If you think these brownies look delicious, just wait until you try them. They consist of three layers of goodness: fudgy brownies, crunchy coconut layer, and a thick layer of smooth chocolate ganache. My family went crazy for them, and luckily I kept a slice for myself (as I always do), because they were gone in minutes.
Although there are three layer, these brownies are simple and quick to make. To keep them fudgy, bake them for only 15-18 minutes, or 20 if it’s still liquid in the center, so they won’t dry out. You know it’s ready when a toothpick inserted into the center of the brownies comes out with moist crumb and not dry.
This delicious recipe comes from my talented friend’s blog oogio.net.
Chocolate Coconut Brownies
Yields: 16 bars
For gluten free brownies use 80 g cornstarch (1/2 cup plus 1 tablespoon) or 80 g almond flour (3/4 cup)
Ingredients
Brownies:
- 200 g/7 oz bittersweet chocolate, coarsely chopped
- 11 tablespoons (150 g/5 oz) unsalted butter, cut into small pieces
- ¾ cup (150 g) granulated sugar
- 3 large eggs
- ½ cup plus 1 tablespoon (80 g) all-purpose flour (read above for gf version)
- ¼ teaspoon salt
Coconut Layer:
- ¾ cup (75 g) desiccated coconut
- 3½ tablespoons (50 g/2 oz) unsalted butter, melted
- 2 large egg whites
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons whole milk
Chocolate Ganache:
- 200 g/7 oz bittersweet chocolate, coarsely chopped
- ¾ cup (180 ml) heavy cream
Instructions
- Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper.
- To make the brownies: place chocolate and butter in a large heat-proof bowl, and microwave in 30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted, then remove from heat. Add the sugar and whisk until combined. Add the eggs, one at a time, and whisk just until combined. Stir in vanilla. Add flour and salt and fold, using a rubber spatula, just until combined. Do no overmix. Pour batter into prepared pan, and smooth the top. Bake for 15-18 minutes until the edges are set but center is still soft, and a toothpick inserted into the center of the brownies come out with moist crumbs, and not dry. Let the brownies cool for 10 minuted on a wire rack, before adding the coconut layer.
- Meanwhile, make the coconut layer: mix all the ingredients in a bowl until well combined. Spread evenly into the pan, on top of the brownie layer. Bake for 8-10 minutes until set. It should stay bright in color. Allow to cool completely on a wire rack.
- To make the chocolate ganache: place chocolate and cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the brownies. Place in the fridge for at least 4 hours until completely set, then cut into squares. The brownies keep well for several days in the fridge in an airtight container.
4 Comments
Nomy
October 19, 2017 at 1:18 pmGreat pictures Shiran! Thank you for your recipes, Nomy
Teresa
August 4, 2018 at 9:29 amHi. I was planning to make this recipe but noticed one thing, you mentioned to stir in vanilla in making the brownies but there’s no vanilla in the ingredients for the brownies? What is the measurement of thevanilla for the brownies pls?
Shiran
August 5, 2018 at 10:56 amHi Teresa, actually there’s no vanilla extract in the recipe, so the mistake is in the instructions. Sorry about that!
2pots2cook
February 9, 2019 at 12:09 pmSo happy to find you 🙂