Fudgy coconut brownies

Fudgy coconut brownies

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(236 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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15th Jun, 2020
Superb. Super chocolatey, moist and fudgy as promised. I was a bit sceptical about a recipe using only cocoa, but had no chocolate in for my normal recipe. I reduced the sugar to 100g as suggested by others below, and thought the balance was just right. This may well turn into my go to brownie recipe!!
23rd Apr, 2020
These are my foolproof - go-to brownies. I never put the coconut in, and they're delicious. Definitely worth finding caster sugar rather than just using granulated.
31st Mar, 2020
Once I'd cut the burnt crust off the top and sides this was delicious! I cooked it for 30 mins and reduced the temperature because my oven is quite hot... But obviously didn't reduce it enough! Lovely gooey Brownie texture and one to try again at a lower temp!
4th Oct, 2018
Love this chewy brownie, but the 21cm tin was too small and the batter overflowed into the oven. Next time I’ll use a bigger tin! Reduced the amount of sugar by a quarter and they were still very sweet and chewy. Have used coconut as per the recipe, but also pecans. Both delicious.
27th Apr, 2018
I used soya margerine instead of butter and Dove Gluten free self raising flour so these became dairy free and gluten free in one easy move - and just as delicious!!
26th Mar, 2018
Great recipe, lovely texture.
Lucy Houghton's picture
Lucy Houghton
18th Mar, 2018
My favourite brownie recipe! I've been using this recipe for years now, i leave out the coconut just for personal preference but they go down a treat every time. Tip: a ceramic baking tray seems to work better than tin and always leave for a good 30 mins to an hour to cool before trying to remove them from the tray.
2nd Feb, 2018
Halved it, as my tin is small and added orange zest and juice. Everyone loved them!
1st Feb, 2018
Beeeeautiful....definitely a firm favourite in our household
23rd Nov, 2017
This was so good.. :)


7th Jan, 2017
Can it be frozen?
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?
2nd Jul, 2015
Can you replace the butter with Stork?
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!
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 ?
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...
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.
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.
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