Coconut-Brownies – rich brownies layered with creamy coconut on top. The coconut and chocolate marriage is delightful! The outside of the brownies are chewy while inside are smooth. The buttery coconut is crisp on outside and has some nice texture inside. Smashing combo!
I am a big coconut lover. I am crazy about them in everything. After baking cheesecake-brow, I kind of felt that cheesecake layer was not something to die for. Thus, I decided to go with the coconut instead. The brownies are super rich and the coconut elevates them to the next level. The coconut gets slightly toasted and creates a delightful crispy top with tropical fragrance for the chocolaty brownies.
For the brownie layer
- ¾ cup (180 ml) cocoa powder
- 1½ cup (360 ml) sugar
- 2 eggs
- 170 g unsalted butter
- ½ cup (120 ml) all-purpose flour
- 2 tsp vanilla extract
- ½ tsp salt
For the coconut layer
- 2 eggs, beaten
- 1 cup granulated sugar
- 1 cup unsweetened flaked coconut
- 75 g unsalted butter, melted
- 1 1/2 tsp white wine vinegar
- 1 tsp vanilla
- pinch of salt
- Preheat oven to 160°C. Line an 20 x 20 cm baking dish with parchment paper and set aside.
- In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, and salt. Once combined, fold in cocoa powder and flour.
- Pour the brownie batter into the baking dish, spreading evenly to the edges.
- Bake for 10 minutes and then take it out. Increase oven temperature 175°C.
- Meanwhile in a medium bowl mix all the coconut ingredients until well combined.
- Gently pour over brownie batter, spreading evenly to the edges.
- Put back to the oven and continue baking for about 1 hour or until the coconut begins to turn golden and a knife inserted in the center of the brownies comes out mostly clean.
- Place in fridge and allow to cool for at least 2 hours but up to overnight. Cut into squares.