Brownie lovers rejoice – these Chocolate Coconut Brownies are going to blow all your other brownie recipes out of the water!
A coconut filling sandwiched between a scrumptious brownie base and a decadent chocolate ganache lid just has to be good! Ella from Home Cooking Adventures is sharing her sweet treat and you’ll love it.
Chocolate Coconut Brownies Ingredients
- 3 oz (100g) semisweet chocolate
- 3/4 cup (170g) butter
- 1 tsp (1g) instant coffee powder
- 1 cup (200g) sugar
- 3 eggs
- 1 tsp (5g) vanilla extract
- 1 tbsp (8g) dark cocoa powder
- 1/2 tsp (2g) salt
- 3/4 cup (95g) flour
Chocolate Filling Ingredients
- 12 oz (340g) sweetened condensed milk
- 2 1/2 cups (200g) unsweetened coconut flakes
Chocolate Ganache Ingredients
- 1/2 cup (100g) whipping cream
- 4 oz (120g) semisweet chocolate
Chocolate Coconut Brownies Recipe
Whilst these brownies look utterly gourmet, they are surprisingly easy to assemble. You’ll need to allow a bit of extra time for chilling before you serve, so be sure to plan ahead.
Ella steps us through the recipe to ensure we achieve the perfect result. Click Play above to view now ^
Chocolate Coconut Brownies Instructions
Preheat oven to 350F (180C). Butter the sides and bottom of an 8×8 inch (20 X 20 cm) or 9×9 inch (23x23cm) baking pan. Line the pan with parchment paper.
Melt the chocolate and butter in a medium bowl, over a bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder, and stir well.
Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
Let the brownies cool completely.
In a bowl combine sweetened condensed milk and coconut flakes. Spread evenly on top of brownies.
Prepare The Chocolate Ganache
Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly and refrigerate for at least 1 hour before serving.
Cut into squares and serve.