Coconut Fudge Brownies Recipe

Name: Coconut Fudge Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the brownies; 1/2 1/2 cup pecans or 1/2 cup almonds; 4 ounces semi-sweet chocolate baking squares; 1/2 cup all-purpose flour; 1/2 teaspoon baking powder; 1 cup granulated sugar; 1/2 cup butter, softened; 2 large eggs; 1/4 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; For the topping; 3/4 cup heavy cream; 6 tablespoons firmly packed light brown sugar; 6 tablespoons butter, softened; 1 cup toasted coconut

Servings: persons

For the brownies
1/2 1/2 cup pecans or 1/2 cup almonds
4 ounces semi-sweet chocolate baking squares
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
For the topping
3/4 cup heavy cream
6 tablespoons firmly packed light brown sugar
6 tablespoons butter, softened
1 cup toasted coconut

1
Preheat oven to 325 degrees.
2
Spread nuts in a single layer on a baking sheet.
3
Bake, turning occasionally, until golden, about 5 minutes.
4
Increase oven temperature to 350 degrees.
5
Grease an 8-inch square baking pan.
6
Coarsely chop chocolate.
7
On a sheet of waxed paper, combine flour and baking powder.
8
In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy.
9
On low speed, add eggs, cocoa and vanilla; beat until blended.
10
Add flour mixture; mix to combine.
11
Stir nuts and chopped chocolate into batter.
12
Spread batter in prepared pan; smooth top.
13
Bake brownies until a toothpick inserted in center comes out almost clean, about 35 minutes.
14
Transfer pan to a wire rack; cool completely.
15
In a small saucepan, combine cream and brown sugar.
16
Bring to boil and cook until mixture register 242 degrees on a candy thermometer.
17
Remove from heat; cool completely.
18
Whisk in butter until fluffy.
19
Spread topping over brownies.
20
Sprinkle with toasted coconut.

1157

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: For the brownies, 1/2 1/2 cup pecans or 1/2 cup almonds, 4 ounces semi-sweet chocolate baking squares, 1/2 cup all-purpose flour, and more.

Yes, Coconut Fudge 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!

Coconut Fudge Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions