If you don’t like coconut, there is something seriously wrong with you…so try cherry instead. If you also don’t like cherry, I can’t help you.
1 cup flour
3/4 cup cocoa powder
2 cups sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
3 large eggs, beaten
1/2 cup (1 stick) butter, melted
1/4 cup vegetable oil
2 teaspoons vanilla extract
1/2 cup mini chocolate chips, optional
1 cup canned coconut cream (should be unsweetened)
2 (loose) cups sweetened coconut flakes
1/4 cup additional sugar
Preheat oven to 375 degrees, and prepare a 13 x 9″ pan with light grease and/or foil.
Combine everything except the last 3 ingredients (coconut cream, flakes, and 1/4 cup sugar), and whisk until smooth. You can mix wet and dry stuff separately, and then combine it all for better incorporation.
In a separate bowl, blend together the coconut cream, coconut flakes, and additional sugar. You can melt the coconut cream in the microwave first to make this easier.
Spread the brownie batter into the pan, then spoon the coconut mixture on top. Swirl everything generously around with a knife.
Bake for 25-30 minutes, or until brownies begin to pull away from the sides of the pan. Don’t check for a dry toothpick here, as you probably want them to be rich and fudgy!
P.S. – Peanut butter and coconut are surprisingly good partners, so try mixing some peanut butter with additional sugar and dolloping/swirling that in as well! Or do this with Nutella, sans the extra sugar…