These Coconut Brownies are the perfect treat when you are craving something rich, fudgy, and packed with texture. Combining deep chocolate flavor with sweet, chewy coconut flakes, this recipe is easy to make and impossible to resist.
With a crackly top and a soft, moist center, these brownies come together in just one bowl and bake in less than half an hour, making them an ideal dessert for busy weeknights or last-minute gatherings.
Recipe Details
- Flavor: Intense chocolate flavor balanced by the sweet, tropical notes of the coconut.
- Texture: These offer the perfect balance of a fudgy interior, a slightly crisp top crust, and the pleasant chew of coconut flakes and melted chocolate chips.
- Time: 10 minutes of prep and 24 minutes of baking.
- Difficulty: Easy. This is a beginner-friendly recipe that requires no mixer, just a whisk and a bowl.
What You’ll Need
To make these brownies, you will need standard baking staples like butter, sugar, flour, and eggs. The star ingredients that transform this from a basic brownie into a decadent treat are the cocoa powder, semi-sweet chocolate chips, and sweetened flaked coconut.
Ingredient Notes
- Butter – You will need melted butter for this recipe. Using melted butter rather than creamed butter helps create a fudgier, denser texture.
- Sugar – White sugar sweetens the cocoa and interacts with the eggs to create that classic shiny brownie crust.
- Eggs – Use large eggs at room temperature. They incorporate into the batter much more smoothly than cold eggs.
- Cocoa Powder – This provides the base chocolate flavor. Unsweetened cocoa powder works best here.
- Flour – Standard all purpose flour provides the structure.
- Coconut – Sweetened flaked coconut adds moisture and sweetness. You will mix most of it into the batter and save a little for the topping.
- Chocolate Chips – Semi-sweet chocolate chips add pockets of melted chocolate throughout the bars.
Add-ins and Substitutions
- Nuts – If you enjoy a crunch, you can add 1/2 cup of chopped walnuts or pecans to the batter along with the coconut.
- Extracts – For an even stronger coconut flavor, you can swap the vanilla extract for coconut extract, or use a mix of both.
- Chocolate Variety – While the recipe calls for semi-sweet chips, you could substitute dark chocolate chips for a less sweet brownie or white chocolate chips for color contrast.
How to Make Coconut Brownies
- Prep the oven and pan. Preheat the oven to 350°F. Grease an 8×8-inch pan with butter or line with parchment paper.
- Mix the wet ingredients. In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla. Beat until well incorporated.
- Pro Tip: Do not rush mixing the eggs. Beating in the eggs well is what forms that signature brownie crust on top.
- Add the dry ingredients. Add the flour, cocoa, baking powder, and salt. Stir just until incorporated. Do not overmix at this stage, or the brownies may become tough.
- Fold in mix-ins. Add the coconut and chocolate chips and stir once more.
- Bake. Pour the batter into the prepared pan. Sprinkle with additional coconut and chocolate chips, if desired. Bake for 24 minutes or until the center is set.
- Cool. Let cool at least slightly before cutting into bars.
Recipe Tips
- Measure flour correctly. To avoid dry brownies, fluff your flour with a spoon, scoop it into the measuring cup, and level it off with a knife. Avoid dipping the cup directly into the flour bag, as this packs it down.
- Don’t overbake. These brownies bake for exactly 24 minutes. Overbaking can cause them to lose their fudgy texture and become cakey or dry. The center should be set but still soft.
- Room temperature ingredients. Using room temperature eggs ensures that your batter emulsifies properly, leading to a better texture.
- Lining the pan. If you plan to lift the brownies out to cut them on a board, lining the pan with parchment paper with a slight overhang makes removal very easy.
FAQs
- Can I double this recipe? Yes, you can double the ingredients and bake it in a 9×13-inch pan. You may need to add a few minutes to the baking time, so keep an eye on it.
- How do I store these? Store the cooled brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Can I freeze them? Absolutely. Wrap the cut brownies individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before eating.
Serving Suggestions
These Coconut Brownies are delicious on their own, but they pair wonderfully with:
- A cold glass of milk.
- A scoop of vanilla bean ice cream.
- A dollop of whipped cream and fresh strawberries.
- A hot cup of coffee or espresso to balance the sweetness.
Make This Recipe in Advance
You can easily bake these brownies a day in advance. In fact, letting them sit in an airtight container overnight allows the flavors to meld and the texture to become even fudgier. If you are prepping for a party, you can bake them, let them cool completely, and store them uncut until you are ready to serve.
Coconut Brownies
- Total Time: 34 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These one-bowl, fudgy Coconut Brownies are an irresistible twist on a classic dessert. Featuring a crackly top, a moist, dense center, and pockets of sweet, chewy coconut flakes and melted chocolate chips, they offer an intense chocolate flavor with a tropical finish. This easy, beginner-friendly recipe is ready in under 35 minutes, making it the perfect quick treat.
Ingredients
Brownie Batter
- 1/2 cup butter melted
- 1 cup white sugar
- 2 large eggs room temperature
- 1/2 teaspoon vanilla
- 1/2 cup cocoa powder
- 1/2 cup all purpose flour
- 3/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
Mix-Ins and Topping
- 3/4 cup sweetened flaked coconut
- 1/2 cup semi-sweet chocolate chips
- 1–2 tablespoons additional sweetened flaked coconut (for topping)
- 1–2 tablespoons additional semi-sweet chocolate chips (for topping)
Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper, leaving an overhang for easy removal.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the melted butter and white sugar until well combined. Add the room temperature eggs and vanilla extract. Beat the mixture well until it is smooth and well incorporated; this step is key to developing the shiny, crackly crust on top of the brownies.
Step 3: Add the Dry Ingredients
Add the all purpose flour, cocoa powder, baking powder, and kosher salt to the wet mixture. Stir the batter gently just until the dry ingredients are fully incorporated. Do not overmix, as this can lead to tough brownies.
Step 4: Fold in Mix-ins
Gently fold the 3/4 cup of sweetened flaked coconut and 1/2 cup of semi-sweet chocolate chips into the batter until evenly distributed.
Step 5: Bake
Pour the batter into the prepared 8×8-inch pan and spread it into an even layer. If desired, sprinkle the remaining 1-2 tablespoons of coconut and chocolate chips over the top. Bake for 24 minutes or until the center is set but still looks soft.
Step 6: Cool and Cut
Let the brownies cool at least slightly in the pan before attempting to cut them. For the cleanest slices, allow them to cool completely before cutting into bars.
Notes
Tip for Clean Slicing: For perfectly neat and fudgy squares, chill the cooled brownies in the refrigerator for about 30 minutes before slicing them with a large, sharp knife. Wipe the knife clean between each cut.
Storage and Freezing: Store the cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For long-term storage, wrap individual bars tightly in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature.
Flavor Variation: For an intensified tropical flavor, try substituting 1/2 teaspoon of the vanilla extract with coconut extract, or use a combination of both. You could also add 1/2 cup of chopped walnuts or pecans for a delightful crunch.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 48mg
Keywords: fudgy coconut brownies, easy chocolate dessert, one bowl brownies, chewy coconut flakes, best brownie recipe, chocolate coconut bars
