From the moment I saw this recipe for Fudgy Nutella Brownies with Coconut Frosting on Jocelyn’s blog, Inside BruCru Life I knew I wanted to convert these brownies to gluten-free and share them with you!
I confess, we don’t keep Nutella in the house because both the Artist and I have been guilty of sneaking into the kitchen, spoon in hand late at night, and diving into the jar! But for this recipe and just so you guys can have another really fun Chocolate Monday, I made the sacrifice. Ha ha! Thanks for the excuse!!
Having Nutella in the brownie batter adds a hint of nutty goodness from the hazelnuts. I wanted a bolder Nutella flavor so I doubled the amount while halving the butter. It was a risk, but I thought it would be fun to try. While it is baking, there is no doubt that Nutella is in the oven – you can smell it immediately and watch out, this is one amazing pan of brownies!
If you have someone in your family who doesn’t like coconut, you can leave the flavoring out of the frosting and leave the coconut off the top and still have a lovely dessert. Actually, you could just skip the frosting altogether and either serve them plain (they are plenty good for that), drizzle with ganache or more slightly melted Nutella. There is really no losing with this recipe.
The addition of cream in this frosting changes it from a buttercream to a fluffy vanilla frosting, the perfect foundation for the blanket of coconut. Sweet, fluffy, and utterly addicting – just hand me a spoon!
How to make Fudgy Nutella Brownies with Coconut Frosting:
- Melt butter and whisk in cocoa powder
- Beat together the eggs, sugar, and vanilla; add butter mixture
- Whisk together the flour, salt and baking powder
- Add dry ingredients to egg mixture then mix in the Nutella
- Bake the brownies
- Make the frosting and spread over cooled brownies
- Sprinkle the frosting with coconut
Can I make these with a hand mixer?
Absolutely. Some of the timing may be a little off, so watch for that, but otherwise, a good hand mixer will work well for both the brownies and frosting. A stand mixer is just a little easier and more hands-off.
When you’re making the frosting, add as much cream as needed to get a good spreading consistency. Depending on the humidity in the air, you may need a little more or a little less.
Key Ingredients for these Nutella Brownies and Coconut Frosting
- Unsweetened cocoa powder
- All-purpose flour or gluten-free flour blend
- Coconut extract
- Powdered sugar
- Heavy whipping cream
- Shredded coconut
Kitchen Tools I Use to Make This Recipe
Other Coconut Recipes You May Enjoy:
- Coconut Cheesecake with Chocolate Sauce (GF)
- White Chocolate Coconut Skillet Cookie (GF)
- Rich Coconut Almond Brownies (GF)
- Oatmeal Coconut Biscotti (GF)
- Coconut Cream Pie with Chocolate Cookie Crust (GF)
- Coconut Caramel Cookie Tart (GF)
Use an all-purpose gluten-free flour blend here, either one you make yourself (recipe here) or a store-bought variety. When you make your own you can control the ingredients and buy a higher quality rice flour (from Authentic Foods) so your baked goods are never gritty!
Enjoy these Fudgy Nutella Brownies with Coconut Frosting – they are positively luscious! I hope you all have a fabulous Chocolate Monday and outstanding week ahead!
- 1/4 cup (1/2 stick / 4 tbsp) butter
- 1/4 cup unsweetened cocoa powder, preferably Dutch processed
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp vanilla paste or pure extract
- 1 cup (120 g) all-purpose flour or gluten-free flour blend
- 1/2 tsp kosher or fine sea salt
- 1/4 tsp baking powder
- 3/4 cup Nutella
- 1/4 cup (1/2 stick / 4 tbsp) butter, at room temperature
- 1 tsp rum (or 1/2 tsp rum extract), optional
- 1/4 tsp coconut extract
- 1/4 tsp kosher or fine sea salt
- 1-1/4 cups powdered sugar, or as needed
- 1/4 cup heavy whipping cream
- 3/4 cup shredded sweetened coconut
- Make the Brownies: Butter a 9-inch square baking pan and line with a sheet of parchment paper, leaving two ends hanging over the edges to form a sling. Preheat the oven to 350°F.
- Place the butter in a small saucepan over low heat and stir until melted. Remove from the heat and whisk the cocoa powder into the butter. Set aside to cool slightly.
- In the bowl of your stand mixer (or deep mixing bowl if using a hand mixer), beat the eggs on medium speed until frothy. Add the sugar and vanilla and with the mixer on low, very slowly add the butter mixture, beating until smooth. Turn the mixer off.
- In a mixing bowl, whisk together the flour, salt, and baking powder. With the mixer on low, very slowly pour it into the egg mixture. Beat just until evenly combined. Add the Nutella and stir in gently.
- Spread the mixture into the prepared baking pan; use an offset spatula to get the batter into all the corners and for smoothing the top. Bake for 20-30 minutes or until a toothpick comes out with moist crumbs attached. Transfer to a wire rack and cool completely. Once cooled, use the parchment to lift the square of brownies onto a cutting board.
- Prepare the Frosting: In the bowl of your standing mixer or a deep mixing bowl using a hand mixer, beat the butter, rum and coconut extract, and salt together until creamy. Slowly add half the powdered sugar to the bowl with the mixer on low. Add half the whipping cream, beating until smooth. Add remaining powdered sugar and cream, and mix until everything is blended and smooth. Add more cream if needed to get a smooth spreading consistency. Increase the mixer speed to medium high and beat until light and fluffy.
- Spread the frosting in an even layer on the cooled brownies. Sprinkle the top evenly with the coconut. Cut into 16 squares. Store in an airtight container.
Adapted from a recipe by Jocelyn of Inside BruCrew Life
Amount Per Serving: Calories: 230 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 27mg Sodium: 325mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 2g Sugar: 25g Sugar Alcohols: 0g Protein: 3g
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First Published: June 27, 2016
Last Updated: Sept 9, 2019