This coconut brownies recipe is perfect for Easter! An ultra fudgy, chocolatey brownie with a boost of coconut from coconut oil, and an extra level of crunch from crispy toasted coconut.
Then add in the eggs, whisk them in, and add the flour. Whisk it in until smooth and divide your batter among 12 standard muffin pan cavities.
These make 12 half filled muffin pans or 6 over filled and thick brownoes. Use an ice cream scoop to scoop the batter into the pan
Press a handful of coconut shreds on top of each brownie and top with the chocolate eggs. Serve and Enjoy.