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
Ingredients
- cooking spray
- 1cup canola oil
- ½cup semisweet chocolate chips
- 2cups white sugar
- 4eggs
- 1teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1teaspoon baking powder
- 1teaspoon salt
- 2cups sweetened shredded coconut, divided
- 1cup semisweet chocolate chips
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.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.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.Step 4
Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.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.