Chocolate Coconut Brownies

Introduction

If you love the classic flavor of chocolate and coconut together (think Mounds or Bounty bars), this dessert is going to be your new favorite. Imagine a dense fudgy brownie on the bottom, a sweet creamy coconut filling in the middle, and a rich chocolate ganache on top. These brownies are perfect for parties, holidays, or anytime you want to impress with something indulgent.

Ingredients

For the Brownie Base:

• 1 cup (2 sticks / 226 g) unsalted butter
• 2 cups (400 g) granulated sugar
• 1 cup (120 g) all-purpose flour
• 1 cup (85 g) unsweetened cocoa powder
• 4 large eggs
• 1 tsp vanilla extract
• ½ tsp salt

For the Coconut Filling:

• 2 ½ cups (200 g) sweetened shredded coconut
• 1 can (14 oz / 400 g) sweetened condensed milk
• 1 tsp vanilla extract

For the Chocolate Topping:

• 1 ½ cups (260 g) semi-sweet chocolate chips (or chopped chocolate)
• ½ cup (120 ml) heavy cream
• 1 tbsp butter (optional, for shine)

Instructions

Step 1: Make the Brownie Layer

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
2. Melt butter in a saucepan over medium heat. Remove from heat and whisk in sugar, cocoa powder, and salt.
3. Beat in eggs one at a time, mixing well. Stir in vanilla.
4. Fold in flour gently until just combined. Don’t overmix.
5. Spread the batter evenly into the prepared pan.
6. Bake for 25–30 minutes or until a toothpick comes out with a few moist crumbs. Cool completely.

Step 2: Make the Coconut Filling

1. In a bowl, mix shredded coconut, sweetened condensed milk, and vanilla until well combined.
2. Spread the mixture evenly over the cooled brownies, pressing lightly with a spatula to form a smooth layer. Chill for 10–15 minutes.

Step 3: Make the Chocolate Topping

1. Heat the heavy cream in a saucepan until hot but not boiling.
2. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth. Add butter if desired for extra shine.
3. Pour the ganache over the coconut layer and spread evenly.

Step 4: Set and Slice

1. Refrigerate for at least 1 hour, or until the chocolate topping is firm.
2. Lift brownies out using parchment paper, cut into squares, and serve.

Tips & Variations

• Add toasted almonds under the coconut layer for an Almond Joy version.
• Use dark chocolate for a richer, less sweet topping.
• Sprinkle a little sea salt on top of the chocolate for a gourmet twist.

Benefits

• Chocolate provides antioxidants and a mood boost.
• Coconut adds healthy fats and fiber.
• Homemade treat with simple pantry ingredients, much better than store-bought candy bars.

Nutrition (per square, 1 of 20)

• Calories: ~280
• Fat: 15 g
• Carbs: 33 g
• Sugar: 26 g
• Protein: 3 g