Rich, fudgy chocolate coconut brownies/bars are a delicious treat that are sure to satisfy your sweet tooth! These tantalizing treats are equal parts chocolate and coconut, with a delectable ganache topping for an extra indulgent reward. Preparing these scrumptious delights is much easier than you would think.

HOW TO MAKE:

Making chocolate coconut brownies is a simple process that yields scrumptious results! To start, gather the required ingredients and preheat your oven to 350F/175C. Then, prepare a 9×9-inch baking pan by lining it with parchment paper.

Next, melt bittersweet chocolate and butter in a large bowl. Then, add the granulated sugar and whisk until combined. Add the eggs one at a time, whisking until the desired consistency is reached. Afterwards, fold in the all-purpose flour and salt, and pour the mixture into the baking pan. Bake the brownies for 15-18 minutes at 350F/175C until the edges are solid but the center is still soft.

After the brownies have finished baking, it’s time to make the coconut layer. Begin by mixing together the desiccated coconut, melted butter, egg whites, granulated sugar, pure vanilla extract, and whole milk in a bowl. Spread the mixture over top of the brownies and bake the pan for an additional 8-10 minutes. You’ll know it’s done when it no longer looks raw, but is still light in color.

Now it’s time to add the final touch – the chocolate ganache. Combine melted bittersweet chocolate and heavy cream in a medium bowl. Pour this ganache over the coconut layer, and place the pan in the fridge for at least 4 hours. Then, remove the brownies from the fridge and cut into squares. The brownies will taste even better the next day, as long as they’re stored in an airtight container in the fridge.

FAQ

Q: What size pan should I use?
A: We recommend using an 8×8-inch or 9×9-inch baking pan for this recipe.

Q: How long will the brownies stay fresh?
A: The brownies will stay fresh for several days in the fridge in an airtight container.

Q: Can this recipe be made gluten-free?
A: Yes! Simply substitute 1/2 cup plus 1 tablespoon of cornstarch or 3/4 cup of almond flour for the all-purpose flour in the recipe.

CHOCOLATE Coconut Bars

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Recipe by Dish Lingo Course: Dessert, SnackCuisine: AmericanDifficulty: Easy

Yield

16

Squares

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Making chocolate coconut brownies is a simple process that yields scrumptious results!

Ingredients

• Chocolate Glaze

• 5 tablespoons 5 heavy cream

• 1/2 cup 1/2 bittersweet chocolate, coarsely chopped

• Cake Layer

• 1 cup 1 (8 oz.) bittersweet chocolate, coarsely chopped

• 1 1/4 cup 1 1/4 unsalted butter, cut into small pieces

• 3 large 3 eggs

• 1/2 cup 1/2 sugar

• 1/2 cup 1/2 plus 1 tablespoon flour

• 1/4 teaspoon 1/4 salt

• Coconut Layer

• 1 cup 1 desiccated coconut

• 2 large 2 egg whites

• 1/4 cup 1/4 unsalted butter, melted

• 2 tablespoons 2 sugar

• 2 teaspoons 2 pure vanilla extract

• 2 tablespoons 2 milk

Directions

• To start, gather the required ingredients and preheat your oven to 350F/175C. Then, prepare a 9x9-inch baking pan by lining it with parchment paper.
• Next, melt bittersweet chocolate and butter in a large bowl. Then, add the granulated sugar and whisk until combined. Add the eggs one at a time, whisking until the desired consistency is reached. Afterwards, fold in the all-purpose flour and salt, and pour the mixture into the baking pan. Bake the brownies for 15-18 minutes at 350F/175C until the edges are solid but the center is still soft.
• After the brownies have finished baking, it’s time to make the coconut layer. Begin by mixing together the desiccated coconut, melted butter, egg whites, granulated sugar, pure vanilla extract, and whole milk in a bowl. Spread the mixture over top of the brownies and bake the pan for an additional 8-10 minutes. You’ll know it’s done when it no longer looks raw, but is still light in color.
• Now it’s time to add the final touch – the chocolate ganache. Combine melted bittersweet chocolate and heavy cream in a medium bowl. Pour this ganache over the coconut layer, and place the pan in the fridge for at least 4 hours. Then, remove the brownies from the fridge and cut into squares. The brownies will taste even better the next day, as long as they’re stored in an airtight container in the fridge.