Rich Fudgy Coconut Brownies
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The coconut brownies prove chocolate and coconut belong together. A rich fudgy classic brownie is topped with a creamy coconut layer of condensed milk and shredded coconut and then topped off with a sprinkle of coconut flakes. The chewy center and crispy coconut on top is simply, heavenly.
I’m a firm believer in moderation, and since dessert is my happy place, an indulgent treat every now and then is what keeps me going. These rich coconut brownies can absolutely fit into a healthy lifestyle or macro plan – no guilt required.
For more macro-friendly brownies, try crunchy mint brownies, chocolate pumpkin brownies or Greek yogurt brownies.
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Why you’ll love this recipe
- Fudgy brownie base topped with a creamy condensed milk coconut layer
- Crispy toasted coconut on top for texture contrast
- Cut into 16 for a macro-friendly portion, or 12 for a more indulgent treat
Ingredients and Substitutions:
These are the main ingredients and substitutions for these coconut brownies. See the recipe card below for the full ingredient list and instructions.
Salted Butter
Personally, I love using salted butter in baked goods. If you only have unsalted, add another 1/8 tsp. of salt to your dry ingredients.
Eggs
Always bake with room temp eggs. Because baking is a science, the temperature of everything really matters. You don’t want room temp everything else and ice cold eggs. This can change how the eggs react to the gluten, drastically changing the texture of your brownie. Add your cold eggs to a warm (not hot) bowl of water for 3-4 minutes to get them down to room temp quickly.
Unsweetened Cocoa Powder
There are two types of cocoa powder you can use: dutch processed or natural cocoa powder and both are great for brownies. Natural cocoa powder tends to be lighter in flavor than dutch processed and easier to find. I used natural for these coconut brownies but if you want a really deep rich chocolate flavor, dutch processed is your friend.
Coconut Extract
Just adds that little extra coconut sass.
Condensed Milk
The basis of your coconut layer. It’s mixed with sweetened shredded coconut for that rich, creamy layer. Be sure you’re using the sweetened condensed milk.
Variations
- You can double this and bake in a 9×13 baking pan. Baking time will be longer. I suggest starting with 25 minutes and checking from there. It usually takes about 30 minutes in the bigger pan.
- This has not been tested with protein powder but you could try swapping 2-3 Tbsp. of the flour for a chocolate flavored protein powder. Use one you know bakes well!
Dietary Modifications
- For gluten-free, use a gluten-free flour. This will change the taste and texture of your brownie.
- I don’t suggest dairy-free, for this recipe because the condensed milk is essential for the coconut layer.
How to make these coconut brownies (a step-by-step visual guide):
For full step-by-step instructions, see the recipe card before. For the perfect, fudgy brownies follow these tips:
- When melting the chocolate chips and butter, melt in intervals, stirring in between. This prevents the chocolate from burning.
- Don’t overmix -this can result in tough brownies. Mix just until no streaks of flour remain.
- Check for doneness by inserting a toothpick in the center. The edges should be set with the inside looking slightly underbaked. They’re ready when a few moist crumbs come out.
- If the coconut looks like it’s burning, make a tent with foil for the last few minutes.
Tips for the perfect brownie cut
1. Don’t slice the brownies until cooled. If you cut while too warm, the coconut filling will not have set up and it may make the brownie unstable.
2. Chill these before cutting for that perfect, mess-free cut.
Recipe FAQs
Store leftovers in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
Freeze brownies in a freezer bag or freezer safe container for up to 3 months. Thaw in the fridge.
A toothpick inserted in the center should come out with a few moist crumbs – not wet batter, not completely clean. Clean means overbaked. Pull them when they’re just barely set in the center; they’ll firm up as they cool.
I want dessert to be dessert so don’t love adding protein just for the sake of adding it. If you really want to, you can add a scoop of chocolate or unflavored whey protein powder to the batter, removing 2–3 tablespoons of flour for protein powder. This will change the texture and taste of these brownies so keep that in mind.
Coconut flour is not a 1:1 swap for all-purpose flour because it absorbs a lot more liquid and changes the texture significantly. Stick to all-purpose or a gluten-free 1:1 blend unless the recipe was developed specifically for coconut flour.
Yes, unsweetened works great and reduces the sugar by a few grams per serving. The texture stays the same; the brownie will just be slightly less sweet. If you prefer sweeter, add an extra tablespoon of maple syrup or honey to compensate.
Yes — swap the flour for a 1:1 gluten-free flour blend or use oat flour. The texture will be slightly different but still fudgy and delicious. Make sure your other ingredients (like oats if using oat flour) are certified gluten-free.
Tent loosely with foil in the last 5–10 minutes of baking to protect the top while the center finishes.
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Coconut Brownies
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Ingredients
- 1/2 cup salted butter, cut into pieces *see note 113g
- 4 oz. semi-sweet chocolate chips, chopped (I like Baker's band)
- 1 cup white sugar 200g
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 tsp. coconut extract
- 1/2 cup unsweetened cocoa powder 47g
- 1/4 cup all-purpose flour 30g
- 1/4 tsp. baking powder
- 1/8 tsp. salt
Coconut Layer
- 3/4 cup sweetened shredded coconut 64g
- 1/3 cup sweetened condensed milk 64g
- 1 large egg
Topping
- 1/4 cup sweetened coconut flakes
Instructions
- Preheat your oven to 350 F and line an 8×8 metal baking dish with parchment. Make sure it has an overhang so you can remove the brownies from the pan easier. Spray the parchment paper and sides of the pan with cooking spray.
- In a medium microwave-safe mixing bowl, microwave the butter and chocolate together at 50% power in 30-45 second increments until just melted. Stir in between each time in the microwave.
- Remove from the microwave and let sit for about 5 minutes. Stir in the sugar, eggs, vanilla extract, coconut extract and mix until well combined.
- In a small mixing bowl whisk together cocoa powder, flour, and baking powder.
- Add the dry ingredients into the wet ingredients and mix until just combined. Do not over-mix.
- In a separate small mixing bowl, mix together the shredded coconut, sweetened condensed milk, and egg together until well combined.
- Spread half the brownie mixture over the bottom of the prepared baking dish evenly. Spread the coconut mixture over the top evenly followed by the remaining brownie mix. Sprinkle the coconut flakes on top.
- Bake for 28-32 minutes or until the top is no longer wet looking and the brownies are set. You can do the toothpick trick but it’s a bit trickier with this recipe with the center being a coconut filling.
- Let the brownies cool in the pan on a wire cooling rack until completely cooled. Remove from the pan once cooled and cut into squares.
Notes
- If you use unsalted butter, add an additional ¼ teaspoon salt.
- If you can, weigh your ingredients for best results.
- Don’t slice the brownies until cooled. If you cut while warm, the coconut filling will not have set up and it may make the brownie unstable.
- Nutritional information is an estimate and will vary with substitutions.
