Coconut Brownies

Fudgy, rich brownies with a coconut center? Yes, please! These Coconut Brownies are perfect for any coconut lovers!

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I’m a believer that coconut and chocolate are meant for each other! Also check out these Brownie Cookies with Coconut, Almond Joy Candy Bar Filled Chocolate Bundt Cake, or Almond Joy Cupcakes.

I’ve always said that when it comes to dessert, chocolate is not usually at the top of my list.

Unless you are talking about brownies.

Especially fudgy brownies.

Add in a layer of coconut? You can call me a fan.

In fact, I had to change up the original recipe that was posted here so that it makes a 9×13-inch pan of brownies instead of a 9×9-inch pan. Because when it comes to these Coconut Brownies, more is always better.

Ingredients

Sugar:You need regular, granulated sugar.
Butter: I use unsalted butter, but salted butter would work fine, as well.
Vanilla Extract: I like to use real vanilla extract.
Eggs: I use large eggs. You’ll need 4 of them from the brownie layers and 1 for the coconut filling.
Flour: You’ll need all-purpose flour.
Cocoa Powder: Make sure you are using unsweetened cocoa powder. This is the most common cocoa powder you’ll find at the grocery store.
Salt: If you are using salted butter, you can cut this down to 1/4 teaspoon.
Coconut: I like to use sweetened, shredded coconut. You can definitely use unsweetened coconut if you want them a little less sweet.
Sweetened Condensed Milk: Make sure you are using sweetened condensed milk, not evaporated milk.

How to Make Coconut Brownies

These brownies are not difficult and only take a few extra steps beyond normal brownies. And you don’t even need a mixer, you can do this all by hand!

Make the Brownies

1. In a large bowl, combine the sugar, melted butter, and vanilla extract. Mix them together.
2. Add 4 of the eggs and whisk them in.
3. Add the flour, cocoa powder and salt.
4. Mix it all together until completely combined.

Make the Filling

1. In another bowl, combine the sweetened condensed milk, coconut and the remaining egg. Mix this all together.

Assemble the Brownies

Now it’s time to assemble!

1. Spread about half of the brownie mixture in the bottom of a prepared baking dish. You don’t have to be exact – just eyeball it.
2. Spread the coconut mixture over the top.
3. Dollop the remaining brownie mixture on top of the coconut layer.
4. Use an offset spatula to spread the brownie layer over the top. Again, it doesn’t need to be perfect! Bake the brownies until the brownie layer is cooked through.

Tips and Tricks

I like to use parchment paper in the pan so that the brownies are easy to remove once they have cooled. You can spray the pan with nonstick cooking spray, but they’ll be easier to get out when lined with parchment.

The brownie layers are pretty thick, which makes them a little harder to spread. I like to use an offset spatula. If you don’t have an offset spatula, you can get your hands a little wet and use them to spread the batter.

You want to make sure to bake the brownies through, but you don’t want overbaked brownies. I like to test them with a toothpick. You’ll know when they are done when a few moist crumbs come out on the toothpick.

Storing and Freezing

The brownies can be stored at room temperature (covered) for up to 3 days. If you refrigerate them, they can be stored up to a week.

To freeze them, I like to place sliced brownies on a baking sheet and place the baking sheet in the freezer. Once they are frozen, you can place them all in a ziplock bag or other container with a lid and freeze them. This makes it easy to pull one out at a time, if desired. They can be frozen for up to 3 months.

More Brownie Recipes

Oreo Brownies
Homemade Brownies
Caramel Brownies
Coconut Flour Brownies
Fudgy Nutella Brownies

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Coconut Brownies

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 24 serving

Course: Dessert

Cuisine: American

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Fudgy, rich brownies with a coconut center? Yes, please! These Coconut Brownies are perfect for any coconut lovers!

1x2x3x

Ingredients

• ▢ 2 1/2 cups granulated sugar
• ▢ 1 cup butter melted
• ▢ 1 tablespoon vanilla extract
• ▢ 5 eggs divided
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1 cup unsweetened cocoa powder
• ▢ 1/2 teaspoon salt
• ▢ 1 1/3 cup sweetened shredded coconut
• ▢ 2/3 cup sweetened condensed milk

Instructions

• Preheat the oven to 350ºF. Spray a 9×13-inch baking dish with nonstick cooking spray or line with parchment paper.
• In a large bowl, whisk together the sugar, melted butter, and vanilla extract.
• Add 4 of the eggs and beat until combined.
• Add the flour, cocoa powder, and salt. Mix just until combined.
• In another bowl, mix together the coconut, sweetened condensed milk and the remaining egg.
• Spread half of the brownie mixture evenly over the bottom of the pan. (The batter is thick, so it doesn’t always spread easily. I like to use an offset spatula as I find it’s the easiest way to spread the batter.)
• Spread the coconut mixture evenly over the top of the brownie layer.
• Drop the remaining brownie mixture over the top of the coconut layer in spoonfuls. Gently spread the batter over the top. The brownie batter is thicker than the coconut layer, so it doesn’t spread really easily, but it doesn’t have to be perfect!
• Bake the brownies until the brownie layer is baked through, about 30-35 minutes.
• Let the brownies cool before removing from the pan and slicing.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1brownie, Calories: 264kcal (13%), Carbohydrates: 36g (12%), Protein: 4g (8%), Fat: 12g (18%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 4g, Cholesterol: 62mg (21%), Sodium: 76mg (3%), Fiber: 1g (4%), Sugar: 28g (31%)

Keywords: coconut brownies