Raspberry and coconut skillet brownie
Indulge in a decadent Raspberry and Coconut Skillet Brownie, combining rich dark chocolate and buttery goodness with a tropical twist of coconut. This easy-to-make dessert is enhanced with a touch of tart raspberries, perfect for satisfying your sweet tooth. Ready in just one skillet, this brownie is ideal for any occasion!
- 28 Apr 2025
- Cook time 45 min
- Prep time 15 min
- 8 Servings
- 7 Ingredients
If you're looking for a decadent dessert that's sure to impress, look no further than this Raspberry and Coconut Skillet Brownie. This unique twist on the classic brownie pairs rich dark chocolate and buttery goodness with the tropical flavors of coconut and the tartness of raspberries. Perfect for any occasion, this recipe can be easily made in one skillet for a delightful treat that's quick to make and even quicker to disappear!
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium-sized heatproof bowl, combine 1/2 cup dark chocolate and 1/2 cup butter.
- Melt them together over a saucepan of simmering water (double boiler method) or in the microwave in 15-second intervals, stirring after each, until fully melted and smooth.
- In a large mixing bowl, whisk the 3 eggs until they’re light and frothy.
- Gradually add the melted chocolate and butter mixture to the eggs, whisking continuously to avoid cooking the eggs.
- In a separate bowl, sift together 1 cup all-purpose flour, 2 tablespoons dry cocoa powder, and 1 dash salt.
- Gradually fold the dry ingredients into the chocolate mixture using a spatula, being careful not to overmix.
- Gently fold in the 1/3 cup shredded or grated coconut meat until evenly distributed throughout the batter.
- Pour the batter into a greased or parchment-lined oven-safe skillet (approximately 10-inch size works well).
- If desired, scatter 1/2 cup fresh or frozen raspberries evenly over the top of the batter.
- Place the skillet in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownie to cool in the skillet for at least 10 minutes before serving.
- Enjoy your Raspberry and Coconut Skillet Brownie warm, perhaps topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Ensure that your butter and eggs are at room temperature for easier mixing and a smoother batter.
- Use high-quality dark chocolate for the best flavor and a richer texture.
- Lightly toast the coconut meat before adding it to the batter for an extra layer of flavor.
- Don't overmix the batter to keep the brownies fudgy and not too dense.
- Check the brownies a few minutes before the end of the recommended baking time to avoid overbaking, as ovens can vary.
- Let the brownies cool slightly before cutting to allow them to set properly.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
Whether you're serving this Raspberry and Coconut Skillet Brownie for a special gathering or simply indulging in a sweet treat at home, you can't go wrong with this delicious combination. The blend of rich chocolate, coconut, and raspberries creates a perfect harmony of flavors that will leave everyone asking for seconds. Enjoy your baking adventure and don't forget to share the love!
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 220kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 3.99g | 11% |
| Sugar 4.09g | 4% |
| Fat | |
| Fat 22g | 26% |
| Saturated 9g | 30% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 140ug | 15% |
| Choline 70mg | 12% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.36mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.19ug | 8% |
| Vitamin C 0.20mg | 0% |
| Vitamin E 0.22mg | 1% |
| Vitamin K 1.17ug | 1% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.20mg | 23% |
| Iron, Fe 2.90mg | 26% |
| Magnesium, Mg 60mg | 15% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 130mg | 4% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.75mg | 7% |
| Water | |
| Water 22g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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