Chocolate Coconut Brownies

These Chocolate Coconut Brownies are chewy and fudgy topped with sweet flaked coconut.  It’s a great twist on a classic dessert!

LOOKING FOR MORE DESSERT RECIPES?  CHECK OUT MY CHOCOLATE BOURBON BALLS, MY PEANUT BUTTER NO BAKE COOKIES RECIPE OR MY EASY CHOCOLATE CHIP BANANA BREAD RECIPE!

For the longest time, my husband always claimed that he wasn’t a coconut fan.  He refused to try anything with coconut in it.  Then, a couple of years ago, we were on the beach in Jamaica and everyone ordered a Pina Colada.  At first he refused but then finally gave in. He loved them!  Maybe it was just the setting.  Maybe it was that anything tastes good after you’ve had enough rum.  But, after that, he was more open to trying more things with Coconut in them (I think Somoas were next) and he found that he really enjoyed them!

So, it is in honor of him and his evolving taste buds that I offer up this Chocolate Coconut Brownie recipe.  As much as I love brownies (who doesn’t?), they can sometimes be a little too rich.  What I like about this idea is that the coconut topping is nice and light and sweet and it lightens things up a bit.

How To Make Chocolate Coconut Brownies

Chocolate Coconut Brownies Ingredients

For the brownies:

• 1 stick butter
• 1 cup granulated sugar
• 1/3 cup cocoa powder, sifted
• ½ cup all-purpose flour, sifted in a large bowl
• 2 eggs
• Pinch salt
• ¼ tsp baking powder

For the topping:

• ¼ cup butter, softened (about ½ stick)
• ¼ cup cocoa powder, sifted
• 3 tbsp honey
• 1 cup confectioners’ sugar
• 1 cup shredded coconut (sweetened or unsweetened – your choice)

Chocolate Coconut Brownies Instructions

To make the brownies:

1. Coat a 9×9 square pan with cooking spray and set aside.
2. Preheat oven to 350 degrees F.
3. In a small saucepan, melt butter over medium heat. Add sugar and whisk.
4. Add cocoa powder until well combined. Remove saucepan from heat.
5. Pour your melted chocolate mixture into your bowl of flour. Mix thoroughly.
6. Whisk in eggs.
7. Add salt and baking powder. Mix thoroughly.
8. Pour brownie batter into coated pan and bake for 20-25 minutes. Allow to cool.

For the topping:

1. Place butter, cocoa powder, honey and confectioners’ sugar in a large bowl.
2. Use an electric mixer to beat thoroughly. Start on slow and gradually increase to high.
3. Once ingredients are well-combined, use an offset spatula to frost the brownies.
4. Heat a non-stick pan over medium heat and roast the shredded coconut for approx. two minutes. Sprinkle the roasted coconut on top of the brownies.
5. Cut the brownies into 9 squares

These Coconut Chocolate Brownies are great for anytime of the year but they could be perfect during the holiday season.  The coconut flakes can resemble snowflakes on the ground.  There is just something about the taste of chocolate and coconut together that I just love.  I think it is the combination of the rich chocolate and the smooth coconut.  I hope you enjoy them!

5 from 1 vote

Print

Chocolate Coconut Brownies

These Chocolate Coconut Brownies are chewy and fudgy topped with sweet flaked coconut. It’s a great twist on a classic dessert!

Course Dessert

Cuisine American

Keyword brownies, coconut

Prep Time 20 minutes

Cook Time 25 minutes

Servings 9 Brownies

Calories 198 kcal

Ingredients

For The Brownies

• 1 stick butter
• 1 cup granulated sugar
• 1/3 cup cocoa powder sifted
• ½ cup all-purpose flour sifted in a large bowl
• 2 eggs
• Pinch salt
• ¼ tsp baking powder

For The Topping

• ¼ cup butter softened (about ½ stick)
• ¼ cup cocoa powder sifted
• 3 tbsp honey
• 1 cup confectioners’ sugar
• 1 cup shredded coconut sweetened or unsweetened – your choice
• Chocolate Coconut Brownies Instructions

Instructions

For The Brownies

1. Coat a 9×9 square pan with cooking spray and set aside.
2. Preheat oven to 350 degrees F.
3. In a small saucepan, melt butter over medium heat. Add sugar and whisk.
4. Add cocoa powder until well combined. Remove saucepan from heat.
5. Pour your melted chocolate mixture into your bowl of flour. Mix thoroughly.
6. Whisk in eggs.
7. Add salt and baking powder. Mix thoroughly.
8. Pour brownie batter into coated pan and bake for 20-25 minutes. Allow to cool.

For The Topping

1. Place butter, cocoa powder, honey and confectioners’ sugar in a large bowl.
2. Use an electric mixer to beat thoroughly. Start on slow and gradually increase to high.
3. Once ingredients are well-combined, use an offset spatula to frost the brownies.
4. Heat a non-stick pan over medium heat and roast the shredded coconut for approx. two minutes. Sprinkle the roasted coconut on top of the brownies.
5. Cut the brownies into 9 squares