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
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 12
- Sodium: 80
- Fat: 13
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
- Cholesterol: 35