These easy-to-make chocolate coconut brownies are made of three layers: fudgy brownies, crunchy coconut filling, and a thick layer of chocolate ganache. With an option to make them gluten free, these brownies look and taste incredible!
If you think these brownies look delicious, just wait until you try them! The recipe comes from my talented friend’s blog oogio.net, and consists of three layers of goodness: fudgy brownies, crunchy coconut layer, and a thick layer of smooth chocolate ganache. They taste like Mounds Bars or Almond Joys if you make them gluten free with almond flour, too. My family went crazy for them, and luckily I kept a slice for myself (as I always do), because they were gone in minutes.
This post may contain affiliate links for products or services I use and love. As an Amazon Associate, I earn from qualifying purchases. I only endorse products that I personally love and use.
Table of contents
How to make chocolate coconut brownies
There are 3 layers to these brownie dessert bars:
- Fudgy brownies
- Coconut layer
- Chocolate ganache
Make the brownies
- Place the chocolate and butter in a large heat-proof bowl, and microwave in 30 second-intervals, stirring in between each interval, until melted.
- Add the sugar and whisk until combined.
- Add the eggs, one at a time, and whisk just until combined.
- Add flour and salt and fold, using a rubber spatula, stir just until combined. Do not overmix.
- Pour batter into prepared pan, and smooth the top. Bake for 15-18 minutes until the edges are set but center is still soft, and a toothpick inserted into the center of the brownies come out with moist crumbs, and not dry. Let the brownies cool for 10 minutes on a wire rack, before adding the coconut layer.
Gluten-free alternative: If you want to make these brownies gluten free, you can substitute ½ cup plus 1 tablespoon (80g) cornstarch or ¾ cup (80g) almond flour for the all-purpose flour.
Make the coconut layer
Mix all the ingredients in a large bowl until well combined. Spread evenly into the pan, on top of the brownie layer. Bake for 8-10 minutes until set. It should stay bright in color and not brown much. Allow to cool completely on a wire rack before adding the chocolate ganache.
Make the chocolate ganache layer
Place chocolate and cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted.
Pour the ganache evenly over the brownies. Place in the fridge for at least 4 hours until completely set, then cut into squares. The brownies keep well for several days in the fridge in an airtight container.
What kind of chocolate should I use?
You can use any kind of dark of bittersweet chocolate for the brownies and the ganache. But the better quality chocolate you use, the better the brownies will taste. This recipe does not use cocoa powder.
How do I make these brownies gluten-free?
If you want to make these brownies gluten free, substitute ½ cup plus 1 tablespoon (80g) cornstarch or ¾ cup (80g) almond flour for the all-purpose flour.
More of my favorite brownie recipes
- Peanut Butter and Jelly Brownies: Thick, fudgy brownies swirled with ribbons of creamy peanut butter and jelly.
- Caramel Brownies: Gobs of salted caramel swirled with rich, chocolatey brownies.
- White Chocolate Chip Brownies: The ultimate chocolate lovers’ brownie.
- Spice Brownies: Chocolatey, fudgy brownies made with ground cinnamon and ginger for added flavor.
- Nutella Brownies: It doesn’t get any better than this.
Chocolate Coconut Brownies
Thick, fudgy brownies layered with sweet coconut and a thick layer of rich chocolate ganache. See note for how to make them gluten-free!
Ingredients
Brownies:
- 200 g/7 oz bittersweet chocolate , coarsely chopped
- 11 tablespoons (150g) unsalted butter, cut into small pieces
- ¾ cup (150g) granulated sugar
- 3 large eggs
- ½ cup plus 1 tablespoon (80g) all-purpose flour (see note for gluten-free option*)
- ¼ teaspoon salt
Coconut Layer:
- ¾ cup (75g) desiccated coconut
- 3 ½ tablespoons (50g/2 oz) unsalted butter, melted
- 2 large egg whites
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk
Chocolate Ganache:
- 100 g/3.5 oz bittersweet chocolate , coarsely chopped
- 6 tablespoons (90 ml) heavy cream
Instructions
-
Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper.
-
To make the brownies:
Place chocolate and butter in a large heat-proof bowl, and microwave in 30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted, then remove from heat. Add the sugar and whisk until combined. Add the eggs, one at a time, and whisk just until combined. Add flour and salt and fold, using a rubber spatula, stir just until combined. Do not overmix. Pour batter into prepared pan, and smooth the top. Bake for 15-18 minutes until the edges are set but center is still soft, and a toothpick inserted into the center of the brownies come out with moist crumbs, and not dry. Let the brownies cool for 10 minuted on a wire rack, before adding the coconut layer.
-
Meanwhile, make the coconut layer:
Mix all the ingredients in a large bowl until well combined. Spread evenly into the pan, on top of the brownie layer. Bake for 8-10 minutes until set. It should stay bright in color. Allow to cool completely on a wire rack.
-
To make the chocolate ganache:
Place chocolate and cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the brownies. Place in the fridge for at least 4 hours until completely set, then cut into squares. The brownies keep well for several days in the fridge in an airtight container.
Recipe Notes
*For gluten free brownies, substitute ½ cup plus 1 tablespoon (80g) cornstarch or ¾ cup (80g) almond flour for the all-purpose flour.
