Rum Coconut Brownies Recipe
This will become your go-to brownies for adults. It's oozing with flavor from the rum, coconut and 3 types of chocolate. Plus get the best alcohol pairings.
Ingredients
- 1 Pkg. Ghirardelli Triple Chocolate Brownie Mix
- 1/3 cup butter melted
- 1 egg
- 1/2 cup rum
- 2/3 cup semi-sweet chocolate chips
- 1/2 cup flaked coconut
- 1 tsp. coconut extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a brownie pan with parchment paper and then spray paper with non-stick baking spray. Pan can be 8x8, 9x9 or 7x10.
- Mix all ingredients except chocolate chips and coconut by hand in a medium mixing bowl. When smooth, add coconut and chocolate chips. Batter will be very thick. Pour into a prepared brownie pan.
- Bake for 37-43 minutes. Check for doneness by inserting toothpick into the center. If the toothpick comes out clean, the brownies are done. Pay attention and do not overbake.
- Serve hot with vanilla ice cream. Or store in the refrigerator and serve cold with whipped cream. I prefer them cold, as you get more of the coconut and deep chocolate flavors. They don’t taste best at room temperature, though, so choose either hot or cold.