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Rich chocolate brownies topped with golden toasted coconut, arranged in a grid. Three pieces are stacked, showing a moist, fudgy interior.

Toasted Coconut Brownies

Print Recipe
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.
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 12 minutes
Bake 30 minutes
Total Time 42 minutes
Servings 16 brownies
Calories 245
Author Gabby Kislanko

Equipment

Ingredients

  • ¾ cup butter, melted (regular or dairy free)
  • ⅔ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract OPTIONAL
  • ¼ teaspoon salt
  • ¾ cup unsweetened cocoa powder
  • ½ cup + 2 Tablespoons all-purpose flour
  • ½ cup semisweet chocolate chips or chopped chocolate
  • 1 cup sweetened shredded coconut (plus 2 Tbsp more for topping)
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180℃) and line an 8x8 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

Measuring Flour and Cocoa Powder: Measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.
Baking Time: This will vary depending on your oven, as well as your pan. If you use a glass baking dish instead of aluminium, the brownies will take longer to bake.
Storage Instructions: Store un-sliced in the pan, covered with tinfoil 3-4 days. Store sliced brownies at room temperature in an airtight container. 

Nutrition

Calories: 245kcal | Carbohydrates: 33g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 132mg | Potassium: 145mg | Fiber: 2g | Sugar: 23g | Vitamin A: 437IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 2mg