Coconut Brownies
Ingredients
The brownie batter
-
1½
cups
all purpose flour
-
1¼
cups
Dutch-process cocoa
-
1
teaspoon
baking powder
-
1
teaspoon
salt
-
1
cup
coconut oil, melted
-
2¼
cups
granulated sugar
-
2
teaspoons
vanilla extract
-
1
teaspoon
coconut extract
-
4
large
eggs, slightly beaten
-
2
cups
chocolate chips
The topping
-
2
cups
coconut flakes, divided
Instructions
- Preheat the oven to 350°F and grease a 9" x 13" pan.
- In a large bowl, whisk together the flour, cocoa, baking powder, and salt.
- Combine melted coconut oil with sugar in another bowl and stir until sugar dissolves.
- Add the eggs to the oil and sugar mixture, stirring until smooth, then mix in the vanilla and coconut extracts.
- Gradually add the dry ingredients to the wet mixture, stirring until smooth.
- Fold in the chocolate chips and 1 cup of coconut flakes.
- Pour the batter into the prepared pan and top with the remaining coconut flakes.
- Bake for 30-35 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Cool on a rack before cutting and serving.
Nutrition Facts (estimated)
Servings
24 brownies
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
3g
Sodium
200mg
Cholesterol
70mg
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