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Coconut-flavored sweet brownie, energy-dense snack
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Coconut brownie (50 g) has 223 calories. That works out to 445 calories per 100 g. It contains 29.1 g of carbs, 2.8 g of protein, 10.7 g of fat and 1.4 g of fiber. Its 0.2 mg of Manganese covers 9% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 50 g
223
KCAL / 50G
Carbs
29.1g
· 11% DV
Protein
2.8g
· 6% DV
Fat
10.7g
· 14% DV
Fiber
1.4g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 5% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 223 kcal | |
| Total fat | 10.7 g | 14% |
| Saturated fat | 5.6 g | 28% |
| Trans fat | 0.06 g | |
| Sodium | 130 mg | 6% |
| Total carbohydrate | 29.1 g | 11% |
| Fiber | 1.4 g | 5% |
| Protein | 2.8 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 50 g | 223 kcal |
| 1 piece (mini) | 25 g | 111 kcal |
| 1 piece (small) | 40 g | 178 kcal |
| 1 serving (medium) | 50 g | 223 kcal |
| 1 pack (whole) | 50 g | 223 kcal |
| 1 piece (large) | 75 g | 334 kcal |
| 100 g | 100 g | 445 kcal |
| 1 piece (jumbo) | 100 g | 445 kcal |
| 2 piece (double) | 100 g | 445 kcal |
Calculated from 445 calories per 100 g.
Coconut brownies are made by folding shredded coconut into brownie batter before baking. A typical batter combines chocolate or cocoa with flour, eggs, sugar, and fat; bake until the edges are set but the center remains slightly moist for a fudgy texture.
Yes, coconut oil can replace butter in coconut brownies, though it may make the coconut flavor more pronounced and change the texture slightly. Use a recipe designed for oil, since the balance of wet and dry ingredients affects how fudgy the brownies turn out.
Coconut brownies can crumble if they are overbaked, contain too much dry coconut, or are cut before cooling. Let the pan cool fully, then use a sharp knife and wipe it between cuts; this helps the coconut-filled crumb hold together.
Unsweetened shredded coconut gives you better control over the sweetness of coconut brownies. Sweetened coconut works too, but it can make the finished brownies sweeter and sometimes moister, so adjust the recipe rather than assuming both types behave identically.
No, coconut flour is not a direct one-for-one replacement in coconut brownies. It absorbs much more liquid than wheat flour, so swapping it into a standard brownie recipe can leave the batter dry; use a recipe specifically developed with coconut flour.
Coconut brownies are ready when the edges look set and a tester inserted near the center comes out with moist crumbs, not wet batter. A clean tester can mean they have baked too long, especially if you want a fudgy center.
Coconut brownies without frosting or perishable filling do not need immediate refrigeration; keep them covered in a cool, dry place. Refrigerate them if your kitchen is warm or the recipe includes a dairy-based topping, and bring them to room temperature for serving.
Yes, coconut brownies freeze well. Cool them completely, wrap individual portions tightly, and place them in a sealed freezer-safe container. Thaw a piece while still wrapped so condensation forms on the wrapping rather than making the brownie surface damp.
Yes, you can make brownies without shredded coconut, but they will no longer have the characteristic texture and coconut flavor of coconut brownies. For coconut flavor without the shreds, use a recipe that includes coconut extract or another coconut ingredient.
Coconut brownies can contribute to weight gain if large portions are eaten often because they are an energy-dense dessert. Having a modest piece occasionally is different from relying on them as a regular snack.
Vitamins
Biotin
2µg · 7% DV
B2
0.06mg · 5% DV
B5
0.21mg · 4% DV
B1
0.05mg · 4% DV
Minerals
Manganese
0.21mg · 9% DV
Copper
0.08mg · 9% DV
Selenium
4µg · 7% DV
Phosphorus
48mg · 7% DV
Sodium
130mg · 6% DV
Potassium ⭐
83mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 223 calories in 1 piece (medium) (50 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Coconut brownie combines a rich chocolate or cocoa brownie batter with coconut, mixed through the batter or scattered on top. Brownies originated in the United States, and this variation keeps their familiar dense, fudgy character while adding coconut’s sweet, fragrant flavour.
It is usually cut into squares and served as a dessert or snack, often with coffee, tea or a scoop of ice cream. In places where brownies are a café staple, it fits easily alongside other baked treats; at home, a small piece makes a satisfying sweet bite. With 445 calories per 100 g, it is an energy-dense treat rather than an everyday light snack. Serve a modest piece with fresh fruit if you want a less rich-feeling dessert.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.6g
MONOUNSATURATED
2.8g
POLYUNSATURATED
1.05g
Omega 6:3 ratio 47.5:1
Above the ideal 4:1 (47.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.