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.
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Wholewheat Chocolate Coconut Brownies
- Total Time: 45 minutes
- Yield: 12 brownies 1x
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
- 2 eggs
- 1 cup (120 g) wholewheat flour
- 1 cup (85 g) shredded coconut (or coconut flakes)
- 1/2 cup (100 g) brown/raw sugar
- 113g unsalted butter
- 50g semi-sweet chocolate pieces (8-10 pieces)
- 3 tbsp sweetened cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp 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: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 12
- Sodium: 80
- Fat: 13
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 35
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Frequently Asked Questions
The article says these are dairy-free — but the recipe has butter. Can I make them truly dairy-free?
The recipe as written uses 113 g of unsalted butter. To make them dairy-free as the article implies, substitute the butter with an equal weight of coconut oil or vegan butter; the method stays the same.
What is the difference between using shredded coconut versus coconut flakes?
The recipe uses 1 cup (85 g) of shredded coconut, which blends into the brownie texture. The notes say coconut flakes will deliver a more intense coconut flavor because the larger pieces toast more and stay more distinct in the finished brownie. 
Can I use dark chocolate instead of semi-sweet chocolate pieces?
Yes — the notes specifically suggest substituting the 50 g of semi-sweet chocolate pieces with dark chocolate for a richer, more intense flavor.
officially intrigued! adding this to the weekend baking list!