Coconut Fudge Brownies Recipes

Steps:

• Preheat oven to 325 degrees.
• Spread nuts in a single layer on a baking sheet.
• Bake, turning occasionally, until golden, about 5 minutes.
• Increase oven temperature to 350 degrees.
• Grease an 8-inch square baking pan.
• Coarsely chop chocolate.
• On a sheet of waxed paper, combine flour and baking powder.
• In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy.
• On low speed, add eggs, cocoa and vanilla; beat until blended.
• Add flour mixture; mix to combine.
• Stir nuts and chopped chocolate into batter.
• Spread batter in prepared pan; smooth top.
• Bake brownies until a toothpick inserted in center comes out almost clean, about 35 minutes.
• Transfer pan to a wire rack; cool completely.
• In a small saucepan, combine cream and brown sugar.
• Bring to boil and cook until mixture register 242 degrees on a candy thermometer.
• Remove from heat; cool completely.
• Whisk in butter until fluffy.
• Spread topping over brownies.
• Sprinkle with toasted coconut.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
• Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.

Steps:

• For the brownies: Preheat the oven to 325 degrees F. Line a 13-by-9-inch baking dish with parchment, overhanging the edges by about 2 inches. Coat the parchment lightly with butter.
• Melt the butter and chocolate chips together in a large heat-proof bowl set over simmering water, then remove from the heat.
• With an electric mixer on low speed, mix the sugars into the chocolate mixture, then beat in the eggs on medium speed, one at a time, until fully incorporated. Beat in the extracts.
• Mix in the flour on low speed until just combined. Fold in the coconut and nuts, if using, by hand. Fold in the salt.
• Spread the mixture into the prepared baking dish and bake until a toothpick inserted in the center comes out almost clean, 35 to 45 minutes. Let cool completely on a rack before frosting.
• For the frosting: Meanwhile, spread the coconut flakes on a baking sheet and bake, stirring once or twice, until lightly toasted, 8 to 10 minutes. Let cool.
• Combine the butter and extracts in a large bowl and beat on medium-high until light, about 1 minute. Add the confectioners' sugar and beat on low until combined, then beat on high until light and fluffy, 1 to 2 minutes. Beat in the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
• Use the parchment overhang to remove the brownies from the baking dish in one piece. Spread the frosting on the brownies and sprinkle with the toasted coconut. Cut into bars to serve. The brownies can be made up to a day ahead and refrigerated in the baking dish.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and cocoa; gradually beat into creamed mixture just until blended. Stir in coconut., Spread into a greased 13x9-in. baking pan. Bake at 350° for 22-25 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack.

Steps:

• Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
• Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
• Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
• Layer coconut and chocolate chunks over brownie base.
• Pour sweetened condensed milk evenly over coconut and chocolate chunks.
• Sprinkle with nuts.
• Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
• Cool completely. Cut into bars. Step back and hear the applause.

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
• In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
• Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

Steps:

• Melt butter over low heat;then remove.
• Add 2 c sugar. Beat.
• Add eggs an vailla. Blend.
• Add flour;cocoa;and salt. Mix.
• Stir in coconut.
• Pour into greased 13 by 9" pan.
• Sprinkle remaining ingredients over. Bake at 350F for 30 minutes.
• The coconut in this recipe makes them nice and moist.
• Enjoy! You'll get lots of compliments on this one. I hope you love these!

Steps:

• Preheat oven to 350 degrees F. Grease and dust an 11x8 pan with coconut oil and cocoa powder.
• Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended (mixture does not have to be smooth). Sift in the cocoa powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture. Alternatively add in the flour, baking powder and heavy cream, beating mixture after each addition.
• Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and slightly cracked. (The inside of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!

Steps:

• Preheat oven to 350.
• Melt butter and cocoa in a pan over low heat,stirring as needed so it doesn't burn or stick.Stir in Kahlua and cool.
• Mix all dry ingredients.
• Lightly beat eggs and add to dry ingredientsAdd cocoa butter mixture.
• Fold in chocolate chips.
• Bake in a greased 8X8 pan for 25-30 minutes,or until a knife inserted in the center comes out clean-don't overbake !.Let cool slightly for about 5 minutes and serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Stir cocoa powder and coconut oil together in a saucepan over low heat until coconut oil has melted, about 5 minutes. Remove from heat and let cool.
• Beat eggs, sugar, salt, and vanilla extract together in a bowl; stir in cocoa mixture. Whisk coconut flour into egg mixture until there are no lumps. Pour batter into prepared baking dish; sprinkle chocolate chips over top.
• Bake in preheated oven until a toothpick inserted into the center come out clean, about 35 minutes.