Emily's Chocolate Coconut Brownies

I created this recipe when I wanted to make peanut butter M&M'S® brownies, but we didn't have the M&M'S®. It turned out to be a very decadent Mounds® bar-like brownie. These are best served warm with a big glass of milk and your favorite TV show.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 314 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup semisweet chocolate chips
• 4 eggs
• ½ cup semisweet chocolate chips
• 1 teaspoon salt
• 1 ¼ cups all-purpose flour
• 1 cup canola oil
• cooking spray
• 2 cups sweetened shredded coconut, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.

Step 2

Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.

Step 3

Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.

Step 4

Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.

Step 5

Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.