Description
These Coconut Stuffed Brownies feature a decadent double-layer of rich, chewy chocolate brownie batter and a creamy, sweet coconut filling, making for an irresistible treat that combines the best of chocolate and coconut flavors.
Ingredients
Brownie Layers
- 1 cup all-purpose flour
- 1 tsp flour (for coating chocolate chips)
- 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 extract
- ½ cup mini semi-sweet chocolate chips
Coconut Layer
- 2½ cups sweetened coconut flakes
- ⅔ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper and lightly spray it with nonstick spray to ensure easy removal of the brownies after baking.
- Mix dry ingredients for brownies: In a medium mixing bowl, whisk together 1 cup of all-purpose flour, cocoa powder, and ¼ teaspoon of salt until well combined.
- Coat the chocolate chips: In a small bowl, toss the mini semi-sweet chocolate chips with 1 teaspoon of flour. This prevents them from sinking to the bottom of the batter while baking.
- Combine wet ingredients: In a medium mixing bowl, whisk together the melted and cooled butter, granulated sugar, eggs, and vanilla extract until smooth and well blended.
- Incorporate dry ingredients: Using a wooden spoon, stir the flour mixture into the wet ingredients just until combined. Avoid overmixing to maintain a tender texture.
- Add chocolate chips: Gently fold the coated mini chocolate chips into the brownie batter evenly.
- Spread first brownie layer: Pour and evenly spread half of the brownie batter into the prepared baking dish.
- Prepare coconut filling: In a small bowl, stir together the sweetened coconut flakes, sweetened condensed milk, vanilla extract, and ¼ teaspoon salt until fully combined.
- Add coconut layer: Using a silicone spatula or offset spatula, carefully and evenly spread the coconut filling over the bottom brownie layer in the baking dish.
- Top with remaining brownie batter: Spread the remaining half of the brownie batter evenly over the coconut layer, ensuring full coverage.
- 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 a few moist crumbs but not wet batter.
- Cool and serve: Allow the brownies to cool completely in the baking dish before slicing into 4 squares across and 4 squares down, yielding sixteen 2-inch by 2-inch portions.
Notes
- Be sure to cool the melted butter before mixing to avoid cooking the eggs in the batter.
- Coating the chocolate chips with flour helps distribute them evenly throughout the batter.
- You can use sweetened or unsweetened shredded coconut but sweetened coconut flakes give a better balance of sweetness.
- Allowing the brownies to fully cool ensures clean slices and prevents the coconut filling from oozing out.
- For a nutty twist, sprinkle chopped toasted nuts over the coconut layer before adding the top brownie batter.
