Chocolate Coconut Brownies
Cuisine: Brownies
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
  • Chocolate brownie layer:
  • 12 tablespoons (6 ounces) unsalted butter
  • 4 ounces unsweetened chocolate
  • 2 cups (15.20 ounces) sugar
  • 4 eggs, room temperature
  • pinch of salt
  • 1 cup (4.8 ounces) all purpose flour
  • 1 teaspoon (.10 ounces) baking powder
  • 1 teaspoon (.10 ouncess) vanilla extract
  • Coconut layer:
  • ⅓ cup (1.50 ounces) all purpose flour
  • ¾ teaspoon (.75 ounces) baking powder
  • ¼ teaspoon (.05 ounces) salt
  • 3 eggs, room temperature, slightly beaten
  • 1 cup (7.6 ounces) sugar
  • 1 teaspoon (.10 ounces) vanilla extract
  • 1¾ cups (5.00 ounces) sweetened shredded coconut
  1. For the chocolate brownie layer:
  2. Preheat oven to 350º. Line a 9" x 13" baking pan with parchment paper and set aside.
  3. Microwave the chocolate and butter together until melted. Set aside.
  4. Whisk together the flour and baking powder. Set aside.
  5. Place the eggs and pinch of salt in a mixing bowl. Mix on low speed for 20 seconds. Add the sugar. Mix on low until combined. Add half of the dry ingredients. Blend in the chocolate/butter followed by the remaining dry ingredients. Add the vanilla.
  6. Pour into the prepared pan and bake at 350º for 20 minutes.
  7. For the coconut layer:
  8. While the crust bakes, whisk together the flour, baking powder and salt in a small bowl and set aside.
  9. In a separate bowl, add the sugar to the eggs and beat until well blended. Add the vanilla followed by the flour mixture. Stir in the coconut.
  10. Once the brownie layer comes out of the oven, gently spread the coconut topping over the crust. Bake at 350° for 30 minutes.
  11. Remove from the oven and cool completely.
  12. Lift the parchment paper out of the pan and place on a cutting board. Dust with confectioners sugar and cut into bars.
Recipe by Desserts Required at