EXTRA FUDGY COCONUT OIL BROWNIES
Extra Fudgy Coconut Oil Brownies made with just five simple ingredients - super thick, super fudgy, and a great way to use coconut oil!
Provided by Pinch of Yum
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat.
- Whisk the chocolate mixture in a bowl with the brown sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Stir in the flour and salt until just combined. The mixture will be oily and heavy.
- Pour into a 9-inch square baking dish (mine was glass) and bake for 25-28 minutes. There may be a small amount of oil sitting on top or around the edges of the brownies - that's okay - it will reabsorb when you take them out of the oven. The less time you bake for, the more fudgy the brownies will be.
- Let the brownies cool for a few hours or overnight for the most clean cut pieces (but let's be honest - you better break into those while they're still warm). The brownies should be fudgy and dense and delicious, almost like a cross between traditional brownies and little pieces of fudge.
Nutrition Facts : Calories 299 calories, Sugar 21.8 g, Sodium 217.9 mg, Fat 18.8 g, SaturatedFat 14 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 1.1 g, Protein 3.1 g, Cholesterol 47.1 mg
FUDGY COCONUT BROWNIES
Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Cuts into 16 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
- Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
COCONUT FUDGE BROWNIES
Make and share this Coconut Fudge Brownies recipe from Food.com.
Provided by Tisy Adams
Categories Bar Cookie
Time 30m
Yield 16-23 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Spread nuts in a single layer on a baking sheet.
- Bake, turning occasionally, until golden, about 5 minutes.
- Increase oven temperature to 350 degrees.
- Grease an 8-inch square baking pan.
- Coarsely chop chocolate.
- On a sheet of waxed paper, combine flour and baking powder.
- In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy.
- On low speed, add eggs, cocoa and vanilla; beat until blended.
- Add flour mixture; mix to combine.
- Stir nuts and chopped chocolate into batter.
- Spread batter in prepared pan; smooth top.
- Bake brownies until a toothpick inserted in center comes out almost clean, about 35 minutes.
- Transfer pan to a wire rack; cool completely.
- In a small saucepan, combine cream and brown sugar.
- Bring to boil and cook until mixture register 242 degrees on a candy thermometer.
- Remove from heat; cool completely.
- Whisk in butter until fluffy.
- Spread topping over brownies.
- Sprinkle with toasted coconut.
Nutrition Facts : Calories 315.7, Fat 23, SaturatedFat 13.8, Cholesterol 68.4, Sodium 101.1, Carbohydrate 27.9, Fiber 2.1, Sugar 21.9, Protein 3
TOASTED COCONUT BROWNIES
Steps:
- For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
- Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
- With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
- Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
- Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
- For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
- Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
- Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.
CARAMEL COCONUT BROWNIES
These are very rich, decadent brownies.
Provided by mommylady2010
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Combine sugar, melted butter, and vanilla extract in a large bowl. Beat each egg into the sugar mixture individually, mixing well after each addition, until thoroughly blended.
- Sift flour, cocoa powder, and salt together in a separate bowl. Gradually stir flour mixture into the egg mixture until blended into a batter. Fold chocolate chips, 3/4 cup toasted coconut, and 3 tablespoons caramel sauce into the batter; spread evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Set dish onto a wire rack to cool.
- Sprinkle 1/4 cup coconut over the brownies. Drizzle 2 tablespoons each of caramel sauce and fudge sauce over the coconut layer. Cut into 24 squares to serve.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 45.5 g, Cholesterol 51.4 mg, Fat 15.8 g, Fiber 2.5 g, Protein 3.5 g, SaturatedFat 10.7 g, Sodium 187.3 mg, Sugar 33.3 g
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
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 NUTELLA BROWNIES
My parents were coming over for dinner, and I wanted a fast go-to brownie. My mom loves coconut and chocolate, so I thought these Nutella brownies would be the perfect treat. -Danielle Lee, West Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat butter, sugar and Nutella until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flours and cocoa; gradually beat into butter mixture, mixing well. Fold in coconut and oats. Spread into a greased 13x9-in. baking pan., Bake until a toothpick comes out with moist crumbs (do not overbake), 22-25 minutes. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 186 calories, Fat 9g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 50mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 4g fiber), Protein 4g protein.
CHOCOLATE FUDGE BROWNIES
My children always looked forward to these fudge brownies as an after-school snack. They're so fudgy they don't need icing. -Hazel Fritchie, Palestine, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a small saucepan, melt butter and chocolate over low heat. Cool slightly., In a large bowl, beat eggs, sugar, vanilla and salt until blended. Stir in chocolate mixture. Add flour, mixing well. Stir in walnuts. , Spread into a greased 9-in. square baking pan. Bake 35-40 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake)., Cool completely in pan on a wire rack. If desired, dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 410 calories, Fat 28g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 186mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 3g fiber), Protein 6g protein.
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