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
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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
hi!
love your recipes so much…at a family gathering your name is always lovingly brought up! I’m making these muffins and not only are they sticking they have a hole in the middle like they are missing their middle…instead of liking like a cupcake! what am I doing wrong? My husband is still devouring them…but they aren’t pretty?
Hi Jill – to be honest, I’m not sure! I’ve never made them when they’ve developed a hole in the middle like that. Did you whip the batter quite a bit with an electric mixer? I just use a wooden spoon/whisk so I’m not sure if over mixing would make a difference.
A few of mine did that – it was the ones that were overfilled, and thus under-baked. I think you just need to cook them a bit longer, and they wont collapse in the middle.
They tasted great but like many others, I couldn’t get them out of the mini muffin pan at all :(. They disintegrated on contact. I put the other half of the batter in a 9×9 pan and they’re in the oven now. Fingers crossed for better results!
I made these over the weekend and they were amazing! My husband said they were the best brownies he’s ever had (and he has an epic sweet tooth). Thanks for another great recipe!
I thought mine tasted a little salty, but I thought I must not have been careful when measuring my salt. I noticed that in the recipe that you adapted these from, it calls for half as much salt. Could the full teaspoon be a misprint, or would reducing the salt hurt the outcome, do you think?
The reason the original recipe calls for less salt is because it uses a cup of salted butter (which could have as much as 1/2 teaspoon salt, depending on the brand) but you could certainly cut the salt down in this recipe.
These are great! My husband forbade me from making any other brownie ever!
Oh yeah, I would totally serve this with a nice sized scoop of ice cream! They sound amazing!
These are to die for! Could not be easier to prepare and the flavor is amazing. I did have problems with them sticking to the pan also. Ended up eating them with a fork out of the pan 🙂
I just made these this morning (don’t know why I waited so long) to bring to a Munch & Mingle for our singles ward. When I tell you that these brownies are beyond amazingly delicious, it would be an understatement. They were GONE in 30 seconds and not even the guys had come downstairs yet where I served them. Everyone was gushing over them. Thanks Mel for continuing to make me a Super Star!!!! LOVE THESE BROWNIES !!!
Didn’t have enough coconut oil so used stick margarine and they were delicious! I have had problems in the past with my mini muffin pan… brownies and cookies sticking and/or falling apart. This time I used the cooking spray specifically for baking (contains flour) and not one brownie stuck! I almost didn’t make these just thinking about trying to get them out of my pan, which is non stick! Miracle in a can
These babies are in the oven right now and smell delicious! Thanks for sharing your great recipes, Mel!
I had the same issue with them falling apart. It seemed to do better when I oiled the pan with Crisco as opposed to cooking spray. Even with crisco, at least a quarter of them fell apart when I took them out, even after letting them cool in the pan. But, they taste so good that I don’t care too much. My husband said these are one of his favorite things I’ve ever made.
I made these tonight and can’t stop eating them!! So yummy! I just love the crispy outside and gooey inside. Do you think that those textures would be the same using butter? I know coconut oil is healthy but I prefer the taste of butter. Thanks!!
Hi Kathy – I don’t think these will have the same crispy outside with butter since that’s kind of a signature coconut oil thing (and the recipe I adapted it from uses butter and doesn’t have the same texture). But it’s always worth an experimental try to see!
I love these. Just the perfect consistency! I use your recipes almost daily. If I had a virtual best friend it would be you 🙂
Do you measure the 1 cup coconut oil when it is solid? Just scoop it in like you do with crisco? Thanks!
Kelsey, the coconut oil I have , although “solid” is the consistency of soft margarine and very easy to scoop into the measuring cup, fill and level off with a knife or spatula, then put in with the chips for melting. Or for the home-ec. ‘purists (as I was taught years ago!) there’s also the “liquid displacement method” for measuring but I find it just as easy to direct measure as above.
Hi Kelsey – yes, I scoop it in as a solid and kind of press it in to the measuring cup (although if I know the weight measure for a recipe, like in this one, I use my scale).
I have a batch in the oven right noww…can’t wait to try them! Such a great idea to use that jar of coconut oil up and the batter is great for working with – I added some chopped pecans as love my brownies with nuts! Have also recently seen some great ideas for waffle irons and one was putting in brownie batter – then top with some ice cream for a yummy easy dessert – this batter looks perfect for trying that also – Thanks Mel!
Mmmm! In the oven right now! Thanks for the easy treat!
These look so yummy! Can’t wait to try. Should we use refined or virgin olive oil?
Either will work.
I made these last night and they were so good! I overfilled the tins of the first batch, so they were a little underbaked, but oh my, the one I tested was like a gooey lava cake. It was delicious. But I put the rest back in the oven to avoid feeding my family raw batter, as tempting as it was. The rest came out perfectly fudgy! I had trouble getting them out as well, but when I let them cool just a little bit longer, they were easier to get out with just a small dent rather than a chunk missing (using a small spatula).
Made these tonight and they turned out perfectly! My husband was just returning home from a business trip as these were coming out of the oven. He loved them and so did the kids! Great recipe! Loved using the coconut oil!
Hey Mel,
I’ve been craving something chocolatey for a while now, and this recipe was perfectly timed.
I made a half batch of the batter, and used a level measure of batter from my smaller cookie scoop to fill the mini muffin tins and wound up with 36. Not complaining, just reporting how things portioned out for me.
I also used bread flour because that was all I have on hand, and they seem to have worked out fine. Chewy, moist and delicious!
I have all the things except the pan! I need them right now! What a conundrum. These look SO GOOD. Mel, you never disappoint. I still remember the first time I heard about your blog, it was January 2009, a friend brought over “divine breadsticks”. I still make those several times a month. So glad I asked where she got the recipe!
Made this as soon as I got off the computer. Wonderful taste and they are going fast. I used half coconut oil and half butter with half chocolate chips semi-sweet and half bittersweet 60% cacao. Had a small problem with some sticking but over all out of 48 that was only 6 and I think they were maybe overfilled and was sticking to the rim. This will go in my book of really good brownies.
I just made these this afternoon, and they are delicious, as everyone has agreed. I used a gluten-free flour substitute, which tasted fine to me. Also, out of curiosity and because I was getting tired of filling mini muffin tins, I tried making these in a regular muffin tin. I added about 7 minutes to the baking time (I’m not exactly sure because I was adding a few minutes at a time past the 14 minutes in the recipe), and they set up just like the mini version. My family will be thrilled because I’ve not been doing much baking since I’ve been off gluten and am also going off dairy (for the sake of nursing a cranky baby). Technically the chocolate still has some dairy, but I’d bet these would be fine with a really dark chocolate since they still are plenty sweet.
I’ve discovered Ghirardelli semi-sweet chocolate chips are dairy-free, so I use those whenever I’m making a dairy free recipe that calls for chocolate. They are so good, too!
I have some mini chocolate chips from Costco that are dairy free! Also our smaller grocery store had some store-brand ones that are dairy free! Also, the more pricey allergy-friendly ones are Enjoy Life – top 8 allergen free!! 🙂 I too am off dairy for a super pukey/cranky baby while on dairy… plus recently off gluten due to my celiac numbers and baby’s nasty poops! I’m right in the same boat of not baking much!! But brownies made the short list! 🙂
I have the worst trouble with my brownies getting hard after I cook and slice them and put them in tight containers. What am I doing wrong. Anxious to see how these work.
I’m not sure, Dee, it probably really depends on the recipe. Take care not to overbake as that could make them hard.
These look so good and I’m trying them this afternoon as I do have that bottle of coconut oil in my cupboard. My only suggestion to your directions is to list the type of flour used. Any new cook gets confused as to type. I have seven types of flour on my shelf, but then I bake all the time. King Arthur list AP flour at 4.5oz. New to site but am enjoying it immensely.
do you think I could replace the brown sugar with coconut palm sugar and it would still work out? Also I don’t have a mini muffin pan, could I just use my cookie ball scoops and put on a cookie sheet. Or are they to gooey they wouldn’t hold shape?
The consistency of the batter is too thin to portion out like cookies but others have reported a regular muffin tin works. I haven’t used the coconut sugar as a sub but you could try experimenting!
I subbed the brown sugar for the coconut palm sugar today and they were great!
Looks delicious 🙂
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Hi Mel!! I was so excited to see a pic of these mouth wateringly fudgy brownies and then see the words coconut oil!! So, I clicked on it all excited that I’ve found a scrumptious healthy brownie….but then was disappointed to see the 1 1/2 cups of sugar 🙁 Any suggestions on something else I can use for the sweetener? I have powdered stevia and even liquid stevia but I was hoping for an alternative like dates? What’do ya think? Thanks 🙂
Hey Darlene, I’m sorry if the recipe title was misleading as I wasn’t intending for this to be a healthy or low calorie brownie recipe. It’s decadent for sure. I have no experience using stevia as a sweetener but you could certainly experiment or try reducing the sugar. I know there are other brownie recipes out there that use dates, try a Google search…one of those recipes might be a better fit if you’re after a true healthy brownie. 🙂 Good luck!
Great recipe – thank you.
I made these today to take to my book club this evening. They tasted awesome (crisp on the outside, soft and fudgy on the inside).
But I had a TERRIBLE time getting them out of the tiny muffin tins intact. I didn’t have a problem with them sticking to the pan, but when I would carefully work to get them out, they crumbled…big time. Of the 48 I made, 26 were completely un-servable because they’d totally broken up; the remaining were pretty fragile and none of them were taken out entirely intact.
What am I doing wrong? I definitely want to make these again, but I need to be able to serve them in a way that looks ok, rather than having them all crumble up.
Suggestions?
Thanks!
Ruth
While I have not made this recipe, I use one of Mel’s other brownie recipes and make mini bites (Fudgy Brownies recipe, fits perfectly as 24 mini muffins, baked at 350 for 19 minutes).
My experience is that the mini muffin brownies have to be completely cooled before trying to remove them, otherwise you get a lot of half bites.
I had the same problem and put them in the fridge to really cool them off and they still crumbled. Then I tried to cook them longer but it still didn’t work.
Hi Ruth, sorry that happened. I’m not entirely sure why since I’ve made them a lot of times without that happening. I think I usually scoop them out slightly warm (I use a spoon to gently lift them out). Were the centers rich and fudgy? Any chance the batter might have been over floured?
In the interest of recipe testing…I just had to make these tonight as a preview before I made them for a take-in-meal. I’m happy/sorry to say they were a hit! I was REALLY trying not to eat so many sweets! You’re a genius!
This is such a mean post for a girl trying to stay on a diet. Brownies are my weakness and these look insanely good. Can’t wait to try them!!
These brownies have my name written all over them! I’ve never baked with coconut oil before, but now I have to!
Mel, I love your recipes! I have a ‘cookbook’ that I made out of a 3 ring binder & printouts of mostly your recipes & some others that I find on the net. They are so easy that my husband can make them successfully! But I do have an issue with the amount of coconut oil in this recipe.
Now, I’m not trying to knock the virtues of coconut oil, but the one thing that always gets conveniently overlooked is the fact that it is almost pure saturated fat! Take a look at the nutritional panel & it will say 96-98 grams of sat fat per 100 grams! Saturated fat is not so good for you, especially in large amounts. I know there have been some studies showing that it doesn’t cause heart disease but no definitive scientific conclusion has been reached yet. So i would say that moderation is the key here & keep the saturated fat to a minimum. Use that big jar of coconut oil on your skin & your hair, it’s wonderful for that, and keep the little jar in the kitchen.
But I still love you & your recipes!! <3
Hey Laura – thanks for your comment. I totally understand where you are coming from. I’ve read a bit on coconut oil even though the research is relatively new and limited (I’m always a bit skeptical when foods are touted as super foods) and although it’s higher in saturated fat, I appreciate that some of the saturated fatty acids are medium chain and are metabolized differently and better than other saturated fats (thanks to my college nutrition classes for helping decipher a bit of that!). Either way, though, I agree that saturated fat should be eaten in moderation and everyone should use their best judgment when using any fat, including coconut oil. And probably avoid eating the whole batch of brownie bites. 🙂 Also, the coconut oil can be subbed out with the same amount of melted butter if the coconut oil is an issue.
I love love love coconut oil, use it for teeth brushing, popping corn and as a sub in some baking recipes. Also use Mel’s chocolate topping for her Eskimo bars (choc chips and coconut oil, that’s it!) as an ice cream topping by itself. Quick to make and so much healthier for you than store bought.
Saturated fat has gotten a bad rep. I personally avoid all vegetable oils, waay too much omega 6, and not natural (how do you get oil from corn anyway??).
Everything in moderation. Embrace the coconutty goodness!
oh, and even as sunscreen. It works. Seriously. I live in FL, so I know sunscreen!
I just made these and they are SO wonderful!! Thanks Mel!
I’m thinking about mailing these to a friend who is dairy-free right now due to her son’s allergy (she’s breastfeeding). How do they store? Do they stay fudgy for several days…or do they always disappear too fast to know? lol
Hey Veronica – well, admittedly these haven’t lasted long around my house but I think well sealed (in a bag or container) and they could keep for several days quite well. PS: you are very sweet friend.
I could say yes to every one of your criteria for liking these! Evidently I need to make them soon! Mmmmm, chocolate.
Oh Mel! There is nothing I love more than a good brownie!! Well, except my husband and kids…maybe!
Coconut oil is nowhere to be found in this country, and of course I always thought about all the recipes I could be making if only… I brought back two huge jars from my last trip to the US and they have been sitting in my pantry since september! You’re so right, jaja! I will be making these really, really soon though!
Could I substitute a different kind of oil…say, canola oil, and if so, would it be the same amount? I’m hungry for these!
I would just melt the same amount of butter in place of the coconut oil, Char – should work great!
Every time I open the pantry I wonder what I was thinking when I bought that very large jar of coconut oil! Now I know – thanks, Mel. 🙂
Sheila
I made these this afternoon. They are sooo good. A bonus that they are quick and easy. I can see these being made regularly at our house. Thank you Mel!
Awesome! I have a mini muffin pan that has been collecting dust! Will change that pronto, and make these amazing brownie bites!!!
Mel you are awesome!!! I was just wondering what to make for a group of friends that are gluten intolerant and here you are with the perfect solution. I have a question for you. Can I bake these in a 9×13 or 9×9 pan?
Did you try baking them in a 9×13? I don’t have a mini muffin pan. 🙁
Sadly no. I think that I will try it tomorrow and see how it goes.
I haven’t tried it other than in mini muffin tins but I’m sure the batter could be baked in a pan. The equivalents are about the same as that of a 9X13-inch pan – if you want them super thick, try a 9X9-inch pan.
You’re going to feed these to a group of gluten intolerant friends?
I’m just a little upset that you waited so long to share ;-). These look delightful. Thanx for another great recipe!
What a great use for coconut oil…they look so fudgy and delicious! I just want to top them with a mini scoop of vanilla ice cream!
Can I make this in a pan? I don’t have the mini muffin tins. Thanks ahead for your answer.
I haven’t tried it other than in mini muffin tins but I’m sure the batter could be baked in a pan. The equivalents are about the same as that of a 9X13-inch pan – if you want them super thick, try a 9X9-inch pan.
I just baked them in a 9×9 glass pan (a half recipe – Sorry, Mel!) 😉 and they turned out great. I kept them in for about 26 minutes instead of 12-14. Still fudgey and oh-so-delicious. Thanks for the rockin’ recipe!
Mel – You have made me one happy girl! I will have to make these…tonight!
We’re snowed in with no way to leave our house. Around here that means two things: board games and baked goods! I planned to make one of your other brownie recipes today, so I was super excited to find this new recipe when I checked your blog. Thank goodness I have all the ingredients!
Love, love, love coconut oil. I use it in so many of your amazing recipes! Having the sister missionaries over for dinner tonight and just wondering what to make for dessert, so this is it. Just got my cream cheese out to soften to make the frosting to go on top. Thanks Mel! You Rock!
Oh, man! These look great. I’m rethinking giving up sugar for Lent right about now. There’s still time to change my mind, right?