A phenomenal recipe for coconut brownies. Fudgy squares with two layers where both flavors are very present without outshining the other. This is a gooey and easy recipe, and if you never tried the chocolate and coconut combination before you're in for a real treat. They keep well and can be frozen.
If you haven't tried this flavor combination before, I guarantee you'll fall in love with these fudgy bars. They are everything you want in a brownie, and then more.
The more being, specifically, a layer of fudgy coconut batter with even more chocolate, just to be on the safe side. Similar to what goes on with this chocolate coconut cake.
These bars are made with simple ingredients, require no melting chocolate (which is always a plus!), have an outstanding balance of flavors, and last a few days, as all brownies should.
And they can also be frozen!
Ingredient list
- Unsweetened cocoa powder.
- Unsweetened shredded coconut.
- Unsalted butter.
- Eggs: fresh, large.
- All-purpose flour.
- Baking powder and baking soda: make sure they aren't expired.
- Salt.
- Sugar: white or brown, both can be used.
- Powdered sugar: also known as confectioners' sugar.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
The layers
The star of these bars is cocoa powder.
It renders a much easier recipe since there's no need to melt chocolate, and yet it has all the fudginess and chocolate flavor you're expecting.
- Brownie base: is a simple batter made with white or brown sugar and a touch of coconut extract for more flavor.
- Coconut chocolate topping: it's spread on top of the base before baking and creates a very fudgy center.
Kitchen Notes
- Take them out while they're still a little wobbly in the center. It's mandatory for getting the consistency we all love. Brownies keep on baking after they're taken from the oven, so if you take them out when a tester comes out clean or almost your brownies will be tough and dry. Period.
- Don't beat them after adding the flour. And unless otherwise specified, don't beat them. Sometimes brownies call for beating eggs and sugar, but if not, don't beat them more than what is necessary to mix all ingredients well.
- Use the right pan. When making chocolate bars or brownies make sure you use the pan size specified in the recipe. Otherwise, they will be too thin if baked in a larger pan or take too long if you use a smaller pan and that is not good either.
The recipe comes from the great Mel, of Mel's Kitchen Cafe fame, and I have been making them for years. Literally.
And they never disappoint. Ever. That's how good they are.
Related recipes you might like:
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PrintCoconut Brownies (fudgy bars)
A phenomenal recipe for coconut brownies. Fudgy squares with two layers where both flavors are very present without outshining the other. This is a gooey and easy recipe, and if you never tried the chocolate and coconut combination before you're in for a real treat. They keep well and can be frozen.
- Total Time: 1 hour
- Yield: 12 squares
Ingredients
For the brownie base:
- ¾ cup (105g) all-purpose flour
- â…“ cup (30g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150g) white or brown sugar
- 4 tablespoons (60g) butter, melted
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract (optional)
For the coconut top layer:
- ½ cup (115g) cream cheese, at room temperature
- 4 tablespoons (60g) butter, at room temperature
- 1 egg, at room temperature
- ¼ cup (25g) unsweetened cocoa powder
- ½ teaspoon vanilla extract
- 1 ½ cups (240g) confectioners’ sugar
- 1 cup (80g) unsweetened shredded coconut
Instructions
- Preheat oven to 350ºF /180ºC.
- Butter or spray an 8 or 9-inch square metal pan and line the bottom and 2 sides with parchment paper. Two sides will be buttered but not lined.
For the chocolate base:
- In a bowl mix flour, cocoa, baking powder and soda, salt and sugar.
- Make a well in the center and add melted butter, egg and extracts.
- Start in the middle by mixing the egg and incorporate the rest of the ingredients until you have a smooth mixture. I use the hand mixer at low speed.
- Spread in the prepared pan. Smooth top.
For the chocolate coconut layer:
- Beat cream cheese with butter until creamy and free of lumps. I use the same hand mixer without washing it.
- Add the egg and mix well.
- Stir in the sifted cocoa powder and vanilla and mix.
- Add the sifted powdered sugar and shredded coconut and mix well.
- Carefully spread on top of the base. For easier spreading, use the back of a spoon very lightly dipped in water so it slides easily.
- Bake for about 30 minutes, until the sides have puffed but the middle is still jiggly.
- Let cool on a wire rack, run a smooth knife around to make sure the sides and not stuck and carefully remove by lifting the parchment paper.
- Cut into squares.
- I like them better the next day. They are amazing straight from the refrigerator.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Sugar: they can be made with white or brown sugar. White sugar makes them sweeter and lighter in color.
Take them out while they're still a little wobbly in the center. It's mandatory for getting the consistency we all love. Brownies keep on baking after they're taken from the oven, so if you take them out when a tester comes out clean or almost your brownies will be tougher and dryer.
Don't beat them after adding the flour. And unless otherwise specified, don't beat them. Sometimes brownies call for beating eggs and sugar, but if not, don't beat them more than what is necessary to mix all ingredients well.
Use the right pan. When making chocolate bars or brownies make sure you use the pan size specified in the recipe. Otherwise, they will be too thin if baked in a larger pan or take too long if you use a smaller pan and that is not good either. I don't recommend using a glass pan as they not always bake as they should.
- Prep Time: 30
- Cook Time: 30
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12
- Calories: 306
- Sugar: 28.7 g
- Sodium: 146.8 mg
- Fat: 16.2 g
- Carbohydrates: 40.7 g
- Fiber: 3.2 g
- Protein: 4.9 g
- Cholesterol: 76.6 mg
doris says
can you leave coconut out of the second layer
Paula Montenegro says
Hi Doris, I don't think it'd work as you would be missing an ingredient to hold the layer together and give it structure. But I never tried it without coconut.
Are you looking for a plain brownie recipe? There are several in the recipe index.
Sophie says
Thank you so much. I was looking for a brownie recipe to try this weekend. This looks really good.
Kacey Perez says
These brownies are seriously some of the most moist brownies I have ever tried! The flavor is amazing! So hard not to eat the whole pan!
Carissa says
Yum! I love the flavor and texture of chocolate and coconut together. So good!
Nart | Cooking with Nart says
Made this today and everyone in my family loved it! Coconut and chocolate are such a great combination. Thanks for this great recipe!
Dannii says
Chocolate brownies are probably my favourite dessert and I LOVE this coconut version.