Chocolate Coconut Brownies Recipe

Introduction

These Chocolate Coconut Brownies are a decadent treat combining rich chocolate, creamy coconut filling, and a smooth ganache topping. Perfect for coconut lovers looking to elevate classic brownies with a luscious twist.

Ingredients

• 1 batch brownies in an 8×8 or 9×9 pan (cooled)
• 6 ounces cream cheese, at room temperature
• 1/3 cup heavy cream or half and half (for coconut filling)
• 3 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract
• 3 cups sweetened shredded coconut
• 1/3 cup heavy cream or half and half (for ganache)
• 1 cup semisweet chocolate chips
• Additional shredded coconut for garnish (optional)

Instructions

1. Step 1: For the coconut filling, use a hand mixer or stand mixer to beat the cream cheese, 1/3 cup heavy cream or half and half, powdered sugar, and vanilla extract until smooth and well combined.
2. Step 2: Add the shredded coconut to the cream cheese mixture and beat for another minute to thoroughly incorporate it.
3. Step 3: Spread the coconut mixture evenly over the cooled brownies. Place in the refrigerator while you prepare the ganache.
4. Step 4: To make the ganache, heat 1/3 cup heavy cream or half and half in a small saucepan over medium-low heat. Once warm, add the semisweet chocolate chips and stir until melted and smooth. Remove from heat and let cool for a few minutes.
5. Step 5: Pour the ganache over the coconut layer on the brownies, smoothing the surface. If desired, sprinkle additional shredded coconut over the ganache while it is still soft.
6. Step 6: Return the brownies to the refrigerator and chill for at least one hour until the ganache firms up. Cut into small pieces and serve.

Tips & Variations

• For a nuttier flavor, add chopped toasted almonds or pecans to the coconut filling.
• Use dark chocolate chips instead of semisweet for a richer ganache.
• If you prefer a lighter option, substitute the cream cheese with mascarpone cheese.
• Let brownies cool completely before adding the coconut layer to prevent melting and sliding.

Storage

Store the brownies covered in an airtight container in the refrigerator for up to 5 days. Reheat slightly at room temperature before serving if desired, but they are best enjoyed chilled to keep the ganache firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without cream cheese?

You can try substituting cream cheese with mascarpone or ricotta for a different texture, but cream cheese provides the best balance of creaminess and structure for the coconut filling.

Can I freeze Chocolate Coconut Brownies?

Yes, these brownies freeze well. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

Chocolate Coconut Brownies Recipe

Print Recipe

★★★★★

5 from 100 reviews

Deliciously rich chocolate coconut brownies featuring a creamy coconut filling and a glossy chocolate ganache topping. These fudgy brownies are layered with sweetened shredded coconut blend and finished with a smooth chocolate ganache, making them an indulgent treat perfect for any occasion.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 5 minutes (ganache preparation only, brownie baking time not included)
• Total Time: 1 hour 20 minutes (including chilling time, brownie baking time excluded)
• Yield: 16 small brownies 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownies Base

• One 8x8 or 9×9 pan of brownies (pre-baked and cooled)

Coconut Filling

• 6 ounces cream cheese (at room temperature)
• 1/3 cup heavy cream or half and half
• 3 tablespoons powdered sugar
• 1/2 teaspoon pure vanilla extract
• 3 cups sweetened shredded coconut

Ganache

• 1/3 cup heavy cream or half and half
• 1 cup semisweet chocolate chips
• Additional shredded coconut for garnish (optional)

Instructions

1. Prepare the Coconut Filling: Using a hand mixer or stand mixer, beat together the cream cheese, heavy cream or half and half, powdered sugar, and vanilla extract until the mixture becomes smooth and creamy. Then, add the sweetened shredded coconut and beat for another minute to combine thoroughly.
2. Assemble the Coconut Layer: Spread the coconut mixture evenly over the top of the cooled brownie base in the 8×8 or 9×9 pan. Once spread uniformly, refrigerate the brownies to set this layer while preparing the ganache.
3. Make the Chocolate Ganache: In a small saucepan over medium-low heat, combine the heavy cream or half and half with the semisweet chocolate chips. Stir continuously until the chocolate is fully melted and the mixture is smooth. Remove from the heat and allow it to cool slightly for a couple of minutes.
4. Apply Ganache Topping: Pour the slightly cooled ganache evenly over the coconut layer on the brownies. Use a spatula to smooth the top. If desired, sprinkle additional shredded coconut over the ganache while it is still soft to add a decorative touch.
5. Chill and Serve: Return the brownies to the refrigerator for at least one hour to allow the ganache to firm up completely. Once set, cut the brownies into small pieces as they are rich and enjoy.

Notes

• Ensure the brownies are fully cooled before adding coconut filling to prevent melting of the cream cheese mixture.
• You can substitute half and half with heavy cream for a richer filling and ganache.
• Sprinkling additional coconut on top is optional but adds a nice texture and presentation.
• Cut brownies into small squares due to their richness for portion control.
• Store leftovers covered in the refrigerator to maintain freshness and ganache firmness.

Keywords: chocolate brownies, coconut, cream cheese, ganache, dessert, sweet treat