March 22, 2024
Review RecipeCoconut Brownies
Soft, rich, fudge brownies stuffed with crunchy sweet coconut make these coconut brownies to-die-for delicious.
Jump to Recipe
Table of Contents
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.
More Recipes You’ll Love
- Brownie Cupcakes
- Blondies
- Lemon Brownies
- Chocolate Easter Eggs (Coconut Cream)
- Blueberry Lemon Blondies
- Coconut Poke Cake
- Lunch Lady Brownies
- Cosmic Brownies
- Coconut Cupcakes
- Cherry Dr Pepper Cake
- Almond Joy Cookies
- Brownies
- Candied Almonds
- Coconut Macaroons
- Coconut Cream Dessert
- Almond Joy Bars
- Blueberry Lemon Blondies
- Vanilla Brownies
- Chocolate Brownie Cake
- Cherry Cheesecake Brownies
- Cakesicles
- Slutty Brownies
- Buckeye Brownies
- Cherry Yum Yum
- Christmas Brownies
- Cheesecake Brownies
- Peanut Butter Brownies
- Bumpy Cake
- Sizzling Brownie
- Banana Pudding Brownies
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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Helen at the Lazy Gastronome says
I’m going to use the chocolate chip tip!! Thanks for sharing at the What’s for Dinner party – Hope to see you there tomorrow too! Have a great day.
Linda Primmer says
These look delicious, a nice twist for brownies. I am happy to feature these tasty Coconut Brownies at Love Your Creativity.
Pamela says
These coconut brownies are a Blue Ribbon Winner! I just won a First Place in the any other category for cookies with this recipe. That means, this recipe went up with all kinds of other recipes. The judge picked this one for the WIN! Thank you!!!!!!!
Jeannette Shields says
Thank you so much for not using a brownie mix for this recipe!!!
Brandy Stender says
I’m literally obsessed with these.