Did you grow up with Bounty Bars? Or maybe you grew up with Mounds? You know, that candy bar of delicious sweet coconut filling encased in chocolate? I did and I loved them and it turns out that filling is super easy to make.

I decided to turn it into brownies because anything with a brownie base is alright in my book. This Coconut Chocolate Fudge Slice is similar with the same flavours but all combined together.

A group of chocolate coconut brownies on baking paper

These Chocolate Coconut Brownies have been on the site for a while, but I added them way back before I knew anything about search engines. Without getting too in depth, I’m pretty sure, only myself and my hubby knew this recipe even existed on the site so it was definitely time for an update.

What are coconut brownies?

Chocolate Coconut Brownies consist of three decadent and super delicious layers

  1. Fudgy chocolate brownie on the bottom
  2. A gooey coconut filling (like Bounty or Mounds)
  3. A topping of smooth dark chocolate ganache

They are also supremely delicious and you should aim to consume some very soon ?

How to make Chocolate Coconut Brownies

I love an easy recipe and this one is definitely that.

2 photos of mixing bowls showing eggs, sugar and melted chocolate added

First melt together the butter and chocolate until smooth and glossy. In a mixing bowl add both sugars and the eggs (photo 1) followed by that melted chocolate and butter mixture (photo 2).

2 photos showing a mixing bowl with a whisk in brownie batter and then with a sieve on top with some dry ingredients

Whisk it all together well (photo 3) – you can do this by hand – no fancy equipment necessary. Then place a sieve on top and add the flour, cocoa and salt (photo 4). Sift it all in.

2 photos: A bowl of chocolate brownie batter, then batter poured into a baking tin.

Mix that all together with a spatula (photo 5) then pour it into an 8×8 square baking tin that has already been lined with baking paper (photo 6).

Bake the brownie for 20 minutes, then when you take it out of the oven, press down on top with another 8×8 inch tin if you have one to flatten it out. This step is optional but it does make for a lovely flat surface to place your coconut on.

How to make that Mounds Bar filling

Just three simple ingredients into a bowl – desiccated coconut and sweetened condensed milk (photo 7) followed by vanilla extract (photo 8).

2 photos: Ingredients for coconut mounds filling in bowls, mixed together

Stir them together then tip it onto the cooled brownie (photo 9) and press it down with your hands.

Top tip: If you dampen your hand just a little, the mixture won’t stick to you.

2 photos: Coconut filling being spread over a brownie base then covered in ganache

Now make a chocolate ganache by heating a little cream and mixing it with chopped chocolate until it’s smooth. Pour the ganache over the top of the coconut layer (photo 10) and smooth it out with a spatula before finally sprinkling over some shredded coconut.

That’s it. I made a cute little video (below) to go with it. It makes me smile every time I watch it because it’s my very first video ever!

Click here to Pin this recipe for later!

A stack of 3 coconut brownies with others around it

If you want coconut and brownies and chocolatey gooeyness then this Chocolate Coconut Brownies recipe is for you. Know any coconut lovers you can share this with? If not, just eat it all yourself.

A closeup of one coconut brownie with others blurred in the background

Chocolate Coconut Brownie Recipe

4.34 from 9 votes
Coconut lovers, this Easy Chocolate Coconut Brownies recipe is just for you! A fudgy and rich chocolate brownie, a sticky coconut filling and a topping of gooey ganache. You could call almost call them bounty brownies.

Ingredients

FOR THE BROWNIE LAYER

  • 57 g (1/4 cup / 1/2 stick) unsalted butter
  • 40 g dark (70%) cocoa chocolate
  • 100 g (1/2 cup packed) light brown sugar
  • 50 g (1/4 cup) granulated white sugar
  • 2 large eggs
  • 65 g (1/2 cup) plain (all-purp) flour
  • 25 g (1/4 cup) dutch processed cocoa
  • 1/4 teaspoon salt

FOR THE COCONUT LAYER

  • can condensed milk
  • 2 2/3 cups (250 g) desiccated (fine) coconut
  • teaspoon vanilla extract

FOR THE GANACHE

  • 100  dark chocolate, chopped
  • 1/4  cup  cream
  • 1/4 cup shredded coconut

Instructions
 

FOR THE BROWNIE LAYER

  • Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
  • On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.
  • Use a handheld beater to beat together both sugars, eggs and melted chocolate and butter together.
  • Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
  • Bake for 20 minutes. As soon as you take the brownie out of the oven, press another 8x8 inch tin down on top lightly just to flatten it a little (this step is optional but makes the brownie a nice flat layer for the coconut layer to sit on).

FOR THE COCONUT LAYER

  • Mix the coconut, condensed milk and vanilla together in a bowl until well mixed. Use wet hands to spread the mix over the cooled brownie base and press down firmly.

FOR THE GANACHE

  • Place the chopped chocolate in a bowl and set aside. Heat the cream in a small saucepan over very low heat until it starts to bubble. Pour it over the chopped chocolate, let it sit for about 1 minute to soften the chocolate, then stir it to a smooth, glossy ganache. Pour it over the coconut layer and spread out evenly.
  • Scatter the ganache immediately with shredded coconut. Allow to set in the fridge for 2 hours before slicing

Video

Notes

  1. Use slightly damp hands when pressing the coconut mix onto the brownie, so that it doesn't stick to you.
  2. The easiest way to make clean slices is, once it is set and cold, turn the brownie upside down and cut downwards with a sharp knife. Clean the knife between cuts.
  3. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).

TOOLS USED IN THIS RECIPE

  • An 8x8 inch square baking tin

WANT MORE BROWNIES AND BARS? CLICK HERE

Have you tried this recipe?Rate or comment below and let us know how it was!

Close up of one single chocolate coconut brownie