Coconut Brownie

Sink your teeth into these decadent coconut brownies. A homemade brownie that is topped wit ha coconut topping and baked. The coconut toasts up a bit in the oven. Give this brownie recipe with toasted coconut flakes a try today.

A chocolate and coconut combo that is dynamite. These chocolate coconut brownies are awesome for an after school snack, weeknight dessert, or gift a friend or family member.

Also, check out our peanut butter cup browniescosmic brownies or our mint Oreo brownies. All of these are stellar in flavor.

These Coconut Brownies Are..

• Brownies from scratch
• Topped with a coconut topping
• Easy to Make
• Simple Ingredients

Ingredients You Will Need

Here are the ingredients you will need for this brownie recipe with coconut flakes on top.

• Butter – we recommend real butter. Now we used unsalted. If you use salted just leave out the salt in the recipe.
• Granulated Sugar
• Cocoa Powder – Sift the cocoa powder to remove any lumps.
• Eggs – Room temperature is key.
• Salt and Baking Soda
• Honey
• Powdered Sugar
• Shredded Coconut – You can use sweetened or unsweetened. We tend to do unsweetened since we mix with honey.

How to Make

Full directions on how to make these coconut brownies are in the printable recipe card at the bottom of the post. This is a visual walk through.

Step One: Start off by preheating the oven and then prep your 9×9 square pan. Spray with cooking spray and set aside.

Step Two: Melt butter in a saucepan on the stove. Add in the sugar and cook until melted.

Step Three: Add your cocoa powder to the pan, and then whisk it until mixed well. Remove from heat.

Step Four: Next you will mix the chocolate mixture with the flour. Slowly whisk in the eggs, baking powder, and salt.

Step Five: Pour the brownie batter into the prepared pan, and cook as directed. Remove and allow to cool.

Step Six: To make the coconut mixture you will place butter, honey, and powdered sugar in a bowl.

Step Seven: Pour in the toasted coconut and mix until combined. Then spread the coconut mixture over the top of the cooled brownies.

Helpful Tips For Success

Here are some helpful tips for making these coconut topped brownies.

• Make sure when melting the butter and sugar on the stovetop you allow time for it to melt down a bit.
• Toasting the coconut enhances the flavor greatly, but you can skip it if you want.
• You are welcome to reach for boxed brownies if you don’t want to make a homemade brownie.

Storing Brownies

You can store your brownies at room temperature in an airtight container. These will store for 4-6 days. We find they are best to be eaten within the first couple days, as they dry out overtime.

The toasted coconut brownies can be frozen as well. Just freeze for 3-4 months in a sealed container or bag. Then thaw the brownies at room temperature.

Practical notes

How do you toast coconut in a skillet?

In a skillet on the stove you will heat on medium heat. Then toss in your coconut and let it toast up till it is golden brown. Then remove from pan and let it cool a bit.

What is FAQ?

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Craving More Cocoa Recipes

• Chocolate Lava Cake
• Instant Pot Chocolate Zucchini Cake
• German Chocolate Cake Balls
• Chocolate Chocolate Chip Cookies
• Chocolate Brownie Cake

Have you tried the recipe? If so, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below or drop a comment. Also stay in touch with us through social media by following us on Facebook Pinterest or our Facebook Group

Ingredients

Makes 9 -12

For the brownies:

• 1 stick butter
• 1 cup granulated sugar
• 1/3 cup cocoa powder, sifted
• ½ cup all-purpose flour, sifted in a large bowl
• 2 eggs, room temperature
• Pinch salt
• ¼ tsp baking powder

For the topping:

• ¼ cup butter, softened (about ½ stick)
• ¼ cup cocoa powder, sifted
• 3 tbsp honey
• 1 cup confectioners’ sugar
• 1 cup shredded coconut, sweetened or unsweetened – your choice

Method

1. Preheat the oven to 350 degrees F. Then grease a 9×9 pan and set it aside.
2. Now in a small saucepan add butter and granulated sugar. Cook on medium heat until sugar granules are melted.
3. Now in the pan add the cocoa powder and stir to combine. Then remove the saucepan from the heat.
4. Pour the melted chocolate mixture into a bowl and add your flour. Mix well then incorporate the eggs. Add salt and baking powder.
5. Pour the brownie batter into pan and bake 15-22 minutes or until the brownies are baked through. Let cool.
6. Once brownies are cooled place the honey, butter, cocoa powder, and powdered sugar in a bowl. With a mixer mix up until fully stirred.
7. In a skillet on the stove on medium heat toast your coconut flakes. Place in pan and cook for 2-3 minutes stirring till golden and toasted.
8. Fold in the coconut and spread the coconut topping over the brownies. Then slice and serve.

Kitchen notes

Coconut Flakes –

You can use sweetened or unsweetened. Since it pairs with honey and powdered sugar we prefer unsweetened. Double Recipe – You can double recipe and bake in a 9×13 pan. Storing – Store the brownies at room temperature in an airtight container. Or you can also freeze the brownies for 3-4 months.