COCONUT BROWNIE BARS

These coconut brownie bars consist of a balanced combination of fudgy chocolate with a milky toasted coconut layer and topped with a delicious chocolate ganache. Coconut brownie bars are fantastic for people who fancy chocolate with coconut combinations in desserts.

My earliest interaction with coconut was early in my childhood. Growing up, my sisters and I hated the smell of raw coconut oil. Maybe it was because we always had it in plenty. It was the only oil my dad knew. He would use it on his body and hair(he still does) and boost how good it was. On washdays, my mother would douse it in our hair, and we would walk around with big, shiny coconut afros. Our hairs flourished.

Eventually, we got old enough to shop for our hair products and always went for strongly scented hair oils. Fast forward to twenty-plus years later, and the market is filled with different brands of coconut oil, so many, but we always buy the one my dad liked using. It has always been a game-changer. And no, we don’t mind the smell anymore. Time shifts, and people change.

This post may contain affiliate links meaning I make a small commission off items you purchase at no additional cost to you. For more information, please read my policy page.

Coconut Desserts

I’m yet to find a good cake recipe incorporating a large amount of shredded coconut in the cake batter. This is because shredded coconut tends to dry out baked goods when added in large quantities to the cake batter. Mostly shredded coconut is used in sauces and creams to compliment a dessert or for garnishing and very little in cake batter. It is also perfect for no-bake desserts like truffles and cookies like macaroons and Anzac biscuits. The fun part is that besides shredded coconut, coconut ingredients are easy to come by;

• Coconut milk
• Coconut cream
• Coconut oil
• Coconut sugar
• Water
• Shredded and flaked coconut

For most people, me included, when the thought of chocolate and coconut comes to mind, it’s either Almond Joys or Bounty bars beside my favourite chocolate-coated macaroons. Though my family insisted on the homemade bounty or almond bars, I wanted something more involving; something baked hence the coconut brownie bars.

I topped it with a small layer of shredded coconut sweetened with condensed milk and then finished it with chocolate ganache. The finished chocolate ganache is optional but a delight for chocoholics like me. You can substitute with your favourite chocolate; blonde, ruby, milk or white.

How to make Coconut Brownies Bars

Make the Brownie layer.

Mix semisweet chocolate with butter in a glass bowl and melt the mixture over a pot of simmering water until the chocolate and butter fully melt. Set aside to cool.

While the chocolate mixture cools in a separate bowl, mix the eggs, sugars, vanilla extract, and salt. Afterwards, drizzle in the chocolate gradually while mixing until thoroughly combined.

Mix with sifted baking flour and cocoa powder and pour into a lined baking tray; then, bake in a preheated oven.

Make the coconut Layer.

The coconut layer is not baked and consists of only two main ingredients,

1. Shredded coconut
2. Sweetened Condensed Milk

Start by toasting the coconut. Spread the shredded coconut on a baking tray lined with parchment paper and toast in a preheated oven at 160 C for up to 15 minutes, stirring every few minutes to ensure a uniformed toast.

Mix the toasted coconut with condensed milk and immediately spread a thin layer on the cooled brownie, then refrigerate for at least one hour.

Why toast the Coconut?

1. It intensifies the coconut flavour.
2. Gives the brownie a satisfying coconut crunch with every bite.

Make the Chocolate ganache layer

Mix finely chopped chocolate with heavy cream and place over a pot of simmering water. Stir frequently until the chocolate fully melts.

Remove the coconut chocolate brownie from the fridge, then pour the chocolate ganache over the coconut layer. Referegarte or another 30 minutes before cutting and serving.

What to Observe when Making Coconut Brownie Bars.

• Use unsweetened Shredded Coconut. Using unsweetened shredded coconut makes it easier to control the amount of sugar that goes into the coconut layer.

• Toasting the coconut adds a nutty and flavourful while intensifying the coconut flavour. However, this is optional if you do not like the taste of toasted coconut.

• Refrigerate for at least one hour until it feels solid enough to cut clean coconut brownie squares. Freezing also helps solidify the coconut layer, making it more intact when cutting into bars.

• Do not use too much sugar in the brownie batter. I significantly reduced the amount of sugar in the brownie layer since this dessert has three layers, all with a sweetener.

• You can skip the ganache. If the ganache is too much for you. Try switching it with melted chocolate or entirely cutting it. I used dark chocolate ganache but be sure to use any chocolate you like.

Related Recipes