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Chocolate Coconut Brownies

If you like Bounty bars – these chocolate coconut brownies will become your favorite! Super fudgy chocolate brownies with a light, dense and sweet coconut layer, all topped with shiny chocolate ganache. It’s the perfect dessert for coconut lovers, and there’s also a gluten free version!

Chocolate Coconut Brownies

Photo: Natalie Levin



Chocolate Coconut Brownies

Servings 20 cm square pan
Author Natalie

Ingredients

For the brownie:

  • 200 grams (1 cup) dark chocolate
  • 150 grams (1 stick + 2 tbsp.) butter
  • 150 grams (3/4 cup) sugar
  • Pinch of salt
  • 3 large eggs
  • 80 grams (1/2 cup + 1 tbsp.) all-purpose flour see notes for gluten free version

For coconut cream:

  • 75 grams (3/4 cup) shredded coconut
  • 50 grams (3 tbsp.) melted butter
  • 2 large egg whites
  • 25 grams (2 tbsp.) sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. milk
  • Pinch of salt

For chocolate ganache:

  • 200 grams (1 cup) dark chocolate
  • 180 ml. (3/4 cup) heavy cream

Instructions

  1. Preheat oven to 170c degrees and grease the pan.
  2. In a large bowl put butter and chocolate and melt in the microwave over double boiler until everything is melted and mixture is smooth.
  3. Add sugar and salt and beat until blended.
  4. Add the eggs one at a time, stirring between additions until you get a smooth and thick batter.
  5. Add flour and continue to mix just until incorporated. It is important to avoid over-processing of the batter, which can damage the texture of the brownies after baking.
  6. Bake the brownie layer for about 15-20 minutes or until set, but still soft in the center.
  7. Cool for about 10 minutes at room temperature.
  8. Coconut cream: in a medium bowl put coconut, butter, egg whites, sugar, vanilla, milk and salt and mix into a smooth cream.
  9. Pour the cream over half-baked brownie, and smooth the top. There should be a very thin layer and that's fine.
  10. Continue baking for another 8-10 minutes or until slightly set at the edges and lightly golden, but bright.
  11. Cool completely at room temperature.
  12. Chocolate ganache: chop the chocolate and put in a bowl.
  13. Add heavy cream and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
  14. Pour the ganache on top of the coconut cream and spread evenly.
  15. Cool completely in the refrigerator for 3-4 hours, until completely set.
  16. Cut into squares and serve.

Recipe Notes

  • Keep the brownies in a closed container in the refrigerator for up to a week.
  • Serve the brownies at room temperature rather than cold from the fridge.
  • If you want a thicker layer of coconut cream you can double the amount of ingredients.
  • Gluten-free version (also for Passover): substitute the flour with same amount of almond meal or cornstarch.
Chocolate Coconut Brownies

Photo: Natalie Levin

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