If you love the combination of sweet coconut and rich chocolate, then these Coconut Brownies are for you! Decadent homemade brownies with a creamy coconut filling, this will be your new favorite brownie recipe.
Coconut Stuffed Brownies
Making brownies from scratch is easier than many people think. It’s so simple, you may just want to skip the box from now on. Next time you have a craving for chocolate, make Coconut Stuffed Brownies for a special treat! These are just like a Mounds Bar in brownie form.
We have so many amazing brownie recipes for you to try! Here are some you won’t want to miss: Cherry Cheesecake Brownies | Cheesecake Brownies | Nutter Butter Brownies | Candy Cane Brownies | Best Ever Turtle Brownies
The Ingredients
Here’s what you’ll need to make Coconut Stuffed Brownies (the exact measurements and full recipe instructions are below in the easy to print recipe card):
- Flour – all-purpose flour works well for this easy brownie recipe.
- Cocoa powder – use regular unsweetened cocoa powder.
- Salt
- Granulated sugar
- Butter – we use salted butter and melt it then allow the butter to cool down a bit before adding to the batter.
- Eggs – large eggs are just the right size for making these homemade brownies.
- Vanilla extract
- Mini semi-sweet chocolate chips – regular size chocolate chips can also work in this recipe, but be sure to use semi-sweet or dark chocolate as milk chocolate chips may burn while the brownies bake.
- Sweetened coconut flakes – unsweetened can be used in place of sweetened coconut.
- Sweetened condensed milk – this thick, sweet milk mixed with the coconut creates the delicious filling.
How to Make Coconut Brownies
Preheat the oven to 350F. Line an 8×8 baking dish with parchment paper and spray with nonstick cooking spray; set aside.
In a medium mixing bowl, whisk together the 1 cup of the flour, cocoa powder, and salt; set aside.
In a mixing small bowl, stir together the mini chocolate chips and the teaspoon of flour and set aside. The flour helps the chocolate chips blend into the batter better and not sink to the bottom of the brownies.
In a medium size mixing bowl, whisk together the sugar, melted butter, eggs, and vanilla extract. Pour the wet mixture into the dry mixture and stir just until combined. Fold in the chocolate chips, then spread half of the brownie batter into the prepared baking dish.
In a small mixing bowl, stir together the coconut, sweetened condensed milk, vanilla, and salt.
Scoop the coconut mixture onto the brownie batter in the pan and spread out evenly.
Gently spread the remaining half of the brownie batter over the top of the coconut filling.
Bake the brownies for 35–40 minutes until a toothpick inserted into the center of the brownies comes out clean. Cool completely, then slice into squares to serve.
Brownie Toppings to Try
The brownies with the creamy coconut layer in the center are perfect as they are, but there’s no harm in adding a delicious topping. Here are some ideas:
- Chocolate frosting or ganache
- Caramel sauce
- Powdered sugar
- Ice cream or whipped cream
- Shaved chocolate
How to Store Leftover Brownies
Keep the leftover coconut brownies covered with plastic wrap or stored in an airtight food storage container. They will stay fresh at room temperature or refrigerated for up to five days.
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Coconut Brownies
Ingredients
- Brownies
- 1 cup plus 1 teaspoon all-purpose flour divided
- ½ cup unsweetened cocoa powder
- ¼ tsp salt
- 1 ½ cups granulated sugar
- ¾ cup butter melted and cooled
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup mini semi-sweet chocolate chips
- Coconut Filling
- 2 ½ cups sweetened coconut flakes
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350F. Line an 8×8 baking dish with parchment paper and spray with nonstick cooking spray; set aside.
- In a medium mixing bowl, whisk together the 1 cup of the flour, cocoa powder, and salt; set aside.
- In a mixing small bowl, stir together the mini chocolate chips and the teaspoon of flour; set aside.
- In a medium size mixing bowl, whisk together the sugar, melted butter, eggs, and vanilla extract. Pour the wet mixture into the dry mixture and stir just until combined. Fold in the chocolate chips.
- Spread half of the brownie batter into the prepared baking dish.
- In a small mixing bowl, stir together the coconut, sweetened condensed milk, vanilla, and salt. Scoop the coconut mixture onto the brownie batter in the pan and spread out evenly.
- Gently spread the remaining half of the brownie batter over the top of the coconut filling.
- Bake the brownies for 35–40 minutes until a toothpick inserted into the center of the brownies comes out clean. Cool completely, then slice into squares to serve.
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