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These coconut brownies offer a rich chocolate experience enhanced by a sweet, tropical coconut layer that brings a delightful twist to a classic dessert. The combination of moist brownie and creamy coconut filling makes each bite irresistibly chewy and flavorful.
I first baked these during a family gathering and they disappeared so fast that I now make them regularly for special occasions. The coconut filling is always the star of the show.
Ingredients
- All-purpose flour: One cup plus an additional teaspoon for coating chocolate chips helps develop structure and prevent sinking
- Cocoa powder: Half a cup provides deep chocolate flavor choose a high quality unsweetened variety for best results
- Salt: Quarter teaspoon enhances all the flavors balancing sweetness
- Granulated sugar: One and a half cups sweetens the brownies perfectly use fine sugar for faster dissolving
- Salted sweet cream butter: Three quarters cup melted and cooled adds richness and moisture
- Eggs: Two bind the ingredients contributing to the tender crumb
- Vanilla extract: Two teaspoons for warm aromatic notes
- Mini semi-sweet chocolate chips: Half a cup coated with a teaspoon of flour prevents them sinking to the bottom
- Sweetened coconut flakes: Two and a half cups bring that tropical twist and chewy texture choose flakes that are not too dry
- Sweetened condensed milk: Two thirds cup adds creaminess and binds the coconut layer
- Vanilla extract and salt (for coconut mixture): One teaspoon vanilla extract and quarter teaspoon salt balances sweetness and boosts flavor
Step-by-Step Instructions
- Preheat the Oven and Prepare the Pan:
- Line an 8 by 8 inch baking dish with parchment paper and lightly spray it with nonstick spray. Preheating the oven to 350 degrees Fahrenheit ensures even baking.
- Mix the Dry Ingredients:
- In a medium bowl whisk together one cup flour, cocoa powder, and quarter teaspoon salt until well combined. This mixture builds the chocolate base.
- Coat the Chocolate Chips:
- In a small bowl lightly toss mini chocolate chips with one teaspoon flour to help them stay suspended evenly in the batter.
- Combine Wet Ingredients:
- In a separate medium bowl whisk together the melted and cooled butter, granulated sugar, eggs, and two teaspoons vanilla until smooth and creamy. This mixture creates the brownie’s rich texture.
- Incorporate Dry Ingredients:
- Using a wooden spoon gently stir the dry flour and cocoa mixture into the wet ingredients just until combined. Avoid over-mixing to keep the brownies tender.
- Fold Chocolate Chips:
- Fold in the floured mini chocolate chips evenly throughout the batter for little pockets of melted chocolate.
- Spread the Bottom Layer:
- Evenly spread half of the brownie batter into the prepared baking dish creating the base layer.
- Prepare the Coconut Filling:
- In a small bowl stir together the sweetened coconut flakes, sweetened condensed milk, one teaspoon vanilla, and quarter teaspoon salt until fully combined forming a creamy coconut layer.
- Add the Coconut Layer:
- Using a spatula spread the coconut mixture carefully and evenly over the bottom brownie layer to ensure every bite has coconut goodness.
- Top with Remaining Batter:
- Spread the remaining half of the brownie batter over the coconut layer smoothing out gently to cover completely.
- Bake the Brownies:
- Place in the preheated oven and bake for 35 to 40 minutes until set but still fudgy in the center.
- Cool and Slice:
- Allow the brownies to cool completely before removing from the pan and slicing into 16 squares about 2 inches each side to avoid crumbling.
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My favorite part is the coconut filling which adds a creamy sweetness that balances the bittersweet chocolate. One holiday when I served these, my picky cousin kept asking for more after everyone else thought they were gone.
Storage Tips
Store these brownies in an airtight container at room temperature for up to seven days to keep them moist and fresh. You can also freeze them in single layers separated by parchment paper for up to three months. Thaw overnight before serving for best texture.
Ingredient Substitutions
You can substitute the all-purpose flour with a gluten-free blend to make these brownies gluten free but texture may vary. For a dairy-free version replace butter with vegan margarine or coconut oil and use a dairy-free condensed milk alternative. Semi-sweet chocolate chips can be swapped for dark chocolate or vegan chocolate chips.
Serving Suggestions
Serve these coconut brownies slightly warmed with a scoop of vanilla ice cream for an indulgent dessert. They also pair beautifully with fresh berries or a drizzle of salted caramel sauce. These brownies make a perfect treat for potlucks and family snacks.
Cultural Context
Brownies have long been an American classic but the addition of coconut adds a tropical flair often seen in Hawaiian and Caribbean sweets. Combining chocolate with coconut balances richness and sweetness, a flavor profile loved in many warm-climate desserts.
Recipe FAQs
- → How can I ensure the coconut layer stays moist?
Mixing sweetened condensed milk with the coconut flakes helps create a creamy, moist filling that holds together well during baking.
- → Can I substitute the butter with another fat?
Butter adds richness and depth, but you can try using coconut oil for a slight tropical flavor enhancement, keeping the same quantity.
- → What’s the best way to prevent brownies from sticking to the pan?
Lining the baking dish with parchment paper and lightly spraying with nonstick spray ensures easy removal without damage.
- → How do mini chocolate chips affect the texture?
Mini chips distribute evenly, providing little pockets of melty chocolate that complement the chewy texture without overwhelming the bite.
- → Can these brownies be stored and for how long?
Store them in an airtight container at room temperature for up to one week to maintain freshness and texture.
- → Is it necessary to let the brownies cool before slicing?
Allowing them to cool completely helps the layers set firmly and prevents crumbling when cutting squares.