Fudgy Coconut Oil Brownie Bites
Super fudgy coconut oil brownie bites! Crisp on the outside, gooey in the middle. Perfect for those people who love the edges of the brownies the best!
If you’ve recently bought a bulk jar of coconut oil and have since spent your days staring at it wondering what prompted you to buy it…
If you fight friends and family over the edges of the brownies…
If you think everything tastes better in mini form…
If your soul calls out for recipes that only require one bowl and no power source…
If you love rich, gooey, fudgy chocolate desserts that take 20-minutes or so to make (and that includes baking time)…
Well then (like you didn’t see this coming), this recipe is for you.
So fast, so easy, so mindless, this is the perfect treat to whip up for literally any occasion. 1st time I made these: regular Wednesday afternoon (let’s pretend that 1st time scenario hasn’t happened every Wednesday for the last six weeks). 2nd time I made these: a thirty-one (you know, the bag company?) party at my neighbor’s house. 3rd time I made these: dinner guests coming over.
I’ll stop now because you have way better things to do than read about the other gazillion times I’ve made these (like, for instance, you could be making these snappy little treats right.this.second).
I’ve also been known to mix up a batch of fluffy, whipped frosting (the whipped cream cheese frosting in this recipe, to be exact), pipe it on the top of each brownie bite with a star tip and plop a fresh raspberry on top. So amazing. I hardly have any words. Hardly.
The most endearing part of these brownie bites is how they are ever so slightly crispy on the outside but the minute you bite into one, it’s all insane rich chocolate goodness in the center.
If you are new to coconut oil or just want to learn more, check out this post I wrote a while back (the comments section is especially helpful with lots of tips, ideas and resources).
One Year Ago: Thai Chicken Crunch Wraps
Two Years Ago: Mini Taco Cups
Three Years Ago: Rustic Crusty Bread {A Simple How-To}
Fudgy Coconut Oil Brownie Bites
Ingredients
- 1 cup (227 g) coconut oil
- 2 cups (340 g) semisweet or bittersweet chocolate chips
- 1 cup (212 g) packed light brown sugar
- ½ cup (106 g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup (142 g) flour
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin (24-capacity) with cooking spray. (The recipe makes 40-48 so you’ll bake two batches unless you’ve halved the recipe.)
- In a large, microwave-safe bowl, heat the coconut oil and chocolate chips for 1-minute increments at 50-75% power, stirring inbetween, until the mixture is melted and combined when stirred together. Don’t overheat the mixture, just microwave until the chocolate melts and it comes together – it shouldn’t be overly hot.
- Stir in the brown sugar and granulated sugar.
- Whisk in the eggs and vanilla extract, mixing well.
- Stir in the salt and flour until combined.
- Fill the mini muffin cups about 3/4 of the way full (you can get pretty near the top and still be ok).
- Bake for 12-14 minutes until just barely cooked through. The edges will be bubbling lightly with coconut oil; that’s ok. As they cool, they’ll set up perfectly.
Notes
Recommended Products
Recipe Source: adapted from a favorite brownie recipe that uses butter
123 Comments on “Fudgy Coconut Oil Brownie Bites”
These taste good but are super oily! I put them on a cooling rack lined with a paper towel and it was like they were deep fried with all the oil. Agree with comments below, I think they need more flour, less oil or maybe both….?
I am a fan! SO yummy!
I’ve tried this recipe twice. I find the brownies are taking more like 20 mins to bake and they are SO SWEET! Will not be making again.
I baked these the other day and it was a hit!
They tasted even better as the days went by. I brought some to my sister and she just sent me a message saying she loved them and asked me to make more.
My end batter was slightly thicker (almost pudding consistency) than I had expected so I was really worried that it would turn out to be really dense but they came out fudgy and chewy as anticipated.
Thank you so much for sharing!
I baked these last night. I read the comments beforehand so I prepared the pan well, no problem sticking. The flavor is really nice, but my brownies are a little crumbled. I don’t think the brown sugar dissolved and mixed as well as it should have. I allowed the chocolate coconut oil to cool completely and I wonder if that’s the problem? I also wonder if I baked in a retangled pan if adding more flour would be a good idea since the batter is so thin? Thanks for the recipes, I enjoy them. You have the very best cheesecake recipes over any cooking site.
Hey Beth – hmmm, sounds like your batter was a different consistency than when I make them. The batter shouldn’t be overly thin…but you might be able to see if you have better luck baking in a pan vs a muffin tin??
I baked these last night. I read the comments beforehand so I prepared the pan well, no problem sticking. The flavor is really nice, but my brownies are a little crumbled. I don’t think the brown sugar dissolved and mixed as well as it should have. I allowed the chocolate coconut oil to cool completely and I wonder if that’s the problem? I also wonder if I baked in a retangled pan if adding more flour would be a good idea since the batter is so thin? Thanks for the recipes, I enjoy them. You have the very cheesecake recipes over any cooking site.
THIS IS THE BEST BEST BEST BROWNIE RECIPE EVER!! Thank You for sharing this amazing recipe. I made these for work and everyone LOVED them. After reading the comments, I DO NOT understand how those who tried baking these had an issue with them being under done or overcooked. I followed your recipe to the “T”, except I added some chopped up pecans. THANK YOU THANK YOU THANK YOU – these are a keeper
Love, love, love this recipe! Thank you Mel for sharing. I made these in advance of Hurricane Irma, before losing power for almost a week and they were the perfect treat during that trying period. Making them again this evening for my Christmas party.
Thanks, Becky!!
What lovely little bites! Have you ever tried this in a sheet pan?
I haven’t. Sorry!
My 7 year old daughter asked me today if we could make “brownies in a mini muffin pan” for school lunches next week. As usual, I checked here first for a recipe and we whipped these up this afternoon. The whole family loves them! My daughter even declared them her “favorite brownies ever.” Thanks!!!!!
That’s so cute!
I absolutely love this recipe!! The coconut flavor and chocolate marry so well. Also, they are chewy and oh so good! Keeping this as my go to brownie recipe.
Question: Do they freeze well (I vacuum seal everything I freeze) I’d love to have them on hand since my husband also loved them so much.
Yes, they freeze great!
Has anyone tried to make these in a 9×13 pan? Just curious. I made them a few days ago, and holy smokes….SO dang good! Thanks for the recipe! This will be my go to from now on.
Hi Mel,
I’ve been following your blog for awhile and LOVE all the things we’ve tried! You are my ‘go-to’ source when I need a recipe or meal idea! Thank you!
I made these last night – subbed the coconut oil for half butter and half applesauce. I also used cooking spray, then put alittle flour on the pan and waited until cooled to take out of the pan and had no sticking issues. They came out awesome!!! My husband ate 5 in one sitting!
Thank you for another great recipe!
Melissa
My son and I made these after watching your Facebook live video. They were amazing and he was so proud to take them to our family dinner. We subbed coconut sugar for brown sugar and added M&Ms on top of each. Perfect recipe for my 5 year old son. He loved watching your kids and it helps give him (and me) an idea of how he can help. Next time, more shot it’s, I know he was hoping to hear you say his name.
Shout outs*
Thanks, Lindsay! My laptop was lagging a bit so I wasn’t able to see everyone’s comments but tell him I’m so happy he cooked along with us! I’ll try to mention his name if he decides to cook with us again!
I made these and the middles all sunk in?? I thought I followed the recipe but I’m not sure where I may have gone wrong? They were good but definitely the wrong consistency. I guess I’ll have to try again!
I had this problem too the second time I made them. Cooking them for longer didn’t get me anywhere. They were too oily and so I added more flour and that solved the problem.
These are amazing. Better than the two bite brownies at the store that I crave. Sharing them with my kids is hard.
These will be perfect for my future of school lunches! Plus they help satisfy my craving while trying to eat my chocolate in smaller portions, thanks Mel for another great recipe!
well,now things are just getting awkward!everything i make from your blog is sooo good!these were AMAZING-like little molten chocolate cakes:)i made one mini muffin pan full and they be gone girlfriend.gone like the wind!you are my kitchen hero-all hail mel!!!
I’ve made these twice. So fudgy and good! First time I made them, I used regular cooking spray (Pam) to grease my nonstick muffin tins and had a tough time getting them out – they stuck and many fell apart (still delicious though :-)). The second time, I used cooking spray with flour (Pam for baking) and they came out super easy and did not stick at all. Made a huge difference!
I made these for bingo night, they are the best brownies that I have ever made/eaten! Making them again. Right now…
I made these and they were fabulous!!
I used Bob’s Red Mill 1 to 1
gluten free baking flour in place of All purpose flour. So my brownies were gluten free.
These were SOOOO good! I’ve tried the brownie recipe these were adapted from, and I think these were better! The thing that got me was that they tasted so BUTTERY, rich, and moist but they didn’t even contain butter! Now how did you do that!? (I don’t even care that mine stuck to the pan too.)
When things stick to the pan here’s my tip: I usually use the flat side of one of those orange peelers (the plastic sticks that have a “hook” on one end and a flat side for removing the orange pith) to work around the bite. They are plastic so they don’t scratch my non-stick pans, and they are much thinner than a plastic knife so they conform to the pan better.
My family loved the taste of these. Alas, I had the sticking problem so many other people described, despite using a thoroughly sprayed nonstick pan. I actually baked some of the batter in a square pan because I got too frustrated digging the brownie bites out of the pan. I guess I need to get Mel’s magic muffin pan!
For anyone who had a problem with sticking or anyone thinking of buying a mini-muffin pan to bake these (TOTALLY worth it!) I have the USA brand of mini-muffin pan (available on Amazon) and they didn’t stick at ALL and I didn’t even grease it first. I have this brand of pan in lots of sizes – made in the USA and uses healthier silicone as the non-stick surface, I never have to grease them at all.
I made these with coconut oil from Costco and Nestles Semi-sweet chocolate chips. The coconut taste overpowered the chocolate flavor. I also had a problem with them sticking to my gold touch non stick pans. I will stick with butter and cocoa powder in my brownies in the future. I think you have to be a big fan of coconut to enjoy these.
Made these both ways ones w/ coconut oil ones w/o (original oil). Both were good but the coconut def tastes better!! Yummy
Hi Mel! These brownies were OUTSTANDING!!! I made them for my graduate students who will devour them tomorrow. The only trouble I had was with them sticking to the pan. I read all the comments above about not overflowing, spraying liberally with cooking spray, waiting until totally cool, etc. Going to try another batch in a few days and was wondering if you had any other possibilities to help with the sticking. I would bake them in a regular pan, but they are just so darn cute in these mini sizes! Thank you so much for all that you do!
Hi Sara – I’m not sure, to be honest, since I’ve made them a dozen times and never had them stick (I have a nonstick, dark-coated mini muffin tin so maybe that helps). Could you try lightly dusting the tin with flour or cocoa powder after you grease? That may help!
I’ve made these 3 times now! Twice with butter because I was out of coconut oil. Tonight we made them with the coconut oil and they are even way better. I also used a tablespoon or so less sugar this time. Yummmm. I think they’re just perfect!!!
I think so – worth a try.
Always wonder when I see “flour”… plain/all-purpose or self-rising? And if anyone knows…Is there a “general rule” when people refer to “flour” in any recipe? (Love your site! All recipes I have tried here have been delicious… thank you for sharing!!)
I always assume all-purpose flour, unless it’s otherwise indicated in the recipe. Most baked goods use all-purpose flour, I’ve found. Typically the recipe will specify if it is another type of flour besides all-purpose.
When I refer to flour, I’m always talking about all-purpose not self-rising. Usually recipes will specify if it’s whole wheat flour or self-rising or bread flour.
Mel these brownie bites are incredible! Crusty on the outside and nice and gooey on the inside. I took your advice and topped them with some whipped cream cheese frosting and a raspberry and they were soooo delicious! Not to mention super cute 🙂 Oh and that whipped cream cheese frosting…amazing! Love that it’s so light and that you can keep it in the fridge and pipe a little bit out right away without having to let it thaw out first! Thanks for the awesome recipes!
Hello again, I dont know how to contact you for questions and my question is not about this recipe. What brand or kind of Molasses do you use.? I bought some and it is horrible. I want a mild kind that I can eat on biscuit or bake with it. Thanks, Donna
Hi Donna – I usually use the Grandma’s brand (with the yellow label).
I made a half batch of these tonight. They are delicious! I used coconut sugar because I ran out of brown sugar. I also used white whole wheat flour (weighing it). I added 2 tablespoons of Dutch processed cocoa powder because I thought it would be yummy. Now my house smells amazing. 🙂
These are fantastic! I had the sticking issue as well the first time I made these. After reading the comments, I bought and tried the Pam for baking — amazing difference!! Also, I made them first with coconut oil and second with butter. Definitely prefer the coconut oil, as they turn out with a deeper flavor and more “fudgy”. The butter ones are still good though – this is the best homemade brownie recipe I’ve come across. Thanks!