These Dark Chocolate Coconut Brownies are fudgy, moist and decadent. Plus they are super easy to make from scratch!
I rarely take store-bought shortcuts, but I am usually pretty partial to boxed brownie mix. Boxed brownie mix comes out perfect. Every. Single. Time.
But brownies, honestly, are one of those things that are really pretty simple to make from scratch! And you probably already have all of the ingredients you need at home.
After you make this recipe you may never buy another box of brownie mix again. These are super easy to make and just as fudgy and gooey as a boxed mix.
It is definitely 100% possible to make dark, fudgy, moist, dense brownies. From scratch. It’s not hard either. My secret ingredient that really put these over the edge? Hershey’s Special Dark cocoa powder.
I’m sure I’m in the minority when I say that Special Dark is my favorite one in a bag of Assorted Miniatures. You crazy people can take your Krackles. I’ll stick with the SD’s.
So it comes as no surprise that when I saw a box of Special Dark cocoa powder sitting next to the regular at the supermarket, I swiped it up without a second thought. Plus– dark chocolate has health benefits, right? So these brownies are practically a superfood.
In certain recipes, it doesn’t make a huge difference. In brownies? It makes them magical. Just magical.
I love the coconut in these brownies. It gives them a great texture, the sweetness balances out the dark chocolate, and the bits on top that get nice and toasted add great flavor and a perfect little crunch.
But if you want to experiment, the brownie base would also be delightful with other mix-ins as well! You can sub the coconut for:
- Chocolate Chips
- M&M’s (mini M&M’s would be even better!)
- Walnuts
- Hazelnuts
- Chopped up leftover Halloween, Valentine’s, or Easter candy!
Though I love the Special Dark cocoa powder, I have also made this recipe with regular cocoa powder and still turns out amazing.
- ½ cup butter, melted and slightly cooled
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- ½ cup all-purpose flour
- ⅓ cup Special Dark cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- 1 cup shredded sweetened coconut, divided
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together melted butter, sugar, vanilla and eggs.
- In another bowl, sift together flour, cocoa powder, baking powder and salt.
- Add the wet ingredients to the dry ingredients, and stir until well mixed.
- Fold in ¾ cup of the coconut.
- Spread in a nonstick sprayed 8-inch square baking dish.
- Sprinkle remaining coconut on top.
- Bake 25 to 30 minutes until the edges of the brownies begin to pull away from the pan.
- Cool completely before cutting.
Try not to eat the whole pan– don’t say I didn’t warn you!
If you’re looking for some other brownie ideas, check out these White Chocolate Raspberry Brownies and this decadent Sweet Basil Brownie Sundae.
Leave a Reply