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Coconut Brownies

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close up shot of Coconut Brownies stacked on top of each other
Soft, rich, fudge brownies stuffed with crunchy sweet coconut make these coconut brownies to-die-for delicious.
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Table of Contents
  1. Coconut Brownies Ingredients
  2. How To Make This Coconut Brownies Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This homemade coconut brownies recipe is full of rich, chocolate decadence with a layer of creamy, sweet coconut filling between the two brownie layers. Coconut lovers will agree that these moist bars are worth indulging in!

close up shot of Coconut Brownies stacked on top of each other

Coconut Brownies Ingredients

Coconut Brownies raw ingredients that are labeled

You’ll need:

For the Brownies

  • 1 cup all-purpose flour plus 1 teaspoon of flour
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ½ cup mini semi-sweet chocolate chips
  • 1½ cups granulated sugar
  • ¾ cup salted sweet cream butter, melted and cooled
  • 2 eggs
  • 2 teaspoons vanilla extract

For The Coconut Layer

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

SUBSTITUTIONS AND ADDITIONS

NUTS: You can add toasted almonds to make this easy recipe into an Almond Joy brownie. Chopped pecans or walnuts would also add even more crunch if you like nuts in your brownies.

COCONUT OIL: You can use coconut oil to replace the butter in this recipe. It can be swapped in at a 1:1 ratio, adding an extra hint of coconut flavor to these brownies.

COCONUT: For this recipe, we are calling for coconut flakes. While this is not the same as shredded coconut, you can substitute it for coconut flakes in a pinch.

CHERRY: Chocolate, cherry, and coconut work so incredibly well together. You could add some chopped dried cherries to the brownie batter for an even more decadent treat.

RUM: For a rum-flavored alternative, mix in ½ teaspoon of rum extract with the brownie batter.

How To Make This Coconut Brownies Recipe

For the First Brownie Layer

STEP ONE: Preheat the oven to 350°F and line an 8×8-inch square baking pan with parchment paper and spray lightly with nonstick spray. Set it aside.

OUR RECIPE DEVELOPER SAYS

Lining the pan with parchment paper or aluminum foil will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.

STEP TWO: In a medium-sized mixing bowl, whisk together 1 cup of all-purpose flour, cocoa powder, and salt. Set it aside.

flour, cocoa powder, and salt in a bowl

STEP THREE: In a small bowl, stir together the mini chocolate chips and the teaspoon of flour. Set it aside.

PRO TIP:

Here’s a fabulous baker’s secret: Coating the chocolate chips in flour before folding them into the batter will prevent them from sinking to the bottom of your cake or squares! They will remain suspended in the batter while baking.

STEP FOUR: In a medium-sized mixing bowl whisk together the melted butter, granulated sugar, eggs, and vanilla extract. 

melted butter, sugar, eggs, and vanilla whisked together in a bowl

STEP FIVE: Using a wooden spoon, mix the dry ingredients into the wet ingredients and stir just until the mixture is well combined.

flour mixture whisked into the egg mixture

STEP SIX: Fold in the mini chocolate chips.

milk chocolate chips folded into the chocolate mixture

STEP SEVEN: Evenly spread ½ of the brownie batter into the prepared pan.

brownie batter spread into a baking dish

For the Coconut Layer

STEP ONE: In a small mixing bowl, stir together the coconut flakes, sweetened condensed milk, vanilla, and salt until the ingredients are well combined.

coconut flakes, sweetened condensed milk, vanilla, and salt blended together in a bowl

STEP TWO: Using a silicone spatula or an offset spatula, spread the coconut mixture carefully in an even layer over the top of the batter.

coconut filling spread over the brownie layer in the baking dish

For the Second Brownie Layer

STEP ONE: Spread the remaining ½ of the brownie batter over the top of the coconut layer.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your dish at the lower end of the suggested baking time.

brownie batter spread over the coconut filling in a baking dish

STEP TWO: Bake brownies in the preheated oven for 35 to 40 minutes.

PRO TIP:

Do not over-bake the brownies to ensure they are yummy and fudgy.

Coconut Brownies after being baked in a baking dish

STEP THREE: Allow the brownies to cool completely before slicing 4 across and 4 down, about 2-inch x 2-inch squares.

PRO TIP:

It is essential that the brownies are completely cooled before slicing. Brownies will crumble if they are too warm when cut.

How To Serve

These easy coconut stuffed brownies are rich, so small squares will be enough to satisfy any craving…for a little while. Serve a gooey brownie with a cold glass of milk in the summer or a warm cup of hot chocolate in the winter. And chocolate brownies are always better with a scoop of vanilla ice cream, a bit of whipped cream, and a drizzle of hot fudge on the side.

There are so many ways to make brownies, all so yummy and slightly different. Check out our Dr. Pepper brownies and chocolate covered strawberry brownies.

Storage

ON THE COUNTER: Store any leftovers of these chewy brownies in an airtight container at room temperature for up to 3 to 4 days.

IN THE FREEZER: You can freeze the chocolate coconut brownies for up to 3 months. Wrap the brownies in plastic wrap, then in aluminum foil, before placing them in the freezer. Allow the brownies to come to room temperature before serving.

overhead shot of Coconut Brownies on a wooden board

This homemade delicious brownies recipe is like a coconut macaroon stuffed inside a chocolate brownie. The sweet and creamy coconut gives the classic brownie a tropical twist that is just heavenly.

FREQUENTLY ASKED QUESTIONS

Can I use a boxed brownie mix for this coconut brownie recipe?

If you want to make this recipe even easier, you could use boxed brownie mix instead of making the brownie layers homemade.

Can I freeze these brownies?

As long as they are wrapped well, these brownies can be frozen for up to three months.

Do I have to store these brownies in the fridge?

These easy coconut brownies will be fine on the counter for 3 to 4 days stored in a sealed container.

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close up shot of Coconut Brownies stacked on top of each other

Coconut Brownies

5 from 4 votes
Soft, rich, fudge brownies stuffed with crunchy sweet coconut make these coconut brownies to-die-for delicious.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 16

Ingredients
  

Brownies

  • 1 cup all-purpose flour plus 1 teaspoon flour
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • cups granulated sugar
  • ¾ cup salted sweet cream butter, melted and cooled
  • 2 eggs
  • 2 teaspoons vanilla extract
  • ½ cup mini semi-sweet chocolate chips

Coconut

  • cups sweetened coconut flakes
  • cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
 

First Brownie Layer

  • Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper and spray lightly with nonstick spray. Set it aside.
  • In a medium-sized mixing bowl, whisk together the 1 cup of all-purpose flour, cocoa powder, and salt. Set it aside.
  • In a small bowl, stir together the mini chocolate chips and the teaspoon of flour. Set it aside.
  • In a medium-sized mixing bowl, whisk together the melted and cooled butter, granulated sugar, eggs, and vanilla extract.
  • Using a wooden spoon, stir in the flour mixture. Stir just until the mixture is well combined.
  • Fold in the mini chocolate chips.
  • Evenly spread ½ of the brownie batter into the prepared baking dish.

Coconut Layer

  • In a small mixing bowl, stir together the coconut flakes, sweetened condensed milk, vanilla, and salt. Stir until the ingredients are well combined.
  • Using a silicone spatula or an offset spatula, evenly spread the coconut filling carefully over the top of the bottom brownie layer.

Second Brownie Layer

  • Spread the remaining ½ of the brownie batter over the top of the coconut filling.
  • Bake for 35 to 40 minutes.
  • Allow the brownies to completely cool before slicing 4 across and 4 down, about 2-inch x 2-inch squares.

Video

Notes

  • Lining the pan with parchment paper or aluminum foil will allow you to lift the entire baked brownies out of the pan for easier cutting once cooled. You can also grease the pan instead if you would prefer.
  • Here’s a fabulous baker’s secret: Coating the chocolate chips in flour before folding them into the batter will prevent them from sinking to the bottom of your cake or squares! They will remain suspended in the batter while baking.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your dish at the lower end of the suggested baking time.
  • Do not over-bake the brownies to ensure they are yummy and fudgy.
  • It is essential that the brownies are completely cooled before slicing. Brownies will crumble if they are too warm when cut.
Inspiration from: Cookies and Cups

Nutrition

Calories: 338kcal | Carbohydrates: 44g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 212mg | Potassium: 198mg | Fiber: 3g | Sugar: 33g | Vitamin A: 333IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg
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  1. Emi says

    Can I substitute the condensed milk for coconut cream instead? If yes, what amount of sweetener should I add to make up for the taste?

  2. Kathy Rusell says

    If you add rum how much of wet ingredients to omit.Gonna try this weekend it sounds like almond joy and that’s one of my favorite.

  3. Lee says

    I just have a question. What is Sweet Cream Butter. The County in which I live – has No butter by that name or description. (The recipe sounds absolutely delicious!)

  4. George says

    5 stars
    Oh my these are perfect! My 9 inch square pan worked well also. If you like coconut and a fudge brownie this is it. 35 minutes was perfect for the 9 inch pan. A good edge and the 4 center brownies just a touch fudgyer than the edges. Thank you!