Chocolate Coconut Brownies
You'll want to start by making the chocolate ganache because you'll want this to cool and thicken for two hours in the refrigerator before spreading over the brownies.
  • Brownie Layer:
  • 1 cup semisweet chocolate chips
  • ¾ cup unsalted butter
  • ¾ cup flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ½ cup milk chocolate chips
  • Coconut Layer:
  • 3 cups sweetened shredded coconut
  • 1 can (300ml) sweetened condensed milk
  • 1 teaspoon vanilla
  • 4 tablespoons all-purpose flour
  • Chocolate Ganache:
  • ⅓ cup heavy cream (35%)
  • 1 cup semisweet chocolate chips
  1. Brownie Layer:
  2. Preheat oven to 350F.
  3. Line an 8" square baking pan with parchment paper.
  4. In a small bowl, melt butter with semisweet chocolate chips in the microwave. Check and stir at 30 second intervals because you don't want to overheat this. You want this melted but not hot.
  5. In a separate bowl, combine flour, cocoa powder and salt. Set this aside.
  6. In a large bowl, whisk sugar with eggs and vanilla until well mixed.
  7. Add melted chocolate mixture to egg mixture and stir just until mixed.
  8. Add flour mixture to chocolate mixture and stir just until combined.
  9. Stir in milk chocolate chips.
  10. Pour brownie batter into parchment paper lined pan.
  11. Bake 30-35 minutes.
  12. Coconut Layer:
  13. Combine all ingredients in large bowl and stir well to mix.
  14. Spread evenly over baked brownie layer.
  15. Bake for 15 minutes.
  16. Chocolate Ganache Layer:
  17. Place chocolate chips in a medium bowl. Set aside.
  18. In a small saucepan, bring heavy cream to a boil over medium-high heat.
  19. Once boiling, immediately pour over chocolate chips. Let sit for 5 minutes before stirring.
  20. Place ganache in fridge for at least two hours before spreading over brownies.
  21. Spread chocolate ganache over the coconut layer as soon as it comes out of the oven.
  22. Let Chocolate Coconut Brownies cool in the refrigerator for at least two hours before removing from pan and cutting into squares. Store leftovers in refrigerator.
Recipe by Moms & Munchkins at