Coconut Brownies

Coconut brownies are a delicious and easy brownie that is homemade and topped with a coconut flakes topping. Delicious, chewy and rich toasted coconut in each bite.

Course Desserts

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings -12

Calories 396kcal

Author Kelsey

Ingredients

For the brownies:

1 stick butter
1 cup granulated sugar
1/3 cup cocoa powder sifted
½ cup all-purpose flour sifted in a large bowl
2 eggs room temperature
Pinch salt
¼ tsp baking powder

For the topping:

¼ cup butter softened (about ½ stick)
¼ cup cocoa powder sifted
3 tbsp honey
1 cup confectioners’ sugar
1 cup shredded coconut sweetened or unsweetened - your choice

Instructions

Preheat the oven to 350 degrees F. Then grease a 9x9 pan and set it aside.
Now in a small saucepan add butter and granulated sugar. Cook on medium heat until sugar granules are melted.
Now in the pan add the cocoa powder and stir to combine. Then remove the saucepan from the heat.
Pour the melted chocolate mixture into a bowl and add your flour. Mix well then incorporate the eggs. Add salt and baking powder.
Pour the brownie batter into pan and bake 15-22 minutes or until the brownies are baked through. Let cool.
Once brownies are cooled place the honey, butter, cocoa powder, and powdered sugar in a bowl. With a mixer mix up until fully stirred.
In a skillet on the stove on medium heat toast your coconut flakes. Place in pan and cook for 2-3 minutes stirring till golden and toasted.
Fold in the coconut and spread the coconut topping over the brownies. Then slice and serve.

Notes

Coconut Flakes - You can use sweetened or unsweetened. Since it pairs with honey and powdered sugar I prefer unsweetened.

Double Recipe - You can double recipe and bake in a 9x13 pan.

Storing - Store the brownies at room temperature in an airtight container. Or you can also freeze the brownies for 3-4 months.

Nutrition