Coconut lovers get ready because our Coconut Brownies are totally irresistible. These chewy brownies are made from scratch and bursting with chocolate chips. Stuffed in the middle is a sweet surprise: an easy-to-make creamy coconut filling!
Homemade Brownies with Coconut Filling
I am always on the hunt for new ideas when it comes to brownies. Who doesn’t love a good classic brownie recipe? I know I do. But, every now and then it’s so fun to add a little something and mix things up. I did this for my Peanut Butter Cup Brownies and S’mores Brownies with Oreos, but this time my secret ingredient is coconut.
If you’re like me and love anything coconut flavored, then you’ll go crazy for these. The combination of chocolate and coconut reminds me so much of a Mounds Candy Bar. The gooey brownie sandwiches the sweet coconut filling and it’s just so good. Trust me, you won’t be able to get enough of these!
Why We Love Coconut Stuffed Brownies!
- Fail-proof homemade brownie recipe
- Easy to make
- Can swap out a box brownie mix
- Brownies can be frozen for up to 3 months
- Tastes similar to a Mounds candy bar or a coconut macaroon
- Perfect for a dish to pass at get-togethers
Ingredients/Shopping List
- All-purpose flour
- Cocoa powder
- Salt
- Granulated sugar
- Salted sweet cream butter
- Eggs
- Vanilla
- Semi-sweet chocolate chips
- Coconut flakes
- Sweetened condensed milk
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Coconut Brownies
These unique and delicious brownies are so easy to make and come together in 3 main steps. First, mixing up the brownies. Next, mixing up the coconut filling. Finally, assembly and baking!
- Whisk together flour, cocoa powder, and salt.
- Mix chocolate chips with 1 tsp of flour.
- Whisk together melted butter, sugar, eggs, and vanilla.
- Slowly stir in the flour mixture until well combined.
- Fold in the chocolate chips mixture.
PRO-TIP: If you are using a brownie mix, start here! - Spread ½ of the brownie batter into your baking dish.
- Stir together coconut flakes, sweetened condensed milk, vanilla and salt.
- Evenly spread this mixture on top of the brownie layer in your baking dish.
- Spread the rest of the brownie batter over the top of the coconut layer.
- Bake for 35-40 minutes.
Pro-tip: Do not over bake the brownies, to ensure they are yummy and fudgy.
Variations / Options / Add-ins
- BROWNIE MIX: If you’re looking to save time, ingredients, and dishes, you can use a box mix for your brownie batter, instead of making the mix from scratch! Use any type of box brownie mix you prefer, and simply add your chocolate chips to it.
- CHOCOLATE CHIPS: Feel free to use any type of chocolate chips in your brownie batter. White chocolate chips, dark chocolate, or milk chocolate would all work just fine and it can be fun to change it up for new flavors each time!
- COCONUT FLAKES: Any store-bought version of coconut flakes will work for this recipe. If you have a preferred brand, go with that! I like to use unsweetened, because the brownies themselves are already quite sweet, but you can use sweetened if you prefer!
Frequently Asked Questions
Store any leftovers in an airtight container at room temperature for up to 3-4 days. You can also freeze the brownies for up to 3 months. Wrap the brownies in plastic wrap, then in aluminum foil before placing in the freezer. Allow the brownies to come to room temperature before serving.
Yes! If you’re looking to save on time, dishes, and ingredients you can most definitely use a box brownie mix in place of making the brownies from scratch.
Other Easy Brownie Recipes
Peanut Butter Cup Brownies | Brookies (Brownie and Chocolate Chip Cookie Bars) | Salted Caramel Brownies | S’mOreos – S’mores Brownie with Oreos! | Peanut Butter Brownies {Fudgy and Chewy} | The Best Brownie Batter Dip | Slutty Brownies | Brownie Cookies | Chocolate Covered Strawberry Brownies
Coconut Stuffed Brownies
Ingredients
Brownie Layers
- 1 cup all-purpose flour
- 1 tsp 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
Coconut Layer
- 2½ cups sweetened coconut flakes
- ⅔ cup sweetened condensed milk
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
Brownie Layer
- Preheat the oven to 350*. Line an 8×8 baking dish with parchment paper and spray lightly with nonstick spray. Set it aside.
- In a medium size mixing bowl, whisk together the 1 cup of all-purpose flour, cocoa powder and salt. Set it aside.
- In a small bowl, stir together the mini chocolate chips and the teaspoon of flour. Set it aside.
- In a medium size mixing bowl, whisk together the melted cooled butter, granulated sugar, eggs and vanilla extract.
- Using a wooden spoon, stir in the flour mixture. Stir just until mixture is well combined.
- Fold in the mini chocolate chips.
- Evenly spread ½ of the brownie batter into the prepared baking dish.
Coconut Layer
- In a small mixing bowl, stir together the coconut flakes, sweetened condensed milk, vanilla and salt. Stir until the ingredients are well combined.
- Using a silicone spatula or an offset spatula, evenly spread the coconut filling carefully over the top of the bottom brownie layer.
- Spread the remaining ½ of the brownie batter over the top of the coconut filling.
- Bake for 35 – 40 minutes. Allow the brownies to completely cool before slicing 4 across and 4 down servings (about 2 in x 2 in squares).
Jenn’s Notes
- It is very important that the brownies are completely cooled before slicing. Brownies will crumble if they are too warm when sliced.
- You can add toasted almonds to make an almond joy brownie.
My coconut mixture and brownie mix didn’t stay separated. The coconut mixture just sunk into the bottom layer of brownies and the top layer of brown mix just soaked down through the coconut layer. What did I do wrong? They were still really good — tasted like German chocolate cake.
Why does the recipe need 12 sheets of paper to print out? How can I cut it down to just the actual recipe?
That would actually be a setting on your computer! You can always look at the preview and just print the page of the recipe card. You may also need to adjust your margins.
Do you adjust the baking time for the brownie mix option? My brownie mix base runs about 24 minutes for baking. Will the coconut filling still be the proper consistency with less time in the oven? Thanks.