Fudgy coconut brownies

Fudgy coconut brownies

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(176 ratings)

Prep: 10 mins Cook: 50 mins


Cuts into 16 squares
Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal358
  • fat21g
  • saturates13g
  • carbs43g
  • sugars35g
  • fibre2g
  • protein3g
  • salt0.39g
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  • 100g cocoa
  • 250g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g golden caster sugar
  • 4 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g self-raising flour
  • 100g desiccated coconut
  • icing sugar, to dust (optional)


  1. 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.

  2. 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.

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Comments (201)

cathiep's picture

A recipe I come back to time and again, always goes down well. Sometimes I swap the coconut for ground almonds or hazelnuts, all come out well. I found the brownies a bit deep so usually split the mix across two tins.

Astragali's picture

I skip the coconut, but on the second time I made this, I added the juice and zest of one large orange, after mixing in the flour. The result is wonderful :D

lizleicester's picture

Dangerously delicious and so wonderfully simple to make. I needed mine to be dairy free so used dairy free baking margerine instead of butter and no one could tell the difference. Made more than 16 (but ate a crazy amount anyway....)

Dititoria's picture

Unbelievably good - a winner every time.

Sarahphe's picture

Perfect brownies! No one ever believes me when i say how easy these are to make. They vanish very quickly when cooked! My husband doesnt like coconut so isnt a fan however my brother in law who also doesnt like coconut loved these and didn't know it was in there until I told him. I wouldnt change anything about this recipe. Yes they are very indulgent but then have them as a treat!

Maria_583's picture

These were amazing even though i didn't have any coconut.Will try it again soon!!!! :) :D

mummymoostone's picture

Amazing! So simple & so yummy... Gone very quickly at work & will definately bake again.

morriliz's picture

Delicious! The coconut really makes these special, yum!

sarebearcarebear's picture

Think I'm missing something here. Only used 100g of sugar as thought 500g was a bit much. I've tried other brownie recipes and absolutely loved the redults (the peanut butter one and the 'best ever brownies' on here) I was a tad disappointed but my partner thinks they taste great. Will stick to the other recipes.

mrssippy's picture

these brownies are so easy to make and taste awesome took some in to work and my work mates loved them too

WillCookForFood's picture

The only problem with this recipe and it's a major one. How do I manage not to eat all of this deliciousness and get really fat. 5728 calories per batch. Otherwise they're just yum. 5 stars.

mpm140709's picture

Made these today... So easy to make and absolutely delicious. My batch didn't require the full 45 minutes but that could be down to my oven- it can get hot really quickly. I also substituted the golden caster sugar for dark muscovado sugar. I will definitely make these again, and probably add different ingredients to the mixture.

deekay's picture

I've never made brownies before so can't compare with other recipes but these went down well with my chocolate cake indifferent husband and coconut hating son. I did add about 100g of halved glacé cherries, just because I thought they would work with the chocolate and coconut, I put them in the pan when I was doing the cocoa mix but when I try again I would probably add them at the end as though you got the cherry taste and texture you couldn't really see them.

lydiamary's picture

Delicious! 'Fudgy' describes them well - very chewy and gooey! I covered mine with foil after about 30mins, to prevent the edges/crust getting too dry. Made them for a party and got lots of good feedback!

lydiamary's picture

So nommy!!! Well done Sarah Cook! My husband is currently sitting beside me gobbling up offcuts from these gorgeous brownies.
In my oven they required slightly less time, more like 35-40 mins. I will DEFINITELY be making them again - they also work out cheaper than brownies with large quantities of chocolate in.....another bonus!

fairy5's picture

Wow these were amazing! I have NEVER been able to make brownies, always over cooking them but I've made these twice now and both times were wonderful! I switched out the golden caster for light muscovado and they were still really good. I also added a little extra coconut and they took longer to bake in my oven - about 55 mins. Highly recommended!

louiseacheson's picture

Oh my goodness, so delicious and so easy to make! I split my batter over two slightly smaller tins, and as I just had the remnants of a cocoa tin left! did half cocoa and half actual chocolate. My waistline won't thank me, but everyone else will!

bassymum's picture

I didnt have enough coconut but put in what I had. Lovely

marinamaz's picture

I made these this morning and used half dark brown sugar and half white caster sugar as I didn't have golden caster sugar. I also added some coconut essence. They are a real hit with my chocolate / coconut - loving husband. They are very dense and yummy! I will definitely make them again. I wonder what they would be like if I used ground hazelnuts instead of coconut?

christeljones's picture

Just made these - they're so lovely and moist! Really simple recipe too. I don't like coconut so I just added 2 tsp of vanilla instead and they taste as good as any store bought.
Cooked mine for 43 mins and though very gooey I think it's better than drying them out too much! I do have problems with the outer pieces cooking quicker than the middle and you have to find the right balance!
Thoroughly recommend this recipe though!


Questions (5)

shinobidef's picture

If these are frozen, can they be defrosted and warmed up in the oven, or do they need to come to room temperature before warming?

shinobidef's picture

Can you replace the butter with Stork?

shinobidef's picture

I've made these around 7 or 8 times and have always turned out perfect in terms of taste/texture, but mine have been a bit gooey in the middle - I normally cook for about 50 mins but once they've cooled, they're fine as they set a bit but mine also sink. I also use a 20cm square tin but I know the recipe asks for that additional 1cm!

RifRaf's picture

Followed the recipe exactly in terms of ingredients, top coloured nicely and had a nice crisp but it was completely uncooked in the middle and collapsed during cooling, went in the oven for 50 minutes. Anyone else suffered from this and suggest more appropriate cooking time ?

deekay's picture

Mine sunk on cooling but I thought that was supposed to happen (I've never made brownies before), they still tasted delicious - were yours really 'completely uncooked' or just sticky and dense? I thought sticky and dense was right so didn't fret about it, maybe a case of ignorance being bliss...

Tips (2)

elizabethmlemoine's picture

I halved this recipe successfully because I didn't have enough brown sugar. Reduced the cooking time by 10 minutes. Also, used organic cacao powder which, in other applications (i.e., hot cocoa drink) is a bit earthy but in this is very good.

cloudyacht's picture

If I repeat this recipe, I will melt the butter, sugar and cocoa powder in a bain-marie, as opposed to directly in the saucepan.