Coconut Brownies

These Coconut Brownies are a decadent treat made with a fudgy brownie topped with a sweet coconut layer and finished with a rich chocolate ganache. An easy dessert recipe for all the chocolate and coconut lovers out there.

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Coconut Brownies Recipe Ingredients

• Salted Butter
• Unsweetened Cocoa Powder
• Instant Coffee Granules
• White Sugar
• Large Eggs
• Pure Vanilla Extract
• Unbleached All Purpose Flour
• Sweetened Coconut Flakes
• Sweet Condensed Milk
• Powdered Sugar
• Dark Chocolate Chips
• Heavy Whipping Cream

These irresistible coconut brownies are like the sweet Mounds bars candy bars but in brownie form! 

How to Make Coconut Chocolate Brownies

1. First, preheat oven to 350°F and line a 9x13 baking pan with parchment paper or grease it well with nonstick cooking spray.
2. Next, melt butter in a microwave safe large bowl or in a medium size pot over medium-low heat.
3. Whisk the cocoa powder and instant coffee into the melted butter until smooth.
4. Then, add the granulated sugar and whisk well.

5. Now add the large eggs and vanilla extract and whisk until the batter is light and airy.
6. Switch to a rubber spatula or wooden spoon and stir in the all purpose flour just until combined and there are no more white streaks of flour.
7. Spread the brownie batter into the prepared pan. An offset spatula works great.

8. Bake brownies for 20-25 minutes. Test to see if brownies are done with the toothpick test. Insert a toothpick in center of brownies and it should come out with some damp crumbs or gooey brownie on it but it shouldn't look wet or raw.
9. Let brownies cool completely.
10. While the brownies are cooling, mix up the coconut layer. In a medium bowl, combine the shredded coconut, sweetened condensed milk, powdered sugar and vanilla extract. Mix it together until evenly and thoroughly combined.
11. Once the brownies are completely cool, spread the coconut mixture over top of the brownies in an even layer.

How to Make Chocolate Ganache

1. Start by microwaving the heavy cream in a medium size microwave safe dish for 1 minute or until starting to bubble.
2. Add the chocolate chips to the hot cream and let sit for 3 minutes so the chocolate chips can melt by the heat of the cream.
3. Stir together the cream and chocolate chips until they are completely combined and shiny.
4. Spread the ganache over top of the coconut layer and let it rest for a couple hours or until the ganache has set.

If you are looking for some more coconut recipes, try these Chocolate Coconut Candies! Creamy coconut covered in chocolate! Or these Chocolate Chunk Coconut Cookies and Coconut Oatmeal Cookies are absolutely divine!

Storing Chocolate Brownies with Coconut

Storing: Store these brownies in an airtight container between layers of wax paper at room temperature or in the fridge. They'll last 5 days at room temp and a week in the fridge, but I'm assuming they'll be gone the day you make them!

Freezing: These coconut brownies freeze great. Place them in a freezer safe airtight container or zip top bag between layers of wax paper. Or you can individually wrap each brownie in plastic wrap and then place in freezer safe container or zip top bag. Don't forget to label and date! Freeze brownies for up to 4 months.

Thawing: Remove brownies from freezer, unwrap if needed, place in a single layer and let thaw on the counter for at least 30 minutes or in the fridge for a couple hours.

Tips for Easy Coconut Brownies

• If you are in a real hurry you can use a boxed brownie mix for a 9x13 pan and add the coconut layer and follow the recipe for the ganache topping. I have to say, the from scratch recipe tastes so much better though!
• Gather all your ingredients before you start baking. It is so much easier to bake when all your ingredients are ready. Plus, there is less room for error. Like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
• Always read the recipe from start to finish before you start. Again, I am speaking from experience. 
• For easy removal, line the baking dish with parchment paper. This will allow you to remove the entire pan of brownies all at once and then slice easily.
• After adding the eggs, whisk like your life depends on it. The more airy the batter gets, the better.
• Make sure to fluff your flour a bit before you measure it. When it sits for periods of time it becomes packed. To fluff your flour, just scoop it and dump it a few times or whisk it and then measure it out and level off.
• For the best brownies and best results don't overbake the brownies, you want them to turn out fudgy.
• Let the brownies cool before adding the coconut layer.
• For perfect clean cuts, chill the brownies for at least an hour. Slice brownies with a plastic knife or sharp knife in one smooth cut, do not use a sawing motion to cut the brownies. One smooth cut will create nice smooth edges on the brownies when serving, keeping them looking pretty. Wipe knife clean with a hot damp towel after each cut.
• For bigger brownies you can cut them into 15, 18 or 20 pieces.
• Serve the brownies ala mode with a scoop of chocolate chip or vanilla ice cream and some toasted coconut for a delightful brownie sundae dessert!

More Delicious Brownie Recipes:

• Cheesecake Swirl Brownies
• Classic Homemade Brownies
• S'mores Brownies
• Strawberry Cheesecake Brownies
• Peppermint Brownies
• Peanut Butter Swirl Brownies
• Old Fashioned Frosted Brownies
• Dark Chocolate Walnut Brownies
• Rocky Road Brownies
• Peanut Butter Brownie Bars
• Homemade Brownie Bites
• Edible Brownie Batter