Description
If there’s one dessert that always brings a smile to my face, it’s brownies. Fudgy, rich, and irresistible. But when my grandmother first added shredded coconut to her brownie batte
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the Coconut Layer:
- 1½ cups sweetened shredded coconut
- ⅓ cup sweetened condensed milk
- ½ tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper.
In a medium bowl, whisk together melted butter and sugar. Add eggs and vanilla; beat until smooth and glossy. Stir in cocoa powder, flour, salt, and baking powder until just combined.
In a separate bowl, mix shredded coconut, condensed milk, and vanilla until the mixture resembles a sticky paste.
Pour half of the brownie batter into the prepared pan and spread evenly. Dollop spoonfuls of the coconut mixture over the batter, then top with the remaining brownie batter. Gently swirl with a butter knife for a marbled effect.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake—moist is key!
Allow brownies to cool in the pan for at least 10–15 minutes before slicing into 9–12 squares.
Notes
- Almond Joy Brownies: Add chopped almonds to the coconut layer.
- Dark Chocolate Twist: Substitute cocoa powder with dark cocoa and use dark chocolate chips.
- Gluten-Free Option: Replace all-purpose flour with almond or 1:1 gluten-free flour.
- Extra Fudgy: Reduce flour to ⅓ cup and add an extra egg yolk.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 9–12 servings
- Calories: 230
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
Keywords: Coconut Brownies