Coconut Brownies

This Coconut Brownies recipe is perfect for coconut and chocolate lovers, and especially festive 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 brownies are perfectly themed for Easter but in fact, they are perfect all year long! If you’re looking for more Easter inspo, take a look at this story for Easter Recipes.

And if you’re a die hard brownie lover, you need to try my viral recipe for Brownie In A Mug! Less than 2 minutes and you’ve got decadent brownies!

You’ll also need to make this Chocolate Pudding Cake, Chocolate Truffles Recipe, Chocolate Banana Chocolate Chip Cake, Ultimate Chocolate Cheesecake, Chocolate Pudding Recipe, Brownie Cookies, and for instant healthy chocolate fix:  Instant Chia Chocolate Pudding.

Coconut Brownie Recipe

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 brownies.

They are made using coconut oil, so you’re getting the deep coconut tase and richness in the brownies. Coconut oil makes the brownie recipe ultra moist as well.

The topping I chose is super festive for Easter, but you can absolutely skip that or use just the coconut. 

It starts with toasted coconut flakes. You can buy toasted coconut flakes at the grocery store as I did today. Likewise, you can toast coconut shreds at home (directions below). 

The chocolate eggs are another addition for Easter as it makes the brownies look like a bed or nest for the eggs. Kids love decorating and making fun treats like those!

Now this is how the nests look over a brownie.

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.

Ingredients for Coconut Brownies

Nothing fancy, just pure brownie ingredient goodness:

• Cocoa powder
• Light brown sugar
• coconut oil
• eggs
• flour
• salt

Ho0w to Make Coconut Brownies

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!
• As with every brownie recipe–avoid over baking the brownies!

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! This Pear Croissant Bread Pudding with Creme Anglaise is another decadent 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),  Baked Eggs In Bread Bowls.

4.94 from 16 votes

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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.
   

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.

   

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

   
5. Bake the brownies for 15 mins until slightly puffed and no longer jiggly.
   
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.

   

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.

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