Name: Chocolate Coconut Brownies Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: One 8×8 or 9×9 pan of baked brownies (prepared and cooled); 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; 1/3 cup heavy cream or half and half; 1 cup semisweet chocolate chips; Additional shredded coconut for garnish (optional)

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Introduction

These Chocolate Coconut Brownies combine rich, fudgy chocolate with a creamy coconut filling and silky ganache topping. It’s a delightful twist on classic brownies that coconut lovers will adore. Perfect for parties or a special treat at home.

The image shows a stack of three layered dessert squares, each with three distinct layers. The bottom layer is a dark brown, dense chocolate brownie with a rough texture and visible chocolate chunks. The middle layer is thick, creamy, and white, looking like a smooth coconut filling. The top layer is a glossy, dark chocolate ganache sprinkled generously with fine white coconut flakes. The squares are placed on a dark surface with scattered coconut flakes and some chocolate chips around them. A tall glass bottle filled with milk sits next to the stack, contrasting with the white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

One 8×8 or 9×9 pan of brownies (already baked and cooled)
6 ounces cream cheese (at room temperature)

1/3 cup heavy cream or half and half (for coconut filling)
3 tablespoons powdered sugar

1/2 teaspoon pure vanilla extract
3 cups sweetened shredded coconut

1/3 cup heavy cream or half and half (for ganache)
1 cup semisweet chocolate chips
Additional shredded coconut for garnish (optional)

Instructions

Step 1: Prepare the coconut filling by beating the cream cheese, cream or half and half, powdered sugar, and vanilla extract together until smooth using a hand mixer or stand mixer.
Step 2: Add the shredded coconut to the cream cheese mixture and beat again for about a minute, ensuring the coconut is thoroughly combined.
Step 3: Spread the coconut mixture evenly over the cooled brownies. Refrigerate the brownies while you make the ganache.

Step 4: To make the ganache, warm the cream or half and half with the chocolate chips in a small saucepan over medium-low heat. Stir continuously until the chocolate melts and the mixture is smooth. Remove from heat and let it cool slightly.
Step 5: Pour the ganache over the coconut layer, smoothing the top with a spatula. Sprinkle additional shredded coconut on top if desired, while the ganache is still soft.
Step 6: Place the brownies back in the refrigerator for at least one hour to allow the ganache to firm up before cutting into small servings and enjoying.

Tips & Variations

Use sweetened shredded coconut for the best balance of flavor and moisture in the filling.
For a nuttier twist, sprinkle chopped toasted almonds or pecans on top with the ganache.
If you prefer a dairy-free version, use coconut cream and dairy-free chocolate chips.

Cut the brownies into small pieces as they are quite rich, making them perfect bite-sized treats.

Storage

Store the brownies covered in the refrigerator for up to 5 days to keep the ganache firm and the filling fresh. For best results, bring to room temperature for 10-15 minutes before serving. You can also freeze the brownies wrapped tightly for up to 2 months; thaw in the refrigerator overnight before eating.

How to Serve

The image shows several square dessert bars stacked on a white plate with brown parchment paper underneath. Each bar has three layers: a dark brown chocolate base with a moist texture, a thick middle layer of white creamy coconut filling, and a top layer of glossy dark chocolate sprinkled with white shredded coconut. The bars are neatly cut, and some shredded coconut and chocolate pieces are scattered on the parchment and the white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark chocolate instead of semisweet chocolate chips?

Yes, dark chocolate works well in the ganache if you prefer a richer, less sweet topping. Adjust sweetness in the filling if desired.

Do the brownies need to be completely cool before adding the coconut filling?

Yes, it’s important that the brownies are fully cooled to prevent the coconut filling from melting and becoming runny.