Desserts

Coconut Brownies

Name: Coconut Brownies
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 cup unsweetened cocoa powder; 1 cup sugar; 1/2 cup butter, melted; 2 eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/2 cup shredded coconut

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These coconut brownies are fudgy, chocolatey, and dotted with chewy shredded coconut. They smell like warm cocoa and toasted coconut as they bake. The texture balances dense brownie richness with little bites of coconut. They are quick to make and great for a weeknight treat or sharing at a potluck.

Recipe Information

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 9 squares
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 292 kcal
Protein: 4 g
Carbohydrates: 39 g
Fat: 15 g
Fiber: 4 g
Sugar: 23 g
Sodium: 80 mg

Why Make This Coconut Brownies

These brownies are simple and quick. The cocoa gives deep chocolate flavor. Shredded coconut adds chew and a subtle tropical note. They bake fast and cut into neat squares. The recipe uses common pantry ingredients. You will get a fudgy center and a slightly crisp top. They are a crowd-pleaser and easy to adapt.

How to Make Coconut Brownies

Follow clear steps for the best texture. Use a toothpick to check doneness. Do not overmix the batter to keep the brownies tender. Cooling fully makes cleaner slices.

Ingredients:

1 cup unsweetened cocoa powder
1 cup sugar
1/2 cup butter, melted
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup shredded coconut

Directions:

Step 1: Preparation

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.

Step 2: Mixing

In a large bowl, combine the cocoa powder, sugar, and melted butter. Mix until smooth. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, combine the flour and baking powder. Fold the dry mix into the cocoa mixture just until combined. Stir in the shredded coconut.

Step 3: Baking

Pour the batter into the prepared baking pan and spread it evenly. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not wet batter. The top should look set and slightly crackled.

Step 4: Finishing

Allow the brownies to cool in the pan on a wire rack. Once cool, lift them out using the parchment or invert the pan to remove. Cut into 9 squares. Serve at room temperature or slightly warm.

How to Serve Coconut Brownies

Serve warm with a scoop of vanilla ice cream for contrast. Dust with powdered sugar for a pretty finish. For parties, cut into small squares and place on a platter. Add a drizzle of melted chocolate or toasted coconut flakes for an elegant touch. Pair with coffee or a cold glass of milk.

How to Store Coconut Brownies

At room temperature: Store in an airtight container for up to 2 days. Keep in a cool, dry place.
In the refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving for best texture.
In the freezer: Wrap squares individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.

Expert Tips for Perfect Coconut Brownies

Use melted butter warm, not hot, to help combine ingredients easily.
Do not overmix once you add flour. Overmixing makes brownies cakier.
Check doneness early. Brownies continue to set as they cool.
Line the pan with parchment for neat edges and easy removal.
Toast the shredded coconut lightly in a dry pan for 2–3 minutes if you want a nuttier, crunchier flavor.
For extra fudginess, reduce bake time by 2 minutes and allow longer cooling.
Measure flour by spooning it into the cup and leveling with a knife to avoid dense brownies.

Delicious Variations

Chocolate Coconut Chips: Fold in 1/2 cup chocolate chips for pockets of melted chocolate.
Toasted Coconut Topping: Sprinkle toasted coconut on top after baking for crunch and color.
Coconut Macadamia: Add 1/2 cup chopped macadamia nuts for a tropical crunch.
Coconut Extract Boost: Replace half the vanilla with 1/2 teaspoon coconut extract for stronger coconut flavor.
Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour blend.
Darker, Richer: Use a mix of half Dutch-processed cocoa and half natural cocoa for a deeper flavor.

Frequently Asked Questions

Q: Can I use sweetened shredded coconut instead of unsweetened?
A: Yes. Sweetened coconut will add extra sugar. Reduce the recipe sugar by 2–4 tablespoons if you prefer less sweetness.

Q: Can I swap butter for coconut oil?
A: Yes. Use the same amount of melted coconut oil. Expect a slight coconut flavor and a softer texture at room temperature.

Q: How do I know when the brownies are done?
A: Insert a toothpick into the center. It should come out with moist crumbs but not wet batter. The edges will look set and pull slightly away from the pan.

Q: Can I double this recipe for a larger pan?
A: Yes. Double all ingredients and bake in a 9×13-inch pan. Start checking at 25 minutes and expect a longer bake time, up to 35–40 minutes depending on your oven.

Q: How do I prevent dry brownies?
A: Do not overbake. Remove when a few moist crumbs cling to the toothpick. Use the correct flour measurement and avoid overmixing. Cooling helps retain moisture.

Q: Can I add a glaze or frosting?
A: Yes. A simple chocolate ganache (equal parts chocolate and cream, heated and stirred) poured over cooled brownies is delicious. Or spread a thin coconut cream frosting.

Q: Are these suitable for meal prep or parties?
A: Yes. They freeze well and travel easily. Cut into bite-size pieces for gatherings.

Conclusion

These coconut brownies are an easy, satisfying treat with rich chocolate flavor and pleasant coconut chew. They take about 37 minutes from start to finish and work well for casual desserts or sharing at gatherings. For more inspiration and a slightly different take on coconut brownies, see Coconut Brownies – Chocolate with Grace. Give this recipe a try—bake a batch, breathe in that warm cocoa scent, and enjoy the first fudgy bite.