Coconut Cloud Brownies
Indulge in the ultimate dessert experience with Coconut Cloud Brownies, a decadent treat that combines rich, fudgy chocolate with airy coconut cream and a delightful crunch of toasted coconut. These brownies feature a luscious base made from melted semi-sweet chocolate and cocoa powder, perfectly balanced by the natural sweetness of brown and granulated sugar. Topped with a dreamy whipped coconut cream infused with coconut extract and finished with golden toasted coconut flakes, this recipe delivers layers of flavor and texture in every bite. Perfect for parties, potlucks, or a luxurious weeknight dessert, these brownies are best served chilled for a refreshing and creamy twist on a classic chocolate treat. Ready in under an hour, this recipe is a showstopping fusion of tropical flair and chocolate indulgence that will leave everyone asking for more!
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Recipe Information
Ingredients
- 120 grams Unsalted butter
- 200 grams Semi-sweet chocolate chips
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 100 grams All-purpose flour
- 30 grams Cocoa powder
- 0.5 teaspoons Salt
- 100 grams Shredded sweetened coconut
- 240 milliliters Heavy whipping cream
- 30 grams Powdered sugar
- 1 teaspoon Coconut extract
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9-inch baking pan with parchment paper, letting the edges hang over for easy removal.
In a microwave-safe bowl, melt the butter and chocolate chips together in 20-second intervals, stirring between each session until smooth. Let cool slightly.
Whisk the granulated sugar, brown sugar, and melted chocolate mixture together until well combined.
Add the eggs one at a time, whisking thoroughly after each addition. Mix in the vanilla extract.
Sift the flour, cocoa powder, and salt directly into the wet ingredients. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
While the brownies bake, toast the shredded coconut in a dry skillet over low heat until lightly golden and fragrant. Set aside to cool.
For the coconut cream layer, whisk the heavy whipping cream, powdered sugar, and coconut extract in a chilled bowl until soft peaks form.
Once the brownies are fully cooled, spread the whipped coconut cream evenly over the top. Sprinkle the toasted coconut over the cream as a finishing touch.
Refrigerate the assembled brownies for at least 1 hour to set before slicing into squares. Serve chilled for the best texture and flavor.
Nutrition Facts
Calories |
389 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 116 mg | 5% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 32.6 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 95 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
