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Coconut Stuffed Brownies Recipe

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4.3 from 14 reviews

Decadent Coconut Stuffed Brownies featuring a rich chocolate brownie base layered with a sweet, creamy coconut filling. This easy-to-make dessert combines the classic fudgy brownie texture with a luscious coconut center, perfect for satisfying chocolate and coconut lovers alike.

Ingredients

Brownie Batter

  • 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 extract
  • ½ cup mini semi-sweet chocolate chips
  • 1 tsp flour (for chocolate chips coating)

Coconut Filling

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper and lightly spray with nonstick spray to prevent sticking.
  2. Mix Dry Ingredients for Brownies: In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup cocoa powder, and ¼ tsp salt. Set aside for later use.
  3. Coat Chocolate Chips: In a small bowl, toss mini semi-sweet chocolate chips with 1 tsp flour to prevent them from sinking during baking. Set aside.
  4. Combine Wet Ingredients: In another medium bowl, whisk melted and cooled butter with granulated sugar, eggs, and 2 tsp vanilla extract until smooth and combined.
  5. Add Dry to Wet: Using a wooden spoon, fold the dry flour-cocoa mixture into the wet ingredients just until combined. Do not overmix to maintain fudginess.
  6. Fold in Chocolate Chips: Gently fold the floured chocolate chips into the brownie batter to evenly distribute them.
  7. Layer Bottom Brownie Batter: Spread half of the brownie batter evenly into the prepared baking pan, smoothing the surface.
  8. Prepare Coconut Filling: In a small bowl, mix together sweetened coconut flakes, sweetened condensed milk, 1 tsp vanilla extract, and ¼ tsp salt until fully combined.
  9. Layer Coconut Filling: Carefully spread the coconut mixture evenly over the bottom brownie batter layer using a silicone or offset spatula to avoid mixing.
  10. Top with Remaining Brownie Batter: Spread the remaining half of the brownie batter evenly over the coconut filling layer, smoothing the surface.
  11. Bake the Brownies: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted near the edges comes out with moist crumbs but no wet batter.
  12. Cooling and Serving: Remove from oven and allow the brownies to cool completely in the pan before slicing into 16 equal squares (4 across and 4 down, about 2×2 inches each) for serving.

Notes

  • For best results, make sure the melted butter is cooled to avoid cooking the eggs prematurely.
  • Coating the chocolate chips with flour helps them stay suspended in the batter and prevents sinking to the bottom.
  • Cooling the brownies completely before slicing is crucial for clean, neat squares and proper texture.
  • You can use unsweetened coconut flakes if you prefer a less sweet coconut layer, but adjust condensed milk accordingly.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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