Coconut Fudge Brownies Food

COCONUT FLOUR CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
• Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
• Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.

COCONUT FLOUR BROWNIES

Steps:

• Preheat the oven to 350ºF and line an 8-inch square baking dish with parchment paper. (I like to lightly spray the pan with oil first, then add the parchment paper so that it will stick in place.)
• In a large bowl, combine the coconut flour, eggs, cacao powder, sugar, salt, and vanilla. Stir well until no lumps remain. (This is sometimes easier to mix using a whisk to help break up clumps.)
• Add in the melted coconut oil, and stir again until the batter is smooth. Fold in the chocolate chips, if using.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 350ºF for 30 minutes, or until the center doesn't wiggle when you gently shake the pan.
• Let the coconut flour brownies cool completely in the pan, then slice them into 16 pieces and serve. Because these brownies are rich and moist, I recommend storing them in an airtight container in the fridge for up to 5 days, for the best shelf life. Let them come to room temperature again before serving at a party, for the best flavor.

COCONUT BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, combine brownie mix, sour cream, frosting, eggs and water just until moistened. , Pour into a 13x9-in. baking dish coated with cooking spray. Bake 30-35 minutes or until center is set (do not overbake). Sprinkle with chocolate chips; let stand 5 minutes. Spread chips over brownies.

COCONUT MACAROON BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
• Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
• Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

EXTRA FUDGY COCONUT OIL BROWNIES

Steps:

• Preheat the oven to 350 degrees. Melt the coconut oil and the chocolate over very low, gentle heat.
• Whisk the chocolate mixture in a bowl with the brown sugar. Whisk in the eggs until the mixture thickens, about 30 seconds. Stir in the flour and salt until just combined. The mixture will be oily and heavy.
• Pour into a 9-inch square baking dish (mine was glass) and bake for 25-28 minutes. There may be a small amount of oil sitting on top or around the edges of the brownies - that's okay - it will reabsorb when you take them out of the oven. The less time you bake for, the more fudgy the brownies will be.
• Let the brownies cool for a few hours or overnight for the most clean cut pieces (but let's be honest - you better break into those while they're still warm). The brownies should be fudgy and dense and delicious, almost like a cross between traditional brownies and little pieces of fudge.

FUDGY COCONUT BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
• Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.

COCONUT FUDGE BROWNIES

Steps:

• Preheat oven to 325 degrees.
• Spread nuts in a single layer on a baking sheet.
• Bake, turning occasionally, until golden, about 5 minutes.
• Increase oven temperature to 350 degrees.
• Grease an 8-inch square baking pan.
• Coarsely chop chocolate.
• On a sheet of waxed paper, combine flour and baking powder.
• In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy.
• On low speed, add eggs, cocoa and vanilla; beat until blended.
• Add flour mixture; mix to combine.
• Stir nuts and chopped chocolate into batter.
• Spread batter in prepared pan; smooth top.
• Bake brownies until a toothpick inserted in center comes out almost clean, about 35 minutes.
• Transfer pan to a wire rack; cool completely.
• In a small saucepan, combine cream and brown sugar.
• Bring to boil and cook until mixture register 242 degrees on a candy thermometer.
• Remove from heat; cool completely.
• Whisk in butter until fluffy.
• Spread topping over brownies.
• Sprinkle with toasted coconut.

COCONUT BROWNIES

Steps:

• Melt butter over low heat;then remove.
• Add 2 c sugar. Beat.
• Add eggs an vailla. Blend.
• Add flour;cocoa;and salt. Mix.
• Stir in coconut.
• Pour into greased 13 by 9" pan.
• Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
• The coconut in this recipe makes them nice and moist.
• Enjoy! You'll get lots of compliments on this one. I hope you love these!

COCONUT FLOUR BROWNIES

Steps:

• Preheat the oven to 180C/350F. Line an 8 x 8-inch baking pan with parchment paper and set aside.
• In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your eggs, peanut butter, maple syrup, vanilla extract, and granulated sweetener of choice, until glossy. Add the dry ingredients into the wet and mix together until smooth. Fold through the chocolate chips at the end.
• Transfer your brownie batter into the lined pan and bake for 25-27 minutes, or until a skewer comes out mostly clean.
• Allow the brownies to cool in the pan completely, before slicing into pieces.

TOASTED COCONUT BROWNIES

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
• Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
• With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
• Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
• Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
• For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
• Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
• Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.

KETO BROWNIES

Steps:

• *If you're a visual learner, feel free to watch the keto brownie recipe video posted above!Preheat the oven to 350 F. Grease an 8-inch pan, or line with parchment. Mix all ingredients well. Spread evenly into the pan. Smooth down, using a second sheet of parchment if needed. Bake 20 minutes on the center rack, then let cool completely and they will continue to firm up. They also firm up even more if you refrigerate very loosely covered overnight. The brownies are delicious with or without frosting (for the photos, I used the keto chocolate frosting recipe linked above in this post). If you try the brownies, don't forget to leave a comment or rate the recipe below!View Nutrition Facts

CHEWY COCONUT BROWNIES

Steps:

• Preheat the oven to 350°F. Grease an 8x8-inch pan** with butter or line with parchment paper. In a large bowl, whisk together the melted butter and sugar.
• Add the eggs and vanilla. Beat until well incorporated. (Beating in the eggs well is what forms that signature brownie crust on top.)
• Add the flour, cocoa, baking powder, and salt. Stir just until incorporated. Add the coconut and chocolate chips and stir once more.
• Pour the batter into the prepared pan. Sprinkle with additional coconut and chocolate chips, if desired. Bake for 24 minutes or until the center is set. Let cool at least slightly before cutting into bars.