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Brownies are my “go to” dessert when time is running short and I need a treat to feed a hungary crowd.  It seems that everyone loves brownies and they are so easy to whip together with minimal effort (no cookie shaping or cupcake pan filling!)  The funny thing is, I rarely make “normal” brownies, I can’t help but put fun new flavors in them!

This latest version resulted from my day dreaming about Hawaii, the weather has really cooled down here and tropical beaches sound amazing right now!  These brownies are a lot easier and cheaper than a vacation and they can transport you to the islands from the comfort of your home.  Who doesn’t need a little Hawaii in November?!?

Coconut Macadamia Nut Brownies

Brownie base adapted from Sweetannas.com

  • 3/4 cup dutch-processed cocoa powder
  • 1/2 tsp. baking soda
  • 2/3 cup coconut oil, melted and divided
  • 1/2 cup hot espresso or coffee
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. kosher salt
  • 1 1/3 cup flour
  • 2 cups chocolate chips
  • 1 cup shredded coconut
  • 1 cup macadamia nuts, chopped

Preheat your oven to 350 degrees.  Grease a 9×13 inch baking dish with coconut oil or butter.

In a large bowl mix together the cocoa powder and baking soda.  Whisk in 1/3 cup melted coconut oil and then the hot coffee.  Whisk until the mixture is combined and smooth.

Whisk in the sugar, eggs, vanilla, salt, and the rest of the melted coconut oil.  Finally fold in the flour until just combined.

Spread 2/3 of the brownie batter in the base of the 9×13 inch pan.  Sprinkle the chocolate chops evenly over the top of the batter, followed by the coconut, and finally the chopped macadamia nuts.  Using a small spoon dollop the remaining batter over the top of the macadamia nuts.

Place in the oven and bake until the edges pull away from the pan and the coconut is toasted, 25-28 minutes.  Let cool for 30-60 minutes before slicing.