Chewy Coconut Brownies
Chewy coconut brownies are a delightful twist on classic brownies, adding the tropical flavor and texture of coconut to the rich chocolatey goodness. Perfect for Easter gatherings, afternoon indulgences, or any time you crave a treat with a twist.
Servings 16
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
If you make this recipe, please take a moment to tag @cookwithrachz on Instagram and hashtag it #cookwithrachz.