Chocolate Brownies Made With Coconut Oil

Coconut oil is fantastic for making healthier cakes and bakes as its solid form is perfect for getting the right batter consistency. Go on, give these great tasting brownies a go!

Serves: 8


  • 180 g KTC Coconut Oil
  • 200 g dark chocolate, 70-75 percent
  • 75 g cocoa powder
  • 60 g plain flour
  • 150 g caster sugar
  • 4 eggs
  • Pecan nuts, crushed and halved for decoration
  • Icing sugar for dusting


  1. Pre-heat the oven to 180°C, 350F, Gas mark 4.
  2. Line a baking tray with greaseproof paper.
  3. Break the chocolate into squares and add to a bowl along with the coconut oil. Set over a pan of boiling water to melt then mix together and leave to cool.
  4. In another bowl, mix together the cocoa powder, flour and sugar.
  5. Add the dry mixture to the chocolate and mix thoroughly.
  6. Add the beaten eggs and stir together.
  7. Pour onto the baking tray and cook for 20 minutes. The top should have a crust but the inside still ‘gooey’. It will set a little more as it cools. When cool, cut into squares.
  8. Scatter the nuts on the top and serve with raspberry coulis and raspberries
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