These Chewy Coconut Brownies are a delightful twist on classic brownies. Adding the tropical flavor and texture of coconut to the rich and chocolatey goodness.
As Easter approaches, it’s time to start planning the perfect dessert to celebrate the occasion.
While traditional treats are always a hit, why not add a delicious twist to your Easter treats this year?
Say hello to these Chewy Coconut Brownies – a delightful fusion of rich chocolatey goodness and tropical coconut flavors. These brownies are not only easy to make but are sure to be a crowd-pleaser at any Easter gathering.
Why Chewy Coconut Brownies?
Easter is a time of renewal and joy, and what better way to celebrate than with a decadent dessert that embodies the essence of spring?
Chewy Coconut Brownies offers a delightful combination of textures and flavors that are perfect for the season. The rich, fudgy brownie base is complemented by the sweet and chewy coconut. In addition to this, we are infusing them with the rich aroma and flavor of instant coffee.
Here’s a simple recipe to make these Chewy Coconut Brownies
INGREDIENTS:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- Eggs
- Unsweetened Cocoa Powder
- All Purpose Flour
- Shredded Unsweetened Coconut
- Vanilla Extract
- Salt ( don’t use salt when using salted butter)
- Baking powder
- Instant coffee
- Mini Eggs
How do we make these Chewy Coconut Brownies?
- Preheat Oven: Preheat your oven to 350 degrees F (175 deg C). Grease and flour a 9×9 inch baking pan or line it with parchment paper.
- Melt Butter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until well combined. Let it cool slightly.
- Add Eggs and Vanilla: Beat the eggs into the butter-sugar mixture one at a time, ensuring they are well incorporated. Stir in the vanilla and instant coffee granules.
- Mix Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Add Coconut: Fold in the shredded coconut until evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared baking pan and spread it evenly.
- Top with mini Chocolate Easter Eggs. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
- Cool and Serve: Allow the brownies to cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely.
- Once cooled, cut into squares and serve.
So this Easter season, treat yourself and your loved ones to something truly special with Chewy Coconut Brownies.
If you’ve enjoyed this recipe, please try out some of these delicious and yummy treats, please see below:
Homemade Easter Vanilla Cupcakes
Moist Chocolate Cupcakes with Strawberry Frosting
Thanks for stopping by, ENJOY! 🙂
Chewy Coconut Brownies
Ingredients
- 1/2 cup Unsalted Butter
- 1 cup Granulated sugar
- 2 Large Eggs
- 1/3 cup Unsweetened Cocoa powder
- 1/2 cup All-purpose flour
- 1/2 cup Shredded unsweetened Coconut
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 1/4 tsp Baking powder
- 1 tbsp Instant Coffee
- Mini Chocolate Eggs for toppings
Instructions
- Preheat Oven: Preheat your oven to 350 ℉ (175℃). Grease and flour a 9x9 inch baking pan or line it with parchment paper.
- Melt Butter: In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until well combined. Let it cool slightly.
- Add Eggs and Vanilla: Beat the eggs into the butter-sugar mixture one at a time, ensuring they are well incorporated. Stir in vanilla extract and instant coffee granules.
- Mix Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Add Coconut: Fold in the shredded coconut until evenly distributed throughout the batter. Top with mini chocolate eggs and bake.
- Bake: Pour batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it.
- Cool and Serve: Allow the brownies to cool in the pan for about 10-15 minutes before transferring them to a wire rack to cool completely. Once cooled, cut into squares and serve.
Notes
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