Chocolate Coconut Brownie Bars

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!

Cocoa powder

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 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.

Shredded coconut

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.

Top tips

• 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 Truffles
Double Chocolate Coconut Cake
Coconut Pecan Loaf Cake
Citrus Coconut Shortbread
Coconut Lemon Tart

Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
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