These coconut brownies feature a fudgy brownie base and a thick layer of sweet coconut on top.
It’s no secret that we are huge fans of the coconut and coconut combination.
For something with more of a ‘wow’ factor, I love to marry these two and create the best ever coconut brownies.
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Why you’ll love this recipe
This coconut brownie recipe combines my favorite flourless brownies with a twist on my coconut bars. The brownies give the fudginess and richness that we adore, and the coconut takes it to another level.
- These have no flour. This recipe doesn’t use any flour. Not even almond or coconut flour.
- Only 9 ingredients. You need only nine ingredients to make fudgy brownies topped with the healthiest layer of coconut crack.
- Perfect texture. The brownies are fudgy with crinkly tops while the coconut crack layer is perfectly soft and not crumbly. Together, they create the most wholesome coconut chocolate dessert.
- Easy to make. You may think that making these brownies with a coconut crack layer on top require a lot of time and effort. In reality, you need only a bowl and a whisk to make each layer.
These brownies are a very special dessert that calls for fairly simple ingredients. Here’s everything you will need to make them.
For the brownies:
- Chocolate. I like to use a dark or semi-sweet chocolate bar for a richer flavor. Chop the bar finely before melting it. Alternatively, use high-quality chocolate chips.
- Sugar. You can use any granulated sugar of your choice. White sugar and coconut sugar work best.
- Eggs. Always choose room temperature eggs.
- Coconut oil. Refined coconut oil doesn’t leave any coconut flavor. However, seeing as these are ‘coconut brownies’, choose unrefined coconut oil for an even more pronounced flavor.
- Cocoa powder. Unsweetened and Dutch-processed.
- Arrowroot powder. To help thicken the batter and give the brownies stability. Cornstarch will also work.
For the coconut layer:
- Shredded coconut. Unsweetened shredded coconut.
- Coconut oil.
- Maple syrup. Use any sticky sweetener of your choice. Honey or agave will also work.
How to make coconut brownies
Making these coconut brownies seems like a lot of work. But they are actually very easy to make.
- Prepare the brownie batter. Melt together the chopped chocolate and coconut oil. Once melted, add the sugar and whisk well. Add the eggs one at a time, followed by the cocoa and arrowroot powders. Whisk well so that a smooth batter remains.
- Bake the brownies. Transfer the brownie batter to an 8×8-inch pan lined with parchment paper. Bake the brownies for 20-25 minutes in the oven preheated to 180C/350F degrees.
- Cool the brownies. Remove the brownies from the oven and allow them to cool in the pan. Once cooled, transfer the brownies into a pan with taller sides and refrigerate.
- Prep the coconut layer. Add the coconut oil, maple syrup, and shredded coconut to a microwave-safe bowl and heat until warm and melted. You can do this using a double-boiler too.
- Assemble the coconut brownies. Remove the brownies from the fridge and spread the coconut layer evenly on top. Refrigerate the coconut brownies until firm. Then slice and serve.
Dietary swaps and substitutions
- Make this recipe vegan. Swap out the eggs for an egg substitute and opt for dairy free chocolate chips.
- Cut the sugar. Replace the sugar for allulose and choose sugar free chocolate chips in the brownies. As for the coconut layer, use sugar free maple syrup.
- Swap the arrowroot powder. If you don’t have arrowroot powder, substitute it with the same amount of tapioca starch. Cornstarch will work too.
- Make them bite-sized. Similar to brownie bites, bake them in muffin tins for the perfect two bite dessert.
Tips to make the best recipe
- If you like your brownies to be cakey rather than gooey and fudgy, bake them 5 to 7 minutes longer.
- Use a mix of shredded and finely shredded coconut for the coconut layer as it provides the best texture.
- Don’t use very large coconut flakes for the top layer as it will come out overly crumbly.
- Don’t use sugar-free maple syrup or pancake syrup for the coconut layer. These sugar-free syrups are not sticky and will result in a crumbly coconut layer.
To store. Refrigerate coconut brownies in an airtight container for up to 5 days.
To freeze. Freeze these two-layer brownies for up to 6 months. For the best results, freeze the sliced brownies in a single layer in an airtight container or bag. Don’t put anything heavy on the brownies not to damage the coconut topping. Thaw frozen brownies in the fridge before eating.
More brownie recipes to try
Yes, these brownies are gluten-free. They don’t use any wheat flour or other gluten-containing ingredients.
Overbaking is the most common reason for dry brownies. The brownies may also be dry if there is little fat and liquid in the batter.
You can find shredded coconut in stores but you can also make it yourself. Simply scoop out the coconut meat from the shell and use a grater to shred it. Alternatively, use a high-speed blender. It will handle this task more efficiently.
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a microwave safe bowl, add the coconut oil and chopped chocolate. Microwave in 30-second increments until the chocolate melts. Whisk into the coconut oil and let it cool slightly.
- Whisk in the sugar until completely combined. Add in the eggs one at a time, then add in the cocoa powder and arrowroot powder. Whisk until a smooth batter remains.
- Transfer the brownie batter into the lined pan and bake for 20-25 minutes, or until a skewer comes out clean.
- Let the brownies cool in the pan completely.
- In a small bowl, combine your coconut, coconut oil, and maple syrup. Spread over the brownies and refrigerate for 30 minutes, or until the coconut has set. Slice into pieces.
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