If you’re a fan of rich chocolate and tropical coconut flavors, this Coconut Brownie is the perfect treat for you. With layers of fudgy brownie batter and a creamy coconut filling, this dessert offers the best of both worlds. It’s an indulgent, yet easy-to-make brownie that will satisfy any sweet tooth. Let’s get started on this delicious recipe.
What You’ll Need
For the Brownie:
- 2 eggs
- 1 tsp sugar
- 1 tbsp melted and slightly cooled butter
- 1 heaped tbsp + 1 heaped tsp flour
- 1 packet of sugar vanillin (or 1 tsp vanilla extract)
- 1 pinch of salt
- 25g cocoa powder
- 120g chocolate chips
For the Coconut Mixture:
- 1 tbsp shredded coconut
- 1 tea glass (100 ml) of milk
- 1 packet of sugar vanillin (or 1 tsp vanilla extract)
- 1 pinch of salt
Steps to Follow
1. Prepare the Brownie Batter
Start by mixing all the brownie ingredients in a large bowl. Crack in the eggs and add the sugar, butter, flour, sugar vanillin, salt, cocoa powder, and chocolate chips. Stir until everything is fully combined and you’re left with a thick, glossy batter. Tip: Ensure the butter is slightly cooled before adding it, so it doesn’t scramble the eggs.
Once the batter is mixed, line a square mold or baking pan with baking paper. Pour half of the brownie batter into the mold, spreading it out evenly with a spatula. This will form the base layer for your coconut brownie.
2. Prepare the Coconut Mixture
In a separate bowl, combine the shredded coconut, milk, sugar vanillin, and a pinch of salt. Stir the ingredients until they form a well-mixed, creamy coconut mixture. Tip: Use full-fat milk for a richer, creamier filling, or switch to a plant-based milk for a dairy-free option.
3. Layer the Brownie
Take the coconut mixture and spread it evenly over the first layer of brownie batter in the mold. Use the back of a spoon to smooth it out, making sure it reaches the edges for an even layer. This layer will add a sweet, tropical contrast to the rich chocolate.
Next, pour the remaining brownie batter on top of the coconut layer. Gently spread it out with a spoon or spatula to cover the coconut mixture completely. The top should be smooth and even, ensuring each bite has a balance of brownie and coconut flavors.
4. Bake the Brownie
Preheat your oven to 180°C (350°F). Place the brownie-filled mold into the oven and bake for about 20-25 minutes. You’ll know it’s ready when the edges turn slightly crisp and the center is just set. Tip: Keep an eye on the brownie, as you don’t want to overbake it — the center should remain slightly gooey for the best texture.
5. Cool and Store
Once baked, remove the brownie from the oven and let it cool completely in the mold. This helps the layers firm up and makes cutting into clean squares much easier.
To store the brownies, place them in an airtight container to prevent them from hardening. They will stay fresh for up to 3 days at room temperature or up to a week in the fridge. For longer storage, you can also freeze them and thaw as needed.
Tips for Success
- Butter temperature: Make sure the melted butter has cooled slightly before mixing it with the eggs. Hot butter can cook the eggs and result in a grainy texture.
- Coconut mixture: If you want a richer coconut flavor, feel free to add a bit more shredded coconut or even use coconut milk instead of regular milk for the filling.
- Chocolate chips: For a more intense chocolate hit, use dark chocolate chips or chunks. If you prefer a sweeter brownie, stick with milk chocolate.
Serving Suggestions
These Coconut Brownies are perfect on their own, but you can also serve them with a scoop of vanilla ice cream or a drizzle of melted chocolate for an extra indulgent treat.
They’re ideal for parties, family gatherings, or just as a dessert to have on hand when you’re craving something sweet and satisfying.
Enjoy your Coconut Brownies!
Coconut Brownie Recipe
Ingredients
Brownie Batter
- 2 eggs
- 1 tsp sugar
- 1 tbsp melted butter slightly cooled
- 1 heaped tbsp + 1 heaped tsp tbsp flour
- 1 packet sugar vanillin
- 1 pinch salt
- 25 g cocoa powder
- 120 g chocolate chips
Coconut Mix
- 1 tbsp shredded coconut
- 1 tea glass milk approximately 100 ml
- 1 packet sugar vanillin
- 1 pinch salt
Instructions
- Mix all the brownie ingredients in a bowl until well combined.
- Pour half of the brownie batter into a square mold lined with baking paper.
- In a separate bowl, mix the shredded coconut, milk, sugar vanillin, and salt until well incorporated.
- Spread the coconut mixture evenly over the brownie batter in the mold.
- Pour the remaining brownie batter on top and spread it gently with a spoon to cover the coconut layer completely.
- Bake the brownie at 180°C (350°F) for 20-25 minutes, or until set. Keep an eye on the edges turning slightly crisp.
- Store the brownies in a covered container to prevent them from hardening.
Notes
- The brownie can be stored in a container to keep it from drying out.
- For a richer flavor, you can use dark chocolate chips instead of regular ones.
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