Coconut Brownies
The rich, inviting aroma of Coconut Brownies wafts through the kitchen, enticing everyone around. The glossy chocolate top glistens while the white coconut peeks through like an irresistible tropical treasure. Each bite melts in your mouth, boasting a chewy, fudgy brownie texture with a delightful crunch of coconut flakes that add a playful twist. For me, these brownies evoke memories of summer picnics and family gatherings, where laughter mingled with the scent of sweet treats. Maybe it was the way the chocolate paired with coconut always felt like a mini-vacation, taking me to sandy beaches and sunny skies. Now, every time I whip up a batch of these Coconut Brownies, I’m reminded of those joyful times. You’ll surely want to create this fun, mouthwatering treat for your friends and family too!
Table of Contents
Imagine bringing a pan of these delightful brownies to your next gathering or serving them at a cozy weekend brunch. The combination of chocolate and coconut is simply irresistible, promising smiles with every square. So, roll up your sleeves and let’s make these delicious Coconut Brownies that are just waiting to happen!
Why You’ll Love This Recipe
- Simple & Quick: Ready to enjoy in just over an hour, including baking time!
- Irresistible Flavor: Decadent chocolate paired with sweet coconut creates flavor perfection.
- Eye-Catching Appeal: These brownies are visually striking, perfect for impressing guests!
- Flexible Serving: Great for dessert, a snack, or even breakfast—your choice!
- Diet-Friendly Options: Substitute gluten-free flour for a satisfying treat anyone can enjoy.
Ingredients You’ll Need
- 1 cup all-purpose flour: This serves as the base of the brownies, adding structure. You can substitute with gluten-free all-purpose flour if needed.
- ½ cup cocoa powder: For deep chocolate flavor. Choose unsweetened cocoa for the best results.
- ¼ teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- 1½ cups granulated sugar: Adds sweetness and helps achieve that fudgy texture.
- ¾ cup salted sweet cream butter, melted and cooled: Provides moisture and richness; you can use unsalted butter and add a pinch of salt instead.
- 2 eggs: Essential for binding the brownies and providing structure.
- 2 teaspoons vanilla extract: Boosts flavor—always go for pure vanilla for the best taste.
- ½ cup mini semi-sweet chocolate chips: Melts beautifully and adds gooey pockets of chocolate. Swap with dark chocolate chips for a richer flavor.
- 2½ cups sweetened coconut flakes: The star of the show! Use unsweetened coconut if you prefer less sweetness.
- ⅔ cup sweetened condensed milk: Ties together the coconut layer, adding creaminess.
- 1 teaspoon vanilla extract (for coconut layer): Just a hint to elevate the coconut flavor.
- ¼ teaspoon salt (for coconut layer): Just a touch to enhance the sweetness.
How to Make Coconut Brownies
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). Line a crisp 8×8 baking dish with parchment paper, leaving some paper hanging over the sides (this will help with lifting the brownies out later). A light spray of nonstick cooking spray will ensure that your delightful creation releases easily.
Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the 1 cup of all-purpose flour, cocoa powder, and salt. Mixing these dry ingredients ensures they are evenly distributed, giving your brownies a consistently delicious flavor.
Whisk Wet Ingredients: In a separate bowl, combine the melted cool butter, granulated sugar, eggs, and 2 teaspoons of vanilla extract, whisking until well combined and smooth. This mix gets to know each other, resulting in a luscious batter that makes your heart skip a beat!
Fold Together Gently: Stir in the flour mixture with a wooden spoon until just combined. Avoid overmixing to keep your brownies from becoming tough. Gently fold in the mini chocolate chips, allowing their little pockets of yum to scatter throughout the batter.
Spread the First Layer: Pour about half of the brownie batter into the prepared baking dish, smoothing it out with a spatula. This creates a rich, chocolatey base that will hug that lovely coconut filling.
Prepare the Coconut Filling: In a small mixing bowl, combine the coconut flakes, sweetened condensed milk, the remaining teaspoon of vanilla extract, and salt. Mix until everything is thoroughly combined. The sweet coconut mixture will be a delightful topping for your brownies!
Layer the Coconut: Carefully spread the coconut filling over the brownie layer, taking your time to cover it evenly. This step is crucial for ensuring every bite delivers that sought-after tropical twist.
Top it Off: Spoon the remaining brownie batter over the coconut layer, smoothing it out to make sure everything is snug. This two-layered structure is where the magic happens—each bite will showcase both fudgy chocolate and sweet coconut!
Bake Until Golden: Place the baking dish in the oven and let it bake for 35 to 40 minutes. The top should look set and slightly cracked around the edges. A toothpick inserted into the center should come out with a few moist crumbs (but not wet batter!). How divine the kitchen smells right now!
Cool and Cut: After baking, allow your brownies to come to room temperature before slicing them into 2-inch squares (4 across and 4 down). The cooling process helps the textures set perfectly, turning your brownies from warm and gooey to rich and fudgy.
Storing & Reheating
Once your Coconut Brownies are sliced and cooled, store leftovers in an airtight container at room temperature for up to five days. For longer storage, transfer them to the refrigerator, where they’ll stay fresh for about a week. Want to keep them even longer? Freeze them in an airtight container, and they’ll maintain their scrumptiousness for up to three months. When you’re ready to enjoy, just pop them in the microwave for 10–15 seconds to refresh those fudgy vibes, though the texture may change slightly after freezing.
Chef’s Helpful Tips
- For fluffier brownies, make sure your butter melts gently and cools—it should be warm but not hot!
- Avoid overmixing after adding the flour to keep your brownies from turning out dense.
- If the brownies seem too gooey when baking, give them an extra five minutes in the oven—this varies due to oven types.
- To make ahead, prepare the batter the day before and refrigerate it in the baking dish overnight; just bake the next day!
- Feel free to swap out mini chocolate chips for white chocolate or even butterscotch chips for a fun flavor twist.
Recipe FAQs
Can I use unsweetened cocoa powder?
Absolutely! Just keep in mind that unsweetened cocoa powder will create a richer chocolate flavor. You may need to adjust the sugar slightly for your sweetness preference, but it’ll still be wonderfully delicious!
What can I substitute for sweetened condensed milk?
If you’re looking for a substitute, you can blend together 1½ cups of evaporated milk with ¾ cup of granulated sugar for a homemade version. This will give you that creamy consistency and sweetness your coconut layer needs.
Can I double the recipe for a larger crowd?
Definitely! To make a larger batch, simply double the ingredients and use a 9×13 inch baking dish instead. Keep an eye on the baking time because it may take a additional 5-10 minutes to cook through.
What if I don’t like coconut?
No worries! If coconut isn’t your thing, you can leave it out altogether or replace it with chopped nuts or fruit – such as cherries or cranberries – to add an extra layer of flavor to your brownies.
Experiencing the joy of making sweet treats is a delightful journey, especially with these Coconut Brownies. Enjoy the luscious combination of coconut and chocolate! Don’t be afraid to experiment with flavors or even share your own twists on the recipe. Your adventure in baking awaits—let those taste buds revel!
More Desserts & Appetizers Recipes
- Brownies | Fudgy Dark Chocolate Brownies
- Ina Garten’s Brownie Pudding
- 4-Ingredient Brownies
- Heart Shaped Brownies with Raspberry Swirl and Cheesecake Topping
- Caramel Brownie Cheesecake Bliss
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📖 Recipe Card
Coconut Brownies
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 pieces 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coconut Brownies offer a moist, fudgy texture combined with sweet coconut flakes for a delightful treat. Perfect for any occasion, enjoy this simple recipe that brings a taste of summer to your dessert table!
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- 1½ cups granulated sugar
- ¾ cup salted sweet cream butter, melted and cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup mini semi-sweet chocolate chips
- 2½ cups sweetened coconut flakes
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla extract (for coconut layer)
- ¼ teaspoon salt (for coconut layer)
Instructions
- Preheat oven to 350°F (175°C) and prepare an 8×8 baking dish with parchment paper.
- In a bowl, mix together flour, cocoa powder, and salt.
- In another bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
- Gently fold in the flour mixture and chocolate chips until just combined.
- Pour half the batter into the baking dish, spreading it evenly.
- In a separate bowl, mix coconut flakes, condensed milk, vanilla, and salt until combined.
- Spread the coconut mixture over the brownie layer evenly.
- Top with the remaining brownie batter, smoothing it out over the coconut layer.
- Bake for 35 to 40 minutes until the top is set and slightly cracked.
- Allow cooling before slicing into squares.
Notes
For gluten-free options, substitute all-purpose flour with gluten-free flour.
Store leftovers in an airtight container for up to 5 days at room temperature.
Freeze in an airtight container for up to 3 months and reheat before serving.
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
