Thursday, May 28, 2015

coconut brownies

Coconut and chocolate....  Need I say more?

coconut brownies

coconut brownies
coconut brownies
from two peas and their pod

makes 16-24 servings (depending on how you slice them)

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
  1. Preheat the oven to 350. 
  2. Grease a 9″ x 13″ pan and set aside.
  3. In a large bowl, whisk together flour, cocoa, baking powder, and salt. Set aside. 
  4. 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. 
  5. Slowly add in the dry ingredients. Stir until batter is smooth. Stir in chocolate chips and 1 cup of coconut. 
  6. Pour the batter into prepared pan. 
  7. Top batter with remaining coconut.
  8. 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. 
  9. Remove pan from the oven and cool on a rack before cutting and serving.
  10. Enjoy! 
*Just eggs makes these brownies more cake-like.  For a fudgier brownie, use 3 eggs and 1/4 cup milk.

Really--just go make some!  It'll be your new favorite brownie!

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