Ingredients for Coconut Fudge Brownies
- Walnuts
- Semi Sweet Chocolate Baking Squares
- All Purpose Flour
- 1 teaspoon baking powder
- Granulated Sugar
- 4 tablespoons (½ stick) unsalted butter
- 2 large eggs
- Unsweetened Cocoa Powder
- Vanilla Extract
- Heavy Cream
- Light Brown Sugar
- Coconut
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How to Make Coconut Fudge Brownies
- Preheat oven to 325°F (165°C).
- Spread 1 cup of chopped nuts in a single layer on a baking sheet. Bake for 5-7 minutes, stirring occasionally, until fragrant and lightly golden. Set aside to cool.
- Increase oven temperature to 350°F (175°C). Grease an 8x8 inch baking pan.
- Coarsely chop 1 cup of semi-sweet chocolate chips.
- In a small bowl, whisk together 1 ½ cups flour and 1 teaspoon baking powder. Set aside.
- In a large bowl, cream together 1 ½ cups sugar and ½ cup softened butter until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in ¾ cup cocoa powder and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the toasted nuts and chopped chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before frosting.
- While brownies cool, prepare the fudge topping: In a small saucepan, combine 1 cup heavy cream and ¾ cup packed brown sugar.
- Bring to a boil over medium heat, stirring constantly. Cook until the mixture reaches 242°F (117°C) on a candy thermometer.
- Remove from heat and let cool slightly (about 5 minutes).
- Whisk in 4 tablespoons of softened butter until smooth and creamy.
- Spread the fudge topping evenly over the cooled brownies.
- Sprinkle with ½ cup toasted coconut flakes.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
87g
Fat
68g
Carbs
9g
