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Coconut Cream Brownies Recipe

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4.4 from 148 reviews

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.

Ingredients

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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

  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 the brownies do not stick.
  2. 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.
  3. Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly mixed.
  4. 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.
  5. Layer first half of batter. Spread half of the brownie batter evenly into the prepared parchment-lined pan, creating a smooth base layer.
  6. 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.
  7. 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.
  8. Top with remaining batter. Carefully spread the remaining brownie batter over the coconut cream layer, ensuring it covers the cream completely.
  9. 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.
  10. 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

Find it online: https://dishedbydana.com/coconut-cream-brownies-recipe/