Coconut Brownies
Recipe from Two Peas and Their Pod
Rich, fudgy brownies made with coconut oil and topped with shredded coconut! One of my favorite brownie recipes!
Servings: 24 brownies
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/4 cups Dutch-process cocoa
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup coconut oil melted
- 2 1/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 4 large eggs slightly beaten
- 2 cups chocolate chips
- 2 cups coconut flakes divided
Instructions
- Preheat the oven to 350°F. Grease a 9″ x 13″ pan and set aside.
- In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside.
- In a large bowl, combine melted coconut oil with sugar. Stir until sugar dissolves. Add in the eggs and stir until smooth. Stir in vanilla and coconut extracts.
- Slowly add in the dry ingredients. Stir until batter is smooth. Stir in chocolate chips and 1 cup of coconut.
- Pour the batter into prepared pan. Top batter with remaining coconut.
- Bake the brownies for about 30-35 minutes, or until a toothpick inserted into the center comes out clean, or with just a few moist crumbs clinging to it. Remove pan from the oven and cool on a rack before cutting and serving.