These Coconut Brownies are a decadent treat reminiscent of a Mounds candy bar. You have a layer of fudgy chocolate topped with dollops of a gooey coconut filling and more fudgy brownie, all baked to perfection in the oven. The rich brownie base is perfectly dense, and the alternating chocolate and coconut mixture make a fun design.
Create Some Coconut Chocolate Brownies
Coconut Brownies are like a mix between fudgy brownies and your favorite coconut candy bar with little pockets of coconut filling peeking out amongst the indulgent brownies.
They’re made with shredded coconut, melted chocolate, and basic pantry staples and baked in the oven for a tropical take on a classic.
While the batter does need some time to chill before baking, the result is worth the wait—these brownies are great for a bake sale, or potluck or as part of a dessert bar. Each one looks a little different.
If you love coconut desserts then you’ll love this fun variation on a classic brownie.If your’e not a coconut fan but want something special, try some Southern brownies, they’re super fudgy.
Their unique design makes them great to take for a bake sale instead of cookies, or try cutting them smaller and serve as part of a dessert bar at your next party. They also make a great hostess gift.
Why Make These Brownies
- The best flavor: The rich chocolate combined with the tropical coconut tastes just like a Mounds bar but 100x better.
- Crowd-pleasing: These brownies are perfect for bake sales or as part of a dessert bar spread.
- Something different: If you’re tired of boring old brownies, then this fun twist on a classic is for you.
Ingredients For Chocolate Coconut Bars
- Pantry Staples: You’ll need unsalted butter, light brown sugar, all-purpose flour, baking powder, salt, powdered sugar, and vanilla extract.
- Eggs: These help bind the brownie batter together and help them to rise slightly.
- Chocolate bar: Use 60% cacao. This gets melted and gives the brownies a fudgy texture.
- Coconut filling: You’ll use a blend of sweetened shredded coconut, sweetened cream of coconut, cream cheese, and lemon juice. Make sure you use a block of full-fat cream cheese and not the kind that comes in a tub.
How to Make Fudgy Brownies with Coconut
Step One: Melt the Chocolate
Melt butter and chocolate together in the microwave, stirring until smooth. Let it cool before adding eggs and vanilla.
Step Two: Mix the Dry Ingredients
Whisk together the dry ingredients (sugar, flour, baking powder, salt), then combine with the melted chocolate mixture. The batter will be thick.
Step Three: Prepare the Brownie Batter
Spread a portion of the brownie batter into a greased, lined pan and refirgerate. Set aside the rest in the fridge to firm up.
Step Four: Make the Coconut Filling
Blend the coconut, sugar, cream of coconut, cream cheese, egg, and lemon juice in a food processor until smooth. Refrigerate until set.
Step Five: Assemble and Bake
Preheat the oven, then scoop the brownie and coconut mixtures into the pan. Bake until done, and enjoy the gooey, fudgy goodness!
How Long Do The Brownie Batter and Coconut Filling Need to Chill?
They need to chill for at least 3 hours to set before assembling the layers. It’s fine to let them refrigerate overnight.
Tips for Success
- Don’t overbake the brownies. Subtract a few minutes from the baking time and check for doneness, adding more time as needed. You’ll know when they’re done when you stick a toothpick in the center, and it comes out clean.
- Use a small ice cream scoop when adding the topping, that make s them more uniform in size.
Variation Ideas and Toppings
- Want some crunch? Add some chopped pecans or walnuts to the brownie batter.
- Add a scoop of vanilla ice cream on top before serving.
- Line the baking dish with parchment paper so the brownies lift right out.
- Garnish with some chocolate chips, nuts, or toasted coconut flakes.
How to Store Coconut Brownies
The brownies can be stored in an airtight container on the counter for 3 days. After that, it’s best to refrigerate them for up to one week or freeze them for up to 3 months.
To freeze, portion out individual brownies on a baking sheet, flash freeze for 30 minutes, and then place them in bags or containers to freeze. This keeps them from sticking together.
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Ingredients
Chocolate
- 6 Tablespoons butter
- 4 ounces 60% chocolate bar chopped
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cup brown sugar
- ¾ cup flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Coconut
- 2 cups sweetened coconut divided
- ¼ cup powdered sugar
- ¼ cup sweetened cream of coconut
- 2 ounces cream cheese room temp
- 1 egg
- ¼ teaspoon lemon juice
- ⅛ teaspoon salt
Instructions
Chocolate Batter
- Butter a 9 x 9 inch metal baking pan and line with parchment paper.
- In a large microwave safe bowl, melt the butter and chocolate on 50% power until the chocolate has just melted, 1 – 1:30 minutes. Whisk until smooth. Cool until it is just warm and not hot. Then whisk in eggs and vanilla.
- In a separate bowl whisk together the sugar, flour, baking powder and salt. Add to the chocolate mixture whisking until smooth, it will be thick.
- Spread 1 ¼ cups of brownie batter into the prepared pan, place the remaining batter in a small bowl. Cover both with plastic wrap and refrigerate for at least 3 hours until it is firm.
Coconut Batter
- Add 1 ⅔ cups of coconut to a food processor. Reserve the rest for later. Add sugar and process until finely chopped. Shake the can of cream of coconut until well blended, stir if needed. Add ¼ cup of the cream of coconut to the food processor, add cream cheese and process until blended. Add egg, lemon juice and salt and blend until well combined. Pour into a small bowl, cover with plastic wrap and refrigerate for at least 3 hours.
- Preheat oven to 325º.
- Alternate adding a tablespoon of chocolate batter and a tablespoon of coconut batter to the pan with the brownie layer. The chocolate batter will be thicker than the coconut batter. Take the remaining 1/3 cup of loose coconut and press it on top of the coconut batter.
- Cover tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes. A toothpick should come out clean from the brownie part.
Notes
- You can use semisweet chocolate if you prefer a sweeter brownie
- It is helpful to line the pan with parchment paper. This makes it much easier to remove.
Brilliant!! This dessert is absolutely stellar. Like a cross between the best cocoa brownie and a coconut macaroon cookie. It was even better the next couple of days after baking. Reading that they were similar to Mounds, made me want to add almonds to them, since I love Almond Joys. I had a bag of crispy whole almonds dipped in coconut white chocolate … so I studded them in the brownie base before covering with the scoops of dough before baking. Delightful! Thank you for an amazing recipe!
I love the idea of adding almonds to the brownie base, thanks for the suggestion. I’m glad to find another coconut lover.