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Coconut Stuffed Brownies Recipe

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3.8 from 4 reviews

Indulge in these rich and decadent Coconut Stuffed Brownies, featuring a luscious coconut filling sandwiched between two layers of fudgy chocolate brownie. Perfectly sweetened with mini semi-sweet chocolate chips and enriched with butter and eggs, these brownies offer a delightful combination of chocolate and coconut flavors. Ideal for dessert or sharing at gatherings, they bake to a moist, flavorful treat with a gooey coconut center.

Ingredients

Brownie Layer

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ¼ tsp salt
  • 1½ cups granulated sugar
  • ¾ cup salted sweet cream butter (melted and cooled)
  • 2 eggs
  • 2 tsp vanilla flavoring
  • ½ cup mini semi-sweet chocolate chips
  • 1 tsp flour (for coating chocolate chips)

Coconut Filling

  • 2½ cups sweetened coconut flakes
  • ⅔ cup sweetened condensed milk
  • 1 tsp vanilla extract
  • ¼ tsp salt

Instructions

  1. Prepare the baking dish: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper and lightly spray it with nonstick spray. Set aside for later use.
  2. Mix dry brownie ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup cocoa powder, and ¼ teaspoon salt until fully combined. Set aside to keep dry ingredients ready.
  3. Coat chocolate chips: In a small bowl, combine the mini semi-sweet chocolate chips with 1 teaspoon of flour. Toss gently so the chips are coated; this helps prevent them from sinking during baking.
  4. Combine wet brownie ingredients: In another medium bowl, whisk together the melted and cooled ¾ cup salted sweet cream butter, 1½ cups granulated sugar, 2 eggs, and 2 teaspoons vanilla flavoring until smooth and well incorporated.
  5. Make brownie batter: Using a wooden spoon, stir the dry flour and cocoa mixture into the wet ingredients just until combined. Avoid overmixing to keep the brownies tender.
  6. Fold in chocolate chips: Gently fold the flour-coated mini chocolate chips into the brownie batter to distribute evenly.
  7. Spread bottom brownie layer: Pour and evenly spread half of the brownie batter into the prepared baking dish, smoothing the top with a spatula.
  8. Prepare coconut filling: In a small mixing bowl, stir together 2½ cups sweetened coconut flakes, ⅔ cup sweetened condensed milk, 1 teaspoon vanilla extract, and ¼ teaspoon salt until fully combined.
  9. Add coconut layer: Carefully spread the coconut filling evenly over the bottom layer of brownie batter using a silicone or offset spatula to avoid mixing layers.
  10. Top with remaining brownie batter: Evenly spread the remaining half of the brownie batter over the coconut filling layer, covering it completely.
  11. Bake the brownies: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs.
  12. Cool and serve: Allow the brownies to cool completely in the pan before slicing into 16 squares (4 rows by 4 columns, approximately 2-inch squares) for serving.

Notes

  • Ensure the melted butter is cooled before mixing with eggs to prevent scrambling.
  • Coating chocolate chips in flour helps them distribute evenly without sinking.
  • Make sure to cool the brownies entirely before cutting to achieve clean slices.
  • You can use unsweetened coconut flakes for a less sweet option, adjusting sugar as desired.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Find it online: https://yumntasty.com/coconut-stuffed-brownies-recipe/