Coconut Brownies
This post contains affiliate links. Read the full disclosure here.
These coconut brownies are basically mounds bars in brownie form! Packed with so much rich chocolate flavor (thank you, cocoa powder and semisweet chocolate), the brownie batter is then mixed with sweetened shredded coconut. I’ve topped the brownies with even more shredded coconut to really get that coconut taste and texture.
Is there anything better than a super fudgy brownie, still a bit warm from the oven? How about a super fudgy brownie packed with coconut? Plus, you can easily make these fudgy coconut brownies with dairy-free ingredients, so it’s perfect if you have food allergies!
After a bunch of testing, I found the secret to getting the best toasted coconut brownies was adding sweetened shredded coconut and coconut extract to the brownie batter and adding a sprinkle of extra shredded coconut on top that gets lightly toasted in the oven.
Why You’ll Love These Coconut Brownies
- These fudgy coconut brownies get a ton of coconut flavor thanks to sweetened shredded coconut and some (optional!) coconut extract.
- These brownies are made in just one bowl and you don’t even need to pull out the stand mixer.
- Thanks to the perfect ratio of eggs, butter and sugar, these brownies are insanely fudgy and delicious!
Ingredients Needed
- Butter: You can use regular butter, or if you’re dairy-free like me, you can use dairy-free butter.
- Cocoa Power: I recommend using unsweetened dutch-processed cocoa powder. It’s richer and more chocolatey than natural cocoa powder.
- Coconut Extract: Feel free to leave this out, but using a high-quality coconut extract is really going to give your brownies that coconut flavor.
- Shredded Coconut: I recommend using sweetened and not unsweetened shredded coconut.
- Chocolate Chips: I love using semisweet chocolate chips, but you can also use milk or dark chocolate chips! You can also use a chopped up chocolate bar. Feel free to swap it out for vegan chocolate if you’re dairy-free.
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line an 8×8 baking pan with parchment paper.
Step 2: In a large bowl, whisk the melted butter with the granulated sugar and light brown sugar. You want to whisk until it looks like a paste.
Step 3: Add the vanilla extract, coconut extract (if using!), and eggs and whisk.
Step 4: Add the cocoa powder, flour, and salt. Whisk until just combined.
Step 5: Stir in the chocolate chips and shredded coconut.
Step 6: Pour the brownie batter into your prepared pan. Sprinkle over your extra shredded coconut. Bake in the preheated oven for 30-40 minutes.
Step 7: A toothpick inserted in the middle of the brownies will come out with some wet crumbs, but not covered in batter. Let the brownies cool completely before slicing.
Making Fudgy Bakery-Style Brownies
There is truly nothing better than the perfect fudgy brownie with a crinkly top! Here are a few ways I make sure my brownies turn out perfect, every time.
When mixing the butter with the sugars, make sure you whisk until the mixture resembles a super thick paste and starts to pull away from the sides. This is going to help give us that crinkly top. Then, when adding the dry ingredients, make sure not to overmix the brownie batter. Overmixing will cause the brownies to be tough and dense!
Finally, make sure not to overbake your brownies in the oven! I like to test doneness with a toothpick. Insert a toothpick in the middle of the brownies. If they come out with wet crumbs (but not completely covered in wet batter!), then they’re ready.
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour and cocoa powder! It’s so easy to add too much if you’re using measuring cups, which will make your brownies dry.
- Don’t have a kitchen scale? Then make sure you use the scoop and level method to weigh out both your flour and cocoa powder!
- I usually use an aluminium pan to bake my brownies, but if you use a glass baking dish, then the brownies will take longer to bake.
- Make sure when lining your baking pan that the parchment paper hangs over the side, so you can easily remove the brownies.
Storage Instructions
Store the brownies in an airtight container at room temperature.
More Brownie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Toasted Coconut Brownies
Ingredients
- ¾ cup (158 g) butter, melted, (regular or dairy free)
- ⅔ cup (133 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon coconut extract, OPTIONAL
- ¼ teaspoon salt
- ¾ cup (64.5 g) unsweetened cocoa powder
- ½ cup + 2 Tablespoons (79 g) all-purpose flour
- ½ cup (90 g) semisweet chocolate chips or chopped chocolate
- 1 cup (120 g) sweetened shredded coconut, (plus 2 Tbsp more for topping)
Instructions
- Preheat the oven to 350°F (180℃) and line an 8×8 baking pan with parchment paper. Leave some paper hanging over the sides of the pan so you can easily remove the brownies once they’ve cooled.
- In a large bowl, whisk together the melted butter, granulated sugar and light brown sugar. Whisk until the mixture looks paste-like and is quite thick.
- Add the eggs, vanilla extract, and coconut extract (if using). Whisk again, vigorously.
- Add the flour, cocoa powder, and salt. Whisk until just combined – you don’t want to over mix the brownie batter.
- Stir in the shredded coconut and chocolate chips.
- Add the brownie batter into your prepared pan, then sprinkle the top evenly with the remaining 2 Tablespoons of shredded coconut. Bake for 30-40 minutes.
- A toothpick inserted in the middle of the brownies should come out with some wet crumbs, but not completely covered in batter. Let the brownies cool completely in the pan before taking them out and slicing them.
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.