Fudgy Coconut Oil Brownie Bites
User Reviews
4.6
Fudgy Coconut Oil Brownie Bites
Description
This recipe melts coconut oil and chocolate chips together gently, then mixes in sugars, eggs, and vanilla for a smooth batter. Adding salt and flour finishes the mixture before baking. The mini muffin cups are filled about three-quarters full and baked at 350°F for 12 to 14 minutes. The edges bubble slightly with melted coconut oil, signaling they are just cooked through, while the interior remains dense and fudgy once cooled. Baking in small portions allows for consistent cooking and portable snacks.
These brownie bites have a chewy, moist quality from the coconut oil and are less cakey due to the minimal flour and absence of leavening agents. The dual use of brown and white sugar balances moisture and sweetness. Adjusting the batch size is possible by halving ingredients, and greasing the pans well prevents sticking. Cooling before removal helps maintain their shape.
Halve the recipe quantities to make 20-24 brownie bites if fewer are desired.Use a nonstick mini muffin pan or grease the pan thoroughly with baking spray and flour to prevent sticking.Allow brownie bites to cool in the pan before removing for easier release and better texture.
Ingredients
- 1 cup coconut oil
- 2 cups semisweet chocolate chips or bittersweet chocolate chips
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 4 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 cup 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
- Reducing the ingredient amounts by half yields approximately 20 to 24 brownie bites.
- Grease the mini muffin pan thoroughly or use a nonstick pan to avoid sticking, especially when coconut oil is present.
- Let brownies cool inside the pan before attempting to remove to keep their shape intact.
User Reviews
Overall Rating
4.6
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