Brownies with Coconut Flavor

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Title: “Delicious Coconut Brownies Recipe”

These delectable coconut brownies feature a rich and fudgy brownie base topped with a generous layer of sweet coconut. It’s no secret that we absolutely adore the combination of chocolate and coconut in our recipes. If you need a little reminder, our chocolate coconut bars, chocolate coconut cookies, and coconut clusters are prime examples. For a truly sensational treat, we’ve combined these two favorites to create the ultimate coconut brownies.

Why You’ll Adore This Recipe:

1. Exceptional Fusion: This coconut brownie recipe melds our favorite flourless brownies with a delightful twist from our coconut bars. The brownies provide the luxurious fudginess and richness we crave, while the coconut takes the flavor to new heights.
2. Minimal Ingredients: You’ll be amazed that you only need nine simple ingredients to craft these fudgy brownies crowned with a luscious layer of coconut goodness.
3. Perfect Textures: The brownies boast a fudgy interior with crinkly tops, perfectly complemented by the soft and non-crumbly coconut layer. Together, they create a delightful coconut chocolate dessert.
4. Effortless Preparation: Despite their impressive appearance, making these brownies with a coconut topping is surprisingly easy. You’ll only need a bowl and a whisk for each layer.

Ingredients Required:

For the Brownies:

• Chocolate: We prefer using dark or semi-sweet chocolate for a richer flavor. Chop the chocolate bar finely before melting or opt for high-quality chocolate chips.
• Sugar: Any granulated sugar of your choice works; white sugar and coconut sugar are ideal.
• Eggs: Always use room temperature eggs.
• Coconut Oil: For an added coconut flavor, choose unrefined coconut oil, although refined coconut oil works well too.
• Cocoa Powder: Unsweetened and Dutch-processed.
• Arrowroot Powder: This helps thicken the batter and provides stability to the brownies; cornstarch is a suitable alternative.

For the Coconut Layer:

• Shredded Coconut: Unsweetened shredded coconut.
• Coconut Oil.
• Maple Syrup: Any sticky sweetener of your preference, such as honey or agave, will also suffice.

Instructions:

1. Prepare the Brownie Batter: Begin by melting the chopped chocolate and coconut oil together. Once melted, add the sugar and whisk thoroughly. Gradually add the eggs one by one, followed by the cocoa and arrowroot powders. Whisk until a smooth batter forms.
2. Bake the Brownies: Transfer the brownie batter into an 8×8-inch pan lined with parchment paper. Bake the brownies in a preheated oven at 180C/350F degrees for 20-25 minutes.
3. Cool the Brownies: After removing them from the oven, allow the brownies to cool in the pan. Once cooled, transfer them to a pan with taller sides and refrigerate.
4. Prepare the Coconut Layer: Combine coconut oil, maple syrup, and shredded coconut in a microwave-safe bowl. Heat until warm and melted, or use a double-boiler if preferred.
5. Assemble the Coconut Brownies: Remove the brownies from the fridge and spread the coconut layer evenly on top. Refrigerate the coconut brownies until they firm up, then slice and serve.

Dietary Swaps and Substitutions:

• For a vegan version, replace the eggs with an egg substitute and opt for dairy-free chocolate chips.
• To reduce sugar, use allulose as a sugar substitute and choose sugar-free chocolate chips for the brownies. For the coconut layer, use sugar-free maple syrup.
• If arrowroot powder is unavailable, substitute it with an equal amount of tapioca starch or cornstarch.
• Make bite-sized brownies by baking them in muffin tins for a delightful two-bite dessert.

Pro Tips:

• If you prefer cakey brownies, bake them for an additional 5 to 7 minutes.
• Use a combination of shredded and finely shredded coconut for the coconut layer to achieve the best texture.
• Avoid using very large coconut flakes for the top layer, as they may result in an overly crumbly texture.
• Choose regular maple syrup or pancake syrup for the coconut layer, as sugar-free versions may not provide the required stickiness.

Storage Instructions:

• Refrigerate coconut brownies in an airtight container for up to 5 days.
• For long-term storage, freeze these two-layer brownies for up to 6 months. Freeze the sliced brownies in a single layer within an airtight container or bag. Avoid placing anything heavy on the brownies to protect the coconut topping. Thaw frozen brownies in the fridge before serving.

Instructions:

1. Preheat your oven to 180C/350F and line an 8×8-inch pan with parchment paper.
2. In a microwave-safe bowl, combine coconut oil and chopped chocolate. Heat in 30-second intervals until the chocolate melts, whisking into the coconut oil. Let it cool slightly.
3. Whisk in the sugar until fully incorporated. Add the eggs one at a time, then incorporate the cocoa powder and arrowroot powder, whisking until you have a smooth batter.
4. Transfer the brownie batter to the lined pan and bake for 20-25 minutes or until a skewer comes out clean.
5. Allow the brownies to cool completely in the pan.
6. In a small bowl, mix shredded coconut, coconut oil, and maple syrup. Spread this mixture over the brownies and refrigerate for 30 minutes, or until the coconut layer sets. Finally, slice into pieces and enjoy your coconut brownies!