Chocolate and Coconut Brownies

Ingredients

• 200 g Dark chocolate (70 % cocoa, broken into pieces)
• 150 g Unsalted butter (Unsalted, at room temperature)
• 100 g Shredded coconut (Unsweetened)
• 50 g All-purpose flour (Sift before use)
• 130 g Granulated white sugar
• 4 Eggs (Size L)
• 1 c. à soupe Vanilla flavor (Pure vanilla extract)
• 1 pinch Salt (Sea fine)

Instructions

1. Melt butter and chocolate

   Place the diced butter and dark chocolate in a microwave‑safe bowl. Heat on full power for 1 minute 30 seconds, then stir with a small whisk until you obtain a smooth mixture.

   Time: PT1M30S

2. Mix eggs, sugar, vanilla and salt

   Break the four eggs into a large bowl, add the sugar, vanilla flavor and the pinch of salt. Whisk vigorously until the mixture becomes pale and slightly frothy.

   Time: PT2M

3. Incorporate the melted chocolate

   Pour the melted butter‑chocolate mixture into the bowl containing the eggs, then gently fold with a spatula to obtain a homogeneous batter.

   Time: PT1M

4. Add the flour

   Sift the flour over the mixture and incorporate it gently from the centre, using the whisk, until just combined.

   Time: PT1M

5. Fold in the coconut

   Set aside 2 tablespoons of shredded coconut for decoration, then pour the rest directly into the batter and mix gently.

   Time: PT1M

6. Prepare the pan

   Line the square pan with two sheets of parchment paper, letting the edges overhang like a cross to facilitate unmolding.

   Time: PT2M

7. Pour the batter into the pan

   Dump the batter in the centre of the pan, tap the pan lightly on the work surface and spread with a spatula so the batter reaches the corners and the paper.

   Time: PT1M

8. Bake

   Place the pan in a pre‑heated oven at 180°C for about 20 minutes. The top should be lightly golden and the centre still a bit soft.

   Time: PT20M

   Temperature: 180°C

9. Cooling

   Let the brownie cool in the pan for 15 minutes before unmolding.

   Time: PT15M

10. Unmold and cut

    Grab the edges of the parchment paper and lift it off gently. Place the brownie on a board and cut into squares with a serrated knife.

    Time: PT5M

11. Final decoration

    Sprinkle the reserved coconut over the squares for a nice finish and extra flavor.

    Time: PT1M

Nutrition Facts

Calories

473

Protein

6.4 g

Carbohydrates

35.8 g

Fat

33.4 g

Fiber

3.8 g

Ingredient Substitutions

• Instead of Dark chocolate: Milk chocolate, White chocolate
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Shredded coconut: Coconut flakes, Toasted coconut
• Instead of All-purpose flour: Whole wheat flour, Almond flour
• Instead of Granulated white sugar: Cane sugar, Sweetener
• Instead of Eggs: Applesauce (¼ cup), Mashed banana (¼ cup)
• Instead of Vanilla flavor: Vanilla sugar, Vanilla beans
• Instead of Salt: Sea salt

Equipment Needed

• Microwave‑safe bowl
• Small whisk
• Silicone spatula (rubber scraper) (optional)
• Square pan (20 × 20 cm)
• Parchment paper
• Rubber spatula or spoon for spreading (optional)
• Oven
• Serrated knife
• Cutting board

Critical Steps — Do Not Skip

• Melt the chocolate and butter until you obtain a perfectly smooth mixture.
• Do not over‑mix the batter after adding the flour.
• Baking: monitor the centre texture to avoid over‑cooking.

Chef Tips from the Video

• Use dark chocolate of at least 70 % cocoa for a rich, intense flavor.
• Melt the chocolate in the microwave in 30‑second intervals, stirring between each to avoid burning.
• Let the batter rest 10 minutes in the refrigerator before baking for an even moister texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Wrap the squares individually in plastic film then place in a freezer bag – up to 2 months.

Room temperature: At room temperature, covered, for up to 1 day maximum.

Make-Ahead Tips

• Prepare the batter the day before and keep it refrigerated, then bake the same day.
• Brownies freeze very well; let them cool completely before wrapping.