Fudgy Coconut Squares
Indulge in the rich, irresistible flavors of these Fudgy Coconut Squares—a perfect fusion of decadent chocolate and chewy coconut bliss. This easy-to-make dessert begins with a layer of fudgy chocolate brownie batter, crafted from melted semi-sweet chocolate chips and a hint of cocoa powder, providing an ultra-moist texture and deep flavor. Topped with a luscious layer of shredded sweetened coconut mixed with creamy condensed milk, these squares bake to perfection with contrasting layers that are both gooey and crisp around the edges. Ready in just under an hour, this crowd-pleasing treat is ideal for parties, afternoon snacks, or whenever your sweet tooth strikes. Serve them as-is or alongside a scoop of vanilla ice cream for added indulgence. Perfectly portable and irresistibly delicious, these Fudgy Coconut Squares are sure to become a dessert favorite! Keywords: fudgy coconut squares, chocolate coconut dessert, easy brownie recipe, layered coconut bars.
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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 unsweetened cocoa powder
- 0.5 teaspoons salt
- 150 grams shredded sweetened coconut
- 200 grams sweetened condensed milk
Instructions
Preheat your oven to 175°C (350°F). Line a 9x9-inch (22x22 cm) baking pan with parchment paper, leaving some overhang for easy removal.
In a medium-sized saucepan over low heat, melt the butter and chocolate chips together, stirring frequently until smooth. Remove from heat and allow to cool slightly.
In a mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until well combined and slightly frothy.
Slowly pour the melted chocolate mixture into the sugar and eggs mixture, whisking continuously to prevent the eggs from curdling.
Sift the all-purpose flour, cocoa powder, and salt into the wet ingredients. Gently fold with a spatula until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly.
In a separate bowl, mix the shredded sweetened coconut and sweetened condensed milk until fully incorporated.
Gently spread the coconut mixture over the chocolate batter, ensuring an even layer.
Bake in the preheated oven for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Allow the squares to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the entire slab out of the pan.
Slice into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.0 g | 292% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 1730 mg | 75% | |
| Total Carbohydrate | 638.2 g | 232% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 486.4 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 790 mg | 61% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1922 mg | 41% | |
*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.
