Best 9 Brownies With Coconut Frosting Recipes

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Welcome to the delectable world of brownies with coconut frosting, a symphony of flavors that will tantalize your taste buds and leave you craving more. This article will take you on a culinary adventure, guiding you through the steps to create the ultimate brownie experience, topped with a luscious and creamy coconut frosting. Get ready to embark on a journey where each bite is a delightful blend of chocolatey richness and tropical delight. Let's dive into the world of brownies with coconut frosting and discover the secrets to baking perfection.

Here are our top 9 tried and tested recipes!

COCONUT FLOUR CHOCOLATE BROWNIES



Coconut Flour Chocolate Brownies image

I love chocolate brownies! These brownies are not only dark, rich, and delicious, but they are also gluten-free, dairy-free and healthier for you, using coconut flour and coconut oil. I can't decide whether I like these better warm out of the oven, or cooled the next day. Both ways are so indulgent!

Provided by walbome

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 50m

Yield 12

Number Of Ingredients 8

½ cup cocoa powder
⅓ cup virgin coconut oil
6 eggs
1 cup white sugar
½ teaspoon salt
½ teaspoon vanilla extract
½ cup coconut flour, sifted
1 tablespoon semisweet chocolate chips, or more to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
  • Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
  • Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
  • Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 19.3 g, Cholesterol 81.8 mg, Fat 9.2 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 128.5 mg, Sugar 17.3 g

HOMEMADE COCONUT BROWNIES



Homemade Coconut Brownies image

My children and grandchildren are the light of my life. I always try to have homemade cookies or brownies on hand for them when they visit. This recipe is one of their favorites. -Carol Lipp, Timber Lake, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons baking cocoa
1/2 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 251 calories, Fat 12g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT FLOUR BROWNIES



Coconut Flour Brownies image

This recipe is vegan, tasty, and healthier than other brownies. This gluten-free take on brownies made with coconut flour, flax eggs, and apple puree doubles as a vegan treat with a sweet cashew frosting.

Provided by DrLyana

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h35m

Yield 12

Number Of Ingredients 16

7 ½ tablespoons water
3 tablespoons flaxseed meal
1 cup coconut flour
1 cup crushed walnuts
1 cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
2 cups almond milk
1 cup applesauce
½ cup peanut butter
½ cup agave nectar
1 tablespoon vanilla extract
¾ cup raw cashews, soaked overnight
⅔ cup unsweetened almond milk
5 tablespoons carob powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on 2 sides.
  • Stir water and flaxseed meal together in a bowl. Let stand until thickened, about 5 minutes.
  • Mix coconut flour, walnuts, cocoa powder, baking powder, baking soda, and salt together in a bowl.
  • Mix flaxseed mixture, 2 cups almond milk, apple puree, peanut butter, agave nectar, and vanilla extract together in a large bowl. Add coconut flour mixture; mix until a batter forms. Pour batter into the lined pan.
  • Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 40 to 50 minutes. Let cool to room temperature, about 30 minutes.
  • Drain cashews; add to a blender. Add 2/3 cup almond milk and carob powder; blend until a smooth frosting forms.
  • Lift cooled brownies out of the pan using the parchment paper overhang. Spread frosting on top. Cut into squares.

Nutrition Facts : Calories 253.1 calories, Carbohydrate 28 g, Fat 15.8 g, Fiber 6.7 g, Protein 7.4 g, SaturatedFat 2.8 g, Sodium 175.7 mg, Sugar 17.3 g

COCONUT SWIRL BROWNIES



Coconut Swirl Brownies image

These from-scratch brownies are anything but basic with swirls of creamy coconut baked in.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 20

Number Of Ingredients 12

6 oz semisweet baking chocolate
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
4 eggs
3/4 cup Gold Medal™ all-purpose flour
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon coconut extract
1 egg
3/4 cup flaked coconut

Steps:

  • Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In 3-quart saucepan, melt chocolate and butter over medium-low heat, stirring constantly. Remove from heat. Stir in 2 cups sugar, the vanilla and salt. Add 4 eggs, one at a time, stirring with whisk until blended. Stir in flour until blended. Spread batter in pan.
  • In medium bowl, beat cream cheese and 1/3 cup sugar with electric mixer on medium speed 1 minute or until light and fluffy. Beat in coconut extract and 1 egg until blended. Stir in coconut. Drop mixture by tablespoonfuls onto batter; swirl coconut mixture through brownie batter with knife for marbled design.
  • Bake 45 to 50 minutes or until set. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 34 g, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 204 mg

FUDGY COCONUT BROWNIES



Fudgy coconut brownies image

Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 1h

Yield Cuts into 16 squares

Number Of Ingredients 7

100g cocoa
250g butter
500g golden caster sugar
4 eggs , beaten
100g self-raising flour
100g desiccated coconut
icing sugar , to dust (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
  • Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.

Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium

FABULOUSLY EASY COCONUT BROWNIES



Fabulously Easy Coconut Brownies image

Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)

Provided by windy_moon

Categories     Bar Cookie

Time 1h5m

Yield 20 brownies

Number Of Ingredients 8

1 (18 -24 ounce) package brownie mix (your favorite)
3 eggs (to prepare brownie mix under "cake" instructions)
1/4 cup water (for brownie mix)
1/3 cup vegetable oil (for brownie mix)
3 3/4 cups sweetened flaked coconut
1 (11 1/2 ounce) package semisweet chocolate chunks
1 (14 ounce) can sweetened condensed milk
1 cup pecans (or any kind of nuts)

Steps:

  • Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
  • Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
  • Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
  • Layer coconut and chocolate chunks over brownie base.
  • Pour sweetened condensed milk evenly over coconut and chocolate chunks.
  • Sprinkle with nuts.
  • Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
  • Cool completely. Cut into bars. Step back and hear the applause.

TOASTED COCONUT BROWNIES



Toasted Coconut Brownies image

Provided by Eddie Jackson

Categories     dessert

Time 2h10m

Yield 16 servings

Number Of Ingredients 17

1 stick (8 tablespoons) unsalted butter, plus more for the baking dish
2 cups semisweet chocolate chips
3/4 cup loosely packed light brown sugar
3/4 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 1/4 cups all-purpose flour
1/2 cup sweetened coconut flakes
1/2 cup chopped skinned almonds, optional
1/4 teaspoon fine salt
1 cup sweetened coconut flakes
1 stick unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
2 cups confectioners' sugar, sifted
2 to 3 tablespoons milk

Steps:

  • For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
  • Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
  • With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
  • Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
  • Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
  • For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
  • Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
  • Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.

COCONUT NUTELLA BROWNIES



Coconut Nutella Brownies image

My parents were coming over for dinner, and I wanted a fast go-to brownie. My mom loves coconut and chocolate, so I thought these Nutella brownies would be the perfect treat. -Danielle Lee, West Palm Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1-1/3 cups sugar
1/2 cup Nutella
4 large eggs, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup Dutch-processed cocoa
1/2 cup flaked coconut
1/2 cup old-fashioned oats

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter, sugar and Nutella until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flours and cocoa; gradually beat into butter mixture, mixing well. Fold in coconut and oats. Spread into a greased 13x9-in. baking pan., Bake until a toothpick comes out with moist crumbs (do not overbake), 22-25 minutes. Cool completely in pan on a wire rack. Cut into bars.

Nutrition Facts : Calories 186 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 50mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 4g protein.

COCONUT BROWNIES



Coconut Brownies image

Make and share this Coconut Brownies recipe from Food.com.

Provided by Sheba

Categories     Bar Cookie

Yield 16 serving(s)

Number Of Ingredients 11

1/2 cup butter
2 cups sugar
4 eggs
3 teaspoons vanilla
1 1/2 cups sifted flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chocolate chips
2 tablespoons sugar
1/2 cup walnuts, chopped (optional)

Steps:

  • Melt butter over low heat;then remove.
  • Add 2 c sugar. Beat.
  • Add eggs an vailla. Blend.
  • Add flour;cocoa;and salt. Mix.
  • Stir in coconut.
  • Pour into greased 13 by 9" pan.
  • Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
  • The coconut in this recipe makes them nice and moist.
  • Enjoy! You'll get lots of compliments on this one. I hope you love these!

Tips:

  • To achieve the perfect fudgy texture, use a combination of melted butter and vegetable oil in the batter. The butter adds richness, while the oil helps keep the brownies moist and chewy.
  • Do not overmix the batter. Overmixing will result in a tough, dense brownie. Stir just until the ingredients are well combined.
  • Use high-quality cocoa powder for the best flavor. Look for a cocoa powder that is labeled "natural" or "unsweetened".
  • To prevent the brownies from sticking to the pan, line it with parchment paper or grease it with cooking spray.
  • Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached. Overbaking will result in dry, crumbly brownies.
  • Allow the brownies to cool completely before frosting them. This will help the frosting set properly.
  • For a richer frosting, use heavy cream instead of milk. You can also add a teaspoon of vanilla extract or a pinch of salt to taste.
  • To create a swirled frosting, divide the frosting into two bowls and add different food coloring to each bowl. Then, spoon the two colors of frosting into a piping bag fitted with a star tip and pipe the frosting onto the brownies.

Conclusion:

These coconut frosted brownies are a delicious and decadent treat that is sure to be a hit with everyone who tries them. The fudgy chocolate brownies are perfectly complemented by the sweet and creamy coconut frosting. Whether you are baking them for a special occasion or just because you have a sweet tooth, these brownies are sure to satisfy your craving for chocolate. Serve them with a glass of milk or a cup of coffee for the ultimate indulgence.

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