It’s no secret that we are huge fans of the coconut and coconut combination. If you need a little reminder, our chocolate coconut bars, chocolate coconut cookies, and coconut clusters are prime examples. For something with more of a ‘wow’ factor, I love to marry these two and create the best ever coconut brownies.
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.
Ingredients needed
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.
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. 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.
Storage instructions
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
Greek yogurt brownies Vegan brownies Keto brownies 2 ingredient brownies Healthy brownies
