I usually don’t blow my own trumpet…but these were absolutely delish. My obsession for chocolate, combined with the excess stock of coconut did indeed create a beauty. Quick and dairy free, these brownies went down very well on a grim and rainy NYC day. Go on, give it a try, it will not disappoint.

Wholewheat Chocolate Coconut Brownies

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Author: Shuchi
Total Time: 45 minutes
Yield: 12 brownies 1x

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Description

These wholewheat chocolate coconut brownies are a quick, dairy-free treat perfect for a rainy day, combining rich chocolate with the tropical flavor of coconut.

Ingredients

Units Scale

2 eggs
1 cup wholewheat flour
1 cup shredded coconut (or coconut flakes)
1/2 cup brown/raw sugar
113g unsalted butter
50g semi-sweet chocolate pieces (8-10 pieces)
3 tablespoons sweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
Melt the chocolate, cocoa, butter, and sugar over a pot of simmering water, stirring continuously until smooth and well combined.
Remove the mixture from heat and allow it to cool to room temperature.
Once cooled, stir in the vanilla extract and salt.
Beat in the eggs one at a time, mixing well after each addition.
Fold in the wholewheat flour and shredded coconut until just combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan before cutting into squares and serving.

Notes

These brownies are best stored in an airtight container at room temperature for up to 3 days. For a more intense coconut flavor, use coconut flakes instead of shredded coconut. You can substitute the semi-sweet chocolate with dark chocolate for a richer taste.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American