Coconut Brownies
Chewy, chocolaty and delicious, these easy coconut brownies have a chocolate layer with moist crumbs that is topped with a chewy coconut layer making them a long-time family favorite.
Love brownies? We do too! Try my cheesecake marble brownies, brownie blondies and strawberry lemon blondies next!
What are chocolate coconut brownies?
These are the best chocolate coconut brownies!! This is a vintage brownie recipe that has held up to the test of time.
Think coconut macaroon meets fudge brownie, it is such a delicious brownie pairing!
The white coconut layer on top of the dark chocolate bottom layer is heavenly.
Coconut lovers where are you? This is a must bake coconut brownie recipe to enjoy anytime or for the holiday baking tray.
Both brownie layers are made from the same batter making this recipe is so easy to make!
Why you’ll love this brownie recipe
- Easy coconut brownie recipe to make
- No fancy equipment needed! You can make this recipe by hand with mixing bowl and spoons.
- No cocoa powder needed
- Delicious, moist chewy brownies that the whole family will love!
- This recipe freezes well – perfect for your holiday baking!
Ingredients for coconut brownies
- Eggs should be at room temperature. Take them out of the refrigerator half an hour to one hour before you’re ready to start making the recipe.
- Butter that is melted
- Granulated sugar
- Baking powder
- Salt
- All purpose flour
- Coconut sweetened
- Unsweetened chocolate squares
- Melted chocolate squares on top of the stove in a small pot over very low heat or in the microwave for one minute being careful not to scorch.
- Once the chocolate has just started to melt, turn down the heat or remove it from the microwave and continue to stir until it has all melted.
Substitutions for the best coconut brownies recipe
I used to add vanilla extract to this recipe but it really does not need it after testing it a few times without!
Step but step instructions for making easy chocolate coconut brownies recipe
Just a few easy steps and you’ll be enjoying these brownies in no time!
STEP ONE- Start by preheating the oven to 350°F.
STEP TWO – Grease an 8×8-inch square baking pan.
You can also line the baking pan with parchment paper which will make it easy to lift the brownies out of the plan for cutting. (Optional)
STEP THREE – Melt butter first and allow it to cool at room temperature while you continue with the remaining recipe steps.
STEP FOUR – In a large bowl, combine flour, baking powder and salt. Set aside.
STEP FIVE – In a large bowl, beat the eggs until they are a bit frothy. Add in the sugar a little bit at a time and stir well to combine.
STEP SIX – Next, add in the melted butter that was melted and cooled earlier. Do not stir hot butter into the eggs! The butter needs to be cooled first. This step is very important.
STEP SEVEN – Next, add the mixed dry ingredients to the egg mixture and stir just until well-combined.
STEP EIGHT – Divide the batter in half and add the shredded coconut to one half and stir. Set aside.
STEP NINE – Add the melted chocolate to the other half of the batter.
STEP TEN – Spread the chocolate batter into prepared pan and smooth it out.
STEP ELEVEN – Drop the coconut batter on top and carefully spread out using a butter knife. Bake in 350°F oven for 30 to 35 minutes. Test with a toothpick at the 30 minute mark being careful not to over bake.
STEP TWELVE – Cool before slicing. While some delicious brownies are best straight from the oven, these brownies really benefit from cooling down before slicing.
Variations for coconut brownies
If you’re in the mood for even more chocolate, toss a quarter cup of mini chocolate chips on top of the coconut layer right before they go into the oven.
Top tips for making the best chocolate coconut brownies recipe
- Room temperature eggs and butter should be used for optimal baking results
- Measure the flour correctly by using the scoop with a spoon into the measuring cup and level off with knife
- Sweetened coconut works best in this recipe
- Test brownies at the 30 minute cooking mark to avoid over baking
- Make sure you cool before slicing
Storage and freezing instructions for easy coconut chocolate brownies
Store brownies in an airtight container for 3 to 5 days, or in the fridge for 7 days. Parchment paper should be used to separate the coconut layers.
Freeze in a freezer-safe container for 2 to 3 months, using parchment paper to separate the brownie layers.
Thaw at room temperate or in the fridge before serving.
Print
Chocolate Coconut Brownies
Description
Chewy, chocolaty and delicious, these easy chocolate coconut brownies have a chocolate layer with moist crumbs that is topped with a chewy coconut layer.
Ingredients
2/3 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon. salt
1 cup sugar
2 eggs, well-beaten and at room temperature
1/3 cup butter, melted
1/3 cup coconut
2 ounces unsweetened chocolate, melted
Instructions
- Start by preheating the oven to 350°F.
- Grease an 8×8-inch square baking pan. You can also line the baking pan with parchment paper which will make it easy to lift the brownies out of the plan for cutting. (Optional)
- Melt butter first and allow it to cool at room temperature while you continue with the remaining recipe steps.
- In a large bowl, combine flour, baking powder and salt. Set aside.
- In a large bowl, beat the eggs until they are a bit frothy. Add in the sugar a little bit at a time and stir well to combine.
- Next, add in the melted butter that was melted and cooled earlier. Do not stir hot butter into the eggs! The butter needs to be cooled first. This step is very important.
- Next, add the mixed dry ingredients to the egg mixture and stir just until well-combined.
- Divide the batter in half and add the shredded coconut to one half and stir. Set aside.
- Add the melted chocolate to the other half of the batter.
- Spread the chocolate batter into prepared pan and smooth it out.
- Drop the coconut batter on top and carefully spread out using a butter knife. Bake in 350°F oven for 30 to 35 minutes. Test with a toothpick at the 30 minute mark being careful not to over bake.
- Cool before slicing. While some delicious brownies are best straight from the oven, these brownies really benefit from cooling down before slicing.
Notes
STORAGE & FREEZING Store brownies in an airtight container for 3 to 5 days, or in the fridge for 7 days. Parchment paper should be used to separate the coconut layers.
Freeze in a freezer-safe container for 2 to 3 months, using parchment paper to separate the brownie layers.
