Coconut Brownies
Updated March 26, 2019
Coconut Brownies-rich, fudgy brownies made with coconut oil and topped with shredded coconut! The coconut and chocolate combo is divine!
We leave for Hawaii this week and I am already in a tropical state of mind. The problem is my to do list is still a mile long. I have a lot to do before we get on that airplane! To help motivate me, I made Coconut Brownies. I figured the coconut in the brownies would remind me of Hawaii and help me check some things off my to do list. I have eaten three brownies and they make think of Hawaii, but they don’t motivate me to get off the couch and tackle my to do list. Oops! At least I have delicious brownies to eat while I procrastinate:)
I am a huge coconut fan. I love it in just about everything. I also love brownies. They are one of my all-time favorite desserts. I know they aren’t fancy, but I don’t need fancy. I just need a rich, fudgy brownie and I am all smiles.
I decided to combine my two loves and make Coconut Brownies! I used coconut oil in the brownie batter and topped the brownies with shredded coconut.
The brownies are super rich and fudgy, just the way I like them, and the coconut addition makes the brownies extra special. The coconut on top gets slightly toasted in the oven and creates a delightful top to the chocolaty brownies. I think I have a new favorite brownie recipe.
I have already eaten three Coconut Brownies and I see a few more in my near future. I am still hoping that they will motivate me to get ready for our Hawaii trip. I have Hawaii on the brain, but in my mind I am already relaxing on the beach. I better wake up and do laundry and pack my suitcase so I can get there. A few more brownies should do the trick! 🙂
I wish you could all come with us to Hawaii, but since you can’t, enjoy a Coconut Brownie. They will take you to your own little dessert paradise!
Coconut Brownies
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup coconut oil melted
- 2 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 4 large eggs slightly beaten
- 2 cups chocolate chips
- 2 cups coconut flakes divided
Instructions
- Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
- In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, combine melted coconut oil with sugar. Stir until sugar dissolves. Add in the eggs and stir until smooth. Stir in vanilla and coconut extracts.
- Slowly add in the dry ingredients. Stir until batter is smooth. Stir in chocolate chips and 1 cup of coconut.
- Pour the batter into prepared pan. Top batter with remaining coconut.
- Bake the brownies for about 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove pan from the oven and cool on a rack before cutting and serving.
Have you tried this recipe?
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Do you have to use coconut oil or could you use veg oil. Will it change the taste and would it be the same measurement?
I have only used coconut oil. I am sure vegetable oil will work, it might not have as strong as a coconut flavor, but they will still be good!
I made these tonight but replaced the shredded coconut with chopped Oreos and used dark cocoa powder. They were fabulous!
Maria, Thanks for this amazing recipe!!! I made it exactly as written and they were divine! Shared with family and neighbors over Memorial Day weekend and everyone raved! Making them again tonight for a picnic tomorrow at Millenium Park in Chicago. Thanks again!
I made these last weekend without the coconut topping because someone in my house doesn’t like coconut. I did put some in the batter along with the chips and some toffee bits. They were declared the best brownies I’ve ever made! And I’ve made some amazing brownies. Hubby even went so far as to say the depth of flavor was unsurpassed…and he’s not a fan of coconut either. Mwhuaaaaa. This recipe is perfect because you can stir in whatever half bags of chips you have. Thank you for sharing it.
Can i use Hershey cocoa instead?
Hi! I just want confirmation to tht cocoa measurement. Is it a cup and a quarter?315ml? I bake brownies all the time and the most I’ve used is 80grms so I just want to,make sure i read this right.
on second thought, i remember I also use flour almost equal to the amount of cocoa. i guess this is a big batch?
I recently made coconut brownies as well! Being a dark chocolate fan I had to try making dark chocolate brownies and they turned out fabulously! Whether it’s milk chocolate, white chocolate, or dark chocolate, chocolate and coconut are truly a match for each other!
These were good but definitely super sweet! I am wondering if the listed amount of sugar is a typo? The reason is that I could not get the sugar to dissolve into the coconut oil – there was just too much sugar. Next time I will probably only use 1 cup of sugar as with the addition of sweetened coconut and chocolate chips make it plenty sweet. ;o) But I did love the coconut flavor!
The brownies are sweet. If they are too sweet for you, you can reduce the sugar! I haven’t tried it though!
I followed this recipe to the T except I used my cannabis infused VCO and they were amazing .. (I ate them all surprise surprise x)
i absolutly love these hahahhahaha omg why
hehehehe i just live laugh love theses brownies (;
so my coconut oil was partially melted and i put it on the stove to heat up the rest of the way….. the sugar is sooooo not disolving..
OMG! Amazing recipe, I love coconut. Thanks!
My wife loves Mounds bars, so I tried this recope. The batter turned out a little stiff so I added 2 eggs and a half stick of butter to loosen it up. 35 minutes wasn’t quite enough. It took more like 50 minutes for mine to bake up, but they turned out great. The texture of the toasted coconut works so well with the softness of the brownie.
Not sure what I did wrong but mixture was unbelievably thick. Couldn’t even spread it !et alone pour it! Managed to basically mould it into tin like playdo but they were very dry. Couldn’t get the sugar to dissolve either. I’m a very good and competent cook so all in all not impressed. Took ages.
Isn’t 1 1/4 cups cocoa powder a lot?
It is, but that is the correct measurement! It makes a big pan and they are so rich and fudgy!
I made these this weekend. I have no idea what went differently, but the ‘batter’ was thick and crumbly like cookie dough, clearly the liquid/ flour balance was out. It is a very crumbly brownie, tastes ok, but not the gooey rich brownie I was hoping for. Quite disappointed.
Is it possible to just use normal cocoa powder? I’m not sure where to find dutch processed.
Thanks!
How much coconut oil if melted? 1 1/2 cups? I used one cup melted and it was way too thick. I added some milk to try to thin it
Made them for charity bake off at work. Thank youuuu.