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Chunky Dark Chocolate Coconut & Pistachio Brownies (Vegan+GF)

Brownies are so good on their own but throw in tons of delicious add-ins and you've got something spectacular.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 24 brownies


  • 2 cups sugar
  • 1/2 cup organic vegetable oil
  • 1 1/3 cups unsweetened plant-based milk (I recommend full-fat coconut)
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons instant espresso powder
  • 3/4 cup cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1/3 cup unsweetened dried coconut shreds
  • 1/3 cup chopped dairy-free semi-sweet dark chocolate or chocolate chips
  • 1/3 cup shelled pistachios chopped


  • 1/4 cup full-fat coconut milk
  • 2 tablespoons unsweetened dried coconut shreds
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups powdered sugar


  • 1/4 cup unsweetened dried coconut shreds
  • 1/4 cup chopped dairy-free semi-sweet dark chocolate or chocolate chips
  • 1/4 cup shelled pistachios chopped


  1. Pre-heat oven to 350 degrees F (180 C) and grease and flour a 13x9 inch baking dish or pan. (Be sure to flour well)

  2. Whisk oil with sugar in medium mixing bowl. Add milk, vanilla, salt, and baking powder; mix well. Stir in espresso powder, cocoa powder, flour, and coconut shreds until batter is smooth then add the chocolate chunks and pistachios.

  3. Scrape batter into pan with a rubber spatula and spread into a smooth layer. Bake for about 30-35 minutes until a toothpick comes out of center clean. (Stick a toothpick in a few different spots because you will most likely find some of the melty chocolate chunks.) Remove from oven and cool for about 5 minutes.


  1. While brownies are starting to cool, whisk powdered sugar with the rest ingredients for the icing until smooth. Pour over brownies while still warm and allow it to set on top (this also helps the brownies not dry out while they cool.) After a few minutes, genlty use a small spatula to spread and even any spots in the center or around the edge where icing might have pooled. After about 30 minutes, when brownies are nearly cooled, sprinkle on coconut shreds, chocolate chunks, and pistachios. Allow them to finish cooling completely, then cut into squares and serve.

Recipe Notes

For almond joy clone brownies you can replace the pistachios with almonds!