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Triple Choc and Coconut Brownie

Chocolate Coconut Brownies

Triple chocolate and coconut brownie dusted with cocao powder. A rich gooey center perfect for a late afternoon snack.
Course Dessert
Keyword baking, brownie, chocolate
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 15
Author Kyrstie Barcak - A Fresh Legacy


  • 50 grams butter
  • 1 tablespoon coconut oil
  • 300 grams dark cooking chocolate - chopped good quality
  • 3 eggs
  • 90 grams brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/3 cups self raising flour
  • 1 tablespoon cocao nibs
  • 2 tablespoons dried shredded coconut
  • 1 tablespoon chia seeds
  • 50 grams milk chocolate - chopped
  • 1 tablespoon cocao powder to serve


  1. Preheat the oven to 170 degrees
  2. Line a slice tray with baking paper or grease well
  3. Melt the butter, coconut oil and dark chocolate in a bowl over a saucepan of water on low heat. Do not allow the bowl containing the butter, oil and chocolate to touch the water below. Monitor and stir until the ingredients melt together then remove from the heat
  4. Whisk the eggs, sugar and vanilla together in a bowl
  5. Stir the melted chocolate into the egg mixture and then fold in the flour gently followed by the remaining ingredients except the cocoa powder
  6. Pour, or spoon, into the lined tray and place into the oven for 20-25 minutes
  7. Insert a knife into the center to test for readiness. If it removes with cleanly with no residue remove from the oven to cool
  8. Allow to cool for 5 minutes
  9. Sprinkle with the cocao powder and slice into squares