Coconut Brownies

by Sabrina Snyder

Published on

18 Comments

5 from 9 votes
16
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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These Coconut Brownies are rich chocolate brownies filled with shredded coconut and semisweet chocolate chips topped with coconut that toasts as it bakes.

We all love classic Chocolate Brownies. They are easy, made in less than an hour, and, just like this new Brownie Recipe, you can easily adjust them for what you are craving!

Coconut Brownies top down on cutting board

COCONUT BROWNIES

Chocolate and coconut are a delicious flavor combo that doesn’t get the recognition it deserves! Mocha coconut is an amazing coffee drink, Mounds (and Almond Joys) are delightful, and Chocolate Covered Macaroons are downright addicting. These Chocolate Coconut Brownies are more proof this is one of the best flavor combos!

There is so much to love about rich, chocolatey Coconut Brownies. These easy Coconut Brownies are ready for the oven in minutes and ready to gobble up in less than an hour. You’ll love the simple ingredients, most you have in your pantry, and that they are made in just one bowl.

There are sweetened coconut flakes inside and out of Coconut Brownies, so you get that sweet, tropical flavor in every bite. An added bonus of sweetened shredded coconut is that it makes these fudgy brownies incredibly moist. These chewy double chocolate Coconut Brownies are made even better with chocolate chips!

These tasty Coconut Brownies are great plain with a cold glass of milk or a cup of Hot Chocolate in the wintertime. And of course, what warm brownie isn’t made better with big scoop Vanilla Ice Cream? These delicious brownies also make great holiday gifts, just wrap them up in festive cellophane or gift box.

MORE DELICIOUS BROWNIE RECIPES:

 

Mini Coconut Brownie Bites

Make mini Coconut Brownie Bites easily in a mini muffin pan. Just prepare brownie batter as usual and divide evenly in a well greased mini muffin tin. Bake at 350 degrees for 18-22 minutes, or until a toothpick comes out clean with a few moist crumbs.

You can make Coconut Brownies ahead of time and freeze for up to 3 months. Freeze in individual portions, wrapped in plastic wrap and stored in a bag, for a perfect dessert for one. Whenever a craving hits, just defrost on the counter for about an hour or pop in the microwave to reheat your Coconut Brownies.

Toasted Coconut and Chocolate Chip Brownies in baking pan on wooden table

VARIATIONS ON COCONUT BROWNIES

  • Toasted Coconut: Toast your coconut for more flavor! Easily toast coconut in the oven at 325 degrees F for about 5-10 minutes, stirring occasionally to toast evenly.
  • Chocolate Chips: Use any of your favorite baking chips like dark chocolate chips, white chocolate chips, or peanut butter chips instead of semi-sweet chocolate chips.
  • Nuts: You can add ½ cup of toasted almonds, pecans, cashews, or walnuts, chopped to small pieces. The smaller you chop the nuts, the easier cutting the baked brownies will be.
  • Caramel: Make these taste like those famous Girl Scout cookies by swirling Salted Caramel Sauce after the brownie batter is in the pan. Or you could also fold in a ½ cup caramel chips instead the chocolate chips.
  • Cherry: Chocolate, cherry, and coconut taste amazing together! Stir in chopped fresh or frozen cherries into the brownie batter. Make sure to thaw and drain frozen cherries before adding.
  • Coconut Stuffed Brownies: Prepare the brownie batter as usual, then prepare a chewy coconut layer. Mix 4 cups sweetened shredded coconut, 1 can sweetened condensed milk, and 2 teaspoons vanilla extract. Pour half the brownie batter into the baking pan, top with coconut mixture, then add the remaining batter. Top with remaining coconut and bake for 40 minutes.

MORE DELICIOUS COCONUT RECIPES

HOW TO STORE COCONUT BROWNIES

  • Serve: You can keep these Coconut Brownies at room temperature for up to 4 days in an airtight container or wrapped with plastic wrap.
  • Store: Cool brownies completely and place in an airtight container. Refrigerate Coconut Brownies for up to 1 week.
  • Freeze: Flash freeze brownies for 1 hour on a baking sheet (keeps them from sticking). Transfer to a sealed container and freeze for up to 3 months.

Stack of coconut brownies

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Dinner, then Dessert

Coconut Brownies

These Coconut Brownies are rich chocolate brownies filled with shredded coconut and semisweet chocolate chips topped with coconut that toasts as it bakes.
Yield 16
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Coconut Chocolate Chip Brownies
PrintRate

Ingredients
 

  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup sweetened shredded coconut , divided
  • 1/2 cup semisweet chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Spray an 8x8 inch baking pan with baking spray.
  • Whisk together melted butter, sugar, eggs, and vanilla extract.
  • Whisk in the cocoa powder, flour, salt, and baking powder.
  • Fold in the chocolate chips and ½ cup of the shredded coconut.
  • Spread batter evenly into greased baking pan.
  • Sprinkle the remaining ¼ cup of shredded coconut over the top of the batter.
  • Bake for 30 to 35 minutes.

Nutrition

Calories: 181kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 57mg | Potassium: 91mg | Fiber: 1g | Sugar: 16g | Vitamin A: 207IU | Calcium: 14mg | Iron: 1mg
Keyword: Coconut Brownies

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Coconut Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. Lovely recipe in general but a word of warning for Europeans; have yet to taste it but the batter tastes extremely sweet for a European palate!

    Reply

  4. This was so good oh my god. I’ve never left a review on a recipe but this one was too good not to. It was super simple, ended up fudgy with a nice crust and the coconut was so good. I’ll be making these again soon

    Reply

  5. Hi I followed your recipe and used less sugar, it came out great. Your recipe was very simple and the brownie was delicious. Thanks.

    Reply

  8. I never would have thought to add coconut to brownies, but these are amazing. Love how the coconut gets toasty

    Reply

  10. I cannot wait to make these for my mom. She is a brownie and coconut lover so these are perfect for her.

    Reply

  11. These sound absolutely delicious. We’ve always got brownies baking away but definitely going to be adding some coconut – super tasty!

    Reply

  12. My son said these were the best brownies he ever had! I was thrilled that I had all the ingredients because my husband does the food shopping and you get what you get. ?Super easy to make and SO moist and delicious.

    Reply