Coconut Cream Brownies Recipe
Introduction
Coconut Cream Brownies offer a rich and indulgent twist on a classic treat, combining fudgy chocolate layers with a smooth coconut cream center. This dessert balances deep cocoa flavors with a light, fluffy coconut filling, making it perfect for any occasion.
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
- Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Step 2: In a large bowl, melt the butter and mix in the granulated and brown sugar. Add the eggs and vanilla extract, whisking until smooth. Stir in the melted chocolate chips.
- Step 3: In a separate bowl, whisk together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet mixture until just combined.
- Step 4: Spread half of the brownie batter evenly into the prepared pan.
- Step 5: In another bowl, whip the coconut cream with powdered sugar and cornstarch until thick and fluffy. Spread this gently over the brownie base.
- Step 6: Top with the remaining brownie batter, spreading it carefully to cover the cream layer.
- Step 7: Bake for 35–40 minutes until the top is set and a toothpick inserted in the center comes out with moist crumbs.
- Step 8: Cool completely in the pan, then refrigerate for at least 1 hour before slicing and serving.
Tips & Variations
- Use full-fat coconut cream from a chilled can for the best texture and richness.
- For extra texture, sprinkle toasted shredded coconut over the coconut cream layer before adding the top brownie batter.
- Substitute semi-sweet chocolate chips with dark chocolate chips for a deeper chocolate flavor.
- Ensure not to overmix the batter to keep the brownies tender and fudgy.
Storage
Store the brownies in an airtight container in the refrigerator for up to 4 days. Reheat briefly in the microwave if desired, but they are also delicious served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cream instead of coconut cream?
Regular cream won’t provide the same coconut flavor or texture. Coconut cream is thicker and adds both richness and a subtle tropical note that’s essential to this recipe.
Why do I need to refrigerate the brownies before serving?
Refrigerating helps the coconut cream layer to firm up, making slicing easier and enhancing the contrast between the creamy center and fudgy brownie layers.
PrintCoconut Cream Brownies Recipe
Deliciously rich and fudgy Coconut Cream Brownies featuring a luscious layer of whipped coconut cream sandwiched between two layers of chocolatey brownie batter. These brownies combine classic cocoa goodness with a creamy coconut twist, perfect for dessert lovers looking for a unique treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 55 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Batter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Coconut Cream Layer
- 3/4 cup coconut cream
- 1/3 cup powdered sugar
- 1 tablespoon cornstarch
Instructions
- 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 the brownies do not stick.
- Make the wet batter base. In a large bowl, melt the unsalted butter. Stir in granulated sugar and brown sugar until well combined. Add the eggs and vanilla extract, whisking until smooth and creamy. Mix in the melted semi-sweet chocolate chips to deepen the chocolate flavor.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly mixed.
- Form brownie batter. Fold the dry ingredients gently into the wet mixture just until combined, being careful not to overmix, which can result in dense brownies.
- Layer first half of batter. Spread half of the brownie batter evenly into the prepared parchment-lined pan, creating a smooth base layer.
- Prepare coconut cream layer. In another clean bowl, whip the coconut cream with powdered sugar and cornstarch until the mixture becomes thick and fluffy, forming a rich and creamy layer.
- Add coconut cream layer. Gently spread the whipped coconut cream evenly over the first layer of batter in the pan, taking care not to mix it into the batter.
- Top with remaining batter. Carefully spread the remaining brownie batter over the coconut cream layer, ensuring it covers the cream completely.
- Bake the brownies. Place the baking pan in the oven and bake for 35 to 40 minutes, or until the top is set and a toothpick inserted into the top layer comes out with moist crumbs but not wet batter.
- Cool and chill. Allow the brownies to cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 1 hour to set the layers firmly before slicing and serving.
Notes
- Ensure the parchment paper extends over the edges of the pan for easy removal of the brownies.
- Do not overmix the brownie batter to keep the texture fudgy.
- Use full-fat coconut cream for best whipping results; coconut milk may not whip properly.
- The refrigerated chilling step is important to help the coconut layer set firmly, making slicing cleaner.
- Store brownies in an airtight container in the refrigerator for up to 4 days.
Keywords: Coconut cream brownies, fudgy brownies, chocolate coconut dessert, layered brownies, easy brownie recipe
