Chocolate Coconut Brownies

Coconut Brownies - Celebrating Sweets
Most of the recipes I’ve shared lately have included berries or other fruits. In the summer I tend to make more fruit-based desserts, but, I decided to take a little break from those with something super decadent and chocolaty. Although I have quite a few chocolate recipes and coconut recipes here, I realized that there were no recipes that included both chocolate and coconut. What?! It was time to change that, and I’m happy to say this recipe is the perfect marriage of both flavors. You’re going to want to grab a glass of milk because these brownies are unapologetically rich. Three layers of decadence: fudgy brownies topped with creamy coconut and finished with a smooth chocolate ganache. I like to think of these as a combination of a brownie, coconut macaroon, and Mounds candy bar. If you like coconut and chocolate, you will absolutely love sinking your teeth into these thick, gooey brownies. Indulgent? Yes. But totally necessary. ;)

Feel free to use your favorite homemade or boxed brownie recipe for the base. The recipe I included is my go-to brownie recipe. It is made in one bowl and they always comes out perfectly chewy and fudgy.
Coconut Brownies ~ Celebrating Sweets

Chocolate Coconut Brownies
Fudgy brownies with a gooey coconut layer and smooth chocolate topping.
Recipe type: Dessert, brownie
Serves: 16
  • ⅔ cup cocoa powder
  • 1½ cups granulated sugar
  • ⅓ cup powdered sugar
  • ¾ teaspoon salt
  • 1 cup all purpose flour
  • 1 teaspoon espresso powder (optional)
  • 1 cup semisweet chocolate chips
  • 3 eggs
  • ½ cup vegetable oil
  • 2 tablespoons water
Coconut filling:
  • 6 ounces cream cheese, at room temperature
  • ⅓ cup heavy cream or half and half
  • 3 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract
  • 3 cups sweetened, shredded coconut
Chocolate ganache:
  • ⅓ cup heavy cream or half and half
  • 1 cup semisweet chocolate chips
  • additional shredded coconut for garnish, optional
Begin by making the brownies:
  1. Preheat oven to 350°F. Butter an 8x8 or 9x9 square pan. Alternately, you can line the pan with foil, leaving a couple inches of overhang on two sides (this will allow you to lift the whole tray of brownies out of the pan for easy removal). If using the foil, butter or spray it.
  2. In a large bowl combine cocoa powder, sugars, salt, flour, espresso powder, and chocolate chips. Whisk until combined. Add eggs, oil, and water and stir until combined.
  3. Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes (begin checking at 30 minutes). The brownies are done when a toothpick inserted into the center comes out without raw batter on it (there may be some fudgy crumbs on the toothpick - that's OK). Be careful not to over bake. Remove from the oven and place on a cooling rack. Cool completely.
Once the brownies are cool, prepare the coconut filling:
  1. Using a hand mixer or stand mixer, beat the cream cheese, cream/half and half, powdered sugar, and vanilla until smooth. Add the coconut and beat for another minute to thoroughly combine.
  2. Dump the coconut mixture on top of the cooled brownies and spread it around into an even layer. Refrigerate while you prepare the ganache.
For the ganache:
  1. In a small saucepan over medium-low heat, combine the cream and chocolate chips. Stir until melted and smooth. Remove from the heat and allow to cool slightly, for a couple of minutes. Pour the ganache over the coconut topped brownies, smoothing the top. If you'd like to sprinkle the tops of the brownies with additional shredded coconut, do so now, while the ganache is still soft.
  2. Return the brownies to the fridge for at least an hour for the ganache to firm up before cutting and serving.
These brownies are best stored in the fridge.

Brownies adapted from King Arthur Flour
Filling adapted from Baking a Moment


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  1. Bernadette says

    Could the brownie & coconut layers be made ahead of time and frozen and, later, add the chocolate layer just before serving? Thank You! soooooo yummy…..

    • Celebrating Sweets says

      Hi Bernadette. Absolutely! These brownies freeze really well, I don’t see any reason why that wouldn’t work. Enjoy!


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