Salted Dark Chocolate Coconut Brownies

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I’ve sang the praises of coconut oil before. I can be considered a diehard fan. In fact, just the other day I was thinking that it has been at least 2 years since I’ve had anything in our kitchen except olive oil, butter, and coconut oil for cooking. 
These are my big three – my real food ammunition for day to day cooking. 
Considering that virgin coconut oil makes up a third of the party, I was excited when Jen of Kelapo Coconut Oil asked if I’d like to give their product a try. Why yes, I would. One can never have too many options for good coconut oil, and I’ve learned that Kelapo is very good indeed. 
Kelapo’s coconut oil is extra virgin, cold-pressed, unrefined and fair trade organic. I also happen to be a sucker for elephants, one of which they have on their logo, but that is beside the point. 
Kelapo had everything I would expect in a good coconut oil – a nice fresh flavor and a smooth consistency. From a health educators standpoint I really enjoyed the informational card that came with my jar because it explained simple ways you could start your day with the coconut oil. Most people don’t try healthy foods that are unfamiliar to them because they don’t know how to use them. 
Problem solved.
The tips included adding it to your oatmeal, or to your tea and coffee; or frying eggs in it and adding it to smoothies. I took a different route with the coconut oil and used it in my baking (as I’m sure you are familiar with if you read the blog regularly). 
This time I went with brownies, and saying I went a different route isn’t to say I wouldn’t have these brownies for breakfast.
Salted Dark Chocolate Coconut Brownies
½ cup whole wheat pastry flour
½ tsp baking powder
½ tsp Pink Himalayan sea salt
¼ cup cocoa powder
½ cup extra virgin coconut oil
1 oz unsweetened chocolate
2 eggs
1 cup raw sugar
1/3 cup dark chocolate chips
½ cup unsweetened, shredded coconut plus extra for topping
Preheat the oven to 350 degrees F and grease an 8 x 8 inch brownie pan with a little coconut oil.
In a bowl, whisk together the flour, baking powder, sea salt and cocoa powder. In a double boiler or in the microwave, melt  the unsweetened chocolate and the coconut oil together. Set aside to cool. 
In a mixing bowl combine the eggs and sugar. Whisk well until combined. Ensure the coconut oil and chocolate are cool to touch and gently stir this into the eggs and sugar. Stir in the dry ingredients a little at time, just until combined. 
Stir in the chocolate chips and the coconut. Pour the batter into the prepared pan, and sprinkle with extra coconut.  Bake 20 to 25 minutes or until the brownies are set in the center. Remove from the oven, place on a cooling rack. Slice and serve. Makes about 9 large brownies. 
If you’ve wanted to try coconut oil now is the time to do it. Kelapo is offering my readers 20% off on orders placed until 3/8/2012. Just enter “FakeFoodFree” at checkout. Orders over $50 also get free shipping. 
If you are looking for more ideas for cooking and baking with coconut oil, you can check out my links below as well as Kelapo’s blog Coconut Oil Cooking.  
More coconut oil recipes:
Pumpkin Black Sesame Seed Muffins 

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Disclosure:  Kelapo Coconut Oil was sent to me free of charge. I was not required to post about it and received no compensation for doing so. 

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  1. says

    I adore Kelapo coconut oil, and have been baking everything I can think of with it!

    My other favorite use is to roast butternut squash in it. Mmmmm!

  2. says

    Sue – Thanks! Definitely give it a try. It adds a nice sweetness to everything in baking.

    Kel – I’ll have to try that one!

    Michelle – The whole beauty use is something I need to start!

    Courtney – Thanks! Me too!

  3. says

    You’ve hit every appealing note regarding flavor and texture with these brownies! I really need to do much more cooking with coconut oil and the tips you provided, i.e frying eggs or adding to tea and coffee sound so interesting. 8-)