Description
Delight in these fudgy coconut brownies topped with a rich chocolate ganache. Perfectly moist and infused with shredded coconut, these brownies offer a decadent twist on a classic treat, finished with toasted coconut and flakey sea salt for an irresistible texture and flavor contrast.
Ingredients
Brownies
- 1 stick (1/2 cup) unsalted butter, melted
- 1 tablespoon neutral tasting oil (canola)
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- Pinch of salt
- 1/2 cup shredded coconut
Ganache
- 1 3.5 ounce bar dark chocolate, chopped
- 1/2 cup coconut cream
- 1/3 cup shredded coconut, toasted
- Flakey sea salt for sprinkling
Instructions
- Preheat and prepare baking pan: Preheat your oven to 350°F (175°C). Lightly spray an 8×8 inch baking pan with oil or line it with parchment paper to prevent sticking.
- Mix wet ingredients: In a large bowl, beat together the melted butter, neutral oil, and sugar until fully combined. Then incorporate the eggs and vanilla extract by beating the mixture again until smooth.
- Combine dry ingredients and fold: In a separate bowl, whisk together the flour, cocoa powder, and a pinch of salt. Gradually fold this dry mixture into the wet ingredients until no streaks remain. Gently fold in the shredded coconut to distribute evenly.
- Bake the brownies: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Bake for 20-22 minutes or until the brownies are set but still fudgy. Remove from the oven and allow to cool completely.
- Prepare the ganache: While the brownies cool, melt the chopped dark chocolate and coconut cream together either in a double boiler or microwaving in 20-second intervals, stirring until smooth and glossy.
- Finish the brownies: Pour the melted ganache evenly over the cooled brownies. Spread gently with a spatula, then sprinkle with toasted shredded coconut and a pinch of flakey sea salt to enhance texture and flavor.
- Serve: Cut into 9 large squares or 18 smaller bites and enjoy!
Notes
- Use an 8×8 inch pan for best thickness and baking evenness.
- To toast shredded coconut, spread it on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- You can substitute dark chocolate with semi-sweet chocolate if preferred.
- Make sure not to overbake to maintain fudginess.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
