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coconut brownies on a wooden board topped with toasted shredded coconut and chocolate eggs

Coconut Brownies

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.

Course Dessert
Cuisine American
Keyword brownie recipe, brownies, coconut, coconut brownies, coconut oil, Easter dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 248 kcal
Author Mahy

Ingredients

  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder
  • 1 pinch salt
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1/2 cup flour

Topping:

  • toasted shredded Coconut see notes
  • Mini chocolate eggs (for the Easter theme)

Instructions

  1. Preheat the oven to 375 degrees.
  2. In a bowl, add the coconut oil and cocoa powder, and whisk them well. Add the salt, sugar, and whisk.
    ingredients to make coconut brownies on a board including a bowl of 2 eggs, brown sugar, coconut oil, cocoa powder, salt and flour
  3. 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.

    coconut brownie batter ready in a bowl
  4. 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

    An ice cream scoop holding coconut brownie batter to place into the baking pan
  5. Bake the brownies for 15 mins until slightly puffed and no longer jiggly.
    brownies out of the oven
  6. Let the brownies cool for about 10 mins and then remove the baking paper gently.
  7. Press a handful of coconut shreds on top of each brownie and top with the chocolate eggs. Serve and Enjoy.

    a hand p;acing he chocolate eggs over the toasted coconut

Recipe Video

Recipe Notes

Coconut Brownie Tips

  • The secret to the boost of coconut flavor in the brownies is also the secret to an ultra fudgy texture - coconut oil. If you've ever read about coconut oil, then you know how good it is.
  • It's actually a great way to add good fats into your diet, and you can cook/bake with it all you want too because it has a nice high smoking point.
  • Above all, it has an incredibly sweet taste of coconut. So it's my pick for maximum benefits and coconut flavor for these crispy coconut chocolate fudge brownies.
  • To make toasted coconut, you'll need shredded coconut (again sweetened or unsweetened), and you'll place them on a baking sheet lined with parchment paper and simply toast them in a 350-degree oven for about 15-20 mins while stirring them halfway.
  • So these crispy coconut shreds as simple as they are, add A LOT to the chocolate fudge brownies! They add an unbeatable delicate crunch which is perfect with the fudgy smooth brownie texture.
  • And they add an extra bit of coconut flavor which is different from the coconut oil. Plus as an Easter theme, they make this beautiful shape of a nest which I lay on some mini chocolate eggs!
  • I made these coconut chocolate fudge brownies in my good old muffin pan (which I lined with parchment paper—because yes these are ABSOLUTELY extremely fudgy!!!!).
  • Make your own coconut shreds: Take sweetened or unsweetened coconut and spread it on a parchment-lined baking sheet. Toast them in a 350-degree oven for about 15-20mins and toss them a few times during toasting for even browning.
  • These brownies can be made in any shape and form you like. I love everything in “mini” form  BUT these brownies can be made in a regular 8-inch square pan and cut up into squares. Or, use a circular pan and cut them up into wedges.
  • Line the muffin tin! These brownies are seriously fudgy and you might have trouble getting them out of the mold!
Nutrition Facts
Coconut Brownies
Amount Per Serving (1 piece with no toppings)
Calories 248 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 41mg14%
Sodium 28mg1%
Potassium 133mg4%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 20g22%
Protein 3g6%
Vitamin A 59IU1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.