Introduction

These Coconut Cream Brownies combine rich chocolate flavor with a light, fluffy coconut cream layer for a delightful twist on a classic treat. Perfectly moist and indulgent, they are a crowd-pleaser for any occasion.

Coconut Cream Brownies Recipe - Recipe Image

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 sugars. Add the eggs and vanilla extract, whisking until smooth. Stir in the melted chocolate.
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 it 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 comes out with moist crumbs.
Step 8: Allow to 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 best texture and flavor 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 richer taste.
If you prefer a nutty crunch, add chopped walnuts or pecans to the batter.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Because of the coconut cream layer, refrigeration is necessary to maintain freshness. Reheat briefly in the microwave if desired, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut milk instead of coconut cream?

Coconut milk is thinner and won’t whip up as thick, so it’s best to use full-fat coconut cream for the fluffy layer in this recipe.

How do I know when the brownies are done baking?

Look for a set top and insert a toothpick near the center. It should come out with moist crumbs but not wet batter.

Coconut Cream Brownies Recipe

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★★★★★

4.9 from 254 reviews

These Coconut Cream Brownies combine rich, fudgy chocolate layers with a luscious coconut cream filling for a decadent twist on classic brownies. Perfectly balanced sweetness and texture make them an irresistible treat for chocolate and coconut lovers alike.

Author: Lila
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 55 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

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 Filling

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 prevent sticking and allow easy removal.
Make brownie batter base: In a large bowl, melt the butter and mix in granulated and brown sugar. Add eggs and vanilla extract, whisking until the mixture is smooth and well combined. Stir in the melted semi-sweet chocolate chips thoroughly.
Combine dry ingredients and mix: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Fold this dry mixture gently into the wet batter until just combined to avoid overmixing and maintain brownie tenderness.
Spread base layer: Spread half of the brownie batter evenly into the prepared baking pan, creating a smooth and even base.
Prepare coconut cream layer: In another bowl, whip the coconut cream together with powdered sugar and cornstarch until thick and fluffy, creating a rich and stable cream layer. Spread this mixture gently over the brownie base to avoid mixing layers.
Top with remaining batter: Carefully spread the remaining half of the brownie batter over the coconut cream layer, ensuring the cream stays mostly covered to maintain layered effect.
Bake the brownies: Bake in the preheated oven for 35 to 40 minutes until the top is set and a toothpick inserted comes out with moist crumbs, indicating fudgy texture without being undercooked.
Cool and chill: Allow the brownies to cool completely in the pan to set up properly, then refrigerate for at least 1 hour before slicing to enhance firmness and flavor melding.