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Coconut Stuffed Brownies Recipe

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4.2 from 72 reviews

  • Author: Diane
  • Total Time: 50 minutes
  • Yield: 16 brownies

Description

Indulge in these rich and fudgy Coconut Stuffed Brownies, featuring a luscious coconut filling sandwiched between two layers of chocolate brownie batter. This delightful treat combines the deep flavors of cocoa with the tropical sweetness of coconut flakes and condensed milk, creating a perfect balance of texture and flavor. Perfect for gatherings or an everyday dessert craving, these brownies are easy to make and yield 16 delicious servings.

Ingredients

Brownie Layer

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ¼ tsp salt
  • 1½ cups granulated sugar
  • ¾ cup salted sweet cream butter, melted and cooled
  • 2 eggs
  • 2 tsp vanilla extract
  • ½ cup mini semi-sweet chocolate chips
  • 1 tsp flour (for chocolate chips)

Coconut Filling

  • 2½ cups sweetened coconut flakes
  • ⅔ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper and lightly spray with nonstick cooking spray to prevent sticking.
  2. Mix Dry Ingredients for Brownie: In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup cocoa powder, and ¼ teaspoon salt. Set aside for later use.
  3. Prepare Chocolate Chips: In a small bowl, toss mini semi-sweet chocolate chips with 1 teaspoon of flour to prevent them from sinking during baking. Set aside.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together the melted and cooled butter, granulated sugar, eggs, and 2 teaspoons vanilla extract until smooth and well combined.
  5. Add Dry Ingredients to Wet: Use a wooden spoon to gently fold in the dry flour and cocoa mixture into the wet ingredients, mixing just until combined to avoid overmixing the batter.
  6. Fold in Chocolate Chips: Carefully fold the floured mini chocolate chips into the brownie batter to distribute evenly.
  7. Spread Bottom Brownie Layer: Pour and evenly spread half of the brownie batter into the prepared baking dish to form the base layer.
  8. Make Coconut Filling: In a small bowl, stir together the sweetened coconut flakes, sweetened condensed milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt until all ingredients are well combined and sticky.
  9. Spread Coconut Layer: Using a silicone or offset spatula, carefully and evenly spread the coconut mixture over the bottom brownie layer, making sure it covers the surface fully without mixing into the batter.
  10. Top with Remaining Brownie Batter: Spread the remaining half of the brownie batter evenly over the coconut layer, gently smoothing the top.
  11. Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
  12. Cool and Slice: Allow the brownies to cool completely in the pan before lifting out using the parchment paper. Slice into 16 equal squares (4 across and 4 down) each approximately 2 inches by 2 inches.

Notes

  • Ensure the butter is melted and cooled before mixing to prevent cooking the eggs prematurely.
  • Flouring the mini chocolate chips helps keep them suspended in the brownie batter rather than sinking to the bottom.
  • Allowing the brownies to cool completely before slicing helps set the coconut layer and prevents messy cuts.
  • Use parchment paper lining for easy removal of brownies from the pan.
  • You can substitute sweetened coconut flakes with unsweetened for less sweetness, but consider adding more condensed milk.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/coconut-stuffed-brownies-recipe/