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Coconut Brownies Recipe
My Coconut Brownies are a delicious take on classic chocolate brownies. You’ll love the decadent chocolate you already know and love, stuffed with a chewy layer of coconut filling. You'll have this treat in the oven in under 15 minutes.
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings:
16
brownies
Calories:
469 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
For the Filling
- 4 cups coconut sweetened, flaked or shredded, packed
- 1 can sweetened condensed milk 14 ounce
- 1 teaspoon vanilla extract
For the Brownies
- 1 cup butter unsalted
- ½ cup semi-sweet chocolate morsels
- 2 cups granulated sugar
- 4 egg large
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder unsweetened
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ cup powdered sugar for topping
Instructions
- Preheat oven to 350°F. Line a 9-inch square baking dish with parchment paper. Set aside.
- For the filling, combine packed coconut with condensed milk and vanilla. Mix until blended. Set aside.
- In a medium sized saucepan, melt butter over medium heat. Remove from heat and add in chocolate chips and sugar.
- Stir until chocolate is completely melted. Add in eggs, one at a time, stirring completely after each addition. Stir in vanilla.
- Add the cocoa powder, flour, salt, and baking powder. Using big strokes, stir in JUST until mixed and no longer see dry ingredients. DO NOT BEAT OR OVER STIR.
- Pour half the batter into dish. Top with coconut mixture, spreading it to the sides. Add the remaining brownie batter on top.
- Bake for about 45 minutes. Remove from oven and cool completely. Sprinkle with powdered sugar before cutting.
Cup of Yum
Notes
- DO NOT OVER STIR. When you add in the dry ingredients, use slow but big stirs to incorporate the dry into the wet. Just when you see no more dry, STOP STIRRING!
- Want to eat them sooner? Chill them in the refrigerator so they are easier to cut. These also taste delicious chilled!
- STORAGE: Store brownies in airtight container at room temperature for up to a week. Or freeze for up to 3 months.
- Line the baking dish. Make sure you line the baking tin with parchment. It makes cleanup easier, and you can lift the cooled brownies right out of the pan to cut them.
- Use a plastic knife to cut the brownies. It helps cut neater pieces of brownies as the crumbs don’t stick to a plastic knife as they do on regular steel knives.
- Cool completely before cutting. To cut neat pieces with clean edges, make sure you wait for the brownie to cool down completely. If you’re not worried about cutting neat pieces, then you can dig in while it’s still warm.
- Make a delicious brownie sundae. Coconut Brownies pair really well with homemade Vanilla Ice Cream and chocolate syrup. Or you can use them as a base for this drool-worthy Brownie Ice Cream Cake.
- Do not use a smaller 8-inch square dish for this recipe. These brownies are THICK. You will want the 9-inch dish.
- See blog post for more recipe tips and tricks.
Nutrition Information
Serving
1bar
Calories
469kcal
(23%)
Carbohydrates
63g
(21%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Trans Fat
0.5g
(25%)
Cholesterol
80mg
(27%)
Sodium
197mg
(8%)
Potassium
290mg
(6%)
Fiber
4g
(16%)
Sugar
50g
(100%)
Vitamin A
483IU
(10%)
Vitamin C
1mg
(1%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16 brownies
Amount Per Serving
Calories 469
% Daily Value*
| Serving | 1bar | |
| Calories | 469kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 80mg | 27% |
| Sodium | 197mg | 8% |
| Potassium | 290mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 50g | 100% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.