CHOCOLATE COCONUT BROWNIES
Fudgy brownies topped with a layer of creamy sweet coconut and finished with a smooth chocolate ganache. Use your favorite boxed or homemade brownie recipe for this decadent triple layer dessert.
I first shared these Coconut Brownies a couple years ago, and I made them again recently and decided to update this post with a few new photos. If you’ve tried these and liked them, worry not, the recipe is the same as before.
These brownies are one my husband’s favorite desserts. Anytime I ask him what I should make for dessert, he always requests these. This post has also been one of my most popular. I guess you love the combo of chocolate and coconut just like we do! This recipe is the perfect marriage of both flavors.
You’re going to want to grab a glass of milk because these brownies are unapologetically rich. Three layers of decadence: fudgy brownies topped with creamy coconut and finished with a smooth chocolate ganache. I like to think of these as a combination of a brownie, coconut macaroon, and Mounds candy bar. If you like coconut and chocolate, you will absolutely love sinking your teeth into these thick, gooey brownies.
Use your favorite homemade or boxed brownie recipe for the base. You’ll need one 8×8 or 9×9 pan of baked and cooled brownies. Here is my go-to brownie recipe. It is made in one bowl and they always comes out perfectly chewy and fudgy.
NEVER MISS A RECIPE!
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CHOCOLATE COCONUT BROWNIES
Fudgy brownies with a layer of creamy sweet coconut topped with a smooth chocolate ganache. A delicious rich and decadent dessert.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 -16
INGREDIENTS
- One 8x8 or 9x9 pan of brownies baked and cooled (my go-to brownie recipe)
COCONUT FILLING:
- 6 ounces cream cheese at room temperature
- 1/3 cup heavy cream or half and half
- 3 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- 3 cups sweetened shredded coconut
CHOCOLATE GANACHE:
- 1/3 cup heavy cream or half and half
- 1 cup semisweet chocolate chips
- additional shredded coconut for garnish optional
INSTRUCTIONS
COCONUT FILLING:
- Using a hand mixer or stand mixer, beat the cream cheese, cream or half and half, powdered sugar, and vanilla until smooth. Add the coconut and beat for another minute to thoroughly combine.
- Dump the coconut mixture on top of the cooled brownies and spread it around into an even layer. Refrigerate while you prepare the ganache.
FOR THE GANACHE:
- In a small saucepan over medium-low heat, combine the cream and chocolate chips. Stir until melted and smooth. Remove from the heat and allow to cool for a couple of minutes. Pour the ganache over the coconut topped brownies, smoothing the top. If you'd like to sprinkle the top of the brownies with additional shredded coconut, do so now, while the ganache is still soft.
- Return the brownies to the fridge for at least an hour for the ganache to firm up before cutting and serving.
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