Once the weather starts teasing me with warmer temperatures my mind immediately turns tropical. And, there’s nothing I love more than taking advantage of that tropical state of mind by incorporating more coconut into my recipes.
I don’t know about you, but I also have a pretty ravenous sweet tooth. When I’m craving some time on the beach and something sweet, I whip up these amazing brownies using a combo of Made in Nature coconut chips and shredded coconut flakes. I like my brownies rich, fudgy, and sinful. If you feel the same way, let’s get baking!
Preheat your oven to 350°F and grease a 9×13″ pan. Set that aside and then whisk the flour, cocoa, baking powder, and salt together in a big bowl.
Grab another large bowl and mix up the melted coconut oil and sugar, stirring until the sugar is completely dissolved. Next, add your (already slightly beaten) eggs and stir the mixture until it’s nice and smooth. Then, add in the vanilla and coconut extracts.
Now it’s time for the dry ingredients. Slowly add them in and stir until the brownie batter is smooth, then mix in the chocolate chips and 1 cup of shredded coconut.
Pour the batter into your greased pan and top with the last half cup of coconut. Crumble up your Made in Nature coconut chips into the top of the batter, too — add as many as you want! Bake for about 30-35 minutes, until a toothpick stuck into the center comes out clean. Take the pan out of the oven, let ‘em cool, then cut and serve.
When I make these brownies I usually accept the fact that I’ll be eating some refined sugar — life is all about balance, after all! But if you’d like to cut down on the sugar (or if you need to limit your intake for health reasons) this guide on how to cut down on sugar in brownies is excellent.
Do you have a favorite brownie recipe, and have you ever tried adding coconut chips? Let’s talk sweets in the comments!