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