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Coconut Stuffed Brownies Recipe

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4 from 15 reviews

Delight in rich, fudgy coconut stuffed brownies featuring a luscious coconut layer nestled between classic chocolate brownie layers. Perfectly balanced with sweetened condensed milk and mini chocolate chips, these brownies offer a gooey, decadent treat that’s ideal for any dessert craving.

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 all-purpose flour (for chocolate chip coating)

Coconut Layer

  • 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 dish with parchment paper and lightly spray with nonstick spray to prevent sticking.
  2. Mix Dry Brownie Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup cocoa powder, and ¼ tsp salt to combine the dry ingredients evenly.
  3. Coat Chocolate Chips: In a small bowl, toss the mini semi-sweet chocolate chips with 1 tsp of flour. This helps prevent them from sinking during baking.
  4. Mix Wet Brownie Ingredients: In a separate medium bowl, whisk together melted and cooled butter, granulated sugar, eggs, and 2 tsp vanilla extract until smooth and well combined.
  5. Combine Batter: Using a wooden spoon, stir the dry flour and cocoa mixture into the wet ingredients gently, mixing just until combined. Then fold in the floured mini chocolate chips.
  6. Spread Bottom Brownie Layer: Evenly spread half of the brownie batter into the prepared baking dish, smoothing the surface with a spatula.
  7. Prepare Coconut Filling: In a small bowl, mix together sweetened coconut flakes, sweetened condensed milk, 1 tsp vanilla extract, and ¼ tsp salt until fully blended to create the coconut layer.
  8. Layer Coconut Filling: Using a silicone or offset spatula, carefully spread the coconut mixture evenly over the bottom brownie layer, ensuring full coverage.
  9. Add Top Brownie Layer: Spread the remaining half of the brownie batter evenly over the coconut filling, smoothing the surface gently.
  10. Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the brownie layer comes out with moist crumbs but no raw batter.
  11. Cool and Serve: Allow the brownies to cool completely in the pan before lifting out with the parchment paper. Slice into 16 squares (4 x 4) about 2 inches each, and serve.

Notes

  • For best results, let the brownies cool completely to allow the coconut layer to set properly before slicing.
  • Coating the chocolate chips with flour prevents them from sinking to the bottom of the batter.
  • You can substitute sweetened condensed milk with evaporated milk and extra sugar if desired, but it will alter the sweetness and texture.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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