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.
