Raspberry Coconut Brownies are sweet, flavorful and delicious! In fact, they are one of my favorite healthy brownie recipes. Combining the fresh taste of raspberries and the richness of chocolate yields a delectable treat!
Being a healthy recipe, they are made with more natural ingredients and less refined sugars. Make these and I am sure that they will be one of your favorite brownie recipes too!
Can brownies be healthy?
Yes, especially when they are homemade from scratch brownies. Homemade recipes that do not have the unnecessary ingredients of the store bought versions.
To make brownies healthier, choose recipes with less refined sugar and instead have them sweetened with honey, maple syrup or other diet specific sweeteners.
Using healthier ingredients in your brownies
You can replace some of those refined sugars by adding in more naturally sweet ingredients. Things like fruits, honey, maple syrup, yogurt and coconut!
Why do you need oil in brownies?
In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well.
If you want a cake type brownie, butter is a better option because it helps the batter rise.
For denser, fudge type brownies, oil is better.
Raspberry Coconut Brownies Serving Suggestions
These brownies are amazing served as is or try topping with one or more of the following:
- sprig of fresh mint
- more fresh raspberries on top
- sprinkled with cocoa powder
- dusted with powdered sugar
How long can brownie batter sit?
I prefer to bake the brownies right away after mixing the batter. Otherwise, I just wait about mixing it up until ready to bake.
I heard that if you aren’t going to bake them right away, you can spread the batter into the pan and place them in the fridge.
Supposedly, it can stay there overnight if need be and will even result in slightly fudgier brownies with nice and crispy edges. I have not tried this so if you do, leave a comment and let me know how it turns out!
Do brownies get hard in the fridge?
Yes, storing brownies in the fridge, especially fudgy ones, can make them dense and more dry. With cakier brownies, they may get soggy.
How do you thaw or soften brownies?
You can remove them from the fridge or freezer and leave them at room temperature for the best thawing.
To moisten brownies that have gotten slightly dry, wrap your brownie in a damp paper towel and microwave for 5 second intervals until it is softened to your liking.
How long do brownies keep for?
Cut brownies will last 3-4 days in the fridge assuming you cover them tightly with foil, plastic wrap or in a bag. They should be in an airtight container.
If you want to keep them for longer, you should think about freezing them. Brownies don’t necessarily belong in the fridge, but they do freeze beautifully.
How far in advance can I make brownies?
I like to make my brownies fresh. However, if you are making them for a special event, such as a bake sale, then you may prefer to make them 1-2 days ahead.
If so, I would freeze them after cooling and remove from the freezer before they are needed. Keeping them frozen or in an airtight container is the best way to keep your brownies fresh.
In very hot weather or depending upon the ingredients (if cream cheese is used) it is a good idea to keep the brownies in the fridge and remove them about an hour before you want to eat them.
How do I know if my brownies have gone bad?
The best way to tell if your brownies are bad is by smell, appearance and taste. If they smell, look (moldy) or taste off, then throw them away.
If you’ve tried these Raspberry Coconut Brownies or any other recipe on Cultured Palate please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, and YouTube.
Using fresh raspberries combined with delicious chocolate and a bit of coconut gives a delectable treat that is sure to be a hit!
Preheat the oven to 300° - Spray an 8 x 8 inch pan with nonstick coating.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, whisk together the butter, egg, and vanilla. Stir in Greek yogurt - mix well. Add maple syrup and stir well.
- Mix in the flour mixture, stirring just until incorporated. Gently fold in 1/4 c. of raspberries and 1/4 c. coconut.
- Spread the batter into the prepared pan, and gently press the remaining raspberries and coconut on top into the batter.
- Bake at 300°F for about 25 minutes. The edges and center should be set and not wiggly.
Tips for cutting brownies:
- Allow to cool completely before cutting into bars.
- Cut using a plastic knife and wipe between each cut using a paper towel or napkin.
How do you serve Raspberry Coconut Brownies?
Leave a comment – I would love to know!