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–+ servings

Coconut Brownies

These Coconut Brownies layer thick, fudgy chocolate brownie batter with a creamy sweet coconut filling for a gooey candy-bar-inspired dessert. They bake in an 8-by-8 pan and slice into rich squares once completely cooled.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 servings
Calories 275 kcal

Ingredients
  

  • 1 cup plus 1 teaspoon all-purpose flour divided
  • 1/2 cup unsweetened cocoa powder regular, not Dutch-process
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup salted butter melted and cooled a bit
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips
  • 2 cups sweetened coconut flakes
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions
 

  • Heat the oven to 350°F, line an 8-by-8-inch baking dish with parchment paper leaving overhang on the sides, and spray the parchment with nonstick cooking spray.
  • In a medium bowl, whisk together 1 cup of the flour, the cocoa powder, and 1/2 teaspoon salt until well combined and free of cocoa lumps.
  • In a small bowl, stir the mini chocolate chips with the remaining 1 teaspoon flour to help keep the chips from sinking.
  • In another medium bowl, whisk the sugar, melted and slightly cooled butter, eggs, and 2 teaspoons vanilla until combined, then add to the flour-and-cocoa mixture and stir just until the batter comes together.
  • Fold the floured chocolate chips into the brownie batter.
  • Spread about half of the thick brownie batter into the prepared pan, nudging it evenly with an offset spatula, spoon, or small rubber spatula.
  • In a small bowl, stir together the coconut flakes, sweetened condensed milk, 1 teaspoon vanilla, and 1/2 teaspoon salt until thick and sticky.
  • Scoop the coconut mixture over the brownie layer and gently spread it into an even layer, getting fairly close to the edges.
  • Dollop the remaining brownie batter over the coconut layer and gently spread it out, working slowly if the coconut pulls up a bit.
  • Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean, starting to check around 35 minutes.
  • Let the brownies cool completely before slicing so the coconut filling has time to set.

Notes

Keep leftover coconut brownies covered tightly with plastic wrap or in an airtight container. They will stay good at room temperature or in the refrigerator for up to five days. To warm a square, microwave for just 10 to 15 seconds, depending on your microwave.

Nutrition

Calories: 275kcal
Keyword 8x8 dessert, Chocolate Brownies, Coconut Brownies, coconut dessert, fudgy brownies, sweetened coconut
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