Easy Coconut Brownies

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

Why You Will Love Coconut Brownies

• EASY – Homemade chocolate brownies with a sweet coconut topping. Something this simple shouldn’t be delicious! Using just a couple, common pantry staples and a few minutes of prep, these brownies will be baking in your oven. 
• GREAT FOR PITCH INS, POTLUCKS AND PARTIES – Sure, anyone can bring some brownies! But these Coconut Brownies will be a hit at your next gathering!
• DELICIOUS – Soft, chewy fudgy brownies are delicious. But topped with the light, sweet and slightly nutty coconut flakes? Yum and Yum! It’s like a Mounds Candy Bar, but so much better! Coconut lovers and chocolate lovers rejoice!

How To Make Chocolate Coconut Brownies

This recipe is SO easy! Simply make your brownie batter and top with the coconut topping. For step-by-step instructions, check out the printable recipe card below. But here is what you’ll need to start baking. 

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
• A pinch of 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)

Storage, Leftovers and Freezing

Store leftovers in an airtight container at room temperature. They should stay good for about 5 days. 

You can freeze these brownies. Let them cool to room temperature and cut into individual squares. Separate them with parchment paper and put them in a freezer safe container or freezer bags. They will stay good in your freezer for about 4 months. Thaw at room temperature. 

Notes, Tips and FAQs

• IN A HURRY?– This recipe will work with your favorite boxed Chocolate Brownie Recipe as well. Just add the coconut topping to it!
• ADD CHOCOLATE CHIPS–  Make this a double chocolate extravaganza dessert. Stir in chocolate chips or mini chocolate chips!
• ADD NUTS– Add chopped walnuts or pecans for some added flavor or texture.
• BROWNIES STICKING TO THE BAKING PAN? – A great hack to ensure you can get your brownies out of the baking dish easily is to line it with parchment paper and put the batter on that. When it is done baking, just lift the parchment paper out of the prepared pan!
• DON’T OVER MIX – Fold the wet ingredients and the dry ingredients until combined. 
• HOW DO YOU KNOW WHEN YOUR BROWNIES ARE DONE BAKING? – The edges should start firming up. Stick a toothpick or a cake tester in the middle of it and a few moist crumbs should attach to it. 
• WHAT TO EAT THESE WITH– Serve with a cold glass of milk. Or, even better, a dollop of vanilla ice cream!

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!

LOOKING FOR MORE DECADENT DESSERT RECIPES? CHECK OUT OUR:

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Rate this Recipe

Chocolate Coconut Brownies

Course Dessert

Servings 9 Brownies

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

Print Recipe

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Ingredients

  

1x2x3x

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

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

For The Topping

• Place butter, cocoa powder, honey and confectioners’ sugar in a large bowl.
• Use an electric mixer to beat thoroughly. Start on slow and gradually increase to high.
• Once ingredients are well-combined, use an offset spatula to frost the brownies.
• 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.
• Cut the brownies into 9 squares

Nutrition

Calories: 198kcal

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