‘Tis the season for holiday treats! Chocolate Coconut Brownies are a wonderfully fudgy brownie with flaked coconut throughout. This recipe combine two delicious flavors – chocolate and coconut – into an easy to make brownie. There is a double dose of coconut with sweetened flaked coconut and coconut oil (though you could use regular butter if you do not have coconut oil). Plus Chocolate Coconut Brownies are always especially cute for the holidays because the coconut reminds me of a tasty dusting of snow over the chocolate brownies.
The first time I made these Chocolate Coconut Brownies, I used my usual favorite, Bob’s Red Mill Unbleached All Purpose Flour. This flour is one of those kitchen staples that is incredibly versatile and perfect for all baking needs…I knew that would be a winner.
However I often like to use whole wheat flour in baking when I can, so decided Bob’s Red Mill Whole Wheat Flour was worth trying in this recipe. Whole Wheat Flour is a robust, full-flavored flour containing vitamins, minerals and protein. While Bob’s Red Mill Organic Whole Wheat Flour is typically ideal for bread baking and can be combined with all purpose flour for a nutritious twist on your favorite baked goods, I thought it was excellent on its own in this Chocolate Coconut Brownie recipe.
When planning your holiday baking, or any other baking needs, be sure to Click here to download a $1 off coupon for any Bob’s Red Mill product!
- ½ cup coconut oil, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup flour
- ½ cup cocoa powder
- ¼ teaspoon baking powder
- 1 cup sweetened flaked coconut, divided
- Preheat oven to 350°F. Spray an 8-inch baking pan with baking spray and set aside.
- In a small bowl, whisk flour, cocoa powder and baking powder.
- In a medium bowl, cream melted coconut oil, sugar and vanilla. Add eggs one at a time, beating well after each addition.
- Gradually add flour mixture to sugar mixture, beating until well-blended. Fold in ¾ cup coconut and pour mixture into prepared baking pan. Sprinkle remaining coconut over the top.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not runny wet, but you don't want it dry!) and the brownies begin to pull away from the sides of the pan. Remove to a wire rack to cool in the pan completely. Cut into squares and serve.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
I made these last night and they came out just like the pictures. So easy. The only change that I made was that I used butter instead of coconut oil.
How much butter did u use?
Hi Kari, 1/2 cup (1 stick) of butter can be used.
These look so straightforward – going on my ‘to make’ list 🙂
Do you have a suggestion to make these gluten free? What flour should I swap? Thanks!!
Hi Heather, I have never baked with GF flour, but I know that Bob’s Red Mill makes a gluten free flour, and substitution suggestions should be listed on the bag. Hope this helps – let me know if you find something that works!
what other oil can i use instead??? would olive oil or vegetable or sunflower oil work just as well????? if i use butter instead, then how much???? thanks!!!!!!!!!!!!!!!
Hi Melissa, my recommendation would be to use 1 stick of butter (melted), but you could also use 1/2 cup vegetable oil in place of the coconut oil. I just think the butter would give a better flavor, but either would work. Let me know if you try it!
Hi, do you think these (without coconut) would work as cupcakes? And do you think they would taste good with a marshmallow creme frosting? Please give me your honest opinion. Thanks! 🙂
Hi Mandy, you might be able to bake them in a muffin tin, but they likely won’t puff up like a traditional cupcake (with or without coconut). Brownie cups are really popular these days! I do think marshmallow creme frosting would be excellent! 🙂
Hi! I just wanna say thanks so much for this recipe because I’ve made it for others so many times and so many people love it! I usually double the recipe and it turns out chewy and sightly fudgy and moist with a good chocolate flavour and a little crunch from the coconut. I love this recipe so thank you!