Fudgy coconut brownies

Fudgy coconut brownies

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(229 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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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?
11th Sep, 2013
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!
6th Sep, 2013
Divine, so easy and by far the best brownie recipe ever the coconut gives a lovely chewy texture. They store very well staying moist and flavoursome for the best part of a week -- can't say beyond that as usually devoured within a few days! Highly recommended -- FIVE stars
13th Aug, 2013
These were the bees knees! I've never made brownies using cocoa instead of chocolate before so was dubious as to how they'd turn out but I needn't have worried, they were superb and my co-workers adored them and have made me promise to make them again. The coconut added a lovely twist and really added value to the recipe. For me, the cooking time of 45 minutes was perfect and I didn't need to add baking parchment to the top during cooking, but every oven is different I guess. You must try this recipe!
26th Jul, 2013
Favourite brownies recipe that I make. Everytime I make them I get comments about how great they are, and the recipe is SO easy!
10th Jun, 2013
Deliciously moist and chocolate-y. Made it for my family and they all loved it. Very easy to make too.
1st Jun, 2013
I make these so many times, iv also made them wheat gluten and dairy free for friends with allergys by using Coconut flour. Lovely!!
18th May, 2013
This went down a storm and was very easy to make. The coconut is a really prominent flavour and I didn't feel it was overpowered by the chocolate at all. I did however find it far too sweet! I believe I was the only one who did but 500g sugar just seems a little too excessive!
29th Aug, 2013
Yes, but there is sugar in chocolate and none in cocoa, I think that's why there is so much - mine is in the oven as I type, may have to eat my words (or brownies!) when I taste them!!


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