Fudgy coconut brownies

Fudgy coconut brownies

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(176 ratings)

Prep: 10 mins Cook: 50 mins

Easy

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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Ingredients

  • 100g cocoa
  • 250g butter
    Butter

    Butter

    butt-err

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

  • 500g golden caster sugar
  • 4 eggs, beaten
    Eggs

    Egg

    egg

    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)

Method

  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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honey09
6th Nov, 2016
This recipe is to die for!! Will definitely be using this one time and time again.
cathiep
13th Sep, 2016
5.05
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
1st Aug, 2016
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
5th Apr, 2015
5.05
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
7th Jan, 2015
Unbelievably good - a winner every time.
Sarahphe
4th Jan, 2015
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
3rd Nov, 2014
5.05
These were amazing even though i didn't have any coconut.Will try it again soon!!!! :) :D
mummymoostone
18th Oct, 2014
5.05
Amazing! So simple & so yummy... Gone very quickly at work & will definately bake again.
morriliz
15th May, 2014
Delicious! The coconut really makes these special, yum!
sarebearcarebear's picture
sarebearcarebear
4th May, 2014
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.

Pages

Mandycord
7th Jan, 2017
Can it be frozen?
shinobidef
23rd May, 2016
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
2nd Jul, 2015
Can you replace the butter with Stork?
shinobidef
15th Mar, 2015
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
20th Oct, 2013
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
3rd Nov, 2013
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...
elizabethmlemoine
21st May, 2016
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
5th Mar, 2015
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.