I know, I said healthy treats. Well, stay tuned for more of those soon! I made some goodies for a meeting Kevin was having here (He’s the faculty advisor for Beta Alpha Psi in accounting at UVU.) I made my favorite chocolate chip cookies, some great Rice Krispies Treats that I’ll tell you about soon and these Dark Chocolate Coconut Brownies. I was proud of myself that I didn’t eat any of the cookies or cookie dough! When it comes to chocolate chip cookies, I almost like the dough more than a cookie. I didn’t even taste these brownies, but they sure look great. Besides that, a lot of the people who came to the meeting complimented me about all the treats, but kept referring to the brownies the most.
I actually changed a few things from my popular Almond Joy Coconut Brownies. Besides that recipe being gluten free because I used coconut flour, I also adjusted a few of the ingredients just a little. These Dark Chocolate Coconut Brownies are super moist, thick and gooey and taste perfectly like those Mounds candy bars! They are not gluten free, though you could easily make them with coconut flour or another alternate flour. I used all purpose this time.
Dark Chocolate Coconut Brownies, by Katrina, Baking and Boys!
1/2 cup (1 stick) unsalted butter
1/4 cup regular cocoa powder
1/4 cup dark cocoa powder (I used Hershey’s)
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons (45 grams) all purpose flour
1/2 teaspoon salt
2 cups shredded, sweetened coconut
pinch of salt
2/3 cup plus 2 tablespoons sweetened condensed milk (I used fat free)
Preheat the oven to 325 degrees. Line an 8x8 inch square baking pan with foil (I like non-stick foil) so the edges hang over the sides of the pan a little. Spray lightly with cooking spray. Set aside.
In a small saucepan, melt the butter and cocoa powders over low heat until all combined and smooth. Remove from heat and let sit five minutes. Add the eggs to the cocoa/butter mixture and whisk until combined. Stir in the sugar and vanilla until well combined. Add the flour and salt and whisk until combined. Pour about half the batter into the prepared pan and spread evenly.
In a medium sized bowl, combine the coconut, salt and condensed milk. Stir to combine. Dot the coconut mixture evenly over the brownie batter. Put the remaining brownie batter in a sandwich sized zip top bag with the corner snipped off about 1/4 an inch. Drizzle evenly over the coconut. Bake for 30-35 minutes until a toothpick inserted in the center comes out mostly clean. Let cool completely on wire rack. Chill in refrigerator for a couple hours (you don’t have to do this step, but I prefer it and think it really adds fudginess to the brownies). Cut into desired size pieces.
If you’re a coconut lover you’ll love these. And you know, sometimes you don’t feel like a nut! If you do, throw some toasted almonds on top of the coconut. Enjoy! (I wish I could have afforded to do so.)
Next up—a yummy healthy treat—for me! And I’ll share the recipe with you. ;)
These brownies are being added to Lisa’s Sweets For a Saturday blog hop. Check out all the delicious looking goodies!