Coconut Cream Brownies Recipe
These coconut cream brownies combine fudgy homemade brownies with a creamy coconut filling and smooth chocolate ganache for a rich layered dessert.
Ingredients
Brownie Layer
- 1 cup unsalted butter melted and slightly cooled
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
Coconut Cream Layer
- 8 ounces cream cheese softened to room temperature
- 4 tablespoons unsalted butter softened
- 1 cup powdered sugar
- ⅓ cup canned coconut cream stirred well before measuring
- 1 teaspoon coconut extract
- 2½ cups sweetened shredded coconut
Chocolate Ganache
- 1¼ cups semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
- Whisk the melted butter and granulated sugar together in a large mixing bowl until smooth.
- Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract.
- Add the cocoa powder, flour, and salt. Fold together with a rubber spatula just until no dry streaks remain.
- Fold in one cup of semi-sweet chocolate chips.
- Spread the brownie batter evenly in the prepared pan.
- Bake for 28 to 32 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool the brownies completely in the pan.
- Beat the softened cream cheese and four tablespoons of softened butter until smooth and creamy.
- Gradually add the powdered sugar and mix until combined.
- Add the coconut cream and coconut extract. Beat until smooth.
- Fold in the sweetened shredded coconut.
- Spread the coconut filling evenly over the cooled brownies. Refrigerate for 30 minutes.
- Place 1¼ cups of semi-sweet chocolate chips in a heat-safe bowl.
- Heat the heavy cream and one tablespoon of butter over medium-low heat until hot and just beginning to bubble around the edges.
- Pour the hot cream over the chocolate chips. Let stand for two to three minutes.
- Stir until the ganache is completely smooth.
- Spread the ganache evenly over the chilled coconut layer.
- Refrigerate for at least one hour, or until completely set.
- Lift the brownies from the pan using the parchment paper. Cut into 24 squares with a sharp knife and serve.
Notes
- Make sure the brownie layer is completely cool before adding the coconut filling.
- Use full-fat block cream cheese rather than spreadable cream cheese for the firmest topping.
- Use canned coconut cream, not sweetened cream of coconut.
- For clean slices, warm a sharp knife under hot water, dry it, and wipe the blade clean between cuts.
- Store the finished brownies in an airtight container in the refrigerator for up to five days.