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Stack of coconut brownies.

Chocolate Coconut Brownies

Fudgy brownies topped with a layer of creamy sweet coconut and finished with a smooth chocolate ganache. Use your favorite boxed or homemade brownie recipe for this decadent triple layer dessert.
Course Dessert
Cuisine Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 -16
Calories 414kcal


Brownie base:

  • One 8x8 or 9x9 pan of brownies baked and cooled (you can use boxed or homemade brownies, see notes for a link to my favorite brownie recipe)

Coconut filling:

  • 6 ounces cream cheese at room temperature
  • cup heavy cream or half and half
  • 3 tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract
  • 3 cups sweetened shredded coconut

Chocolate ganache:

  • cup heavy cream or half and half
  • 1 cup semisweet chocolate chips
  • additional shredded coconut for garnish optional


Coconut filling:

  • Using a hand mixer or stand mixer, beat the cream cheese, cream or half and half, powdered sugar, and vanilla until smooth. Add the coconut and beat for another minute to thoroughly combine.
  • 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:

  • 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 for a couple of minutes. Pour the ganache over the coconut topped brownies, smoothing the top. If you'd like to sprinkle the top of the brownies with additional shredded coconut, do so now, while the ganache is still soft.
  • Return the brownies to the fridge for at least an hour for the ganache to firm up before cutting and serving. These brownies are rich, I cut them small.



My favorite basic brownie recipe → click HERE
These brownies are best stored in the fridge.
Coconut filling adapted from Baking a Moment


Calories: 414kcal