Coconut Brownies

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These Coconut Brownies are layered with a decadent brownie base, followed by a creamy coconut layer and topped with sprinkles of coconut flakes. Balanced, buttery and rich, these are every coconut lovers dream.

Prep Time15

Cook Time19

Course: Dessert

Cuisine: American

Servings: medium brownies

Calories: 289kcal

Author: Danielle Lima

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 8x8 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.

Nutrition