Ingredients:
1 cup (225 g) unsalted butter
8 oz (225 g) dark chocolate, chopped
1 cup (200 g) brown sugar
¾ cup (150 g) granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup (125 g) all-purpose flour
¼ cup (30 g) unsweetened cocoa powder
½ teaspoon salt
1 cup (90 g) desiccated coconut
½ cup (120 ml) coconut milk
½ cup (80 g) chocolate chips (optional)
Instructions:
Begin by melting the butter and dark chocolate together over gentle heat until smooth and glossy. Remove from heat and allow it to cool slightly while it thickens a little. In a separate bowl, whisk together both sugars, eggs, and vanilla until creamy and light in color.
Pour the melted chocolate mixture into the egg base, stirring until everything comes together in a rich, velvety batter. Sift in the flour, cocoa, and salt, then fold gently to keep the mixture dense and fudgy. Stir in the desiccated coconut and coconut milk—this gives a subtle chewiness and that deep tropical note.
If you like an extra hit of chocolate, fold in a handful of chips before pouring the batter into a parchment-lined square baking pan (about 8×8 inches or 20×20 cm). Smooth the top, then bake at 350°F (175°C) for about 30–35 minutes, just until the center is set but still soft.
Let the brownies cool completely before slicing—they’ll be dense, moist, and slightly gooey in the middle. The coconut adds a beautiful texture and a gentle sweetness that lingers with each bite.