Delicious Nutella Coconut Dark Brownies

The perfect blend of rich dark chocolate, creamy Nutella, and sweet coconut creates an irresistible brownie that'll win over any chocolate lover. These treats hit the sweet spot between fudgy and dense, with a hint of nuttiness that keeps you coming back for more. Every bite delivers layers of deep chocolate goodness paired with the delightful crunch of toasted coconut.

My kid and I came up with this while spending a rainy day baking together. What started as a basic brownie recipe turned into something amazing when we spotted an unused jar of Nutella sitting in our cupboard.

Key Ingredients

• Dark Chocolate: Go for bars with 70% cocoa for the richest taste. The chocolate quality makes all the difference in your final brownies.
• Nutella: Make sure it's not cold so it swirls better and creates beautiful patterns.
• Coconut Flakes: Toast them first to bring out their natural oils and boost their nutty flavor.
• Butter: Try using European butter with less water content for thicker, richer brownies.
• Eggs: Let them warm up to room temperature so they mix in better.
• Cocoa Powder: Dutch-processed gives a deeper color and smoother flavor profile.

Every time I make these brownies, I'm reminded how much good ingredients matter. The first time I tried using fancy dark chocolate, I couldn't believe the difference – it turned an everyday 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 your time lining your pan – leaving parchment hanging over the sides will help you lift out the brownies later. 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 carefully – you can use a double boiler or microwave in 30-second bursts, making sure to stir between each zap. The mix should be completely smooth with no little bits of chocolate left.

3. Wet Ingredient Mixing:

In a big bowl, whisk sugar, eggs, and vanilla until the mixture looks a bit lighter. This adds air for that classic brownie texture. Slowly pour in your melted chocolate while stirring constantly so the eggs don't cook from the heat.

4. Dry Ingredient Combining:

In another bowl, mix flour, cocoa powder, and salt until they're well combined. 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 ingredients to the wet mixture in three batches, folding gently until just combined. Stop mixing as soon as you don't see any flour streaks – mixing too much makes tough brownies. Your batter should look thick and shiny.

6. Nutella Incorporation:

Warm the Nutella slightly so it's easier to spread. Drop spoonfuls across your batter, then use a knife to create pretty swirls. Don't mix too much – you want distinct pockets of hazelnut flavor throughout.

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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Growing up, my grandma always said chocolate deserves respect, not rushing. She taught me to take time with each step, especially when melting chocolate. Watching my kids learn these same patient methods now brings back fond memories of those special kitchen moments.

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Choosing Wonderful Chocolate

Good dark chocolate takes these brownies from nice to amazing. Look for chocolate bars with 70-75% cocoa content for the perfect balance of bitter and sweet. The quality of your chocolate directly affects how good your brownies turn out.

Coconut Tricks

When toasting coconut, you've got to watch it closely – it can go from perfectly golden to burnt in seconds. Spread your coconut flakes evenly on a baking sheet and toast at 325°F, stirring every minute until they smell fragrant and look lightly golden. This extra step really brings out the tropical flavors.

Keeping Them Fresh

These brownies taste even better after sitting overnight. Store 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 many years, I've learned that patience really counts. Taking time to melt the chocolate properly, swirl the Nutella carefully, and let them cool fully results in that rich, fudgy perfection. These aren't just desserts – they're little squares of pure joy that bring people together and create memories with each batch.

Wrapping Up

These Dark Chocolate and Nutella Coconut Brownies hit the perfect balance between intense chocolate richness and sweet tropical coconut. Through countless batches in my kitchen, I've found that success comes from respecting what each ingredient brings – from the deep notes of dark chocolate to the subtle 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 place at our community bake-off. They're living proof that sometimes the most memorable treats come from playful experimenting and trusting your gut in the kitchen.

Frequently Asked Questions

→ Can I skip the coconut in this recipe?

Absolutely, you can leave out the coconut if that's not your thing. The brownies will still turn out super tasty with just the dark chocolate and Nutella mix.

→ How do I know when the brownies are done?

Your brownies are ready when the middle looks set but feels a bit soft and gooey. Stick a toothpick in and it should come out with just a few sticky crumbs attached.

→ Can I double this recipe?

For sure! Just use twice the amounts and bake in a 9x13 pan. You might need to keep them in the oven for an extra 5-10 minutes.

→ How should I store these brownies?

Put them in an airtight container and they'll stay good at room temperature for up to 5 days. You can also freeze them for about 3 months if you want.

→ Why use parchment paper?

Parchment paper lets you pull the whole batch of brownies right out of the pan and makes cutting them so much easier and neater.