Chocolate Cherry Coconut Brownies Recipe

Name: Chocolate Cherry Coconut Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dried sour cherries; 3/4 cup orange liqueur, such as Grand Marnier; 1/4 cup large unsweetened coconut flakes*; 1 1/2 cups semisweet chocolate chips, divided; 3/4 cup unrefined (virgin) coconut oil*; 1/2 cup gluten-free flour, such as Cup4Cup or Bob's Red Mill; 1/4 cup Dutch-process unsweetened cocoa powder; 1/2 teaspoon fine sea salt; 1 cup turbinado sugar (raw cane sugar); 4 eggs; 1 teaspoon vanilla

Servings: persons

3/4 cup dried sour cherries
3/4 cup orange liqueur, such as Grand Marnier
1/4 cup large unsweetened coconut flakes*
1 1/2 cups semisweet chocolate chips, divided
3/4 cup unrefined (virgin) coconut oil*
1/2 cup gluten-free flour, such as Cup4Cup or Bob's Red Mill
1/4 cup Dutch-process unsweetened cocoa powder
1/2 teaspoon fine sea salt
1 cup turbinado sugar (raw cane sugar)
4 eggs
1 teaspoon vanilla

1
Preheat oven to 350u00b0. Oil a 9- by 9-in. baking pan and line bottom with a sheet of parchment paper large enough to come up 2 opposite ends of pan and hang over sides. Put cherries in a small bowl and pour in liqueur. Let soak 30 minutes. Meanwhile, toast coconut on a rimmed baking sheet until golden, 3 to 5 minutes.
2
Meanwhile, in a microwave-safe bowl, melt 3/4 cup chocolate chips with the coconut oil, heating in 20-second bursts and then stirring, until chocolate is 3/4 melted. Stir until melted, then cool slightly.
3
Whisk flour, cocoa powder, and salt together in a medium bowl. Add sugar, eggs, and vanilla to melted chocolate and whisk to mix. Whisk in flour mixture. Drain cherries (save liqueur for cocktails). Stir cherries and remaining 3/4 cup chocolate chips into batter.
4
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let brownies cool (or chill), then lift out using parchment paper and cut into 1 1/2-in. squares.
5
Arrange brownies on a serving tray and top with coconut flakes.
6
*Virgin coconut oil is cold-pressed, isn't hydrogenated, and has a clean, sweet taste. Find it, along with coconut flakes, at well-stocked grocery stores.
7
Make ahead: 3 days, chilled airtight.

1164

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup dried sour cherries, 3/4 cup orange liqueur, such as Grand Marnier, 1/4 cup large unsweetened coconut flakes*, 1 1/2 cups semisweet chocolate chips, divided, and more.

Yes, Chocolate Cherry Coconut Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cherry Coconut Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions