Olive Oil and Coconut Brownies Recipe (2024)

Worked splendidly as written, except that we used UNsweetened coconut and so appreciated the absence of cloying sweetness.

This came out pretty sweet, but nice if you like coconut. I used melted coconut oil instead of olive oil to intensify the coconut flavor. I found that the cooked brownies really stuck to the edges of my (buttered) metal baking pan, so I am glad I used -- and recommend to others -- a sling of parchment paper across the bottom of the pan. I did wait until cool to try to get it out. They are pretty soft, but I also cooked them until they "looked firm" rather than on an exact time table.

Thanks for previous notes. Had great results doing the following: used coconut oil and cut it back to 1/2c; cut back sugar to 1.75c; used 70% chocolate for the bittersweet; and baked in parchment. Served with sorbet — raspberry or blood orange, or some of each. (Also, you might soften the baking chocolate before adding because the water doesn't stay hot enough to melt it.)

We used about half the amount of sugar it called for and it was definitely sweet enough. Also used semi-sweet chocolate chips instead of bittersweet.

Oops. I halved this recipe except when adding the eggs, I spaced out and added the full recipe amount. It was actually completely delicious and still very dense and fudgey, not cakey. I did notice that the batter was very wet, but it set just fine. It was actually never pudding-like, as was described, but set well. Maybe needed 1 or 2 extra minutes in the oven.
Next time I will have to try the correct number of eggs, but I loved it the way it was.

This was a disappointment. Very greasy with that much olive oil.

These turned out amazing. I baked them on convect for 25min. I left them in their pan to cool until they were room temperature. Then I cut them. The top has a fragile crispness, like the shell of a meringue. They're perfectly chewy & decadent. I did substitute .25c coconut oil (which I put in solid, not melted) for .25c of the olive oil. I also did 90% of the recipe in my KitchenAid with the whisk attachment and only folded in the flour & chocolate at the end with a large spatula.

These brownies are indescribably fantastic! I don't often rave, but these are ridiculously good. I don't make brownies often. I find them monotonous flavor-wise. These are so not! I need to make these again ASAP. And I need to make lots to share!One note: 9 x 13 pan is way too big. I put half the batter in, then transferred to 9 x 9. Still 30 min bake time. Also, I beat the eggs and sugar for 3-4 min and used a lot more choc. chunks.

Incredibly good and easy. Cut sugar to 1.75c. Didn’t miss it. Used sweetened coconut.

I found that both flavor and texture improved with aging. Next time I'll make these at least one day ahead. I did not find them too sweet.

I found that both texture and flavor were better the day after I made these. Next time I'll make them, cool them, then wrap and try to wait a day or two before cutting and eating.

Decadent, yummy, and rich. Like others, I used part coconut oil and part olive oil (more because that was what I had on hand), cut the sugar to about 1.5 cups, and used unsweetened coconut. It was still plenty sweet! I used convection, and it was solid around the sides, but still gooey in the middle. Not a problem. I'll now put what is left in the fridge, and am confident it will be like the fudgiest brownie ever when I pull it out again! A keeper.

Only change, I used unsweetened coconut and glad I did. It took almost 1/2 hour to get the brownies out of the pan and still looking good. This was ok , but not worth it to me.

I started making this recipe & then noticed everyone in neighborhood had lost water. So used milk instead, which kinda threw the whole recipe off. In the end I cut back on sugar & coconut & used almond flour for half of the flour. With these changes I didn't want a flat gooey mess so added a tad of baking powder. The result was somewhere between cake and brownie with the wonderful flavor of Melissa Clarks' original recipe. Next time i'll make sure the water is on before proceeding. Delicious!

I don't bake much, but this was pretty dummy proof- the brownies came out fudgy, moist and quite flavorful. Yes, cut back on the sugar a bit. Two cups was fine. 1.5 would suffice. The olive oil made the brownies tender and toothy, and gave the batter a nice emulsified texture without tasting olive-y. I also added some instant espresso. Bam! A hint of coffee is great for everything. Also buttered the Corning, no sticking. And yes, 9x9 is plenty big. Nice. Thanks Melissa.

I thought these were excellent. I did substitute three tablespoons of cocoa plus a tablespoon of butter for each 1 oz of unsweetened chocolate and was just fine.

These brownies are indescribably fantastic! I don't often rave, but these are ridiculously good. I don't make brownies often. I find them monotonous flavor-wise. These are so not! I need to make these again ASAP. And I need to make lots to share!One note: 9 x 13 pan is way too big. I put half the batter in, then transferred to 9 x 9. Still 30 min bake time. Also, I beat the eggs and sugar for 3-4 min and used a lot more choc. chunks.

I saw everyone’s comments on too much sugar & reduced the amount to two cups. completely regret it! wish i added the full amount as it was necessary. will next time. also want to use better quality olive oil next time. maybe xtra coconut.

I cut back sugar to 1 1/2 C and mixed unsweetened with sweetened coconut — hopefully to alleviate the complaints about this dessert being too sweet. I like very dark chocolate, so perhaps all the sugar in this recipe is better suited for those who don’t?

The amount of sugar is insane for my taste. I took it down from 2.5 cups to 0.5 cups and used unsweetened coconut, and the brownies came out about the way I like them. For the typical American palate, 1-1.5 cups should be about right.

Whisked ingredients together by hand. By adding eggs and oil alternately, it combined easier.

I made it with 3/4 c less sugar and 1/4 c coconut oil substituting for the same amount of the olive oil. Definitely not as gooey as I expected, and not as tall as in the photo (which looks like all the coconut was put on the top: if you made it that way, however, the coconut would fall off). The taste was OK, but If I make it again, I’ll use a smaller pan.

My husband is diabetic and intolerant of caffeine so I modified this recipe in the following ways:Halved the recipeUsed 1/2 sugar, 1/2 Splenda (only 1/2 the total called for in the recipe)Substituted roasted carob powder for the cocoaSubstituted carob chips for the solid chocolateUsed unsweetened coconut - only in the middle layerUsed 2/3 coconut oil, 1/3 olive oilBaked for 20 minutesThese were moist and fudgy- the best results yet for carob brownies. :)