Emily's Chocolate Coconut Brownies
I created this recipe when I wanted to make peanut butter M&M'S® brownies, but we didn't have the M&M'S®. It turned out to be a very decadent Mounds® bar-like brownie. These are best served warm with a big glass of milk and your favorite TV show.
- Serves: 20 persons
- cooking spray
- 1cup canola oil
- ½cup semisweet chocolate chips
- 2cups white sugar
- 1teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1teaspoon baking powder
- 1teaspoon salt
- 2cups sweetened shredded coconut, divided
- 1cup semisweet chocolate chips
Step 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
Step 2Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.
Step 3Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.
Step 4Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
Step 5Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.