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Homemade Coconut Brownies on a wooden tray, with moist chocolate layers and shredded coconut topping.

Coconut Brownies

Rich, fudgy Coconut Brownies filled with toasted coconut flakes that taste like vacation in every bite. Soft, chocolatey squares with chewy coconut texture, perfect for lunch boxes, parties, or make-ahead treats.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Coconut Brownies, Coconut brownies recipe, Coconut brownies with box mix, Easy coconut brownies, Healthy coconut brownies, Taste of Home coconut Brownies, Toasted coconut Brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 16 squares
Calories: 290kcal
Cost: $9

Equipment

  • 1 9x13 metal baking pan
  • 1 Large mixing bowl
  • 1 Wire whisk
  • 1 Rubber spatula
  • Measuring cups & spoons

Ingredients

  • ½ cup Unsweetened cocoa powder - For rich chocolate base
  • 1 cup Semi-sweet chocolate chips - Melted with butter
  • 1 cup Unsalted butter - Melted, slightly cooled
  • 4 large Eggs - Room temperature
  • 1 cup All-purpose flour - Do not overmix
  • 1 cup Granulated sugar - Sweetness balance
  • ½ cup Brown sugar - Adds moisture & depth
  • 2 teaspoon Pure vanilla extract - Flavor enhancer
  • ½ teaspoon Fine sea salt - Balances sweetness
  • 1 cup Sweetened coconut flakes - Toasted; half in batter, half topping
  • ½ cup Unsweetened shredded coconut - Extra chewy texture
  • 1 teaspoon Espresso powder - Boosts chocolate flavor
  • ½ cup Mini chocolate chips - For extra fudginess

Instructions

  • Preheat oven to 350°F (175°C). Line a 9x13 pan with parchment paper and lightly grease.
  • Toast coconut flakes in a dry skillet for 3–4 minutes until golden and fragrant. Reserve half for topping.
  • Melt butter and chocolate chips until smooth (microwave in bursts or use double boiler). Cool slightly.
  • Whisk eggs with sugars until thick. Stir in chocolate mixture and vanilla, then fold in cocoa, flour, salt, and half the toasted coconut.
  • Spread batter in pan, top with remaining coconut, and bake 28–32 minutes until toothpick shows moist crumbs. Cool completely before cutting.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 70g | Calories: 290kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 90mg | Potassium: 170mg | Fiber: 3g | Sugar: 22g | Vitamin A: 200IU | Calcium: 20mg | Iron: 2mg