I gotta be honest. I have tried just about every homemade brownie recipe on the interwebs, and nothing can beat my main man Ghirardelli and that tripe chocolate brownie mix they sell in bulk at Costco. They cannot be beat.
But. Boy is there a place in my heart for this insanely delicious coconut fudge brownies. Oh man, they are out of this world. They are pretty good after they’ve cooled down, but they are just bonkers delicious out of the fridge. Oh my stars. They are fudgy, and gooey, and coconut-y (but not overly so…) and I just love ’em.
The fudgy brownie base, with the gooey coconut topping that gets this crackly amazing top is a totally unique and totally delicious twist on a regular brownie.
Where do you stand on coconut? Love it? Hate it? I loooooove coconut. And coconut and chocolate? I’m there, baby.
It’s okay if you hate it. We can still be friends, no matter how confused and misguided your taste buds are.
Maybe these little babies can convert you to the church of coconut. We welcome you with open arms and gooey brownies.
I love these so much, I made my very first video. So, here is my maiden video effort, produced by Amy of All Trades’ Ghetto Productions. You should have seen the set up I had in my kitchen to precariously dangly my phone camera to record this. Maybe I’ll upgrade the rig someday if I really get into making these, or maybe it will always involve my son’s play dough box, a cake stand, and a tripod. It adds character, right?
Gooey Coconut Fudge Brownies
Ingredients
Brownie Layer:
- 3/4 cup all-purpose flour
- 1/3 cup unsweetened natural cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar
- 4 tablespoons butter melted
- 2 eggs at room temperature
- 1 teaspoon vanilla
Coconut topping
- 4 ounces cream cheese at room temperature
- 4 tablespoons butter at room temperature
- 1 egg
- 1/4 cup natural unsweetened cocoa powder
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- 1 cup sweetened shredded coconut
Instructions
- Heat the oven to 350 degrees F. Line a 9x9 inch glass pan with foil, leaving a 2 inch overhang on either side. Spray the foil with cooking spray.
- In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined. Add the butter, egg and vanilla and mix until the mixture is combined. Spread batter into prepared pan and set aside.
- In a medium bowl, cream together the cream cheese and butter until light and smooth. Add the egg and mix well, then add the cocoa powder and vanilla and mix until well blended. Add the powdered sugar gradually while beating until the mixture is smooth. Fold in the coconut.
- Dollop the topping evenly over the base and spread evenly.
- Bake the bars for 30-35 minutes or until the edges are just set and the center is a little wobbly. Cool completely in the pan before lifting out and cutting into squares. Brownies can be eaten once cooled, but they are best refrigerated and enjoyed cold.
These turned out so delicious!!! We actually made a double batch. I can honestly say that these brownies taste delicious out of the oven but taste even better the next day! Will definitely be making these more often!!!!
They are the BEST the next day! And in the fridge. So good. Thank you!!