Emily's Chocolate Coconut Brownies

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.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 20 persons



  1. Step 1

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
  2. Step 2

    Combine 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.
  3. Step 3

    Beat 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.
  4. Step 4

    Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
  5. Step 5

    Bake 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.