June 2, 2015
Coconut Brownies!
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Easy fudgey coconut brownies topped with a scrumptious chocolate ganache frosting and toasted coconut!
A couple of months ago I posted the recipe to my oreo brownies and cheesecake brownies and I believe that they were a hit, especially by how many people baked them since then. However, I decided to try something a little different as I had what felt like a tonne of desiccated coconut lying around which I had neglected to use.
I asked my family’s opinion and they all wanted something chocolatey so I thought that the perfect compromise would be a brownie packed full with the deliciously sweet taste of coconut running through it. It’s that perfect balance of indulgent and tropical, and I can promise you now… if you’re a coconut lover, you’re going to be completely obsessed.
Brownies
Brownies are hands-down one of my favourite things to bake. I never get tired of them, they’re easy, customisable, and always such a crowd-pleaser. My Rolo Brownies, Biscoff Brownies, and of course, my Triple Chocolate Brownies all have a special place in my heart… but these coconut ones might just be up there as one of my new favourites. They’re fudgey, rich, and just that little bit different from your classic chocolate version.
The texture is everything you want in a brownie, crisp on the edges, gooey in the middle, and bursting with flavour. The coconut adds this lovely chewiness that makes them feel even more indulgent. I honestly think they’re the kind of bake that gets better after a day or two (if they last that long!). Whether you’re making them for a gathering, an afternoon pick-me-up, or just because you fancy something chocolatey, they’re the perfect bake to whip up when you want maximum flavour with minimal fuss.
Chocolate
When baking brownies, it is so so so important to stick to using the correct chocolate. I used dark chocolate, and I always will. You want the chocolate to be 70+% cocoa content for best results, and this is for the base brownie mix and the ganache. It gives that deep, rich flavour that balances beautifully against the sweetness of the sugar and coconut. Using good-quality chocolate is one of those little things that makes such a big difference to the final bake.
When it comes to chocolate that you fold through, you can use whatever chocolate chip you fancy – for these I used milk chocolate to make it slightly lighter. You can absolutely swap them for dark, white, or even caramel chocolate, whatever makes you happy. Just make sure you don’t skip that proper dark chocolate in the main mix, it’s what gives you that perfect, glossy, fudgey texture every single time.
Coconut
Following the success of my coconut chocolate rocks and my coconut chocolate chip blondies, it is obvious chocolate and coconut go together like two loving peas in a pod. However with this recipe, the base is chocolate with delicious coconut mixed through so it is present in every mouthful, which for me, makes the coconut the star of the show.
For this recipe, I’ve folded desiccated coconut straight into the brownie mixture, so you get that lovely flavour and texture in every bite. Then, to take it one step further, I’ve added a layer of silky ganache on top and finished it with a generous sprinkle of more coconut, lightly toasted for that extra crunch and depth of flavour. It looks beautiful, smells amazing, and honestly tastes like a dream. If you’re a Bounty bar fan, you’ll be in absolute heaven here!
Baking
Brownies are deceptively easy – you need to follow the instructions to whip the eggs and sugar enough, and then carefully fold the ingredients together… and once thats done? Pour in the tin.
The tin is so important.. as its not always so simple to change to a different size. My brownies are perfect to bake in a 9″ square tin or a 7×11″ brownie tin – you’ll get the best results with these sizes.
You want to bake the brownies until there is a slight wobble in the middle of the tin. I don’t mean the entire bake needs to wobble, but just a bit. Once you reach this stage, you want to bring the brownies out and let them cool in the tin. Then, you can top with the ganache.
Ganache
So for these brownies I decided to level them up slightly like I did with my Baileys brownies and make a coconut ganache for a frosting. It’s so easy with just dark chocolate and coconut cream melted together until its silky smooth, and then spread over and topped with some extra desiccated coconut.
The coconut cream gives it a subtle flavour that ties the whole bake together, making it luxurious without being overly sweet. And the best part? It sets beautifully overnight, so you can make these ahead of time and they’ll slice like a dream the next day. It’s simple, elegant, and totally worth that extra little step. Once the brownies are topped with the ganache, you can ‘set’ the brownies overnight for the perfect bake.
Tips and Tricks
Just putting it out there – these brownies warmed as a scrumptious dessert with a little ice cream. You could even try using these brownies in my brownie swirl ice cream which, to be honest, is already making me salivate.
If you don’t fancy the ganache, you can use some melted chocolate, or a chocolate frosting, then sprinkled with toasted coconut. It might seem a little simple but it’s not too much and over powering, it’s perfect for them.
- These will last in an airtight container for 1 week, but I very much doubt they will last that long.
- You can freeze these brownies for up to 3 months
- I used this 9″ square masterclass tin
- This recipe has been updated, the old recipe was:
- 100g cocoa powder
- 250g unsalted butter
- 500g caster sugar
- 4 medium eggs
- 100g self raising flour
- 150g desiccated coconut
Coconut Brownies!
Ingredients
Brownies
- 200 g unsalted butter
- 200 g dark chocolate (chopped)
- 4 medium eggs
- 275 g caster sugar
- 100 g plain flour
- 50 g cocoa powder
- 75 g desiccated coconut
Ganache
- 200 g dark chocolate
- 200 ml coconut cream
- 25 g desiccated coconut
Instructions
Brownies
- Preheat your oven to 180ºc/160ºfan and line a 9″ square baking tray with parchment paper.
- Melt together the unsalted butter and dark chocolate in a heatproof bowl over a pan of boiling water, or in the microwave for short bursts until melted.
- Leave to the side to cool to room temperature.
- Using an electric whisk/stand mixer, whisk together the eggs & caster sugar for a few minutes until the colour has turned pale, and doubled in volume.
- Fold through the chocolate mix, then add the cocoa powder, plain flour and desiccated coconut and then fold together again – still being careful to not knock out the air!
- Pour into your prepared tin and smooth over.
- Bake in the oven for 25-30 minutes, until there is an ever so slight wobble in the middle.
- Once baked, leave to cool in the tin completely.
Ganache
- Add the dark chocolate and coconut cream into a jug
- Heat on a low heat in the microwave (or in a pan), and stir often until smooth.
- Spread the ganache onto the brownies, sprinkle on some extra coconut and then set the brownies in the fridge overnight for best results.
Notes
- Just putting it out there – these brownies warmed as a scrumptious dessert with a little ice cream. You could even try using these brownies in my brownie swirl ice cream which, to be honest, is already making me salivate.
- If you don't fancy the ganache, you can use some melted chocolate, or a chocolate frosting, then sprinkled with toasted coconut. It might seem a little simple but it's not too much and over powering, it's perfect for them.
- These will last in an airtight container for 1 week, but I very much doubt they will last that long.
- You can freeze these brownies for up to 3 months
- I used this 9″ square masterclass tin
-
This recipe has been updated, the old recipe was:
- 100g cocoa powder
- 250g unsalted butter
- 500g caster sugar
- 4 medium eggs
- 100g self raising flour
- 150g desiccated coconut
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J x
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Is the recipe for these in your new book?
Hello,
I want to make these in advance for a party, can they be frozen? X
Yes, they can! x
Wow. Wow. Wow! 😍
These brownies are to-die-fo. Some of the best I have ever baked.
I made them exactly as stated here and they were divine. Lovely and fudgy, great texture, not cakey at all, and the ganache – oh, my days!
My friends thought they were fantastic too. They didn’t last long. I’ll be baking these again next week.
Thank you, Jane.
Can’t wait to try these! For the ganache, can you use milk chocolate instead of dark with the coconut cream! If so, would the quantities change? Same with white chocolate if you wanted to mix it up?!
Hi! No the ratios change to 2:1 and 3:1 like a normal ganache x
can you use coconut milk instead of coconut cream? x
Hiya! No sorry, it won’t work the same. x
Hi Jane
Would you recommend putting toasted coconut in the brownie mix? Also does the coconut flavour come through with just dedicated coconut?
Hiya! The recipe is delicious as it is, though feel free to try toasted coconut if you want! Hope this helps! x
I cannot find the area to change to ounces.
Thank you and thank you for all the help you give everyone.
Hiya!! I love your recipes, they are always delish so I dont know why I am questioning but here we go….
I made your cheesecake brownie recipes and they were lively, really nice gooey brownies with set chewy edges. This recipe differs a bit to that recipe. What’s the bake like on these coconut brownies? I do like a gooey brownie. Many thanks!!
Hey, how gooey a brownie is can depend on your oven – but I would say they are pretty good x
I’m planning to make these today but not sure how much chocolate I should use to melt and spread on top?
I usually do about 100g!
Hi jane, I am going to make these tomorrow morning, cannot wait! However in the recipe you don’t specify which butter you use, I know most of your recipes you use the foiled unsalted butter, is that the same for this one? Please advise x
Ahh yes, this is a very old blog post! I always use unsalted in baking unless specified to be salted! x
Hi Jane, do you use medium or large eggs for this recipe? Thank you, Lizzie
Medium for these!
Great thank you! Also could chocolate chips be added to these? If so what amount would you recommend, thank you x
Yes you definitely could! I would say about 200g! xx
I also added raspberry conserve, dotted around the top, as coconut and raspberries go well together. I did not do the ganache part. Tasted deliscious.
These sound delicious!
I were just wondering if you left the cocoa powder out would you need to up any of the other ingredients? x
I’m afraid I have not tried these without as the cocoa powder is a key component x
Is there a way to make these with bounty’s? 😊
I’m sure adding some bounty would be fine!! x
Hi Jane
Your page has honestly been a life saver over the last few months – all the recipes I’ve tried so far have been a massive hit with my family, particularly your brownies and blondies! I love coconut and chocolate so coconut brownies are definitely next on my list of treats to bake! As this recipe was posted in 2015, I was wondering if you still recommend this method or should I use something like your triple chocolate brownies recipe and just add 75g coconut to that? x
I have made myself these again relatively recently and still love the recipe – but you can for sure follow the other method if you wanted. And thank you so much – I’m so glad they’ve been enjoyed!! x
[…] recently posted links to my Coconut Brownies recipe on my social media pages, and they went down an absolute storm again. I always forget that […]
You keep seducing me with you amazing sweets. 😀 These look so decadent. 🙂
Hehe sorry about that 😉 and thank youuu! So yummy!
These look incredible. Saw them on Instagram and had to come check out the recipe!
Thank you!! I hope they didn’t disappoint! 🙂
Absolutely not. Def want to try that recipe out. Looks so good.
Ohh haha yay!! I really really hope you like them!
There are days when I can handle gluten free but seeing these brownies…today is not one of them. They look fabulous! I shall make them for the kids and just dream I can eat them.
Awwh haha I am so sorry to have teased you so much! I’m sure they would still work just fine with gluten free flour? 🙂 I hope your kids like them though!! x
Oh my gosh, they look delicious! 🙂
Mentioned you in my last post by the way, as I tried your recipe for the chocolate mousse puddings!
Awh thank you! And I shall have a look! 🙂
Look delicious Jane
Thank you!! 🙂 x
I’m in love with your blog!! AWESOME recipes and pics ??
Awwh haha that’s so cute thank you, I love all of your posts and blog too!! ?❤️
Only the truth lol, God bless and thanks for always sharing ??
Reblogged this on The Ziggy Scribe.
Yet another delicious recipe!
Thank youuuu!! Haha 🙂
Anything with toasted coconut is my weakness. These look unreal!
Awh hahah thank you! Toasted coconut is SO yummy!
These look amazing!
Thank you so much! 🙂