Coconut Cream Brownies Recipe

Introduction

Coconut Cream Brownies offer a rich, chocolatey base layered with a luscious, fluffy coconut cream filling. This dessert is perfect for those who love the combination of deep cocoa flavors and tropical creaminess in every bite.

Ingredients

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips, melted
• 3/4 cup coconut cream
• 1/3 cup powdered sugar
• 1 tablespoon cornstarch

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Step 2: In a large bowl, melt the butter and mix in the granulated and brown sugars. Add the eggs and vanilla extract, whisking until smooth. Stir in the melted chocolate chips.
3. Step 3: In a separate bowl, whisk together the flour, cocoa powder, and salt. Fold the dry ingredients gently into the wet mixture until just combined.
4. Step 4: Spread half of the brownie batter evenly into the prepared pan.
5. Step 5: In another bowl, whip the coconut cream with the powdered sugar and cornstarch until thick and fluffy. Spread this mixture gently over the brownie base.
6. Step 6: Top with the remaining brownie batter, spreading it carefully to cover the cream layer.
7. Step 7: Bake for 35–40 minutes until the top is set and a toothpick inserted in the center comes out with moist crumbs.
8. Step 8: Let the brownies cool completely in the pan, then refrigerate for at least 1 hour before slicing and serving.

Tips & Variations

• Use full-fat coconut cream for the richest texture in the cream layer.
• For extra coconut flavor, sprinkle toasted shredded coconut on top before baking.
• Substitute semi-sweet chocolate chips with dark chocolate for a more intense taste.
• If you prefer a smoother cream layer, strain the coconut cream before whipping to remove any lumps.

Storage

Store these brownies in an airtight container in the refrigerator for up to 4 days. The refrigeration keeps the coconut cream firm and fresh. To serve, bring them to room temperature for about 15 minutes or enjoy chilled. They can also be frozen for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of coconut cream?

Canned coconut milk can work if chilled so the cream separates and solidifies; scoop out the thick cream and use that. Regular coconut milk is too thin and won’t whip properly for the cream layer.

Do these brownies have a strong coconut flavor?

Yes, the coconut cream layer adds a noticeable coconut taste, but it balances nicely with the rich chocolate brownies. If you love coconut, this combination is perfect.

Coconut Cream Brownies Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

Decadent Coconut Cream Brownies featuring a rich chocolate base layered with a fluffy coconut cream filling, perfect for a delicious twist on classic brownies.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 50 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips, melted

Coconut Cream Layer

• 3/4 cup coconut cream
• 1/3 cup powdered sugar
• 1 tablespoon cornstarch

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
2. Mix Wet Ingredients: In a large bowl, melt the unsalted butter. Stir in both granulated sugar and brown sugar until combined. Add the eggs and vanilla extract, whisking vigorously until the mixture is smooth and glossy. Finally, stir in the melted semi-sweet chocolate chips to enrich the batter.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the dry ingredients before folding into the wet mixture.
4. Combine Batter: Gently fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix to maintain a tender brownie texture.
5. Spread First Layer: Spread half of the prepared brownie batter evenly into the lined baking pan to form the base layer for your brownies.
6. Prepare Coconut Cream Layer: In a separate bowl, whip the coconut cream together with the powdered sugar and cornstarch until the mixture becomes thick and fluffy, creating a creamy and stable filling.
7. Layer Coconut Cream: Gently spread the whipped coconut cream evenly over the brownie base layer in the pan, being careful not to disturb the bottom layer.
8. Add Remaining Brownie Batter: Carefully spoon and spread the remaining brownie batter over the coconut cream layer to cover it completely for a layered effect.
9. Bake: Place the pan in the preheated oven and bake for 35–40 minutes, or until the top layer is set and a toothpick inserted into the center comes out with moist crumbs, indicating a fudgy interior.
10. Cool and Chill: Allow the brownies to cool completely in the pan at room temperature, then refrigerate for at least 1 hour to help the layers set firmly, making slicing easier and enhancing the flavors.

Notes

• For best results, use full-fat coconut cream to achieve a rich and fluffy coconut layer.
• Allow brownies to cool completely before refrigerating to prevent condensation and sogginess.
• Use parchment paper with overhang for easier removal and cleaner slices.
• Store brownies in an airtight container in the refrigerator for up to 5 days.
• For a vegan version, substitute butter with coconut oil and use egg replacers.

Keywords: coconut cream brownies, chocolate brownies, layered brownies, rich brownies, coconut dessert