These fabulous brownies start with a classic fudgy brownie base, then are topped with a rich white chocolate coconut layer and finished with a thick chocolate ganache. Together these 3-layer coconut fudge brownies make the most perfectly decadent chocolate dessert recipe.
If you have found your way to this chocolate coconut brownies recipe, you likely weren’t searching for a salad. This is a treat yourself dessert if there ever was one…
These rich and gooey homemade cocoa brownies on their own are delicious. But to make this a super indulgent treat I added a middle section of coconut combined with sour cream and luscious white chocolate. AND a third layer of chocolate fudgy ganache. Then as the final touch we like to top them with some crunchy sliced almonds.
And there you have it, a fabulous 3-layer scratch-made dessert ready to enjoy in only about an hour! You definitely want to keep this easy recipe for coconut fudge brownies on hand for holidays, potlucks and bake sales – or any night when you get a craving for something truly decadent and sweet!
Recipe Ingredients
Brownies
- Cocoa
- Flour
- Sugar
- Salt
- Butter
- Eggs
- Vanilla
Coconut Layer
- Coconut milk
- White chocolate chips
- Butter
- Sour cream
- Flaked coconut
Chocolate Ganache
- Semi-sweet chocolate
- Coconut milk
- Sliced almonds
How to Make Coconut Brownies with Chocolate Ganache
First, Make the Fudge Brownies
- Gather ingredients for the brownie layer. Set aside. Measure the flour, sugar, and cocoa powder then set aside. Melt butter and allow to cool slightly. Line a 9 x 13-inch baking pan with parchment paper or butter and flour the pan. Preheat the oven to 350℉.
- In a large mixing bowl whisk or stir the flour, sugar, and cocoa powder together.
- Stir the melted butter into the flour mixture. Stir until the batter is smooth. (A stand or handheld mixer can be used.)
- Add the 4 eggs and vanilla.
- Mix until the batter is smooth. Do not over-mix.
- Pour batter into a prepared 9 x 13-inch pan that has been lined with parchment paper or butter and flour the pan. Bake in preheated oven for approximately 15-20 minutes. The brownie mixture should be slightly firm when pressed with a finger. Cool brownies completely.
Then Make the White Chocolate Coconut Layer
- Gather and measure all of the ingredients for the coconut layer.
- In a medium saucepan heat coconut milk until it comes to a simmer. Remove from heat and add white chocolate chips. Let the mixture stand until the white chocolate has melted. Stir until the mixture is smooth.
- Gently mix in the sour cream and then add the softened butter. Stir until the mixture is smooth.
- Stir in the coconut.
- Place the coconut filling mixture in the refrigerator until it has cooled. Spread over the brownie layer.
- Refrigerate until firm and set.
Lastly, Make the Chocolate Ganache and Finish the Brownies
- Place the chopped dark chocolate in a small mixing bowl and pour hot coconut milk over the top.
- Let the mixture stank for about 5-10 minutes before stirring. This will help melt the chocolate so you don’t end up with chocolate chunks in your ganache.
- Using a wire whisk or spoon, starting in the center until the chocolate and coconut milk become smooth.
- Continue to stir until the mixture is smooth and silky.
- Pour over the cooled coconut layer and sprinkle with sliced almonds. Refrigerate until set.
- Cut into squares. Keep brownies refrigerated until ready to serve. Store leftovers in the refrigerator.
Frequently Asked Questions
Use your preferred gluten-free replacement for all-purpose flour. For the best flavor I recommend coconut flour for the brownies. The remaining coconut brownie recipe ingredients are all GF-friendly.
Do not over mix or over bake the cocoa coconut brownies. Remove them from the oven just as they are set, while they still look a tad underdone but the edges are firm.
First, make sure they are cool enough to slice neatly without tearing. How I cut brownies with ganache cleanly is to use a very sharp knife, and cut in one straight motion without sawing back and forth. Wipe the blade with a clean damp cloth between each cut to keep the squares pretty.
It’s best to store coconut fudge brownies with ganache in a container with a lid that doesn’t touch the tops. Keep them in the refrigerator for up to one week.
They are a bit difficult to freeze because of the sticky top two layers. But if you choose to do so, wrap each brownie individually in plastic wrap. Then place them all together in an airtight plastic zipper bag, or wrap them together in aluminum foil.
You May Also Love
- Coconut Cream Pie
- Coconut Chocolate Peanut Butter Nuts Bars
- Chocolate Coconut Zucchini Bread
- Coconut Cream Chocolate Cupcakes
- Chocolate Banana Coconut Muffins
Coconut Fudge Brownies
These fabulous brownies start with a classic fudgy brownie base, then are topped with a rich white chocolate coconut layer and finished with a thick chocolate ganache. Together these 3-layer coconut fudge brownies make the most perfectly decadent chocolate dessert recipe.
Ingredients
Brownie
- 1 cup cocoa
- 1 ½ cups flour
- 2 cups sugar
- pinch of salt
- 1 ¼ cups butter melted
- 4 eggs
- 1 tablespoons vanilla
Coconut Layer
- 1 cup canned coconut milk
- 12 oz white chocolate baking chips
- ½ cup butter softened
- ½ cup sour cream
- 2 cups flaked coconut
Ganache
- 8 oz. semi-sweet chocolate finely chopped
- 3/4 cup Coconut milk or heavy cream
- 1/2 cup sliced almonds
Instructions
Brownie Layer
-
Line a 9 x 13-inch baking pan with parchment paper or grease and flour the pan. Set aside.
-
In a large mixing bowl stir or whisk the cocoa, flour, and sugar.
-
Add the melted butter. Mix until the batter is smooth.
-
Add the 4 eggs and vanilla.
-
Mix until the batter is smooth. Do not over-mix!
-
Pour into prepared pan and bake at 350℉ degrees for 15-20 minutes. The brownie mixture should be slightly firm when pressed with a finger. If the brownie mixture is still soft continue to bake for an additional 2-3 minutes. Remove the brownies from the oven and cool completely before adding the coconut layer.
Coconut Filling
-
Gather all of your ingredients.
-
In a medium saucepan heat coconut milk until it comes to a simmer. Remove from heat and add white chocolate chips. Let the mixture stand until the white chocolate has melted. Stir until the mixture is smooth.
-
Gently mix in the sour cream and then the softened butter. Stir until the mixture is smooth.
-
Mix in the coconut.
-
Cool completely then spread over the brownie layer.
-
Place in refrigerator until cooled, firm, and set.
Chocolate Ganache and Final Layering
-
Place chopped chocolate in a large mixing bowl. Set aside. In a small saucepan heat coconut milk until it comes to a simmer. Pour over the chopped chocolate.
-
Let stand for 5-10 minutes or until the chocolate has melted.
-
Slowly stir the mixture with a wire until all chocolate has melted.
-
Continue to stir until the mixture is smooth and silky.
-
Pour over the cooled coconut layer and sprinkle with sliced almonds. Refrigerate until set. Chill for at least 3-4 hours or overnight for a clean cut slice.
-
Cut into squares. Keep brownies refrigerated until ready to serve. Store leftovers in the refrigerator.
Recipe Notes
It’s best to store brownies with ganache in a container with a lid that doesn’t touch the tops. Keep them in the refrigerator for up to one week.
They are a bit difficult to freeze because of the sticky top two layers. But if you choose to do so, wrap each brownie individually in plastic wrap. Then place them all together in an airtight plastic zipper bag, or wrap them together in aluminum foil.
*Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I’m alittle confused: the ingrediants listed for the coconut layer are canned coconut milk, white CHOCOLATE baking chips, butter, sour cream and flaked coconut. The instructions say to heat the cream of coconut, add white chocolate, stir in coconut and spread.
Coconut milk or cream of coconut? when is the sour cream and butter added?
I can see why you are confused! I’m sorry for the error. That is one of the first recipes I posted and I used to use cream of coconut but it is too difficult to find. I swapped out the coconut cream for coconut milk. I liked it much better and the filling was less sweet. I hope this helps. Please let me know if you have any other questions. This is one of my favorite brownie recipes. It’s rich and addicting.
Thank you Rochel. They will haunt you until they are gone. Enjoy!
Those are beautiful and they look delish. Can't wait to try them. Thanks.
We miss you, Kaye. I would love some salmon and halibut recipes. Halibut starts coming on in Utah in March. I can hardly wait. So good to hear from you. Stay warm!
I have to admit I have missed your chocolates these past few years since I've been here in Alaska!! You're an amazing cook. I love checking out your blog and seeing all your fun recipes! Thanks!! I'll have to pass on some salmon and halibut recipes sometime…Not too gourmet though. Kaye Worthen Tuia ๐
I could eat a dozen as well. I'm so glad you and Keith polished them off.
I must personally testify that these brownies are exquisite! Janet, I ate two in a row after lunch and could have eaten a dozen.