Coconut Brownies are delicious at anytime but the addition of dried cranberries to this recipe turns these particular brownies into something special.
Chocolate goes with absolutely everything, so why not dried fruit? You could easily add baking chips to this recipe to make it even moister, if so desired. Just one idea, of how you could personalize this very special coconut brownies recipe.
Preheat the oven to 350 degrees Fahrenheit.
Grease a 13x9x2-inch baking pan. Set aside.
Your Cookie Ingredients
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1-teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ½ cup + 2 Tablespoons baking cocoa
- ¼ cup flaked coconut
- ½ cup dried cranberries
Cream the softened butter and sugar in a mixing bowl. Add the eggs, one at a time. Mix well after each egg addition. Add pure vanilla and mix well.
In a separate bowl, mix together the flour and baking cocoa. Gradually add the dry mixture to the creamed mixture and mix until just blended.
Fold in the coconut and the dried cranberries. Make sure they’re well distributed throughout the batter.
Pour the batter into the prepared pan.
Bake at 350 degrees Fahrenheit for 21-25 minutes or until a knife or toothpick returns clean when inserted into the center.
Allow the brownies to cool on a wire rack.
This brownie recipe makes about 18 brownies, cut into smaller squares.[Please Note:This was adapted from a recipe found in Country Magazine, April/May 2008 Issue]
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