Indulge your sweet tooth with a decadent twist on a classic favorite—Dark Chocolate Coconut Macaroon Brownies! These rich, fudgy brownies are layered with a luscious coconut filling that will transport you straight to dessert paradise. With just 45 minutes from prep to plate, you’ll be savoring each bite of this irresistible treat in no time. Whether you're hosting a gathering or simply craving something sweet, this recipe promises to impress. Ready to elevate your dessert game? Let’s dive into the delicious details!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups shredded coconut
- 1/2 cup sweetened condensed milk
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium heatproof bowl, combine dark chocolate chips and unsalted butter. Create a double boiler by placing the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir gently until the chocolate and butter are completely melted and smooth.
- Remove the chocolate mixture from heat and whisk in granulated sugar until well incorporated. Allow the mixture to cool slightly for 2-3 minutes.
- Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract until the mixture is glossy and well combined.
- In a separate bowl, sift together all-purpose flour and salt. Gradually fold the dry ingredients into the chocolate mixture, stirring until just combined. Be careful not to overmix.
- Pour about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- In another bowl, mix shredded coconut with sweetened condensed milk until the coconut is completely coated.
- Dollop the coconut mixture over the brownie batter, creating a marbled effect by gently swirling with a knife.
- Pour the remaining brownie batter over the coconut layer, creating a final chocolate layer on top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour. Use the parchment paper overhang to lift the brownies out of the pan.
- Cut into 16 equal squares, ensuring each piece has a perfect blend of rich chocolate and coconut.
- Optional: Dust with powdered sugar or drizzle with additional melted dark chocolate for extra indulgence before serving.
Tips
- Use Quality Ingredients: For the best flavor, opt for high-quality dark chocolate chips and unsweetened shredded coconut. The better the ingredients, the richer your brownies will taste!
- Don’t Overmix: When combining the dry ingredients with the chocolate mixture, be careful not to overmix. This ensures your brownies remain fudgy and tender.
- Cool Completely: Allow the brownies to cool completely in the pan before cutting. This helps them set and makes for cleaner cuts.
- Customize Your Toppings: Feel free to get creative with toppings! A sprinkle of sea salt, a dusting of powdered sugar, or a drizzle of melted chocolate can take these brownies to the next level.
- Storage: Store leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. These brownies also freeze well—just wrap them tightly and enjoy later!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 45mg
