Coconut Fudge Brownies Recipe

Name: Coconut Fudge Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (125 ml) chopped walnuts, pecans or walmonds; 4 squares (1 ounce each) semisweet chocolate; 1/2 cup (125 ml) all-purpose flour; 1/2 tsp (2 ml) baking powder; 1 cup (225 ml) granulated sugar; 1/2 cup (125 ml) butter or margarine, softened; 2 large eggs; 1/4 cup (60 ml) unsweetened cocoa powder; 1 tsp (5 ml) vanilla extract; 3/4 cup (175 ml) heavy cream; 6 tbsp (90 ml) tbsp firmly packed light brown sugar; 6 tbsp (90 ml) butter, softened; 1 cup (225 ml) toasted coconut; candy thermometer

Servings: persons

1/2 cup (125 ml) chopped walnuts, pecans or walmonds
4 squares (1 ounce each) semisweet chocolate
1/2 cup (125 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1 cup (225 ml) granulated sugar
1/2 cup (125 ml) butter or margarine, softened
2 large eggs
1/4 cup (60 ml) unsweetened cocoa powder
1 tsp (5 ml) vanilla extract
3/4 cup (175 ml) heavy cream
6 tbsp (90 ml) tbsp firmly packed light brown sugar
6 tbsp (90 ml) butter, softened
1 cup (225 ml) toasted coconut
candy thermometer

1
Preheat oven to 325 degrees (175 C.).
2
Spread walnuts in a single layer on a baking sheet.
3
Bake, turning occasionally, until golden, about 5 minutes
4
Increase oven temperature to 350 degrees (175 C.).
5
Grease an 8-inch square baking pan.
6
Coarsley 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 choppped chocolate into batter.
12
Spread batter in prepared pan; smooth top.
13
Bake brownies until a toothpick inserted in the 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 registers 242 degrees (125 C.) 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.

1579

kcal

Calories

102

Fat

153

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1/2 cup (125 ml) chopped walnuts, pecans or walmonds, 4 squares (1 ounce each) semisweet chocolate, 1/2 cup (125 ml) all-purpose flour, 1/2 tsp (2 ml) baking powder, 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.

Coconut Fudge Brownies

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