Fudgy Coconut Brownies (aka Mounds Brownies) are moist chocolate brownies topped with a thick layer of creamy, sweet coconut and smooth chocolate icing.
Crazy about coconut? Try these easy Coconut Butter Bars, too!
Frosted Fudgy Brownies With Coconut
Chocolate and coconut are one of the most underrated flavor combinations. Hello, Mounds Bars. Almond Joy? Chocolate-dipped macaroons? Some of my favorite treats feature these flavors, but it’s not always common to see them in homemade desserts.
If you love homemade brownies and coconut desserts, I have a surprise for you! These coconut brownies are to die for. This recipe is crazy easy, too. It’s like a Coconut Macaroon layered over a fudgy chocolate brownie, topped with more chocolate. Simple, yet so yummy!
What You’ll Need
Let’s quickly look at the ingredients needed to make these wildly delicious dessert bars. Remember to refer to the recipe card below the post for the full recipe details!
For the Brownies
- Butter: Before you begin, melt the butter in the microwave and allow it to cool, so that it’s easier to combine with the rest of the batter ingredients. I use salted butter in this recipe, but you can use unsalted if you prefer.
- Sugar: These brownies use a combination of granulated sugar and light brown sugar, for the best balance of moisture and sweetness.
- Large Eggs and All Purpose Flour
- Vanilla: For the best flavor, use real vanilla extract.
- Cocoa Powder: While some brownie recipes use chocolate chips, these fudgy brownies get their rich, chocolatey flavor from unsweetened cocoa powder.
- Kosher Salt
For the Filling and Icing
- Coconut: I recommend using unsweetened shredded coconut so that the coconut layer doesn’t come out overly sweet.
- Sweetened Condensed Milk: For extra rich and creamy coconut filling. Make sure you’re using the sweetened kind and not regular condensed milk.
- Powdered Sugar: Also called confectioner’s sugar, to sweeten and thicken the filling and the chocolate icing. I recommend sifting the sugar you’ll use for the icing, to break apart any clumps.
- Butter: You’ll also melt the butter for the icing.
- Cocoa Powder: You can make the icing with the same cocoa powder that you use in your brownies.
- Milk: Adding milk gives the icing a pourable consistency. Whole milk or 2% both work great.
How to Make Coconut Brownies
Irresistible coconut brownies taste just like Mounds bars: chocolatey on the outside with creamy, chewy tropical coconut beneath. You’ll go (coco)nuts for these! Preheat your ovens to 350ºF, and let’s make some brownies.
- Mix the Batter: First, cream together the melted butter with both sugars, then add in your eggs and vanilla. Next, sift in the dry ingredients and stir until the batter is just combined.
- Bake: Spread the brownie batter into a parchment-lined baking pan, and bake at 350ºF for 25-30 minutes. Allow the brownies to cool completely before assembling your layers.
- Prepare the Coconut Layer: Whisk together the coconut, condensed milk, and powdered sugar. Spread that all over the top of the cooled brownies.
- Add Icing: Lastly, melt butter in a saucepan with cocoa powder and milk, then take it off of the heat and whisk in some powdered sugar. Pour the chocolate icing in an even layer over the coconut, then leave it to set.
How Do I Tell When Brownies Are Done Baking?
Brownies are a little different from cakes and cupcakes, in that you can still use the toothpick test to check if they’re done, just not in the middle. While it’s important for cakes to be baked all the way through in the center, you want your brownies to come out of the oven before they’re fully set. This means they’ll be moist and fudgy, and not too dry. Stick a toothpick into the brownies about 2 inches from the edge instead the middle, and if the toothpick comes out clean, the brownies are done!
Tips for Success
Here are some final tips to keep in mind when making these coconut-filled brownies:
- Save time by using a boxed brownie mix. While I love homemade brownies, I’m not one to discount the convenience of a boxed mix. Go ahead and use your favorite brand if you’re in a hurry.
- Don’t overbake the brownies. As mentioned, your brownies should be just set when they come out of the oven. It’s OK if the center still looks a bit underdone, as long as the brownies pass the toothpick test 2 inches from the edge.
Variation Ideas and Toppings
Looking for easy ways to make this coconut brownies recipe your own? Try some of these variations:
- Toasted Coconut: Buy toasted coconut, or toast it yourself. Before mixing the coconut filling, lightly toast the shredded coconut in a dry skillet over medium heat.
- Chocolate Chips: Stir chocolate chips into the batter for extra pops of melty chocolate throughout your brownies.
- Crushed Nuts: Sprinkle crushed nuts over the icing before it sets.
- Caramel: Drizzle the finished coconut brownies with Homemade Caramel.
- When Serving: Top your brownies with vanilla ice cream or fresh whipped cream.
How to Store Coconut Brownies
Store your brownies on the counter in an airtight container or wrapped tightly in plastic wrap for up to 3 days. You can also keep these in the fridge for up to 5 days.
Can I Freeze Homemade Brownies?
Yes! Your coconut brownies can be stored airtight and kept frozen for up to 1 month. Thaw the frozen brownies in the fridge before serving.
Description
Irresistible Coconut Brownies are fudgy homemade brownies topped with a thick layer of creamy, chewy coconut and smooth chocolate icing.
Brownies:
- 1 cup butter, melted and slightly cooled
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
Coconut Filling:
- 5 1/3 cups shredded coconut
- 1 can sweetened condensed milk
- 1 cup powdered sugar
Icing:
- 1/2 cup butter
- 1/3 cup unsweetened cocoa powder
- 1/3 cup milk
- 3 1/2 cups powdered sugar, sifted or whisked to break up lumps
- Brownies: Preheat the oven to 350°F. Line a 9×13- inch baking pan with parchment paper. Coat with nonstick spray and set aside.
- In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.
- Sift in flour, cocoa powder, and salt and stir until just combined.
- Spread the batter evenly into the prepared pan. Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set, and a toothpick inserted 2- inches from the edge comes out clean (if you bake until completely set in the middle your brownies will be dry. Allow the brownies to cool completely in the pan on a wire rack.
- Coconut Layer: When the brownies have cooled completely mix the coconut, condensed milk, and powdered sugar in a large bowl until combined. Evenly spread that on top of the brownies.
- Icing: In a large saucepan, melt the butter, cocoa powder, and milk together over medium heat until smooth. Remove from the heat and whisk in the powdered sugar until smooth and no lumps remain.
- Pour the icing on top of the coconut layer and spread gently to coat.
- Allow the icing to set up before cutting.
Notes
- You can absolutely use a boxed brownie mix for this recipe to save time.
- Store airtight at room temperature for up to 3 days or refrigerated for up to 5 days.
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