Description
Delight in these rich and fudgy Coconut Cream Brownies, layered with a luscious whipped coconut cream filling. Perfectly balanced with a moist chocolate base and a creamy coconut topping, these brownies are a decadent treat for any occasion.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips, melted
Coconut Cream Layer
- 3/4 cup coconut cream
- 1/3 cup powdered sugar
- 1 tablespoon cornstarch
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure even baking.
- Melt Butter and Mix Sugars: In a large bowl, melt the unsalted butter, then stir in the granulated sugar and brown sugar until combined and slightly cooled.
- Add Eggs, Vanilla, and Melted Chocolate: Whisk in the eggs and vanilla extract until smooth, then incorporate the melted semi-sweet chocolate chips to enrich the batter.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, and salt to ensure even distribution before folding into the wet ingredients.
- Mix Batter: Gently fold the dry ingredient mixture into the wet mixture until just combined; avoid overmixing to maintain brownie tenderness.
- Layer First Half of Batter: Spread half of the brownie batter evenly into the prepared baking pan for the bottom layer.
- Prepare Coconut Cream Layer: In a separate bowl, whip the coconut cream with powdered sugar and cornstarch until thick and fluffy to create a smooth, creamy filling.
- Spread Coconut Cream Layer: Gently spread the whipped coconut cream mixture over the brownie batter base, ensuring even coverage without mixing.
- Add Remaining Brownie Batter: Carefully spread the remaining brownie batter on top of the coconut cream layer, covering it completely.
- Bake: Bake in the preheated oven for 35–40 minutes, or until the top is set and a toothpick inserted comes out with moist crumbs.
- Cool and Chill: Allow the brownies to cool completely in the pan, then refrigerate for at least 1 hour to set the layers before slicing and serving.
Notes
- Line the baking pan with parchment paper for easy removal and clean-up.
- Do not overmix the batter to keep brownies tender and fudgy.
- Refrigerating before slicing helps the coconut cream layer to firm up for cleaner cuts.
- Use full-fat coconut cream for best texture and flavor in the cream layer.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownies, coconut cream, chocolate brownies, dessert, layered brownies, chocolate dessert, coconut dessert
