Coconut Brownies (fudgy bars)
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.
Servings 12 squares
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.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Sugar: they can be made with white or brown sugar. White sugar makes them sweeter and lighter in color.
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 tougher and dryer.
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. I don't recommend using a glass pan as they not always bake as they should.
