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Dark Chocolate Brownies

Dark Chocolate Brownies with Toasted Coconut

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Chocolate and coconut are one of our all-time favorite dessert pairings, and add an extra-decadent twist to these brownies. Melted chocolate and coconut oil are stirred into the batter, which is laced with chopped dark chocolate pieces and coconut flakes. It's all topped with another layer of coconut and baked until the brownies are gooey and the topping is golden brown.

    Serving size
    4servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Shanna

    By Chef Shanna

    • Calories 740
    • Protein 10g
    • Total Carb 92g
    • Total Fat 37g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • shredded coconut
      • 1/2 cup
      • shredded coconut
    • dark chocolate
      • 4 ounces
      • dark chocolate
    • half stick unsalted butter
      • 1
      • half stick unsalted butter
    • coconut oil
      • 1/2 ounce
      • coconut oil
    • sugar
      • 1 cup
      • sugar
    • vanilla extract
      • 1 teaspoon
      • vanilla extract
    • flour
      • 1 cup
      • flour
    • cocoa powder
      • 1/4 cup
      • cocoa powder
    • aluminum tin
      • 1
      • aluminum tin

    What You’ll Need

    • canola oil
    • eggs
    • kosher salt
    • baking sheet

    Allergens

    Soy, Milk, Tree Nuts, Wheat

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 350°F. Roughly chop 2 tablespoons shredded coconut, reserving remainder for Step 4. Roughly chop half of dark chocolate for Step 3; place remainder in a large heatproof bowl, then add butter and coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted.

    2. Prepare brownie batter

      Prepare brownie batter

      To bowl with melted chocolate, add sugar and whisk vigorously until mixture is smooth and fully combined, 1-2 minutes. Whisk in vanilla and 2 eggs to combine.

    3.  Finish brownie batter

      Finish brownie batter

      To bowl with egg mixture, add flour, cocoa powder, chopped coconut, chopped dark chocolate, and ½ teaspoon salt. Stir until just combined, being careful not to overmix.

    4. Assemble brownies

      Assemble brownies

      Reshape aluminum tin, if bent, then rub with 1 teaspoon canola oil to coat. Place prepared tin on a baking sheet. Pour brownie batter into tin, spreading evenly. Sprinkle over remaining shredded coconut in an even layer, gently pressing to adhere.

    5.  Bake brownies

      Bake brownies

      Bake brownies until coconut is golden and a toothpick or sharp knife inserted in the middle comes out clean, 19-20 minutes (the coconut can burn quickly towards the end of baking, so be sure to keep a close eye on the brownies). Use this downtime to get a head start on cleanup, or enjoy the sweet smells filling your kitchen.

    6. Plate dark chocolate brownies

      Plate dark chocolate brownies

      Once baked, set brownies aside to cool, about 10 minutes. Slice into 2-inch squares, then carefully remove from tin. Enjoy warm!

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