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Let me introduce you to a phenomenal recipe for chocolate coconut brownies, or bars.

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 them more.

The more being, specifically, a layer of coconut batter with more chocolate, just to be on the safe side.

These bars are made with everyday 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.

What type of cocoa powder is best?

The two most common types of cocoa powder are natural and Dutch process.

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 call for leaveners, such as this one, I use natural cocoa powder which tastes more bitter than the Dutch process one but is balanced by the baking soda.

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 chocolate coconut brownies is our beloved dark chocolate in the form of 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 more often from now on.

Tips for making fudgy 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. 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:

DULCE DE LECHE COCONUT FUDGE BALLS
DOUBLE CHOCOLATE COCONUT CAKE
COCONUT PECAN LOAF CAKE

CHOCOLATE COCONUT BROWNIES recipe

Author: Paula Montenegro
Prep Time: 30
Cook Time: 30
Total Time: 1 hour
Yield: 12 squares 1x

Print Recipe

Description

Fudgy and gooey chocolate coconut bars.

Scale

Ingredients

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

Instructions

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).

Notes

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.

Category: Brownies
Method: Baking
Cuisine: American

Keywords: coconut, brownies

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