Go Back
+ servings

Chewy Coconut Brownies

Rich, fudgy, coconut brownies made with cocoa powder.
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Recipes
Cuisine: American
Servings: 16 brownies
Calories: 179kcal


  • ½ cup butter melted
  • 1 cups white sugar
  • 2 large eggs room temperature
  • ½ teaspoon vanilla
  • ½ cup cocoa powder* see note
  • ½ cup all purpose flour
  • ¾ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup sweetened flaked coconut plus an additional 1-2 tablespoons for topping
  • ½ cup semi-sweet chocolate chips plus an additional 1-2 tablespoons for topping


  • Preheat the oven to 350°F. Grease an 8x8-inch pan** with butter or line with parchment paper. In a large bowl, whisk together the melted butter and sugar.
  • Add the eggs and vanilla. Beat until well incorporated. (Beating in the eggs well is what forms that signature brownie crust on top.)
  • Add the flour, cocoa, baking powder, and salt. Stir just until incorporated. Add the coconut and chocolate chips and stir once more.
  • Pour the batter into the prepared pan. Sprinkle with additional coconut and chocolate chips, if desired. Bake for 24 minutes or until the center is set. Let cool at least slightly before cutting into bars.


*I like to use dutch process cocoa powder in my brownies. It has a richer, deeper chocolate flavor is is much darker. I use regular cocoa powder all the time too and they turn out great. So use whichever you feel like.
** A double batch of this recipe will fill a 9x13-inch pan. Bake for 28-32 minutes or until the center is set.


Serving: 1brownie | Calories: 179kcal | Carbohydrates: 22g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 127mg | Potassium: 101mg | Fiber: 2g | Sugar: 16g | Vitamin A: 210IU | Calcium: 24mg | Iron: 1mg