Description
Indulge in rich chocolate brownies topped with a coconut layer and a smooth chocolate ganache, all made in just five simple steps.
Ingredients
Scale
- 1 cup unsalted butter (226g)
- 2 cups granulated sugar (400g)
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour (125g)
- 3/4 cup unsweetened cocoa powder (75g)
- 1/2 teaspoon salt
- 3 cups sweetened shredded coconut (270g)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips (175g)
- 2 tablespoons unsalted butter
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and spray lightly with cooking spray.
- In a microwave-safe bowl, melt the butter, stir in sugar, then add the eggs one at a time, mixing well. Whisk together flour, cocoa powder, and salt in another bowl, then fold dry ingredients into the wet mixture.
- Pour the batter into the prepared pan and bake for 25 minutes until edges are set and center is soft. A toothpick inserted should come out with a few moist crumbs.
- Combine shredded coconut, condensed milk, vanilla, and salt in a bowl, spread over the baked brownie layer, and bake for an additional 10 minutes until golden.
- Allow to cool for 30 minutes, then melt chocolate chips and butter together. Spread over the cooled brownie and refrigerate for at least 2 hours before cutting.
Notes
For best results, refrigerate the lined baking pan for 5 minutes before adding batter to prevent sticking. Score chocolate topping while slightly soft to avoid cracking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 27g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 52mg
Keywords: brownies, chocolate, coconut, dessert, easy recipe