Best 7 Chocolate Coconut Brownies Recipes
Chocolate coconut brownies, a delectable treat that tantalize taste buds with its rich and decadent symphony of flavors. Picture a moist, fudge-like brownie, infused with the irresistible sweetness of coconut, all enveloped in a velvety chocolate coating. Dive into the divine union of cocoa's bitterness and coconut's tropical essence, creating an explosion of flavor that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT FLOUR CHOCOLATE BROWNIES
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
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
DOUBLE CHOCOLATE COCONUT BROWNIES
Thanks to a head start from a mix, it's easy to bake up these crowd-pleasing treats. It's hard to stop at just one brownie, but don't worry-my recipe makes 30 servings! -Brenda Melancon, McComb, Mississippi
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- Beat the brownie mix, oil, water and eggs on medium speed in a large bowl until blended; stir in chips and walnuts. Pour into a greased 13x9-in. baking pan., Bake at 350° for 20 minutes. Remove from oven. Combine condensed milk and coconut in a small bowl; spread over top. Bake 20-25 minutes longer or until center is set. Cool on a wire rack., Place frosting ingredients in a small bowl; beat until smooth. Spread over cooled brownies.
Nutrition Facts : Calories 285 calories, Fat 15g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 129mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
EMILY'S CHOCOLATE COCONUT BROWNIES
I created this recipe when I wanted to make peanut butter M&M'S® brownies, but we didn't have the M&M'S®. It turned out to be a very decadent Mounds® bar-like brownie. These are best served warm with a big glass of milk and your favorite TV show.
Provided by Jacki & Emily M
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h10m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
- Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.
- Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.
- Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
- Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 37.9 g, Cholesterol 37.2 mg, Fat 18.1 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 177.3 mg, Sugar 29.7 g
COCONUT-CHOCOLATE SWIRL BROWNIES
Sweetened condensed milk adds an unmistakable richness to the coconut batter for these swirly treats. When marbleizing the coconut and brownie batters, make sure the butter knife reaches the bottom of the pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
- Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
- Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
- Make filling: Stir together sugar, condensed milk, coconut, egg, and vanilla in a medium bowl; set aside.
- Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
- With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.
DARK CHOCOLATE FUDGE COCONUT FLOUR BROWNIES
Gluten free coconut flour brownies that are easy to make,rich,and fudgy.What more can you ask for?Make sure to use Dutch processed cocoa,such as Hershey's special extra dark cocoa,for the deepest chocolate flavor.You can use an equal amount of espresso,2 teaspoons instant coffee dissolved in 2 tablespoons hot water,or 1 tablespoon pure vanilla extract in place of the Kahlua liquer.
Provided by strangelittlebeast
Categories Dessert
Time 35m
Yield 1 pan, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Melt butter and cocoa in a pan over low heat,stirring as needed so it doesn't burn or stick.Stir in Kahlua and cool.
- Mix all dry ingredients.
- Lightly beat eggs and add to dry ingredientsAdd cocoa butter mixture.
- Fold in chocolate chips.
- Bake in a greased 8X8 pan for 25-30 minutes,or until a knife inserted in the center comes out clean-don't overbake !.Let cool slightly for about 5 minutes and serve warm.
COCONUT MERINGUE DARK CHOCOLATE BROWNIES
Don't worry...be happy! These brownies originated at a street stand in Jamaica.Unknown source
Provided by Lynnda Cloutier
Categories Chocolate
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350. Butter and flour an 8 inch square baking pan.
- 2. to make brownies, heat chocolate and butter in pan over medium heat. Cook, stirring constantly til melted and smooth; do not overheat. Remove from heat and cool to room temperature
- 3. In small bowl, mix flour, baking powder and salt. In another bowl, beat together sugar eggs and vanilla with mixer til mixture is very thick. Whisk melted chocolate mixture into the sugar egg mixture, then stir in flour mixture. Pour into prepared pan. Bake brownies for about 20 minutes or til the top is set and a knife inserted in center comes out clean.
- 4. Meanwhile, to make meringue, in clean, dry bowl, beat egg whites with mixer til fluffy. gradually add sugar, vanilla and coconut extract and beat til stiff and glossy. When the brownies are done, pour meringue over top. Increase heat to broil and brown the meringue topping. Remove from oven and cool before slicing.
CHOCOLATE COCONUT BROWNIES
Coconut and chocolate combined!
Provided by RC :)
Categories Chocolate
Time 45m
Number Of Ingredients 9
Steps:
- 1. Sift first 3 ingredients.
- 2. Cream sugar, eggs, vanilla and shortening. Add dry ingredients.
- 3. Pour 1 cup of batter into a small bowl and add coconut.
- 4. Add melted chocolate to remaining batter.
- 5. Pour chocolate batter into a sprayed 13x9 pan. Drop coconut batter by teaspoons on top.
- 6. Bake at 350 degrees for 25 to 30 minutes.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is ideal.
- Don't overmix the batter. Overmixing can make the brownies tough and dense.
- Bake the brownies until a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Let the brownies cool completely before cutting them. This will help them hold their shape.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Conclusion:
Chocolate coconut brownies are a delicious and easy-to-make dessert that are perfect for any occasion. With their rich chocolate flavor, chewy texture, and sweet coconut topping, these brownies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give this recipe a try!
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