Coconut Brownies

My irresistible coconut brownies feature a rich, fudgy brownie base that’s covered in a thick layer of creamy coconut frosting. It’s naturally gluten-free and SO easy!

Course Dessert

Cuisine American

Cook Time 35

Total Time 35

Servings servings

Calories 151kcal

Author Arman Liew

Ingredients

1/4 cup + 2 tablespoons coconut oil or butter
6 oz chocolate chopped
2/3 cup sugar
2 large eggs room temperature
1/4 cup cocoa powder
3 tablespoons arrowroot powder

For the coconut layer

3 cups shredded coconut unsweetened
1 cup coconut oil melted
4 tablespoons maple syrup

Instructions

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.

Notes

TO STORE: Leftovers must be kept in the refrigerator (in an airtight container) for up to 4-5 days.

TO FREEZE: Carefully wrap the brownies in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Let them thaw in the fridge.

Nutrition