Coconut Brownies with Sweetened Shredded Coconut
By Priya Shah
Prep
15 min
Cook
30 min
Total
45 min
Servings
16
Level
Easy
Melted butter added to the flour in these coconut brownies helps keep the center of the brownie dense․ Sweetened shredded coconut in the brownies provides a chewy texture․ I bake the brownies in an 8x8-inch pan to keep the center moist․ I like moist brownies․
The batter becomes tough with added flour․ I use a spatula to mix and stop when there are no longer visible flour clumps․ Be gentle when mixing in the coconut to avoid a tough brownie batter․ The brownie batter will be very thick with added coconut․ That is normal․ Combine flour‚ cocoa‚ and salt in a separate bowl and add these ingredients gradually and gently to the batter․
Don't take the pan out of the oven until the brownies are completely cool․ Solid butter will help keep the brownies from collapsing in the center when serving․ Lift the brownie sheet out of the pan by the corners of the parchment and cut it into 16 pieces․ Brownies cut when warm may collapse in the center despite having firm tops․ Brownie pieces with straight edges will be easier to serve․
To add coconut flavor‚ toast half the shredded coconut for 5 to 7 minutes at 350°F (175°C) until golden brown and set it aside to cool․ Add the toasted coconut to the brownie batter along with the other half of the shredded coconut․ I prefer to eat brownies plain․ If you want to serve a more elegant dessert‚ you can add a chocolate ganache topping to cooled brownies․
Why you'll love this recipe
- Spoon and level when measuring flour to prevent doughy‚ tightly packed flour in each half-cup measure․
- Adding eggs one at a time leaves the batter smooth before adding vanilla․
- The overhanging parchment allows you to pull the 8-inch by 8-inch slab out of the pan․
- Spreading the batter evenly ensures even thickness in all 16 squares․
- Greasing the pan before placing parchment in it helps hold the parchment in place in the corners when you add batter․
- Beating melted butter and sugar before adding eggs prevents pockets of unmelted butter in the batter․
Ingredients
- •½ cup unsalted butter (melted)
- •1 cup granulated sugar
- •2 large eggs (room temperature)
- •1 tsp vanilla extract
- •½ cup all-purpose flour
- •⅓ cup unsweetened cocoa powder
- •¼ tsp salt
- •1 cup sweetened shredded coconut
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
- 3
Melt the butter in a large microwave-safe bowl.
- 4
Whisk the granulated sugar into the melted butter until completely combined.
- 5
Whisk in the eggs one at a time, mixing well after each addition.
- 6
Stir in the vanilla extract.
- 7
Whisk the flour, cocoa powder, and salt together in a separate bowl.
- 8
Gradually mix the dry ingredients into the wet ingredients with a spatula until just combined.
- 9
Gently fold in the sweetened shredded coconut until evenly distributed.
- 10
Pour the batter into the prepared pan and spread it into an even layer.
- 11
Bake for 28-32 minutes, until a toothpick inserted into the center comes out with moist crumbs.
- 12
Cool the brownies completely in the pan, then lift them out with the parchment overhang and slice into 16 squares.
FAQ
Nutrition (per serving)
Calories
155
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