Description
Indulgent coconut chocolate brownies bring tropical luxury to classic dessert perfection. Rich chocolate and coconut layers create an irresistible sweet experience you won’t forget.
Ingredients
Scale
Chocolate Base:
- 200 g / 7 oz dark chocolate
- 150 g / 5.3 oz unsalted butter
- 3 large eggs
- 180 g / 6.3 oz granulated sugar
Coconut Elements:
- 100 g / 3.5 oz shredded coconut
- 60 g / 2.1 oz coconut flour
- 30 ml / 2 tbsp coconut milk
Dry Ingredients:
- 80 g / 2.8 oz all-purpose flour
- 30 g / 1 oz cocoa powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, ensuring edges are fully covered for easy removal.
- Create a double boiler by placing dark chocolate and butter in a heat-safe bowl over simmering water, stirring until completely melted and smooth.
- Remove chocolate mixture from heat and whisk in granulated sugar until fully incorporated and slightly glossy.
- Incorporate eggs one at a time, mixing thoroughly after each addition to create a rich, uniform batter.
- In a separate bowl, sift together all-purpose flour, cocoa powder, salt, and baking powder to eliminate potential lumps.
- Gently fold dry ingredients into the chocolate mixture, being careful not to overmix and maintaining a light, airy texture.
- Stir in vanilla extract and coconut milk, creating a silky smooth consistency.
- Fold shredded coconut and coconut flour into the batter, distributing evenly throughout the mixture.
- Pour the batter into the prepared pan, using a spatula to spread it evenly and tap the pan to release any air bubbles.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow brownies to cool completely in the pan for at least 1 hour before lifting out the parchment and cutting into squares.
- For best texture and flavor, refrigerate for 30 minutes before serving to enhance the fudgy consistency.
Notes
- Check chocolate and butter melting carefully to prevent burning, using low heat and stirring consistently for smooth texture.
- Sifting dry ingredients removes potential clumps, ensuring a uniform and light brownie consistency without dense spots.
- Replace coconut milk with almond or oat milk for dairy-free alternatives, maintaining moisture and richness in the recipe.
- For gluten-free version, substitute all-purpose flour with almond flour or gluten-free baking blend, keeping same measurements and mixing technique.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 335 kcal
- Sugar: 22 g
- Sodium: 70 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 85 mg