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A mind-blowing mix of rich dark chocolate, creamy Nutella, and sweet coconut come together to make an irresistible brownie that'll win over any chocolate lover. They've got just the right balance between gooey center and decadent flavor, with a hint of nuttiness that'll make you grab seconds. Every bite reveals layers of deep chocolate goodness perfectly matched with the crunch of toasted coconut.
Me and my kid came up with this on a boring rainy day when we were playing around in the kitchen. We started with a basic brownie mix but things got really exciting when we spotted that forgotten Nutella jar sitting in our cupboard.
Key Ingredients
- Dark Chocolate: Go for 70% cocoa bars for the most amazing taste. The quality of your chocolate will make or break these brownies.
- Nutella: Make sure it's room temp so it's easier to swirl into pretty patterns.
- Coconut Flakes: Toast them first to bring out their natural oils and make them extra nutty.
- Butter: European butter has less water in it, so your brownies turn out richer and denser.
- Eggs: Let them warm up to room temperature so they mix in better.
- Cocoa Powder: Dutch-processed gives you a darker color and smoother taste.
Every time I make these brownies I remember how much good ingredients matter. The first time I tried using fancy dark chocolate, I couldn't believe the difference – it turned an ordinary treat into something really special.
Step-by-Step Guide
- 1. Preparation Phase:
- Start by moving your oven rack to the middle and heating to 350°F. Take time to line your pan right – the parchment hanging over the sides will help you lift out the finished brownies. Don't forget to grease both the pan and the paper.
- 2. Chocolate Melting:
- Put your chopped chocolate and butter in a bowl that can take heat. Melt them together gently – you can use a double boiler or just pop it in the microwave for 30 seconds at a time, stirring between zaps. You want it completely smooth with no bits of chocolate left.
- 3. Wet Ingredient Mixing:
- In a big bowl, whisk sugar, eggs, and vanilla until the mix looks a bit lighter. This adds air for that perfect brownie texture. Slowly add your melted chocolate mixture, stirring constantly so you don't accidentally cook the eggs.
- 4. Dry Ingredient Combining:
- In another bowl, mix flour, cocoa powder, and salt until they're well blended. This stops lumps and makes sure the chocolate flavor spreads evenly through your brownies. Gently add your toasted coconut flakes.
- 5. Final Batter Creation:
- Add the dry stuff to the wet mix in three batches, folding gently until just combined. Stop mixing as soon as you don't see any flour streaks – overmixing will make tough brownies. Your batter should look thick, dark, and shiny.
- 6. Nutella Incorporation:
- Warm up the Nutella a bit so it's easier to spread. Drop spoonfuls across your batter, then use a knife to make pretty swirls. Don't mix too much – you want separate pockets of hazelnut goodness.
- 7. Baking Process:
- Pour the batter into your lined pan and smooth the top. Tap the pan on the counter a few times to get rid of air bubbles. Put it in the hot oven and bake until a toothpick stuck in the middle comes out with a few moist crumbs stuck to it.
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When I was little, my grandma always told me chocolate needs respect, not rushing. She taught me to take my time with each step, especially when melting chocolate. Watching my own kids learn these same patient techniques brings back wonderful memories of those special kitchen moments.
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Choosing Great Chocolate
Good dark chocolate turns these brownies from okay to amazing. Look for chocolate bars with 70-75% cocoa for the best mix of bitter and sweet. The quality of your chocolate directly affects how good your brownies will be.
Coconut Tricks
When toasting coconut, you need to watch it carefully – it can go from perfect to burnt in seconds. Spread the flakes evenly on a baking sheet and toast at 325°F, stirring every minute until they smell good and look light golden. This extra step really brings out the tropical flavor.
Storage Tips
These brownies taste even better after sitting overnight. Keep them in an airtight container with a slice of regular bread to keep them moist. For longer storage, wrap individual pieces in parchment before freezing them.
After making these brownies for years, I've learned that patience makes all the difference. Taking time to melt the chocolate properly, swirl the Nutella carefully, and let them cool completely gives you that rich, fudgy perfection. These aren't just desserts – they're little squares of pure happiness that bring people together and create memories with every batch.
Wrapping Up
These Dark Chocolate and Nutella Coconut Brownies show how well intense chocolate works with sweet tropical coconut. Through countless batches in my kitchen, I've found that success comes from respecting what each ingredient brings – from the complex flavor of dark chocolate to the light crunch of toasted coconut.
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What started as a simple chocolate craving has turned into our family's go-to dessert. These brownies have shown up at countless birthdays, comforted friends through tough times, and even won first prize at our community bake-off. They prove that sometimes the most memorable treats come from just playing around and trusting your gut in the kitchen.
Frequently Asked Questions
- → Do I have to use coconut here?
- Nope! You can skip the coconut if you'd like. They'll still be loaded with chocolatey Nutella goodness.
- → How do I check when the brownies are set?
- Look for the center to appear set but still soft. A toothpick should come out with some gooey crumbs, not wet batter.
- → Can I make a larger batch?
- Sure! Double the ingredients and bake in a 9x13 pan. You may need to bake for around 5-10 minutes longer.
- → What's the best way to store them?
- Pop them in an airtight container at room temp for up to 5 days. Freeze them for longer storage—about 3 months works great!
- → Why use parchment paper?
- It makes it super simple to lift the brownies out whole and cut them neatly. No sticking or mess!