Fudgy Coconut Brownies Recipes

FUDGY AND MOIST CHOCOLATE COCONUT BROWNIES

Steps:

• Preheat your oven to 350°F. Lightly grease an 8? x 8? glass pan.
• Melt the butter in a saucepan over low heat. Remove and add the sugar, stirring to combine it all together. Return the sugar/butter mixture to the heat for about a minute or until it's hot, but not yet bubbling. Remove from heat.
• In a small bowl, add the 2 eggs and beat for about a minute. Add the cocoa powder, salt, baking powder and coconut extract and beat into the eggs until smooth.
• Stir the hot sugar/butter into the egg mixture until it is all smooth.
• Add the flour and mix well. Add the chocolate chips and coconut, just until combined.
• Pour the batter into your lightly greased 8? x 8? pan and bake at 350°F for approx. 25 minutes, or until a toothpick comes out with no loose batter. Allow to cool slightly before cutting or they will fall apart easily. Slice and serve.

EXTRA FUDGY COCONUT OIL BROWNIES

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.

FUDGY COCONUT BROWNIES

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.

FUDGY BROWNIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.

THE BEST FUDGY BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

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.

COCONUT FUDGE BROWNIES

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.

FUDGY COCOA BROWNIES

Steps:

• Preheat oven to 350 degrees. Sift together dry ingredients into a large bowl.
• Add wet ingredients and mix well.
• Pour batter into a 13 x 9 inch baking pan prepped with a light coat of cooking spray.
• Bake 28 to 30 minutes. The brownies will still be sticky on top but firm.
• Let cool 5 or 10 minutes before cutting.