A closeup of one coconut brownie with others blurred in the background
5 from 4 votes

Chocolate Coconut Brownie Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Setting time: 2 hours
Total Time: 35 minutes
Servings: 16 slices
Calories: 328kcal
Author: Marie Roffey
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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.
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Brownies
Keyword: coconut brownies, coconut brownies recipe

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

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