• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Yellow Oven
  • Blog
  • About
  • Orders
  • Tips + Tricks
  • Recipes

Coconut Oil Espresso Brownies

January 26, 2022 by carolineocrockett

Jump to Recipe
coconut oil espresso brownies

the details

I’m notorious in our house for getting boxed brownie mix and “doctoring” it up to make it better. I like to add espresso powder and use coconut oil instead of canola, as it makes brownies insanely rich and fudgy. As it turns out, what’s even better than that are these from-scratch, coconut oil espresso brownies. They’ve got strong notes of espresso, sea salt, and rich cocoa. They are ever-so-dense and melt in your mouth. And you can feel really good about replacing the butter/oil with coconut oil, which has antioxidant benefits.

coconut oil espresso brownies
coconut oil espresso brownies

The process

One thing I really wanted to accomplish in these brownies: the elusive, shiny crinkle crust on top. It’s not as easy to do without using butter. Luckily, after much internet research as well as some home trials, we have a solution. One tried and true method for getting the shiny crunchy, thin crust is creating a pseudo-meringue with your batter. So we begin the process by beating eggs + granulated sugar on high until it is light and fluffy, almost like a meringue. Everything else is added to form this brownie batter. Further, having some amount of powdered sugar in the batter helps form the thin top crust. Even though this is a slightly healthier version of a classic brownie, I don’t think we need to sacrifice taste nor texture. I think you will agree, these brownies are everything we want from any brownie or boxed mix. They are even better.

coconut oil espresso brownies
coconut oil espresso brownies
Music by Miike Snow

Bake to this music

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coconut Oil Espresso Brownies

Print Recipe
Pin Recipe

Feel like your best self with these healthy-ish but still decadent brownies. Notes of sea salt and espresso make this the ultimate afternoon pick-me-up.

Ingredients

Units Scale
  • 2 eggs, room temp
  • 3/4 cup granulated sugar
  • 1/2 cup powdered sugar, sifted
  • 3/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1/4 cup hot water
  • 1 1/2 tsp espresso powder (optional)
  • 1 cup all purpose flour
  • 3/4 cup cocoa powder, sifted
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 3/4 cup chocolate chips
  • flaked sea salt for topping

Instructions

  1. Beat granulated sugar and eggs in a large mixing bowl on medium-high until combined, glossy, and lightened in color. This takes about 5 minutes. Beat in sifted powdered sugar on low speed. Add melted and slightly cooled coconut oil and beat on medium-high for 3-5 minutes until completely emulsified. Add vanilla and beat to combine.
  2. In a small separate bowl, mix together hot water and espresso powder. Put aside.
  3. In a medium mixing bowl, combine flour, cocoa powder, salt, and baking soda. Slowly add this dry ingredient mix to the brownie batter, mixing on low. Slowly stream in water/espresso powder mixture. Stop beating as soon as the mixture comes together.
  4. Add in chocolate chips, folding with a spatula to mix. Spread brownie batter (it will be thick) in a greased or parchment-lined 8×8 square pan. Smooth top with a spatula.
  5. Bake at 350 degrees F for 25-30 minutes. Sprinkle with flaked salt. Serve warm! These keep well at room temperature in an airtight container for 4-5 days. They also freeze well for up to a month.

Notes

  • I made this recipe with virgin/refined coconut oil. If you enjoy a stronger coconut flavor, you may substitute unrefined (extra virgin) coconut oil in this recipe.
  • You may omit espresso powder if you wish, but I highly recommend it for that deep chocolate flavor. Find it here.
  • If you use non-dairy chocolate chips, this recipe is dairy free.
  • Author: Caroline Crockett

Did you make this recipe?

Share a photo and tag us @the_yellowoven — we can’t wait to see what you’ve made!

Filed Under: Bars + Brownies, Fall, Spring, Winter Tagged With: brownies, coconut oil brownies, espresso brownies

Previous Post: « Birthday Sprinkle Shortbread Cookies
Next Post: Double Blueberry Bagel Bombs »

Primary Sidebar

About Caroline

Thanks for being here! This blog is my love letter to all things butter, sugar, and flour. Let's get baking.
a little bit more...

  • Email
  • Instagram
  • Pinterest

Recent Posts

  • Dad’s Salted Caramel Apple Pie
  • Dark Chocolate Pudding Pie
  • Salted Honey Butter Yeast Rolls
  • Pumpkin Spice Espresso Muffins (Dairy Free)
  • Spooky Black Cocoa Cupcakes

Recent Comments

  1. Dark Chocolate Pudding Pie • The Yellow Oven on Dad’s Salted Caramel Apple Pie
  2. Dark Chocolate Pudding Pie • The Yellow Oven on Salted Honey Butter Yeast Rolls
  3. Dad’s Salted Caramel Apple Pie • The Yellow Oven on Salted Honey Butter Yeast Rolls
  4. Dad’s Salted Caramel Apple Pie • The Yellow Oven on Apple Spice Cake with Brown Butter Frosting
  5. Pumpkin Spice Espresso Muffins (Dairy Free) • The Yellow Oven on Apple Spice Cake with Brown Butter Frosting

Copyright © 2025 The Yellow Oven on the Foodie Pro Theme