Best Chocolate Coconut Brownies Recipes

COCONUT FLOUR CHOCOLATE BROWNIES

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.

DOUBLE CHOCOLATE COCONUT BROWNIES

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.

EMILY'S CHOCOLATE COCONUT BROWNIES

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.

DARK CHOCOLATE FUDGE COCONUT FLOUR BROWNIES

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-CHOCOLATE SWIRL BROWNIES

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.

CHOCOLATE COCONUT BROWNIES (EASY MICROWAVE FIX)

Steps:

• Grease & line an 8-9 in square dish. Mix the flour, baking soda, sugar, coconut & cocoa powder in a lrg bowl.
• Place the margarine in a bowl & microwave on HIGH for 1 minute. Beat into dry ingredients w/eggs + milk (till smooth) & pour into prepared dish.
• Cook on HIGH for 8 minutes. Allow to stand for 5 minutes & turn out onto a wire rack to cool. Cut into squares to serve.

COCONUT COCOA PECAN CHOCOLATE CHIP BROWNIES

Steps:

• Heat oven to 350ºF. Grease bottom and sides 9×13 inch baking pan. Mix sugars, coconut oil, vanilla and eggs in medium bowl. Mix flour, cocoa, baking powder and salt in separate bowl. Add the flour mixture in gradually, mixing until smooth after each addition. Spread batter in pan, and sprinkle with chopped pecans and chocolate chips. Bake 30-35 minutes or until toothpick or cake-tester inserted in center comes out clean. Serve with cold milk after they've cooled.
• Variations -.
• Melt caramel, adding about 1 tablespoon of milk to thin it and drizzle it over brownies.
• You can also substitute walnuts for pecans.
• Dark chocolate chunks can be chopped up and put on instead of the chocolate chips.
• Mix half of the chocolate chips in the batter before putting it in the pan.
• Sprinkle shredded coconut on top with the nuts and chocolate.

CHOCOLATE, RASPBERRY & COCONUT BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray foil with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of prepared pan.
• Bake 30 min. Spread jam evenly on top; sprinkle with coconut and nuts. Bake 5 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan.

COCONUT MERINGUE DARK CHOCOLATE BROWNIES

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 RECIPE - MOMS & MUNCHKINS

Steps:

• Brownie Layer:
• Preheat oven to 350F.
• Line an 8" square baking pan with parchment paper.
• In a small bowl, melt butter with semisweet chocolate chips in the microwave. Check and stir at 30 second intervals because you don't want to overheat this. You want this melted but not hot.
• In a separate bowl, combine flour, cocoa powder and salt. Set this aside.
• In a large bowl, whisk sugar with eggs and vanilla until well mixed.
• Add melted chocolate mixture to egg mixture and stir just until mixed.
• Add flour mixture to chocolate mixture and stir just until combined.
• Stir in milk chocolate chips.
• Pour brownie batter into parchment paper lined pan.
• Bake 30-35 minutes.
• Coconut Layer:
• Combine all ingredients in large bowl and stir well to mix.
• Spread evenly over baked brownie layer.
• Bake for 15 minutes.
• Chocolate Ganache Layer:
• Place chocolate chips in a medium bowl. Set aside.
• In a small saucepan, bring heavy cream to a boil over medium-high heat.
• Once boiling, immediately pour over chocolate chips. Let sit for 5 minutes before stirring.
• Place ganache in fridge for at least two hours before spreading over brownies.
• Spread chocolate ganache over the coconut layer as soon as it comes out of the oven.
• Let Chocolate Coconut Brownies cool in the refrigerator for at least two hours before removing from pan and cutting into squares. Store leftovers in refrigerator.

CHOCOLATE COCONUT BROWNIES

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.

WHITE CHOCOLATE COCONUT BROWNIES

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 pan with booking spray and set aside. Melt 1/2 cup chopped white chocolate and butter in a microwave safe bowl, or you can use a double boiler. Melt slowly and watch it carefully so it doesn't burn. Whisk in sugar and eggs, then add flour and vanilla. Pour into prepared pan and bake for 25-30 minutes. Allow to cool completely before frosting. for the frosting Slowly melt the white chocolate and butter in microwave or double boiler. Add powdered sugar, coconut, heavy cream and vanilla. Allow frosting to harden before cutting, you may need to place in the refrigerator to help both the brownies and frosting to cut better.