Description
These Decadent Coconut Brownies combine rich cocoa flavor with the tropical sweetness of shredded coconut, topped with creamy sweetened condensed milk and extra coconut for an irresistibly fudgy dessert that’s easy to make and perfect for any occasion.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup sweetened shredded coconut
- ½ cup mini chocolate chips or chunks (optional)
Topping
- ½ cup sweetened condensed milk
- ¼ cup additional shredded coconut
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Melt butter and mix sugars: In a large saucepan or microwave-safe bowl, melt the unsalted butter. Stir in granulated sugar and brown sugar until well combined. Allow the mixture to cool slightly.
- Add eggs and vanilla: Whisk the eggs and vanilla extract into the slightly cooled butter and sugar mixture until smooth and fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt to evenly distribute the dry ingredients.
- Mix wet and dry ingredients: Gradually stir the dry ingredients into the wet mixture until just combined to form a thick batter.
- Fold in coconut and chocolate chips: Gently fold in the shredded coconut and mini chocolate chips (if using) to ensure they are evenly spread throughout the batter.
- Spread batter in pan: Evenly spread the batter into the prepared 9×13-inch baking pan, smoothing the top with a spatula for uniform thickness.
- Add topping: Drizzle the sweetened condensed milk evenly over the top of the batter, then sprinkle with the additional shredded coconut for texture and flavor.
- Bake brownies: Bake in the preheated oven for 28 to 32 minutes, or until the edges are set and the center is slightly soft but not undercooked, to achieve fudgy brownies. Avoid overbaking for best texture.
- Cool and serve: Remove from oven and allow brownies to cool completely in the pan before slicing into 16 squares for serving.
Notes
- For extra indulgence, add a layer of chopped almonds or swirl in extra chocolate or caramel before baking.
- These brownies store well at room temperature for 3–4 days in an airtight container.
- You can also freeze the brownies for longer storage; thaw at room temperature before serving.
