- cooking spray
- 1 cup canola oil
- 1/2 cup semisweet chocolate chips
- 2 cups white sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups sweetened shredded coconut, divided
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
- Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.
- Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.
- Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
- Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.
04/30/2018
recipepes.com
Emily's Chocolate Coconut Brownies, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
