These brownies are not your average brownies. Oh no, these are elevated. They're intensely chocolatey, wonderfully fudgy, and have the most amazing toasted coconut throughout. It’s the perfect combination of textures and flavors – chewy, crunchy, and intensely chocolatey. They're so easy to make, even a baking novice can tackle this recipe!

I was inspired to create this recipe after a friend raved about a similar brownie she had at a fancy bakery downtown. Of course, hers cost a fortune! I knew I could make them better, and cheaper! So, after some experimenting in my own kitchen, I perfected my version. The secret? Toasting the coconut flakes before adding them to the batter gives them an extra layer of flavor and a delightful crunch that complements the fudgy brownie perfectly. It's pure deliciousness.

Brownies with Toasted Coconut

Name: Brownies-with-Toasted-Coconut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16
Cuisine: Potluck
Ingredients: 1 1/2 cups All-purpose flour; 3/4 cup Unsweetened cocoa powder; 1 1/2 teaspoons Baking powder; 1/2 teaspoon Salt; 1 cup Unsalted butter, softened; 1 1/2 cups Granulated sugar; 1 cup Brown sugar; 2 large Eggs; 1 teaspoon Vanilla extract; 1 cup Unsweetened shredded coconut; 1 cup (optional) Semi-sweet chocolate chips

Indulge in these decadent brownies, enhanced with the delightful crunch of toasted coconut flakes. Easy to make and even easier to devour!

⏳ Yield & Time

Yield: 16 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

📖 Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This prevents sticking and ensures even baking. Don't skip this step!
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Make sure there are no lumps! A whisk works best for this. Trust me.
In a large bowl, cream together the butter and sugars until light and fluffy. This is crucial for a tender crumb. Use an electric mixer if you have one – it makes the job much easier. If you don’t have one, prepare for a workout!
Beat in the eggs one at a time, then stir in the vanilla. Make sure to beat well after each addition, otherwise, your brownies might be a little dry.
In a small bowl, toast the coconut flakes in a dry skillet over medium heat for 2-3 minutes, or until lightly browned and fragrant. Watch them carefully, they burn easily! Think of it like creating a nutty aroma bomb.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix! Overmixing develops gluten, leading to tough brownies. We want tender, fudgy perfection!
Stir in the toasted coconut flakes and chocolate chips (if using). Gently fold them in so they’re evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread evenly. A spatula helps to get all the batter into the corners.
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. If it comes out completely clean, you've overbaked them. Slightly underbaked is better!
Let the brownies cool completely in the pan before cutting and serving. This allows them to set up properly and prevents them from crumbling. Patience, young padawan!

📝 Notes

For extra intense chocolate flavor, use dark cocoa powder.
If you don’t have brown sugar, you can substitute with granulated sugar, but the flavor will be slightly different.
Make sure your butter is nice and soft for optimal mixing. This helps create a better texture for the brownies.
Don't overbake the brownies. Slightly underbaked brownies will be fudgier and more moist.
Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They're best eaten fresh, though!