With a coconut glaze and gooey, coconut stuffed middle, these coconut brownies are the ultimate brownie combo! Made with melted chocolate, coconut milk powder and sweetened coconut so the coconut flavor can really shine. They bake in an 8x8 pan, are easy to assemble and bake in about 30 minutes. The hardest part is waiting for them to cool before diving in!
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From chocolate coconut cream pie and strawberry coconut chocolate bars to coconut chocolate chip cookies, we can’t get enough of the coconut and chocolate combo in the two sugar bugs household.
And don’t get me started on brownies! Small batch brownies, almond brownies and shortbread brownies get made on repeat. This coconut filled brownies recipe combines the gooey and fudgy texture we love with tropical coconut. It’s a beautifully delicious combo.
Coconut adds a sweet, nutty flavor to chocolate. The bold chocolate combined with creamy coconut is swoon worthy! My recipe is different as we make the brownies without cocoa powder and no chocolate chips. Chocolate is an overpowering ingredient and we want the coconut to have its moment too. The secret ingredients that get the coconut flavor to shine are coconut cream and coconut milk powder.
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🍫 ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
In my testing of these coconut brownies, I started with my marshmallow brownies recipe. The added cocoa powder completely overwhelmed the coconut filling. So I looked to one of my favorite coconut flavor boosting ingredients, coconut milk powder. The coconut powder adds real coconut flavor without adding liquid to the batter.
Since coconut is sweetened, I didn’t want to use sweetened condensed milk in the filling as I feared it would make the dessert squares far too sweet. In this case, I looked to my almond joy cupcake frosting and used coconut cream.
Chocolate ~ Go with a semisweet variety (something in the 54%-62% cacao range). Scharffen Berger and Callebaut are my typical go-to chocolates for baking. Ghirardelli, Trader Joe's pound plus bars and Baker's are also good options.
Coconut cream ~ be sure to use coconut cream and not coconut milk. The cream has a thicker, creamier consistency with a richer flavor. You will want to give the can a really good shake before using. If you have an option for a smaller can, as you only need about a half cup.
Coconut milk powder ~ used to bring more coconut flavor. I used coconut milk powder, which I purchased from Amazon. The coconut milk powder adds excellent flavor and lets the brownies have a nice fudgy consistency. I use coconut milk powder when making coconut Swiss meringue buttercream and coconut patties.
🥥 how to choose your coconut
Sweetened coconut flakes bring the same texture of the inside of an Almond Joy candy bar. The coconut flakes are a little larger in size than shredded.
Shredded sweetened coconut can also be used. It is a little thinner, but longer in size. I like to chop the coconut with a knife first to keep the pieces smaller.
The coconut is not being toasted to keep this recipe quick without extra steps.
🥣 how to make
Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang.
In a medium bowl, mix together the chopped coconut and confectioners' sugar. Then add the coconut cream and stir until the coconut is evenly coated. Set aside.
In a medium bowl, melt together the butter and chopped dark chocolate and stir until well combined.
Add the granulated sugar and kosher salt and mix until combined.
Then add the eggs and vanilla and stir until well combined.
Add the flour and sifted coconut milk powder on top of the wet ingredients and stir until everything is just combined.
I highly recommend sifting the coconut milk powder as it has a tendency to clump together in the bag. I use these Cuisinart mesh sifters.
🥥 how to add the coconut layer
Pour half of the batter into the prepared baking pan smoothing to the edges, if needed.
Then spread the coconut filling in an even layer over the brownie batter. Lightly press the coconut into the bottom layer.
Now spread the remaining brownie batter over top of the coconut filling. An offset spatula works really well for this.
Then bake 25-35 minutes, until a tester comes out with some moist crumbs.
Allow the coconut brownies to cool. Then make the coconut glaze, allow it to set (takes about 30 minutes), slice and enjoy!
👩🏻🍳 expert tips for the best homemade brownies
- Line the 8x8 baking pan with parchment paper for easy removal after baking.
- Don't over bake the brownies! No one likes a dry brownie. It's better to err on the side of less done than over done. The coconut brownies will firm up and continue to cook as they cool. This is the metric I use to test when brownies are done baking ~
If the toothpick still has thick batter on it, the brownies are not done.
When the toothpick comes out clean, it means the brownies are over baked.
If the toothpick comes out with some moist crumbs, they are done!
- Remember your oven is different from mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
- For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love. Using a scale also helps to make sure you have the correct quantities of ingredients. For a more economical choice, this Escali scale is a great option!
- If you need to speed up the cooling process, once the coconut brownies have cooled enough that you can pick up the pan with your bare hands, place the brownies in the refrigerator to cool completely. I find doing this makes them have an even more fudgy consistency.
- Allow the brownies to cool before adding the coconut glaze. If you would like a thinner layer of glaze, half the glaze recipe.
🫙 how to store
Coconut brownies can be stored in an airtight container on the counter for 4-5 days or in the refrigerator for up to one week. The brownies also freeze well for up to 3 months.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Fudgy Coconut Brownies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Fudgy Coconut Brownies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.
Ingredients
coconut filling
- 2 cups sweetened shredded or flaked coconut chopped (240g)
- ½ cup confectioners' sugar (60g)
- ¼ cup coconut cream* (60mL)
brownie layer
- 9 tablespoons unsalted butter (128g)
- 6 ounces dark chocolate** chopped (170g)
- 1 cup + 2 tablespoons granulated sugar (225g)
- ½ teaspoon kosher salt
- 3 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 cup all-purpose flour (125g)
- ¼ cup coconut milk powder sifted (24g)
coconut glaze
- 1 ½ cups confectioners' sugar (180g)
- ½ cup coconut milk powder sifted (48g)
- 3 tablespoons coconut cream you may need to add up to 2 more
Instructions
- Preheat oven to 350°F and line an 8x8 baking pan with parchment paper, leaving a little overhang.
- In a medium bowl, mix together the chopped coconut (2 cups/240g) and confectioners' sugar (½ cup/60g). Then add the coconut cream (¼ cup/40mL) and stir until the coconut is evenly coated. Set aside.
- In a medium bowl, melt together the butter (9 tablespoons/128g) and chopped dark chocolate (6 ounces/170g) and stir until well combined. (I like to chop the chocolate small so it melts faster. I use the double boiler method, but if you are comfortable doing this in the microwave, that also works).
- Add the granulated sugar (1 cup + 2 tablespoons/225g) and kosher salt (½ teaspoon) and mix until combined.
- Then add the eggs (3 large) and vanilla (1 ½ teaspoons) and stir until well combined.
- Add the flour (1 cup/125g) and sifted coconut milk powder (¼ cup/24g) on top of the wet ingredients and stir until everything is just combined.
- Pour half of the batter into the prepared baking pan (smoothing to the edges, if needed). Then spread the coconut filling in an even layer over the brownie batter. Lightly press the coconut into the bottom layer.
- Now spread the remaining brownie batter over top of the coconut filling. An offset spatula works really well for this.
- Then bake 25-35 minutes, until a tester comes out with some moist crumbs**.
- Remove the coconut brownies from the oven and allow the brownies to cool in the baking pan set on a wire cooling rack. If you need to speed the cooling process, once the pan has cooled enough that you can pick it up bare-handed, you can place the pan into the refrigerator.
- Once the brownies have cooled, make the coconut glaze. In a medium bowl sift together the confectioners' sugar (1 ½ cups/180g) and coconut milk powder (½ cup/48g). Then mix to combine. Now add the coconut cream (start with 3 tablespoons and add up to 2 more) and stir until a thick glaze comes together.
- Use an offset spatula to smooth the glaze over the brownies and allow it to set at room temperature (about 30 minutes).
- Slice into bars and enjoy!
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
These coconut brownies are so moist and fudgy with that over-the-top filling, sweet and chewy coconut flakes! It's not your average brownie, that's for sure -- these are special, and really for coconut lovers (like me!)
Tasia says
Hi Michelle, thank you! So happy to hear you enjoyed these coconut brownies!