Coconut Layered Brownies
Decadence meets tropical bliss with these irresistible Coconut Layered Brownies, a dessert that delivers bold flavors and indulgent textures. This recipe features a rich, fudgy brownie base made from semi-sweet chocolate and cocoa, providing the perfect foundation for a sweet and chewy coconut layer created with shredded coconut and creamy condensed milk. To top it all off, a smooth, velvety chocolate ganache adds a luxurious finish. Easy to prepare yet impressive enough for any occasion, these brownies come together with just 25 minutes of prep time and are best served chilled for that ultimate fudgy bite. Whether you're a chocolate lover, a coconut enthusiast, or both, this three-layer treat is destined to be your new favorite dessert. Perfect for parties, potlucks, or a decadent indulgence at home!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1.5 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 2 cups sweetened shredded coconut
- 0.75 cup sweetened condensed milk
- 1 cup semi-sweet chocolate chips (for ganache)
- 0.5 cup heavy cream
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a microwave-safe bowl, melt the butter and 1 cup of semi-sweet chocolate chips in 30-second intervals, stirring in between, until smooth. Allow to cool slightly.
Whisk in the granulated sugar until well combined, then add the eggs one at a time, whisking until smooth. Stir in the vanilla extract.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely.
In a medium bowl, mix the shredded coconut and sweetened condensed milk until evenly combined. Spread the coconut mixture over the cooled brownie layer evenly.
To make the ganache, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Remove from heat and pour over the 1 cup of semi-sweet chocolate chips in a heat-proof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Pour the chocolate ganache over the coconut layer and spread it evenly using a spatula. Chill in the refrigerator for 1-2 hours or until set.
Once set, lift the brownies out of the pan using the parchment paper overhang. Slice into squares and serve.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 38.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 184 mg | 4% | |
*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.
