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 eggs, 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, questions and tips

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1st Apr, 2014
these brownies are so easy to make and taste awesome took some in to work and my work mates loved them too
21st Mar, 2014
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.
1st Jan, 2014
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.
3rd Nov, 2013
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.
20th Oct, 2013
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!
14th Oct, 2013
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!
13th Oct, 2013
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!
21st Sep, 2013
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!
14th Sep, 2013
Wonderful! I didnt have enough coconut but put in what I had. Lovely
13th Sep, 2013
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?


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