Vegan Toasted Coconut Brownies
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Soft, chewy, and fudgy, these Vegan Toasted Coconut Brownies are so good, you'll wan to eat them even if you are not vegan! This simple vegan brownie recipe is quick and easy!
If you love making homemade brownies as much as I do, then check out some of my other favorite recipes like my Salted Caramel Brownies, Olive Oil Raspberry Brownies, or my Sourdough Chocolate Chip Brownies.
Table of Contents
Why You'll Love This Recipe
I have been making this Vegan Toasted Coconut Brownie recipe for many, many years now. It was one that I made frequently at my bake shop, and it's still a favorite of mine. It's no surprise because this simple vegan brownie recipe is insanely good! It starts with dark chocolate, cocoa, coconut, and I also add almonds into this recipe so it's like an Almond Joy brownie!
Soft & Chewy: This recipe for Vegan Toasted Coconut Brownies is soft and chewy! The best kind of brownies in my opinion.
Almond Joy Brownie: The combination of dark chocolate, coconut, and almonds makes this simple vegan brownie recipe taste just like an Almond Joy brownie! If you love those classic candy bars, you will love this recipe.
Naturally Vegan: This recipe for Vegan Toasted Coconut Brownies is naturally vegan. That means, I didn't do anything special to make it vegan, it just is. Which makes for the best kind of recipes as your non-vegan friends will absolutely love this too!
Ingredients
Costco Kirkland Organic Coconut Oil
NuNaturals Organic Dutch Cocoa Powder
Mama Ganache Organic Dark Chocolate
Real Coco Organic Coconut Milk
Lafaza Organic Ground Vanilla Bean
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Food to Live Organic Unsweetened Wide Flake Coconut
Food to Live Organic Blanched Slivered Almonds
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, cocoa powder, dark chocolate, and vanilla bean. Pour the boiling water over the top, and mix on low until combined and the chocolate has melted completely.
Add the coconut milk, flour, baking powder, and sea salt in that order. Mix on low to combine just until you don't see flour bits. Add the coconut and almonds and mix on low until combined, do not over mix.
Step 3
Transfer to the prepared baking pan and spread evenly. Add the remaining coconut on top.
Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
Cut into 12 brownies (3 x 4) and store in an airtight container for up to 7 days.
Baker's Tips
- Make sure your coconut oil is melted. You can do that before in the microwave or even over the stovetop in a small pot, whichever you prefer. If you don't have coconut oil, you can also use canola oil instead, it will not affect the recipe. I prefer to coconut oil though as the coconut flavor compliments these brownies so well!
- You want the dark chocolate to be chopped pretty small, as this will help when the boiling water is added over the top to melt it completely. So, if it's chopped small, it will melt more evenly and quicker.
- Once the boiling water gets added in, you should work fast. The moment it's added it will start to cool, which can make the batter stiffer, the longer it sits. So, to make it as easy as possible work quickly after this step so it's easy to spread the brownies into the pan.
- I use coconut milk in these brownies, but if you are not vegan and you want to use regular milk you can also do that as well.
- I prefer to use organic wide flake unsweetened coconut in these brownies. You can use organic fine shredded unsweetened coconut for these if you do not want to use wide flake coconut. I usually top these with fine shredded and put the wide flake inside, but I also like adding the wide flake on top as I really like the texture. You can use whatever you prefer, or a combination of both, as they are easily be interchangeable!
- Same goes for almonds, I use organic slivered almonds here. But, you can also use sliced almonds or you can use whole almonds and chop them yourself. All will work just the same!
FAQ's
Yes, feel free to use canola oil, sunflower oil, or even olive oil if you want! Any of these will work, though coconut oil really adds the coconut flavor to this recipe which is why chose this oil.
Yes, this is a great recipe to make ahead of time! You can make and bake ahead of time and leave in the pan overnight. But, if you do remove them from the pan and cut them, then they should be stored in an airtight container or in a cake dome.
Yes! I have a simple adjustment for gluten free in the Notes at the bottom of the recipe. I also like the gluten free flour that was tested for this too.
Yes! All my recipes are tested for high altitude and there is a simple adjustment in the Notes at the bottom of the recipe for high altitude instructions. Brownies are notoriously difficult to make at high altitude, so using a high altitude specific brownie recipe is key for success. This recipe is high altitude brownie recipe approved!
Craving More?
Vegan Toasted Coconut Brownies
Ingredients
Batter
- 113 grams coconut oil (melted)
- 284 grams cane sugar
- 57 grams Dutch cocoa powder
- 57 grams dark chocolate (chopped)
- 1 teaspoon ground vanilla bean
- ½ cup boiling water
- ¼ cup coconut milk
- 255 grams all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 43 grams unsweetened wide flake coconut
- 43 grams slivered almonds
Topping
- 43 grams unsweetened wide flake coconut
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, cocoa powder, dark chocolate, and vanilla bean. Pour the boiling water over the top, and mix on low until combined and the chocolate has melted completely.
- Add the coconut milk, flour, baking powder, and sea salt in that order. Mix on low to combine just until you don't see flour bits. Add the coconut and almonds and mix on low until combined, do not over mix.
- Transfer to the prepared baking pan and spread evenly. Add the remaining coconut on top.
- Bake for 20 minutes or until a wooden pick inserted in the center comes out clean. Allow to cool completely in the pan.
- Cut into 12 brownies (3 x 4) and store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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