Coconut Brownies with Frosting

Summer / Fall / Winter / Spring / Bake / Coconut Oil / Dessert / Tieghan /


Traditionally brownies are made with butter, but if you swap the butter with delicious coconut oil, you will be wowed by the results. These brownies are super fudge-y and moist. The fluffy coconut frosting puts them over the top. Prepare to be amazed!


Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes


Yields: 16 to 18 brownies


2/3 cup LouAna® 100% Pure Coconut Oil
2 ounces milk chocolate, chopped
1 cup granulated sugar
1 tablespoon instant coffee
2 teaspoons vanilla extract
1 tablespoon Kahlua (optional, but so good!)
2 large eggs
1/2 cup cocoa powder (sometimes I use Hershey’s Dark Chocolate Cocoa, but for these brownies I recommend sticking with regular cocoa)
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
4 ounces milk chocolate or semi-sweet chocolate, chopped

1 cup LouAna® 100% Pure Coconut Oil, at room temperature
2 cups powdered sugar
1/4 cup canned coconut milk
2 teaspoons vanilla extract
1/4 cup sweetened shredded coconut
1/4 cup toasted shredded coconut


To make the brownies, line an 8-inch or 9-inch square baking dish with parchment paper or foil, letting the edges over hang from the pan so you can easily lift the brownies out of the pan. Preheat the oven to 325 degrees F.

Add coconut oil and 2 ounces of milk chocolate to a microwave safe medium size mixing bowl. Microwave in 30-second intervals, stirring after each interval until melted and smooth. This takes me about 1 minute and 30 seconds.

Take the melted chocolate mixture and add the sugar and instant coffee, whisking until completely combined. Add the vanilla, Kahlua and egg. Whisk until smooth. Stir in the cocoa powder, flour and salt until smooth and just combined, try not to over mix the batter. It will be thick. Stir in the remaining 4 ounces of chopped milk (or semi-sweet) chocolate. Pour the batter into the prepared pan and bake for 25 to 30 minutes, until the brownies are set on top. Do not over bake; if anything, under bake.

Remove the brownies from the oven and let the brownies cool for 2 hours or 1 to 2 hours in fridge.

Meanwhile make the frosting. Add the coconut oil and powdered sugar to a large bowl. Using a hand-held mixer or a stand mixer, beat the coconut and powdered sugar together until combined and lightly whipped, about 3 to 4 minutes. Add the coconut milk and vanilla. Mix until combined. Stir in the shredded sweetened coconut.

Spread the frosting over the cooled brownies and sprinkle with the toasted coconut. Cut into bars.

Coconut Brownies with Frosting Recipe photo credit: Tieghan Gerard



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