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
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Line a 9 x 13-inch baking pan with parchment paper or grease and flour the pan. Set aside.
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In a large mixing bowl stir or whisk the cocoa, flour, and sugar.
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Add the melted butter. Mix until the batter is smooth.
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Add the 4 eggs and vanilla.
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Mix until the batter is smooth. Do not over-mix!
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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
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Gather all of your ingredients.
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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.
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Gently mix in the sour cream and then the softened butter. Stir until the mixture is smooth.
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Mix in the coconut.
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Cool completely then spread over the brownie layer.
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Place in refrigerator until cooled, firm, and set.
Chocolate Ganache and Final Layering
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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.
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Let stand for 5-10 minutes or until the chocolate has melted.
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Slowly stir the mixture with a wire until all chocolate has melted.
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Continue to stir until the mixture is smooth and silky.
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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.
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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.