Print Recipe

Dark Chocolate Brownies

Course: Dessert
Servings: 24 squares
Author: Toni Anderson


  • 1/2 cup unsalted butter melted
  • 1/2 cup + 2 tablespoons melted coconut oil
  • 2 1/4 cups turbinado sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 1/2 teaspoons salt
  • 1 cup chocolate chips


  • Heat oven to 350° F.
  • Prepare a 9 x 13 inch pan by lining it with parchment paper. Spray the parchment with nonstick cooking spray.
  • In a medium bowl, combine the butter, coconut oil, and sugar. Stir to combine.
  • Add the eggs and vanilla extract to the bowl. Stir well so that the eggs are evenly mixed.
  • In a small bowl, combine flour, cocoa powder, and salt. Stir.
  • Pour the dry ingredients into the wet ingredients. Stir just until they pull together. There will still be a few clumps.
  • Add the chocolate chips and stir very lightly (maybe 8 times).
  • Pour the batter into the pan and bake for 32 minutes. Do not do a toothpick test. The batter should be barely set in the middle. If you jiggle the pan and see the middle move, then put it back in the oven for about 2 minutes.
  • Allow the brownies to cool in the pan for 15 minutes. They will continue to cook during this time.
  • Remove the brownies from the pan by using the parchment as handles. Move the brownies and parchment to a cooling rack. Serve warm or cool.


You can substitute all butter for the coconut oil.You can substitute 2 cups of white sugar for the turbinado sugar. I prefer the turbinado because it has a slight molasses flavor and it adds more character to the dish.If you use salted butter you'll want to reduce the amount of salt you add.