Description
Coconut Stuffed Brownies are like a coconut macaroon stuffed inside fudgy brownies! It’s like a Mounds bar in brownie form…perfect for the coconut lovers in your life! Coconut brownies are the chocolate dessert recipe you’ve been waiting for.
Ingredients
Scale
Brownies
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups all purpose flour
- 1 cup mini chocolate chips
Filling
- 4 cups sweetened flaked coconut
- 1 (14- ounce can) sweetened condensed milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350°F. Line a 9×13 baking dish with foil. Coat the foil with nonstick spray and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 1-2 minutes until combined. Add in the eggs and vanilla and continue mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the cocoa powder and salt, mixing until incorporated. Add in the flour, stirring until combined and smooth, and finally stir in the chocolate chips.
- Pour half of the brownie batter in the bottom of the prepared pan.
- To prepare your filling, in a large bowl stir together the coconut, sweetened condensed milk, and vanilla until combined.
- Spread the coconut mixture evenly on top of the brownie batter.
- Top the coconut mixture with the remaining brownie batter.
- Bake for 40 minutes, or until the brownies are just set.
- Allow the brownies to cool completely before slicing into bars
Notes
store airtight at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 368
- Sugar: 35 g
- Sodium: 94.1 mg
- Fat: 20.3 g
- Carbohydrates: 45.6 g
- Protein: 5.7 g
- Cholesterol: 58.9 mg
