Last week I shared an older recipe for Coconut Oil Brownies on my Facebook and Instagram and you seemed to love it! I instantly knew I wanted to revamp that recipe to see if I couldn’t make it even more delicious because I’ve learned a lot about the science of brownies since originally posting.

A quick note about this recipe. These brownies are VERY moist, and I’m not just saying that to get your mouth watering or to upset you with the word “moist.” At the end of the baking time, you should be able to insert a toothpick or cake tester and pull it out with moist crumbs still attached.

Remember, brownies will continue to cook from the residual heat of the pan after removing from the oven. I prefer to err on the side of underbaking than overbaking, but this means that the brownies must be completely cooled, even chilled, to be able to get clean slices. The brownies may even sink slightly in the middle, that’s how moist they are, but that is completely fine! I secretly love that. If you prefer your brownies to be more done, feel free to add 5 to 10 minutes to the cooking time.