COCONUT BROWNIES
These Coconut Brownies are rich chocolate brownies filled with shredded coconut and semisweet chocolate chips topped with coconut that toasts as it bakes.
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spray an 8x8 inch baking pan with baking spray.
- Whisk together melted butter, sugar, eggs, and vanilla extract.
- Whisk in the cocoa powder, flour, salt, and baking powder.
- Fold in the chocolate chips and 1/2 cup of the shredded coconut.
- Spread batter evenly into greased baking pan.
- Sprinkle the remaining 1/4 cup of shredded coconut over the top of the batter.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 181 kcal, Carbohydrate 22 g, Protein 2 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 36 mg, Sodium 57 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
FABULOUSLY EASY COCONUT BROWNIES
Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)
Provided by windy_moon
Categories Bar Cookie
Time 1h5m
Yield 20 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
- Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
- Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
- Layer coconut and chocolate chunks over brownie base.
- Pour sweetened condensed milk evenly over coconut and chocolate chunks.
- Sprinkle with nuts.
- Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
- Cool completely. Cut into bars. Step back and hear the applause.
BROWNIES WITH COCONUT FROSTING
Provided by Trisha Yearwood
Categories dessert
Time 1h5m
Yield 9 large or 16 mini brownies
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Spray or grease the bottom of an 8-by-8-by-2-inch pan.
- Melt the chocolate with the shortening in the microwave or over a double boiler. Cool slightly. In a mixing bowl, beat the eggs well. Add the sugar and combine thoroughly, then stir the chocolate mixture.
- Sift the flour together with the baking powder and salt, and stir into the flour mixture. Stir in the pecans and vanilla extract.
- Spread the batter evenly in the prepared pan. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in pan for 5 minutes and cut into squares. These are delicious warm or cold. Spread with Coconut Frosting.
- Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool.
FUDGY COCONUT BROWNIES
Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Cuts into 16 squares
Number Of Ingredients 7
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.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
HOMEMADE COCONUT BROWNIES
My children and grandchildren are the light of my life. I always try to have homemade cookies or brownies on hand for them when they visit. This recipe is one of their favorites. -Carol Lipp, Timber Lake, South Dakota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 251 calories, Fat 12g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 94mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
COCONUT MILK BROWNIES WITH SECRET INGREDIENT
Make and share this Coconut Milk Brownies With Secret Ingredient recipe from Food.com.
Provided by Mommaredkat
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Steps:.
- (preheat over to 350 degrees and butter or grease a 9x13" pan).
- 1. Blend dry ingredients (flour, baking soda, salt and cocoa powder) in one bowl.
- 2. In another bowl, mix melted butter, eggs, sugar, vanilla and coconut milk until well mixed. Add kale and mix to blend.
- 3. Add wet ingredients to dry ingredients and mix to incorporate until you see no lumps.
- 4. Bake in the oven for 35-40 minutes until tester comes out clean. Cool completely before frosting.
- Ganache:.
- 1. Add the chocolate into a shallow glass and heat-proof pan (like Pyrex). Heat cream over medium heat in a saucepan until it comes to a boil. Remove and pour over the chocolate. Do not disturb for a few minutes, at which point you can stir to make sure the cream and chocolate are well blended.
- Allow to cool at room temperature for a few hours until the ganache is set and can be spread as a frosting. Ganache can be kept at room temperature for up to two days and then refrigerated for at least a week.
Nutrition Facts : Calories 725, Fat 40.8, SaturatedFat 26.1, Cholesterol 117.8, Sodium 484.2, Carbohydrate 95.7, Fiber 8.9, Sugar 65.9, Protein 10.2
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