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Homemade Coconut Brownies photo

Coconut Brownies

Indulge in these Coconut Brownies! Fudgy, rich, and bursting with coconut flavor, they're a tropical twist on a classic dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies:
  • 1.5 cups all-purpose flour
  • 1.25 cups Dutch-process cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup coconut oil melted
  • 2.25 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

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking Pan
  • Parchment paper
  • Oven

Method
 

Coconut Brownies Cooking Guide
  1. Step 1: Preheat your oven to 350°F (175°C) for even baking.
  2. Step 2: Line a 9x13 inch baking pan with parchment paper, greasing it lightly with coconut oil.
  3. Step 3: In a large mixing bowl, sift together the all-purpose flour, Dutch-process cocoa, baking powder, and salt. Whisk to combine.
  4. Step 4: In another bowl, whisk together the melted coconut oil, granulated sugar, vanilla extract, and coconut extract until smooth. Add the slightly beaten eggs and mix well.
  5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Step 6: Gently fold in the chocolate chips and 1 ½ cups of coconut flakes until evenly distributed.
  7. Step 7: Pour the batter into the prepared pan, spreading it evenly. Sprinkle the remaining coconut flakes on top. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
  8. Step 8: Cool the brownies in the pan for 15 minutes, then lift them out using the parchment and let them cool completely on a wire rack before cutting.

Notes

  • Store in an airtight container at room temperature for up to 3 days.
  • For a gluten-free option, use a gluten-free flour blend.
  • To make them vegan, replace eggs with flaxseed meal (1 tbsp flaxseed + 2.5 tbsp water = 1 egg).