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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Coconut Brownies (fudgy bars)
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Ingredients
For the brownie base:
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar, white or brown
- 4 tablespoons butter, melted
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract, optional
For the coconut top layer:
- ½ cup cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 1 egg, at room temperature
- ¼ cup unsweetened cocoa powder
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 1 cup 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 ¾ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt and ¾ cup sugar.
- Make a well in the center and add 4 tablespoons butter, melted, 2 eggs, 1 teaspoon vanilla extract and ¼ teaspoon coconut extract.
- 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 ½ cup cream cheese with 4 tablespoons unsalted butter until creamy and free of lumps. I use the same hand mixer without washing it.
- Add 1 egg and mix well.
- Stir in the sifted ¼ cup unsweetened cocoa powder and ½ teaspoon vanilla extract and mix.
- Add the sifted 1 ½ cups powdered sugar and 1 cup unsweetened 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.
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.