Coconut Fudge Brownies

Jane Kaylie


Coconut Fudge Brownies


☆☆☆☆☆ 0 votes

20 Min
40 Min


  • ·
    ½ cup (125 ml) chopped walnuts, pecans or almonds
  • ·
    4 squares (1 ounce each) semisweet chocolate
  • ·
    ½ cup (125 ml) all-purpose flour
  • ·
    ½ tsp (2 ml) baking powder
  • ·
    1 cup (225 ml) granulated sugar
  • ·
    ½ cup (125 ml) butter or margarine, softened
  • ·
    2 large eggs
  • ·
    ¼ cup (60 ml) unsweetened cocoa powder
  • ·
    ¾ cup (175 ml) heavy creamtsp (5 ml) vanilla extract
  • ·
    6 tbsp (90 ml) tbsp firmly packed light brown sugar
  • ·
    6 tbsp (90 ml) butter, softened
  • ·
    1 cup (225 ml) toasted coconut.

How to Make Coconut Fudge Brownies


  1. Preheat oven to 325 degrees (175 C.).
  2. Spread walnuts in a single layer on a baking sheet. Bake, turning occasionally, until golden, about 5 minutes Increase oven temperature to 350 degrees (175 C.).
  3. Grease an 8-inch square baking pan. Coarsely chop chocolate. On a sheet of waxed paper, combine flour and baking powder.
  4. 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.
  5. Add flour mixture; mix to combine. Stir nuts and chopped chocolate into batter. Spread batter in prepared pan; smooth top.
  6. Bake brownies until a toothpick inserted in the center comes out almost clean, about 35 minutes. Transfer pan to a wire rack; cool completely.
  7. In a small saucepan, combine cream and brown sugar. Bring to boil and cook until mixture registers 242 degrees (125 C.) on a candy thermometer.
  8. Remove from heat; cool completely. Whisk in butter until fluffy. Spread topping over brownies. Sprinkle with toasted coconut.

Printable Recipe Card

About Coconut Fudge Brownies

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Sugar
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, For Kids

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