These small-batch Coconut Fudge Brownies for Easter are one of my favorite gluten-free chocolate treats! Rich and fudgy, covered in a toasty caramel-y topping, then topped with chopped candy-coated chocolate eggs, they’re the perfect Easter dessert. This recipe makes 4 large brownies, perfect for sharing with someone you love.
I have amazing memories of Easter as a kid. Easter egg hunts that literally lasted for months, because my mom was an epic egg hider. Seeing tubs filled with colorful eggs that my mom and grandmother would stuff with candy. Giving all of the black jelly beans to my dad. Adorable Easter baskets filled with egg-shaped everything. Egg carton gum! Dying eggs with my brothers…
I think about these things more and more now that I have kids of my own. I know that someday they’ll look back and remember holidays just like I do, and I want them to be magical.
This year, I’m focusing more on refining some fun holiday treats. Because, let’s face it, my kids are babies and won’t remember the holidays at all. So, I’m not wasting the fireworks on them just yet. But treats, well those are totally called for.
Do you love Samoa Girl Scout cookies? You know, the chocolate caramel coconut ones? Then these brownies are for you.
They’re based off my favorite brownie batter, but I’ve done a little something special with the top…
It’s covered in this caramel-y coconut topping! This is my version of “condensed milk” but I made it on the stovetop with non-dairy milk (almond) and coconut sugar! It’s so extra. And super simple! Don’t let the steps turn you off. Totally quick and painless.
Start to finish, you can have these brownies out of the oven in 20 minutes. Yup.
Real quick, let’s talk texture. These brownies are super moist (!) and fudgy. Like, they’re called coconut FUDGE brownies for a reason. The key is to not over-bake them. I’ve done it, it was sad. So don’t push the baking time too far past the max, mmkay? Then you let them sit and set before cutting them.
They’re actually WAY easier to cut when they’re cold, so just go ahead and pop them in the fridge and you’ll be way less frustrated with a knife in your hand.
And, because it’s Easter, I topped them with some adorbs chopped up candy-coated chocolate eggs. You know the ones. Cadbury makes a version and so does Lindt. I don’t discriminate, so you pick your pretties. Chop chop chop, voila!
Ready to bake some epic brownies?!
Small-Batch Coconut Fudge Brownies for Easter
Recipe makes 4 large brownies
Recipe by Melissa @ Treats With A Twist
INGREDIENTS
1 cup chocolate chips
¼ cup coconut sugar
¼ cup brown rice flour
½ tsp. baking soda
2 large eggs
for the coconut:
¼ cup coconut sugar
¼ cup milk of choice (I used unsweetened almond)
½ cup unsweetened shredded coconut
topping:
chocolate eggs (optional)
METHOD
Preheat your oven to 350 degrees F and line a loaf pan with parchment paper.
Melt your chocolate in a microwave safe bowl (I microwave mine for around 2 minutes, stirring every 30 seconds; every microwave is different). Let the chocolate cool for a few minutes.
Make the coconut layer first. In a saucepan, whisk together the coconut sugar and milk. Bring them to a gentle simmer, whisking until the sugar is dissolved, then letting it simmer for 3 minutes. Turn off the heat, stir in the shredded coconut and set the pan aside to cool.
Whisk the sugar into the melted chocolate. Then add the brown rice flour, baking soda, and eggs, whisking carefully until the batter comes together. Pour the batter into your prepared loaf pan. Spoon the coconut layer on top in an even layer.
Bake for 13-15 minutes, or until the top just stops jiggling. You don’t want to over-bake the brownies, so pay close attention to them at the end. Let them cool on a wire rack, then transfer them to the fridge to get very cold before slicing.
Cut your brownies into a few large pieces, top with adorable Easter chocolate eggs and enjoy!
NOTE
Keep brownies in the fridge in a sealed container for up to 4 days or in the freezer longer.
To Print this recipe, simply copy and paste the text into a new window on your computer and hit print. Enjoy!
This post contains affiliate links.
