Little bites of fudgy brownies filled with coconut are all dressed up for Easter!
Now that I’m a mom, I’ll admit I am way more enthusiastic about holidays. There’s more excitement, more surfing Pinterest for ideas, more decorations, and more cutesy stuff like brownie bites made up to look like little Easter nests.
I just can’t help it! I love creating fun recipes I know my son will get a kick out of, and bonus points if he can help me make them. He had so much fun with these— sprinkling the toasted coconut on top and eating as many candy Easter eggs as I’d let him.
I developed this recipe using cocoa instead of melted chocolate, as I have always done in the past. I wondered what the end result would look like— would they be as rich? as chocolaty? And the answer is yes!
Once the batter was all mixed I honestly couldn’t see or taste the difference, and the same goes for the baked brownie bites. They were every bit as wonderful as brownies I’ve made in the past. And that got me thinking.
Why do I prefer to use melted chocolate in place of cocoa powder in so many of my recipes? Cocoa consists of just one ingredient: cocoa extracted from cocoa beans. Chocolate, like chocolate chips for example, also contain other ingredients like cocoa butter, milk, sugar and flavorings.
While I’ll certainly continue to use chocolate chips in my baking, I’m going to try to remember to reach for the tin of cocoa powder in my pantry more often.
HERSHEY’S Cocoa is the brand I’ve been buying for years. I first started using it because it was always stocked in my grocery store and because it is affordable. Then when I became a brand ambassador for Hershey and learned first-hand about how they only source the highest quality cocoa beans from sustainable and ethical farms around the world, I felt really good about my choice.
Now quickly back to these brownie bites before I leave you with the recipe. While I really love how the little Easter nests turned out, you can certainly leave off the chocolate candy eggs and enjoy them year round.
The chocolate + coconut combination continues to be a favorite of mine, and I love how well they go together in these single serving cups. But limiting yourself to just one brownie bite might be a little problematic— I promise you’ll want to eat more than one!
Coconut Brownie Bite Easter Nests
- 1 cup (226 grams) unsalted butter, melted and cooled
- 1 1/2 cup (300 grams) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (65 grams) HERSHEY'S Cocoa
- 1 cup (120 grams) all-purpose flour
- Pinch of salt
- 1/2 cup (42 grams) sweetened shredded coconut
For nest assembly:
- 1 cup (85 grams) sweetened shredded coconut
- 2 tablespoons butter
- 1/2 cup (85 grams) HERSHEY'S Semi-Sweet Chocolate Chips
- HERSHEY'S Candy Coated Milk Chocolate Eggs, for decoration
To make the brownie bites:
- Preheat oven to 350 degrees F. Grease a mini muffin pan with butter or nonstick cooking spray.
- In a large bowl combine the butter and sugar. Add the eggs one at a time, mixing after each. Stir in the vanilla. In a separate bowl combine the cocoa, flour and salt. Add to the egg mixture all at once and mix until no streaks of dry ingredients remain. Stir in the shredded coconut.
- Scoop into the prepared muffin pan, filling cups nearly all the way to the top. Bake until brownie bites are set and bounce back when lightly touched, about 15 minutes. Let cool 5 minutes in the pan, then transfer to a cooling rack to cool completely.
To assemble the nests:
- Spread the coconut out onto a sheet pan. Bake in the 350 degree F oven until toasted and golden, about 5-6 minutes, checking every 2 minutes to stir the coconut. Watch carefully so it doesn't burn. Let cool completely.
- In a heat-proof bowl set over simmering water, melt the butter and chocolate chips, stirring until smooth. Remove from heat.
- Dip the tops of the brownie bites into the melted chocolate, then return to the wire rack. Cover with toasted coconuts. Garnish with the candy coated milk chocolate eggs.
Have you tried this recipe?
Disclosure: This blog post is sponsored by The Hershey Company as part of my participation in their Food Ambassador program. All thoughts and opinions are 100% my own, as always. Thank you for supporting partnerships with brands I believe in, which make it easier for me to bring you new creative content.