Easy to make cocoa brownies packed with flaked coconut and chopped chocolate. Rich, dense and chewy, these coconut brownies are topped with coconut ice-cream and Hershey’s Chocolate Syrup for the ultimate brownie sundae!
My husband and I have different opinions about food. I’m all for trying new things while he is all about the classics. It may have something to do with the fact that I didn’t grow up here in the States and don’t have childhood favorite treats like he has.
Nevertheless, I’m a girl who gets bored with the same dish made over and over again. I’m always looking for new recipes, new ways to put a twist on an old one.
Most of the time we compromise. Especially when we have guests over like we did this past weekend.
I take something that he loves, like a sundae, find something I know he enjoys (coconut) and combine the two – this is how this irresistible coconut brownie sundae became our after dinner treat Sunday night. There’s nothing quite like a brownie sundae to finish a delicious meal!
Who can resist a dense, chewy brownie topped with ice-cream and a rich, chocolatey sauce?
There are so many things that come together to make these coconut brownies absolutely irresistible.
First, each brownie is baked in a cupcake pan. You know what that means, don’t you? Each brownie has its own chewy edges! Score!
Second, the inside of the brownies are packed with coconut flakes and chopped chocolate. Yes, you can use chocolate chips but I highly recommend using baking chocolate. Most chocolate chips will keep their shape while baking, but chopped baking chocolate will be oozing in every bite. Double win!
Third, making your brownies from scratch may require just slightly more effort than making brownies from a box but they are worth the effort! 10-15 minutes of prep time and one bowl to clean. That’s all!
Fourth, coconut and chocolate go so well together! Yes, this is a brownie you’ll be asking for seconds! Good thing the recipe yields 18 individual brownies. You can have as many as you want, and freeze the leftovers (if there are any left, of course!)
Once you have your brownies baked and cooled, it’s time to get down to business. Ice-cream and chocolate sauce! What sundae is complete without a big scoop of ice-cream and a fantastic sauce?
Since the brownies were packed with coconut goodness, we settled for coconut ice-cream, but you can use vanilla or chocolate.
Finish the sundae with a classic. Hershey’s chocolate syrup!
If my husband is willing to compromise with other dishes, he’s untouchable when it comes to drenching ice-cream in chocolate sauce. It has to be Hershey’s! It’s a classic!
Sundae are definitely a summer favorite treat! They are so easy to make and everyone loves them!
This summer, we should all celebrate #SundaySundae with lots of coconut brownies topped with a scoop of ice-cream and finish it with Hershey’s chocolate Syrup! I think it will be the best summer ever!
Yields 18 servings
Easy to make cocoa brownies packed with flaked coconut and chopped chocolate. Rich, dense and chewy, these coconut brownies are topped with coconut ice-cream and chocolate syrup for the ultimate brownie sundae!
15 minPrep Time
25 minCook Time
Save RecipeIngredients
- 1 cup butter, room temperature
- 2 cup sugar
- 1 teaspoon coconut extract
- 4 eggs
- 1 cup all purpose flour
- 1/2 cup unsweetened baking cocoa
- 1 cup sweetened coconut flakes
- 4 oz finely chopped bittersweet baking chocolate
Instructions
- Heat the oven to 350F. Grease 2 cupcake pans and set aside.
- In a mixing bowl, add butter and sugar. With the paddle attachment on, beat on low speed until the butter is light and fluffy.
- Add coconut extract followed by the eggs, one at a time, beating well after each addition.
- Combine flour and cocoa; gradually beat into creamed mixture just until blended.
- Stir in coconut.
- Fold in the chopped baking chocolate.
- With a large ice-cream scoop, divide the brownie batter between the 18 cups.
- Bake in preheated oven for 20-22 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
- Remove from the oven, cool in the pan for 15-20 minutes before inverting the pan and finish cooling the brownies on a wire rack.
- Just before serving the sundaes, top each brownie with a scoop of ice-cream and drizzle Hershey's chocolate syrup over it.
- Serve immediately.
Compensation was provided by The Hershey Company via MomTrends. The opinions expressed herein are those of the author and are not indicative of the opinions of The Hershey Company or Momtrends.
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