There’s just something about warm, fudgy brownies that helps me feel far less bitter when the pretty fall leaves begin to disappear and the weather suddenly turns markedly colder. Since I have a tendency to jazz up my brownies, I decided to take one of my basic recipes and add a chewy coconut layer.
These brownies are rich and super-sweet – so much so that even I, the self-proclaimed world’s biggest sweet tooth, could only eat one at a time. In fact, they kind of tasted like a Mounds candy bar in brownie form. If you’re a fan of coconut and love brownies, give this quick, easy recipe a try.
1 stick of butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar (I used dark; light will also work)
1 large egg
1 tsp vanilla
1 cup AP flour
1/4 tsp salt
1/2 cup cocoa powder (I used Hershey’s Special Dark)
1/2 cup white chocolate chips (feel free to substitute with semisweet chips or omit)
1 and 1/2 cups sweetened coconut flakes
1/2 cup sweetened condensed milk
- Preheat your oven to 350 degrees. Grease an 8×8 baking pan and set aside.
- In a large bowl, whisk together the butter, sugars, egg, and vanilla. Set aside.
- In a small bowl, combine the flour, salt, and cocoa powder.
- Mix the dry ingredients into the wet until well-combined.
- Stir in chocolate chips.
- Pour half of the batter into your prepared pan.
- In a separate bowl, mix the coconut and condensed milk until thoroughly combined.
- Pour the coconut mixture over the brownie layer in the pan, using a spatula to spread it evenly. Then, pour the remaining half of the brownie batter on top of the coconut layer, once again using a spatula as needed to smooth.
- Bake for about 35 minutes, or until an inserted toothpick comes out clean. Let the brownies cool in the pan for at least an hour before slicing and serving.