March 22, 2024
Review RecipeCoconut Brownies
Soft, rich, fudge brownies stuffed with crunchy sweet coconut make these coconut brownies to-die-for delicious.
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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!
Coconut Brownies Ingredients
Coconut brownies are a delightful combination of rich chocolate and tropical coconut flavor.
With every bite, your taste buds are engulfed in the fudgy, decadent brownie texture that pairs perfectly with the sweet, shredded coconut.
The coconut adds a subtle crunch, making each mouthful a heavenly experience.
You’ll need:
For The Brownies:
- 1 cup of all-purpose flour plus 1 teaspoon of flour
- ½ cup of cocoa powder
- ¼ teaspoon of salt
- ½ cup of mini semi-sweet chocolate chips
- ¾ cup of salted sweet cream butter, melted and cooled
- 1½ cups of granulated sugar
- 2 eggs
- 2 teaspoons of vanilla extract
For The Coconut Layer:
- 2½ cups of sweetened coconut flakes
- ⅔ cup of sweetened condensed milk
- 1 teaspoon of vanilla extract
- ¼ teaspoon of 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 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 these decadent treats, you will layer a chocolate brownie with a layer of creamy coconut filling, followed by a second brownie layer.
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.
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.
STEP FIVE: Using a wooden spoon, mix the dry ingredients into the wet ingredients and stir just until the mixture is well combined.
STEP SIX: Fold in the mini chocolate chips.
STEP SEVEN: Evenly spread ½ of the brownie batter into the prepared pan.
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.
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.
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.
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.
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 Coconut Stuffed Brownies
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.
MORE CAKE RECIPES
Storage
These brownies are just fine on the counter for a few days, but if you want to keep them for longer, the freezer is the best option.
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.
This delicious homemade coconut 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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Coconut Brownies
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
- 1½ 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
- 2½ cups sweetened coconut flakes
- ⅔ 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.
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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Comments
Gloria says
Literally the best, gooiest brownies – we love them!
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?
Layne Kangas says
Hi, Emi – I’m not sure I understand your question. The recipe does call for sweetened condensed milk, not coconut cream.
Betty says
Can’t wait to try these.
Karen Solsaa says
Thank you! Bless you!
Kathy Rusell says
If you add rum how much of wet ingredients to omit.Gonna try this weekend it sounds like almond joy and thatโs one of my favorite.
Layne Kangas says
You can add 1/2 teaspoon of rum extract and leave the rest of the recipe as is!
Debbie Parker says
Do you think you could make this with a brownie mix and add the coconut middle layer?
Layne Kangas says
We haven’t tested it like that – I would assume it would work but I don’t know if any adjustments would need to be made. Enjoy!
NickiDE says
I used a boxed brownie mix, baked in a 9×9 non-stick pan at 325* in my convection oven for 35 minutes and they turned out just fine. Very good recipe. Thank you.
Patty says
Yes. Brownie mix works fine, family size of 18.5 to 21 ounces.
Pam says
I have a crazy question.. what is sweet cream butter?
Layne Kangas says
Hi, Pam – it’s just a type of butter like salted. It will be one of the varieties offered in the butter section of your grocery store. Enjoy!
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!)
Layne Kangas says
Hi, Lee – in North America, most of our butter is made with sweet cream rather than sour or cultured cream.
George says
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!
Lanae Bond says
I would love to make this one day. Thank you for sharing this recipe.