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Chocolate coconut brownies

CHOCOLATE COCONUT BROWNIES recipe


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

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

  1. Preheat oven at 350ºF /180ºC.
  2. 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:

  1. In a bowl mix flour, cocoa, baking powder and soda, salt and sugar.
  2. Make a well in the center and add melted butter, egg and extracts.
  3. 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.
  4. Spread in the prepared pan. Smooth top.

For the second layer:

  1. Beat (I use the same hand mixer without washing it) cream cheese until butter until creamy and free of lumps.
  2. Add egg and mix well.
  3. Add cocoa powder and vanilla and mix.
  4. Add confectioners’ sugar and shredded coconut and mix well.
  5. Carefully spread on top of the base. You can use the back of a spoon dipped in water to aid you.
  6. Bake for 30 minutes, until the sides have risen but the middle is still wobbly.
  7. 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.
  8. Cut into squares.
  9. 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