Dessert

Chewy Coconut Brownies Recipe

ByMaya Arden November 21, 2025November 21, 2025

Introduction

These chewy coconut brownies are a delightful twist on a classic treat, combining rich chocolate with the tropical sweetness of coconut. With a fudgy texture and a crisp crust, they’re perfect for any chocolate lover looking for something a little different.

A thick brownie cut into square pieces sits on white parchment paper over a white marbled surface. The brownie shows two clear layers: the bottom layer is dense, dark brown, and fudgy with small nut pieces inside, while the top layer is a lighter brown with a cracked texture and sprinkled with slivered almonds. The brownie edges are firm, and one piece is pulled slightly forward, showing a rich, moist inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter (melted)
1 cup white sugar

2 large eggs (room temperature)
½ teaspoon vanilla extract

½ cup cocoa powder
½ cup all-purpose flour

¾ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup sweetened flaked coconut (plus 1-2 tablespoons for topping)

½ cup semi-sweet chocolate chips (plus 1-2 tablespoons for topping)

Instructions

Step 1: Preheat the oven to 350°F. Grease an 8×8-inch pan with butter or line it with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the melted butter and sugar until combined.

Step 3: Add the eggs and vanilla extract to the bowl. Beat well until the mixture is smooth and slightly frothy. This helps create the signature brownie crust.
Step 4: Sift in the flour, cocoa powder, baking powder, and salt. Stir gently just until the dry ingredients are incorporated.
Step 5: Fold in the sweetened flaked coconut and chocolate chips until evenly distributed throughout the batter.

Step 6: Pour the batter into the prepared pan and spread it out evenly. Sprinkle the additional coconut and chocolate chips on top for extra texture and flavor.
Step 7: Bake for 24 minutes, or until the center is set but still slightly soft. Allow the brownies to cool for at least 10 minutes before cutting into bars.

Tips & Variations

For a more intense chocolate flavor, use Dutch-processed cocoa powder instead of natural cocoa powder.

Try swapping the sweetened coconut for unsweetened to reduce sweetness and add a toasty flavor.
Adding chopped nuts such as walnuts or pecans can add a pleasant crunch.
If you prefer a thicker brownie, use a smaller pan or add a little more flour.

Make sure the eggs are at room temperature to ensure proper mixing and the best texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or let them come to room temperature for the best texture.

How to Serve

A close-up top view of a tray of 16 square chocolate brownies arranged in a 4 by 4 grid, each brownie showing a cracked shiny brown top with scattered light beige toasted coconut flakes and a few visible round chocolate chips embedded on the surface. The brownies sit on white parchment paper with small crumbs around edges, all placed on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsweetened coconut instead of sweetened coconut?

Yes, you can substitute unsweetened coconut, but keep in mind it will reduce the overall sweetness and add a different flavor profile. You might want to increase the sugar slightly if you prefer a sweeter brownie.

How do I know when the brownies are done?

The brownies are done when the center is set but still slightly soft to the touch. A toothpick inserted in the middle should come out with a few moist crumbs, but not wet batter. Overbaking can make them dry, so check near the end of the baking time.