Easy Chocolate Coconut Brownies Recipes

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EMILY'S CHOCOLATE COCONUT BROWNIES



Emily's Chocolate Coconut Brownies image

I created this recipe when I wanted to make peanut butter M&M'S® brownies, but we didn't have the M&M'S®. It turned out to be a very decadent Mounds® bar-like brownie. These are best served warm with a big glass of milk and your favorite TV show.

Provided by Jacki & Emily M

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 1h10m

Yield 20

Number Of Ingredients 11

cooking spray
1 cup canola oil
½ cup semisweet chocolate chips
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups sweetened shredded coconut, divided
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 314.1 calories, Carbohydrate 37.9 g, Cholesterol 37.2 mg, Fat 18.1 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 177.3 mg, Sugar 29.7 g

DOUBLE CHOCOLATE COCONUT BROWNIES



Double Chocolate Coconut Brownies image

Thanks to a head start from a mix, it's easy to bake up these crowd-pleasing treats. It's hard to stop at just one brownie, but don't worry-my recipe makes 30 servings! -Brenda Melancon, McComb, Mississippi

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2-1/2 dozen.

Number Of Ingredients 15

1 package fudge brownie mix (13x9-inch pan size)
1/2 cup canola oil
1/4 cup water
3 large eggs
1/2 cup semisweet chocolate chips
1/2 cup white baking chips
1/2 cup chopped walnuts
1 can (14 ounces) sweetened condensed milk
2-1/2 cups sweetened shredded coconut
FROSTING:
1/4 cup butter, softened
1/4 cup evaporated milk
2 tablespoons baking cocoa
2 cups confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 285 calories, Fat 15g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 129mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE COCONUT BROWNIES



Chocolate Coconut Brownies image

For gluten free brownies use 80 g cornstarch (1/2 cup plus 1 tablespoon) or 80 g almond flour (3/4 cup)

Provided by Shiran

Number Of Ingredients 14

200 g/7 oz bittersweet chocolate (, coarsely chopped)
11 tablespoons (150 g/5 oz) unsalted butter, cut into small pieces
¾ cup (150 g) granulated sugar
3 large eggs
½ cup plus 1 tablespoon (80 g) all-purpose flour (read above for gf version)
¼ teaspoon salt
3/4 cup (75 g) desiccated coconut
3 1/2 tablespoons (50 g/2 oz) unsalted butter, melted
2 large egg whites
2 tablespoons (25 g) granulated sugar
1 teaspoon pure vanilla extract
2 tablespoons whole milk
100 g/3.5 oz bittersweet chocolate (, coarsely chopped)
6 tablespoons (90 ml) heavy cream

Steps:

  • Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper.
  • To make the brownies: place chocolate and butter in a large heat-proof bowl, and microwave in 30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted, then remove from heat. Add the sugar and whisk until combined. Add the eggs, one at a time, and whisk just until combined. Add flour and salt and fold, using a rubber spatula, just until combined. Do no overmix. Pour batter into prepared pan, and smooth the top. Bake for 15-18 minutes until the edges are set but center is still soft, and a toothpick inserted into the center of the brownies come out with moist crumbs, and not dry. Let the brownies cool for 10 minuted on a wire rack, before adding the coconut layer.
  • Meanwhile, make the coconut layer: mix all the ingredients in a bowl until well combined. Spread evenly into the pan, on top of the brownie layer. Bake for 8-10 minutes until set. It should stay bright in color. Allow to cool completely on a wire rack.
  • To make the chocolate ganache: place chocolate and cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the brownies. Place in the fridge for at least 4 hours until completely set, then cut into squares. The brownies keep well for several days in the fridge in an airtight container.

FABULOUSLY EASY COCONUT BROWNIES



Fabulously Easy Coconut Brownies image

Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)

Provided by windy_moon

Categories     Bar Cookie

Time 1h5m

Yield 20 brownies

Number Of Ingredients 8

1 (18 -24 ounce) package brownie mix (your favorite)
3 eggs (to prepare brownie mix under "cake" instructions)
1/4 cup water (for brownie mix)
1/3 cup vegetable oil (for brownie mix)
3 3/4 cups sweetened flaked coconut
1 (11 1/2 ounce) package semisweet chocolate chunks
1 (14 ounce) can sweetened condensed milk
1 cup pecans (or any kind of nuts)

Steps:

  • Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
  • Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
  • Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
  • Layer coconut and chocolate chunks over brownie base.
  • Pour sweetened condensed milk evenly over coconut and chocolate chunks.
  • Sprinkle with nuts.
  • Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
  • Cool completely. Cut into bars. Step back and hear the applause.

HOMEMADE COCONUT BROWNIES



Homemade Coconut Brownies image

My children and grandchildren are the light of my life. I always try to have homemade cookies or brownies on hand for them when they visit. This recipe is one of their favorites. -Carol Lipp, Timber Lake, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 7

1 cup butter, softened
2 cups sugar
4 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup plus 2 tablespoons baking cocoa
1/2 cup sweetened shredded coconut

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Nutrition Facts : Calories 251 calories, Fat 12g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.

COCONUT FLOUR CHOCOLATE BROWNIES



Coconut Flour Chocolate Brownies image

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

½ cup cocoa powder
⅓ cup virgin coconut oil
6 eggs
1 cup white sugar
½ teaspoon salt
½ teaspoon vanilla extract
½ cup coconut flour, sifted
1 tablespoon semisweet chocolate chips, or more to taste

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

FUDGY COCONUT BROWNIES



Fudgy coconut brownies image

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

100g cocoa
250g butter
500g golden caster sugar
4 eggs , beaten
100g self-raising flour
100g desiccated coconut
icing sugar , to dust (optional)

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 BROWNIES



Coconut Brownies image

Make and share this Coconut Brownies recipe from Food.com.

Provided by Sheba

Categories     Bar Cookie

Yield 16 serving(s)

Number Of Ingredients 11

1/2 cup butter
2 cups sugar
4 eggs
3 teaspoons vanilla
1 1/2 cups sifted flour
1/2 cup unsweetened cocoa
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chocolate chips
2 tablespoons sugar
1/2 cup walnuts, chopped (optional)

Steps:

  • Melt butter over low heat;then remove.
  • Add 2 c sugar. Beat.
  • Add eggs an vailla. Blend.
  • Add flour;cocoa;and salt. Mix.
  • Stir in coconut.
  • Pour into greased 13 by 9" pan.
  • Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
  • The coconut in this recipe makes them nice and moist.
  • Enjoy! You'll get lots of compliments on this one. I hope you love these!

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