Get the Recipe: Coconut Brownies
These coconut brownies are rich, fudgy, and loaded with chocolate and coconut flavor. Topped with creamy coconut frosting and silky chocolate ganache, they’re a decadent treat for any coconut lover.
Ingredients
Brownies
- 1 cup plus 2 Tablespoons (200 g) good quality semisweet chocolate chips
- ½ cup (113 g or 1 stick) unsalted butter, room temperature and cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon coconut extract
- 1 cup (125 g) all purpose flour
- ½ teaspoon salt
- ½ cup unsweetened shredded coconut
Coconut Frosting
- ¾ cup (1 1/2 sticks or 170 g) unsalted butter, room temperature
- 2 cups (240 g) powdered sugar,
- 2 to 3 Tablespoons full-fat coconut milk
Chocolate Ganache
- ¾ cup (130 g) good quality semisweet chocolate chips
- ½ cup (120 ml) heavy cream
Instructions
Brownies
- Preheat oven to 350° F. Line an 8 by 8-inch square metal baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate chips and butter, stirring occasionally until smooth. Remove pan from the heat and whisk in the cocoa. Set aside to cool.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla, coconut extract and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in warm chocolate mixture into the egg mixture.
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined. Stir in the shredded coconut.
- Pour the mixture into the prepared pan, spread into the corners and level with a rubber spatula. Bake 25 minutes, or until the top is shiny and the center is still dense. Brownies will continue to bake once removed from oven.
- Cool completely to room temperature, about 1 hour. Prepare frosting.
Coconut Frosting
- Using an electric mixer, beat butter until high speed until light and fluffy, about 3 minutes. Add powdered sugar and mix until incorporated. Add coconut cream and mix until combined. If a thinner frosting consistency is desired, add more cream one tablespoon at a time.
- Spread frosting over cooled brownies and refrigerate while ganache is prepared.
Chocolate Ganache
- Add heavy cream to a saucepan. Heat until scalding hot and the cream at the edge of the pan is simmering. Put chocolate chips in a bowl, then pour the hot heavy cream over chocolate chips and let the mixture sit for 5 minutes. Stir until smooth and chocolate is melted.
- Spread over frosted brownies and let them sit for 20 minutes before transferring to the refrigerator to set. Slice and serve.
Notes
Cocoa powder: Unsweetened or Dutch process cocoa powder can be used in this recipe.
Store frosted brownies in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months. After assembly, flash freeze the brownies for an hour, then wrap in plastic wrap and store in a freezer bag or airtight container. Defrost in the refrigerator before serving.
Serving: 1brownie, Calories: 451kcal, Carbohydrates: 48g, Protein: 4g, Fat: 28g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 92mg, Potassium: 178mg, Fiber: 3g, Sugar: 38g, Vitamin A: 607IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 2mg