 large eggs plus 1 egg yolk
1 tsp vanilla extract
100 g (3/4 cup) all purpose flour
80 g (1 cup) unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking soda

Method

01 Preheat oven to 180 C/350 F. Line an 20x20 cm/8x8 inch square baking pan with parchment paper, leaving an overhang on two sides.

02 In a large heatproof bowl, combine chocolate and coconut oil. Microwave on high power in 30 second bursts till melted and smooth.

(Alternatively, melt over a pot of simmering water on the stove.)

Let cool for 10 mins.

03 Add in granulated sugar, brown sugar, eggs and yolk, and vanilla. Mix with a spatula till combined.

Add in flour, cocoa powder, salt and baking soda. Stir till just combined.

04 Pour the batter into the prepared baking pan. Bake in the preheated oven for 35mins or until the brownies are set but moist crumbs are attached when inserting a toothpick. (Do not bake till they dry up.)

05 Let cool completely before cutting into squares and serving. These are very moist brownies. They are easier to cut when chilled.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. If frozen, they can keep for up to a month.