Why Make This Recipe
Fudgy and Moist Chocolate Coconut Brownies are a delightful treat for chocolate lovers. These brownies combine rich chocolate flavor with a hint of coconut, making each bite a heavenly experience. Whether you’re baking for a special occasion or just craving something sweet, this recipe is perfect for satisfying your sweet tooth.
How to Make Fudgy and Moist Chocolate Coconut Brownies
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 2 eggs
- 3/4 cup dark cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 tablespoon coconut extract
- 3/4 cup all-purpose flour
- 1 cup chocolate chips
- 1/4 cup shredded coconut
Directions
- Preheat your oven to 350°F. Lightly grease an 8×8 glass pan.
- Melt the butter in a saucepan over low heat. Remove from heat and add the sugar, stirring to combine.
- Return the sugar and butter mixture to the heat for about a minute, until it’s hot but not bubbling. Remove from heat.
- In a small bowl, beat the 2 eggs for about a minute. Add cocoa powder, salt, baking powder, and coconut extract, mixing until smooth.
- Stir the hot sugar and butter mixture into the egg mixture until smooth.
- Add the flour and mix well. Fold in the chocolate chips and shredded coconut just until combined.
- Pour the batter into your lightly greased 8×8 pan. Bake at 350°F for about 25 minutes, or until a toothpick comes out clean. Allow cooling slightly before cutting, or they may fall apart. Slice and serve!
How to Serve Fudgy and Moist Chocolate Coconut Brownies
These brownies can be served warm or at room temperature. You can dust them with powdered sugar for a nice presentation. Pair them with a scoop of vanilla ice cream or some whipped cream to enhance their deliciousness.
How to Store Fudgy and Moist Chocolate Coconut Brownies
Store the brownies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them, where they will stay fresh for about a week. For longer storage, consider freezing them. Wrap the brownies tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months.
Tips to Make Fudgy and Moist Chocolate Coconut Brownies
- Make sure not to overbake the brownies; check them a few minutes before the recommended time.
- Allow the brownies to cool in the pan for better cutting.
- Feel free to add nuts or extra chocolate chips for added texture.
Variation
You can substitute coconut extract with vanilla extract if you prefer a more traditional brownie flavor. Adding chopped nuts like walnuts or pecans can also add a nice crunch.
FAQs
1. Can I use unsweetened cocoa powder instead of dark cocoa?
Yes, you can use unsweetened cocoa powder, but the flavor may be slightly less intense.
2. What if I don’t have coconut extract?
You can substitute with vanilla extract for a different flavor, or simply omit it.
3. Can I make these brownies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour to make them gluten-free.
