Easy Chocolate Coconut Brownies

By lihui

16 Person

35 Minutes

328 Calories

Coconut lovers, this Easy Chocolate Coconut Brownies recipe is just for you! A fudgy and rich chocolate brownie, a sticky coconut filling and a topping of gooey ganache. You could call almost call them bounty brownies. If you want coconut and brownies and chocolatey gooeyness then this Chocolate Coconut Brownies recipe is for you. Know any coconut lovers you can share this with? If not, just eat it all yourself.

Ingredients

Ganache

1/4 cup Shredded coconut
1/4 cup Cream
100 g Dark chocolate, chopped

Coconut Layer

1 tsp. Vanilla extract
250 g Desiccated coconut
1 can Condensed milk

Brownie Layer

1/4 tsp. Salt
25 g Dutch processed cocoa
65 g Plain (all-purp) flour
2 Large eggs
50 g Granulated white sugar
100 g Light brown sugar
40 g Dark (70%) cocoa chocolate
57 g Unsalted butter

Method

01

Preheat the oven to 180℃ / 350℉ fan-forced. Line an 8x8 inch square baking tin with baking paper.
02

On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.
03

Use a handheld beater to beat together both sugars, eggs and melted chocolate and butter together.
04

Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
05

Bake for 20 minutes. As soon as you take the brownie out of the oven, press another 8x8 inch tin down on top lightly just to flatten it a little (this step is optional but makes the brownie a nice flat layer for the coconut layer to sit on).
06

Mix the coconut, condensed milk and vanilla together in a bowl until well mixed. Use wet hands to spread the mix over the cooled brownie base and press down firmly.
07

Place the chopped chocolate in a bowl and set aside. Heat the cream in a small saucepan over very low heat until it starts to bubble. Pour it over the chopped chocolate, let it sit for about 1 minute to soften the chocolate, then stir it to a smooth, glossy ganache. Pour it over the coconut layer and spread out evenly.
08

Scatter the ganache immediately with shredded coconut. Allow to set in the fridge for 2 hours before slicing.

Related Tags

Chocolate Recipes

Dessert Recipes

Brownie Recipes

Easy Chocolate Coconut Brownies

4.2

( By lihui )

01 Information

Grade easy
Serving 16 servings
Calorie 328 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

Ganache

1/4 cup Shredded coconut

1/4 cup Cream

100 g Dark chocolate, chopped

Coconut Layer

1 tsp. Vanilla extract

250 g Desiccated coconut

1 can Condensed milk

Brownie Layer

1/4 tsp. Salt

25 g Dutch processed cocoa

65 g Plain (all-purp) flour

2 Large eggs

50 g Granulated white sugar

100 g Light brown sugar

40 g Dark (70%) cocoa chocolate

57 g Unsalted butter

03 Method

Step 1

Preheat the oven to 180℃ / 350℉ fan-forced. Line an 8x8 inch square baking tin with baking paper.

Step 2

On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.

Step 3

Use a handheld beater to beat together both sugars, eggs and melted chocolate and butter together.

Step 4

Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.

Step 5

Bake for 20 minutes. As soon as you take the brownie out of the oven, press another 8x8 inch tin down on top lightly just to flatten it a little (this step is optional but makes the brownie a nice flat layer for the coconut layer to sit on).

Step 6

Mix the coconut, condensed milk and vanilla together in a bowl until well mixed. Use wet hands to spread the mix over the cooled brownie base and press down firmly.

Step 7

Place the chopped chocolate in a bowl and set aside. Heat the cream in a small saucepan over very low heat until it starts to bubble. Pour it over the chopped chocolate, let it sit for about 1 minute to soften the chocolate, then stir it to a smooth, glossy ganache. Pour it over the coconut layer and spread out evenly.

Step 8

Scatter the ganache immediately with shredded coconut. Allow to set in the fridge for 2 hours before slicing.

04 Author