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| 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."
Ingredients :
- cooking spray
- 1 cup canola oil
- 1/2 cup semisweet chocolate chips
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups sweetened shredded coconut, divided
- 1 cup semisweet chocolate chips
Instructions :
| Prep : 10M | Cook : 20M | Ready in : 1H10M |
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- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
- 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.
- 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.
- Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
- 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.
Notes :
- Substitute vegetable oil for the canola oil if desired.
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