Real Recipes From Real Home Cooks ®

coconut fudge brownies

a recipe by
Jane Kaylie
Los Angeles, CA

Coconut Fudge Brownies

serves 5
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For coconut fudge brownies

  • 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.