Coconut Brookies
Coconut Brookies are the delightful love child of fudgy brownies and soft, chewy cookies, all wrapped up in a tropical coconut embrace. Imagine biting into a rich chocolate brownie, only to be greeted by the sweet, nutty flavor of coconut and the soft texture of a cookie. These brookies are the perfect dessert for any occasion, whether you’re hosting a gathering, celebrating a birthday, or simply indulging yourself after a long day. Let’s dive into why these Coconut Brookies have become a staple in my kitchen.
Why It’s My Go-To
There’s something magical about Coconut Brookies. They combine the best of two worlds: the gooey richness of brownies and the tender chewiness of cookies. The addition of shredded coconut elevates these treats, bringing a tropical vibe that’s both comforting and refreshing. Not to mention, they’re incredibly easy to make! With simple ingredients and straightforward steps, you can whip up a batch in no time. Whether you’re a cookie lover or a brownie aficionado, these Coconut Brookies will have you coming back for seconds.
What’s in the Bowl
To create these Coconut Brookies, you will need the following ingredients:
- 2 ounces unsweetened baking chocolate, coarsely chopped
- 2 ounces semi-sweet baking chocolate, coarsely chopped
- 3/4 cup unsalted butter
- 1 3/4 cups sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
- 3/4 cup unsalted butter (for cookie layer)
- 3/4 cup granulated sugar (for cookie layer)
- 1 egg (for cookie layer)
- 1 tablespoon vanilla extract (for cookie layer)
- 1 teaspoon coconut extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups all-purpose flour (for cookie layer)
- 1 cup shredded sweetened coconut
Toolbox for This Recipe
To make your baking experience smooth and enjoyable, gather the following tools:
- Mixing Bowls: Use medium and large bowls for mixing the brownie and cookie batters separately.
- Whisk: A whisk will help incorporate your ingredients thoroughly.
- Rubber Spatula: Great for folding in the shredded coconut.
- 9×13-inch Baking Pan: Perfect for baking your brookies evenly.
- Parchment Paper: For easy removal of your brookies once baked.
Coconut Brookies: How It’s Done
Creating the perfect Coconut Brookies involves a few simple steps. Let’s break it down:
Step 1: Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
Step 2: Make the Brownie Batter
In a medium saucepan, melt the unsweetened and semi-sweet chopped chocolate with 3/4 cup of butter over low heat. Stir until smooth and shiny, then remove from heat.
Step 3: Incorporate Sugar and Eggs
Transfer the chocolate mixture to a mixing bowl. Add 1 3/4 cups of sugar and mix well. Then, beat in the eggs one at a time, followed by 1 tablespoon of vanilla extract.
Step 4: Add Dry Ingredients
Sift in the cocoa powder and flour, stirring until just combined. Be careful not to overmix. Set the brownie batter aside.
Step 5: Make the Cookie Batter
In another large bowl, cream together 3/4 cup of butter and sugar for the cookie layer until light and fluffy. Add in 1 egg, 1 tablespoon of vanilla extract, and 1 teaspoon of coconut extract, mixing until combined.
Step 6: Mix Dry Ingredients for Cookies
In a separate bowl, whisk together the baking soda, cream of tartar, salt, and 2 cups of flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
Step 7: Layer the Batters
Pour the brownie batter into the prepared baking pan, spreading it evenly. Then, dollop the cookie batter over the brownie layer, using a spatula to gently spread it out. Swirl the two batters together slightly for a beautiful marbled effect.
Step 8: Bake to Perfection
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brookies fudgy.
Step 9: Cool and Serve
Allow the brookies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Cut into squares and serve!
Nutrition-Minded Tweaks
If you’re looking to make these Coconut Brookies a bit healthier or accommodate specific dietary needs, consider the following tweaks:
- Butter Alternatives: Use coconut oil or a plant-based butter instead of unsalted butter for a dairy-free option.
- Lower Sugar: Substitute part of the sugar with a natural sweetener like coconut sugar or maple syrup.
- Whole Wheat Flour: Replace all-purpose flour with whole wheat flour for added fiber.
- Dark Chocolate: Opt for dark chocolate to reduce sugar and increase antioxidants.
What I Learned Testing
During my testing process for these Coconut Brookies, I discovered several important tips:
- The quality of your chocolate really matters. Go for high-quality chocolate to enhance the overall flavor.
- Don’t skip the cooling step! Allowing the brookies to cool before cutting helps maintain their shape and texture.
- Experiment with different types of coconut. Unsweetened shredded coconut can provide a different flavor profile.
- These brookies freeze beautifully! Make a double batch and freeze half for a quick dessert later.
Storage Pro Tips
To keep your Coconut Brookies fresh and delicious, follow these storage tips:
- Room Temperature: Store in an airtight container at room temperature for up to 4 days.
- Refrigerator: For longer storage, keep them in the fridge for up to a week.
- Freezing: Wrap individual brookies in plastic wrap and store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature when ready to eat.
Ask & Learn
Can I make these Coconut Brookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and you’ll have delicious gluten-free Coconut Brookies!
What can I use instead of eggs?
You can replace each egg with 1/4 cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for a vegan alternative.
Can I add nuts to the recipe?
Yes! Chopped nuts like walnuts or pecans can be added to either the brownie or cookie layer for an extra crunch and flavor boost.
How do I know when the brookies are done baking?
Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter. Keep an eye on them to avoid overbaking!
Next Up in Your Queue
Your baking adventure doesn’t have to stop here! Explore these delightful recipes next:
See You at the Table
Coconut Brookies are sure to become a beloved favorite in your household. With their rich chocolate flavor and the delightful twist of coconut, they are an irresistible treat that brings joy with every bite. I can’t wait for you to try making them and share your thoughts! Happy baking!
Coconut Brookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan, melt the unsweetened and semi-sweet chopped chocolate with 3/4 cup of butter over low heat. Stir until smooth and shiny, then remove from heat.
- Transfer the chocolate mixture to a mixing bowl. Add 1 3/4 cups of sugar and mix well. Then, beat in the eggs one at a time, followed by 1 tablespoon of vanilla extract.
- Sift in the cocoa powder and flour, stirring until just combined. Be careful not to overmix. Set the brownie batter aside.
- In another large bowl, cream together 3/4 cup of butter and sugar for the cookie layer until light and fluffy. Add in 1 egg, 1 tablespoon of vanilla extract, and 1 teaspoon of coconut extract, mixing until combined.
- In a separate bowl, whisk together the baking soda, cream of tartar, salt, and 2 cups of flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Then, dollop the cookie batter over the brownie layer, using a spatula to gently spread it out. Swirl the two batters together slightly for a beautiful marbled effect.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brookies fudgy.
- Allow the brookies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Cut into squares and serve!
Notes
- Use high-quality chocolate for the best flavor.
- Don’t skip the cooling step to maintain shape and texture.
- These brookies freeze beautifully!
