Ooey Gooey Brownies Recipe
I’ve made a lot of brownies in my day, but usually with mint, caramel, peanut butter, or Nutella. It was high time to break out the coconut. These are some of the best brownies I’ve ever made, and definitely some of the richest. You’ve got to be a coconut fan to enjoy them because there’s plenty of it, but if you are, you’ll love them. They remind me of a Mounds candy bar. The base is a dark 72% chocolate fudgy brownie topped with a coconut layer that’s sweet and full of texture. It’s made with sweetened condensed milk and shredded coconut, and topped with melted chocolate chips.
These coconut brownies are easy, made in one bowl without a mixer, and definitely a crowd-pleaser. To say they’re rich and moist is an understatement. The brownie itself is fudgy, not at all cakey, and I used a new brownie base that I developed. No cocoa powder, all melted chocolate, with eggs and butter, a modest amount of sugar and flour, a splash of coffee and a pinch of espresso granules. Baking with real butter that has the REAL® Seal is so important. There’s just no way to duplicate the rich depth of flavor butter lends to the brownies by using substitutes.
The same is true with the eggs and sweetened condensed milk, which helps ceate a soft and gooey filling that you can’t achieve without it. When you buy products with the REAL® Seal, you can trust that you are buying only products or foods made from cows milk produced in the U.S. I purposely kept the sugar to a minimum in the brownie, and in conjunction with the 72% dark chocolate and the semi-sweet chocolate chips, it all tempers the sweetness of the coconut layer. It’s like biting into a Mounds bar perched on top of brownies. So good.
What’s in the Coconut Brownies?
To make these gooey coconut brownies, you’ll need:
Dark chocolate Unsalted butter Eggs Granulated sugar Brown sugar Vanilla extract Coffee Instant espresso granules All-purpose flour Sweetened shredded coconut flakes Sweetened condensed milk Chocolate chips
How to Make Coconut Brownies
In a large bowl, combine the butter and dark chocolate. Microwave until smooth and melted. Whisk in the eggs, sugar, vanilla, coffee, and espresso granules. Mix in the flour last. Turn the batter into an 8×8-inch baking dish that’s been lined with aluminum foil. Bake the brownies until they’re just set, but be careful not to over bake! While the brownies are baking, stir together the sweetened shredded coconut and the sweetened condensed milk. Once the brownies have been in the oven for about 28 minutes, top with the coconut mixture. Then, sprinkle evenly with chocolate chips. Return the brownies to the oven for about 5 minutes. Remove the brownies from the oven and smooth out the chocolate chips. You’ll need to let the coconut brownies cool completely before serving.
Do I Have to Use Instant Espresso Granules?
Neither the coffee or espresso or the instant espresso granules make the brownies taste like coffee, and serve to intensify the chocolate flavor. However, you may omit if you’re concerned.
Can I Double This Recipe?
Yes, I imagine you could double the ingredients and bake the brownies in a 9×13-inch pan without problem.
Tips for Making Gooey Brownies
You must line your pan with aluminum foil before beginning or you’ll have a huge mess to deal with. Between the fudgy brownies and the gooey, drippy, sweetened condensed milk, you’d have to chisel them out of the pan. Line with foil so you can simply lift the whole slab out, and cleanup is a breeze. I don’t trust parchment for recipes like this because you can’t make tight corner seals like you can with foil. After making the ooey gooey brownies, you must let them cool for a few hours, but overnight is better. We all want to dig right into warm brownies that makes your house smell like a chocolate, but that would be a big messy mistake. The chocolate top layer is a glistening slick until it has time to set up, and the coconut layer is creamy and loose, and needs time to firm up. The brownies are messy to slice, there’s no way around it. But the longer you let them cool, the easier it is.
More Fudgy Brownie Recipes:
ALL OF MY EASY BROWNIE RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! The Best German Chocolate Brownies — Dense, rich, fudgy brownies topped with a coconut and pecan frosting that’s sweet and full of texture from shredded coconut and pecans.
Loaded Seven Layer Brownies – The softest, fudgiest, and BEST brownies topped with coconut chocolate chips, butterscotch chips, toffee bits, M&Ms, and more!! You will never want to cheat on these INCREDIBLE brownies after trying them!!
The Best Fudgy Sea Salt Brownies — Only 7 ingredients in these EASY, one-bowl, no-mixer brownies that are MY NEW FAVORITE BROWNIES!! Super fudgy, slightly chewy edges, crackly top, and ultra dark chocolate paired with sea salt for the HOLY GRAIL of brownies!!
Loaded Oreo Cream Cheese Brownies — If you’re looking for an over-the-top decadent brownie recipe, look no further. Ultra fudgy, rich brownies are topped with a layer of cream cheese spiked with white chocolate chips, before sprinkling Oreos and semi-sweet chocolate chips on top!
The Best Turtle Brownies — Super fudgy brownies and loaded with chocolate, pecans and caramel! An easy, no-mixer recipe that can be made with homemade or store-bought caramel sauce!
Chocolate Chip Brownies — Thick, rich, and a chocolate lover’s dream!! Fudgy in the center with chewy edges and studded with chocolate chips!
Andes Mint Brownies — The brownies have a box of 28 Andes diced and stirred into the batter, and another box of 28 mints that are diced on top. If you like mint, you’re going love these!
This post is brought to you by Real Dairy. Look for products with the REAL® Seal. Recipe and all opinions expressed are my own.
