A delightful treat that combines the rich flavors of chocolate and the tropical essence of coconut. This recipe perfectly balances the fudgy texture of brownies with the chewy bites of shredded coconut.
Ingredients
Scale:
1 cup all-purpose flour (or gluten-free flour)
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coconut oil, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup shredded coconut
1/2 cup chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
In another bowl, mix the melted coconut oil and granulated sugar until smooth. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined.
Gently fold in the shredded coconut and chocolate chips if using.
Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
