Very Chocolaty Chocolate Brownies

Coconut oil is extracted from coconut meat. We like to use extra-virgin coconut oil, which is not refined, so it maintains all its good nutrients. Coconut oil is an extremely healthy oil because it is readily absorbed into the body, requiring less digestion than other fats, and its acid profile contains immune-supporting nutrients like lauric acid. Coconut oil is great for stir-frying (on medium or medium-high heat) and for baking.

Melting Coconut Oil

It's difficult to get an accurate fluid cup measurement when the oil is in its solid form, and coconut oil stays hard at temperatures below 76°F/24°C, so we generally melt the entire jarful and then measure out the oil. Any unused oil will slowly resolidify, and it's perfectly fine to melt the oil many times. If you need only a small amount of oil, you can use either of the methods below until it seems like there is enough melted oil for your recipe, without having to wait for the entire jar to liquefy.

On the stovetop: Place the entire jar of hard coconut oil (with the lid screwed on tightly) in a small saucepan of water over medium-low heat. If the water begins to boil, you can turn off the heat and the coconut oil will continue to melt. As soon as the oil liquefies, remove it from the water, dry off the jar, and measure out the quantity you need.

In the microwave: Remove the lid and then place the entire jar of coconut oil in the microwave. Heat on high in 30-second intervals until the coconut oil melts.