Print

Coconut Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously rich and fudgy Coconut Brownies featuring a double layer of chocolatey brownie and sweet coconut filling. This treat blends the deep flavor of cocoa with a creamy coconut layer made from sweetened condensed milk and coconut flakes, perfect for those who love a twist on classic brownies.

Ingredients

Brownie Layers

  • 1 cup all-purpose flour
  • 1 tsp flour (for chocolate chips coating)
  • ½ cup cocoa powder
  • ¼ tsp salt
  • 1½ cups granulated sugar
  • ¾ cup salted sweet cream butter, melted and cooled
  • 2 eggs
  • 2 tsp vanilla extract
  • ½ cup mini semi-sweet chocolate chips

Coconut Layer

  • 2½ cups sweetened coconut flakes
  • ⅔ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper and lightly spray it with nonstick spray to prevent sticking.
  2. Mix Dry Ingredients for Brownie: In a medium mixing bowl, whisk together 1 cup all-purpose flour, cocoa powder, and salt until well combined. Set aside.
  3. Prepare Chocolate Chips: In a small bowl, toss mini semi-sweet chocolate chips with 1 teaspoon of flour. This coats the chips and prevents them from sinking during baking. Set aside.
  4. Mix Wet Ingredients: In another medium bowl, whisk melted and cooled butter with granulated sugar, eggs, and vanilla extract until smooth and combined.
  5. Combine Wet and Dry Mixtures: Using a wooden spoon, gently stir the flour mixture into the wet ingredients just until combined, avoiding overmixing for tender brownies.
  6. Fold in Chocolate Chips: Carefully fold the floured mini chocolate chips into the batter to distribute evenly.
  7. Spread First Brownie Layer: Evenly spread half of the brownie batter into the prepared baking pan to form an even base layer.
  8. Prepare Coconut Filling: In a small mixing bowl, stir together sweetened coconut flakes, sweetened condensed milk, vanilla extract, and salt until well combined, creating a thick coconut mixture.
  9. Layer Coconut Filling: Using a spatula, carefully spread the coconut filling evenly over the brownie batter in the pan without mixing the layers.
  10. Top with Remaining Brownie Batter: Spread the remaining half of the brownie batter evenly over the coconut layer, covering the filling completely.
  11. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
  12. Cool and Slice: Allow the brownies to cool completely in the pan. Once cooled, slice into 4 by 4 squares (about 2-inch squares) to serve. Cooling fully is crucial for clean slices and to prevent crumbling.

Notes

  • Ensure the brownies are completely cooled before slicing to prevent crumbling.
  • For a variation, add toasted almonds to the coconut layer to create an Almond Joy inspired brownie.

Find it online: https://flavorspath.com/coconut-brownies-recipe/