Ingredients
Scale
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1/4 teaspoon salt
- 1 cup sweetened shredded coconut
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease an 8×8 inch square baking pan with butter or non-stick spray. For the easiest removal, line the pan with parchment paper, leaving an overhang on two sides so you can lift the brownies out later.
- Mixing the Wet Ingredients: In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Beating the eggs thoroughly at this stage helps create that desirable crackly top.
- Incorporating Dry Ingredients: Sift the flour, cocoa powder, and salt directly into the wet mixture. Use a spatula to gently fold the dry ingredients into the batter. Do not overmix; stop as soon as you see no more streaks of white flour. This ensures the brownies remain tender and chewy rather than tough.
- Folding in the Texture: Gently fold in 3/4 cup of the shredded coconut and all of the chocolate chips. The chocolate chips will create pockets of fudgy goodness, while the coconut adds the signature chewy texture. Pour the batter into your prepared baking pan and spread it evenly with a spatula.
- Baking and Cooling: Sprinkle the remaining 1/4 cup of shredded coconut over the top of the batter. Place the pan in the center rack of the oven and bake for 25 to 30 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached. Let them cool completely in the pan before slicing to allow the fudgy center to set.
- Cook Time: 45 minutes