• facebook
  • instagram
  • pinterest
  • mail
Island Bakes
  • Home
  • Recipes
  • About
  • Contact
September 1, 2018

Brown Sugar Coconut Brownies

Jump to Recipe
Brown Sugar Coconut Brownies

This summer I feel like I have fallen a little into a dessert rut.  Every week I make brownies, cookies or bars for my husband to take on the boat for lunch, and to keep the cookie jar full for the kids and guests.  Sometimes, I have to make dessert twice a week to keep the jar full.  I am not going to lie, it can be exhausting to think of a new dessert that is easily transportable, delicious, reasonably quick to make and with no special ingredients that require a trip to the store.  I find myself feeling slightly uninspired to really take the time to research something new and exciting this time of the year.  I am more concerned about getting all the fresh fruit I can to preserve into jam, or making ice cream, going to the beach with the kids, or weeding the garden.  I just don’t always have the time and energy to expend for cookies.  So, I tend to find myself in a cycle of making the same ol’ recipes that I know well.  That is when I decided that perhaps shaking up the recipes I know and love a little might make a difference.  Instead of sitting down and pouring over cookbooks, blogs or bookmarked recipes, I can just throw some different ingredients into a regular and boom, a new dessert completely is formed.

Brown Sugar Coconut Brownies
Brown Sugar Coconut Brownies

These bars have always been a favorite of ours, but I decided that perhaps a little coconut and espresso powder would jazz them up and make them less like our favorite chocolate chip cookies that I make at least once a month, if not more.  My husband is a big coconut fan, and it’s something I don’t bake enough with.  Partly because our school has a coconut and nut ban due to so many rising allergies, so in return, I have learned to just stay away from those treats.  But not during the summer!  Anyway, these brownies are soft, and chewy with just the right balance of coconut verses chocolate.  I mean really, you can’t go wrong with these bad boys.  Hello new and improved brownies, goodbye baking rut!

Brown Sugar Coconut Brownies

Recipe adapted from my mom’s recipe

Continue to Content
Brown Sugar Coconut Brownies

Brown Sugar Coconut Brownies

Yield: about 18 bars
Prep Time: 8 minutes
Cook Time: 35 minutes
Total Time: 43 minutes

These brownies are like a giant chocolate chip cookie but better. These bars are filled with brown sugar, shredded coconut, espresso powder and chocolate chips. You can't go wrong!

Ingredients

  • 1 1/2 cups unsweetened shredded coconut
  • 16 Tablespoons (2 sticks) unsalted butter, room temperature
  • 2 cups packed light brown sugar
  • 3 large eggs
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 Tablespoon instant espresso powder
  • 2 cups chocolate chips

Instructions

  1. Preheat the oven to 350ºF.  Grease a 9x13 inch pan.  Set aside.  First toast the coconut.  Evenly spread the coconut in a large skillet over medium heat, stirring often to ensure the coconut doesn't burn.  Cook until most of the coconut is a nice golden brown.  Remove from the heat and let cool while you mix the brownie batter.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until light and creamy on medium-high speed, about 2-3 minutes.  Blend in the vanilla extract and eggs and beat until smooth again, 1-2 minutes.
  3. In a separate bowl, whisk together the flour, baking powder, salt and espresso powder.  With the mixer on low, slowly add in the flour mixture.  Turn the mixer to medium-low speed and beat just until smooth and fully incorporated.  Fold in the chocolate chips and toasted coconut.
  4. Spread the mixture into the prepared baking dish and smooth the top.  Place in the preheated oven and bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out with just a few crumbs.  Let cool before slicing.

Did you make this recipe?

tag @islandbakes on Instagram

© Island Bakes

Post navigation

Raspberry Mango Jam
Fresh Creamed Corn Chicken

Share your thoughts Cancel reply

Your email address will not be published. Required fields are marked *

About Lydia

Thanks for stopping by! I'm Lydia and I live on a small island off the coast of Maine. As a mother of three, and an enthusiastic baker, I spend a lot of time in the kitchen. I hope you'll stop in and find some favorite recipes. From simple weeknight meals to hearty salads and indulgent desserts, there is a little bit of everything for all levels of cooking skills.

  • facebook
  • instagram
  • pinterest
  • mail

Categories

Current Favorites

  • Coconut Ginger Rice Soup
  • Baked Lemon Curd Filled Donuts
  • Spiced Pear Muffins stacked Spiced Pear Muffins
  • Sweet Potato and Kale Frittata

Sign up to receive the latest recipes

Currently on Instagram

Get all the latest recipes

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Connect with Lydia

  • Home
  • Recipes
  • About
  • Contact

⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸ ⎸

Facebook
Pinterest
Instagram
Copyright © 2021 • Island Bakes