Coconut Brownies Recipe

Rich and fudgy coconut brownies recipe with a tropical twist, blending shredded coconut into a decadent chocolate base for the ultimate homemade treat.

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Course: Dessert, Snack

Cuisine: American, Tropical

Prep Time: 15

Cook Time: 30

Cooling Time: 10

Total Time: 55

Servings: squares

Calories: 290kcal

Cost: $8

Equipment

1 8x8-inch baking pan For even baking, preferably metal
1 Parchment paper With overhang for easy removal
2 Mixing bowls (large & medium) One large, one medium
1 Wire whisk For smooth batter mixing
1 Silicone spatula Best for folding ingredients
set Measuring cups and spoons For accurate ingredient amounts
1 Digital kitchen scale (optional) Optional, for precise measurements
1 Wire cooling rack Prevents soggy bottoms while cooling

Ingredients

Essential Base Ingredients

½ cup unsalted butter melted
1 cup granulated sugar —
2 large eggs room temperature
1 teaspoon vanilla extract —
⅓ cup unsweetened cocoa powder —
½ cup all-purpose flour —
¼ teaspoon salt —
¼ teaspoon baking powder —

Coconut Components

1 cup sweetened shredded coconut divided
2 tablespoon coconut oil melted
¼ cup coconut flakes for topping

Optional Enhancements

½ cup dark chocolate chips optional
¼ cup macadamia nuts chopped
1 tablespoon coconut extract for extra intensity

Instructions

Preheat oven to 350°F (175°C), line an 8x8 pan with parchment, and lightly grease.
Whisk melted butter and sugar until glossy.
Beat in eggs one at a time, then add vanilla and melted coconut oil.
Whisk cocoa, flour, salt, and baking powder separately.
Gradually fold dry ingredients into wet.
Stir in ¾ cup shredded coconut (and chocolate chips if using).
Spread batter evenly, top with remaining coconut and flakes.
Bake 28–32 min until toothpick has moist crumbs.
Let brownies cool completely before cutting.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition