Coconut Cream Brownies
Indulge in these rich, chocolaty coconut cream brownies that are incredibly easy to whip up and perfect for any dessert occasion.
Equipment
- 9x13-inch baking pan
- Large Mixing Bowl
- Separate bowl for dry ingredients
Ingredients
For the Brownies
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup sweetened shredded coconut
- 1 cup semi-sweet chocolate chips
- 1 can (14 oz) coconut cream for topping
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Step 2: In a large mixing bowl, melt the butter and sugar together until well combined.
- Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 5: Fold in the shredded coconut and chocolate chips until evenly distributed.
- Step 6: Pour the brownie batter into the prepared baking pan, spreading it out evenly.
- Step 7: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Step 8: While the brownies are baking, prepare the coconut cream topping. In a bowl, whip the coconut cream until smooth.
- Step 9: Once the brownies are done, remove them from the oven and let them cool in the pan for about 10 minutes. Then, spread the coconut cream over the top of the brownies.
- Step 10: Allow the brownies to cool completely before slicing into squares and serving.
Notes
These brownies can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for about a week.