Description
These rich and fudgy Coconut Brownies combine the deep chocolate flavor of classic brownies with a sweet and creamy coconut filling. Layered between luscious cocoa batter and a coconut condensed milk blend, this dessert is baked to perfection for a moist, indulgent treat perfect for any occasion.
Ingredients
Scale
Brownies
- 1 cup plus 1 teaspoon all-purpose flour (divided)
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ½ cups granulated sugar
- ¾ cup butter (melted and cooled)
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup mini semi-sweet chocolate chips
Coconut Filling
- 2 ½ cups sweetened coconut flakes
- â…” cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, then spray it with nonstick cooking spray to prevent sticking.
- Mix Dry Brownie Ingredients: In a medium bowl, whisk together 1 cup of all-purpose flour, unsweetened cocoa powder, and ¼ teaspoon salt until well combined. Set aside.
- Coat Chocolate Chips: In a small bowl, toss the mini semi-sweet chocolate chips with the remaining 1 teaspoon of flour to prevent them from sinking during baking. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the granulated sugar, melted and cooled butter, eggs, and 2 teaspoons vanilla extract until smooth and combined.
- Make Brownie Batter: Pour the wet ingredient mixture into the dry ingredients and stir just until combined. Gently fold in the floured chocolate chips.
- Layer First Batter: Spread half of the brownie batter evenly into the prepared baking dish, creating a base layer.
- Prepare Coconut Filling: In a small bowl, mix together sweetened coconut flakes, sweetened condensed milk, vanilla extract, and ¼ teaspoon salt until thoroughly combined.
- Add Coconut Layer: Scoop the coconut filling over the brownie batter in the pan and spread it out evenly for a consistent layer.
- Top with Remaining Batter: Gently spread the remaining half of the brownie batter over the coconut filling layer without mixing them.
- Bake: Bake the layered brownies in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper, slice into 9 squares, and serve.
Notes
- Ensure the melted butter is cooled before mixing with eggs to avoid cooking the eggs prematurely.
- Tossing chocolate chips in flour helps them stay suspended in the batter and prevents sinking.
- Allow brownies to cool completely for the best texture and easier slicing.
- You can use sweetened or unsweetened coconut flakes. Sweetened gives a richer filling, whereas unsweetened is less sweet.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
