Name: Crispy Coconut Chocolate Fudge Brownies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 12
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; toasted shredded Coconut (see notes ); Mini chocolate eggs ((for the Easter theme))

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This crispy coconut chocolate fudge 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.

Are you all geared up for Easter chocolates and goodies? These coconut chocolate fudge brownies are perfectly themed for Easter but in fact, they are perfect all year long!

Why this Coconut Chocolate Fudge Brownies recipe works:

Now if you’re one of those coconut and chocolate lovers, let me tell you, you’re in for a treat! An absolute treat.

A fabulous contrast of fudgy soft and delicate crisp coconut flavors in a deep dark chocolate background. A must-try recipe!

And one that doesn’t make you feel as guilty as when you grab a chocolate bar, but you’ll definitely not want to reach for that bar after these crispy coconut chocolate fudge brownies.

So like everyone out there, I have a thing for fugdy deep dark chocolate-y brownies.

Here’s a reminder in case you missed those caramel stuffed spiced brownies which are based on those super loaded fudgy brownies : super fudgy dark chocolate brownies that are naturally gluten-free and loaded with chocolate chips, hazelnuts, and raisins!

Those for me are like the ultimate recipe for my all time favorite good old brownies! This coconut version here is the ultimate recipe for an exotic coconut dark chocolate fudge brownie.

How to make Crispy Coconut Chocolate Fudge Brownies:

Preheat the oven to 375 degrees. In a mixing bowl, add the coconut oil and cocoa powder, and whisk well. Add the salt, sugar, and whisk again.

Then add in the eggs, whisk them in, and add the flour. Stir until smooth and divide your brownie batter among 12 standard muffin pan cavities.

Bake the brownies for 15 mins until slightly puffed and no longer jiggly. Let the brownies cool for about 10 mins and then remove the baking paper gently.

Press a handful of coconut shreds on top of each brownie and top with the chocolate eggs.

Add coconut oil for the perfect fudgy texture and extra coconut flavor!

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.

So let’s talk a little bit about the coconut shreds. As always I will say you can buy toasted sweetened or unsweetened coconut shreds ready from the store.

Or you can simply make your own. 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!!!!).

Now, if you’re celebrating Easter, MAKE these coconut chocolate fudge brownies today.

All it takes is a bowl, a whisk, and a muffin pan. And pair them with those cute, easy & quick Easter egg tart potato nests for a festive brunch!

And even well after Easter—these brownies will find a way to your table and curb your chocolate and coconut cravings! Enjoy 🙂

For more mini-desserts: check out these mini raspberry cheesecakes, mini chocolate pudding cakes. Some savory minis are those kale veggie mini frittata and tomato tarts tatin).

Tips for success:

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!

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