Aren’t air fryers just the most amazing machines? I love how versatile it is to use, and nothing proves that more than my Homemade Chocolate Coconut Brownies. Instead of sticking them in the oven to bake I use my air fryer, and trust me, the results are so worth it.
These are the perfect mix of a gooey and cakey brownie, so you don’t have to decide which you prefer! I am always intrigued to hear what side of the fence people land on, so if you prefer gooey or cakey brownies, let me know in the comments below.
Interestingly, the word “brownie” was first used in the Boston Cooking-School Cook Book in 1896, written by Fannie Farmer. The recipe was quite different back then as the recipe describes a molasses cake (rather than chocolate which is traditional now), baked in small square individual tins. The appearance would have been pretty similar, to be fair, but I’d miss the chocolate too much.
Chocolate and coconut make the perfect combination! The sweetly subtle taste of coconut cut through that wonderful bitterness from the dark chocolate – mmm, I want to cook a batch up now as I write this!
HOMEMADE CHOCOLATE COCONUT BROWNIES
- ½ cup Coconut oil
- ¼ cup Dark chocolate
- ½ cup Sugar
- 2 ½ tablespoons Water
- 4 Eggs whisked
- ¼ teaspoon Ground cinnamon
- ½ teaspoon Ground anise star
- ¼ teaspoon Coconut extract
- ½ teaspoons Vanilla extract
- ½ cup Flour
- ½ cup Desiccated coconut
- Sugar for dusting
- Melt the coconut oil and dark chocolate in the microwave.
- Combine with the sugar, water, eggs, cinnamon, anise, coconut extract, vanilla, and honey in a large bowl.
- Stir in the flour and desiccated coconut. Incorporate everything well.
- Lightly grease a baking dish with butter. Transfer the mixture to the dish.
- Put the dish in the air fryer and bake at 355°F / 179°C for 15 minutes.
- Remove from the air fryer and allow to cool slightly.
- Take care when taking it out of the baking dish. Slice it into squares.
- Dust with sugar before serving.