Let me introduce you to a phenomenal recipe for coconut brownies. Gooey and fudgy I've no doubt they will become a favorite fast! It's an easy recipe, and if you never tried the chocolate and coconut combination before you're in for a real treat.
Originally posted in January 2019, this post has been updated with images and text to serve you better. The recipe remains the same.
In case you never tried this flavor combination before I guarantee you'll fall in love with these fudgy bars because they are everything you wanted in a brownie, and then more.
The more being, specifically, a layer of coconut batter with even more chocolate, just to be on the safe side.
These bars are made with simple ingredients, require no melting chocolate (which for me is a plus, always), have an outstanding balance of flavors and last a few days, as all brownies should. And can be frozen!
In recipes that don't have leavening agents such as baking powder or baking soda (frosting for example or these amazing no-bake chocolate peanut butter oat bars) you can use any type of cocoa powder, it will depend on the intensity and bitterness you want.
In baking recipes that do call for leavening agents, such as this one, I use natural cocoa powder that tastes more bitter (than Dutch-process) but is balanced by the baking soda.
It's simply the inside of the coconut, the pulp, that is dried and processed. They come in different presentations like flakes, sweetened, chips, etc.
The dried coconut we use is unsweetened and shredded.
It's usually available in grocery stores, specialty stores and online of course, like this organic shredded coconut.
I don't know you, but when I see chocolate + coconut in a recipe it usually refers to white, such as with this white chocolate coconut truffles. It's an amazing combination, we all know that.
But today the star of these bars is cocoa powder.
It renders this recipe much easier to make - not needing to melt chocolate and stuff - and yet it has all the fudginess and chocolate flavor you're expecting. Let me tell you that it is a magic combination and one you'll want to repeat often from now on.
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.
Other recipes you might like:Print
Fudgy and gooey chocolate coconut bars that will become a favorite!
For the base:
- 3/4 cup (105g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (150g) white or brown sugar
- 4 tablespoons (60g) butter, melted
- 2 eggs, at room tº
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract (optional)
For the second layer:
- 1/2 cup (115g) cream cheese, at room tº
- 4 tablespoons (60g) butter, at room tº
- 1 egg, at room tº
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (240g) confectioners’ sugar
- 1 cup (80g) unsweetened shredded coconut
- Preheat oven at 350ºF /180ºC.
- Butter or spray an 8 or 9-inch square pan and line bottom and 2 sides with a piece of foil or parchment paper.
For the 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 second layer:
- Beat (I use the same hand mixer without washing it) cream cheese until butter until creamy and free of lumps.
- Add egg and mix well.
- Add cocoa powder and vanilla and mix.
- Add confectioners’ sugar and shredded coconut and mix well.
- Carefully spread on top of the base. You can use the back of a spoon dipped in water to aid you.
- Bake for 30 minutes, until the sides have risen but the middle is still wobbly.
- Let cool on a wire rack, run a smooth knife around to make sure the sides and not stuck and carefully unmold by lifting the parchment paper or aluminum foil.
- Cut into squares.
- I like them better the next day.
They are amazing straight from the refrigerator (says Mel in the original recipe).
- They can be made with white or brown sugar. White sugar makes them sweeter and lighter in color.
- I used an 8-inch and they were tall, so use the 9-inch pan if you like shorter brownies.
- 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.
- 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.
Keywords: coconut brownies, chocolate coconut bars