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Chocolate coconut brownies

Chocolate Coconut Brownie Bars

Fudgy and gooey chocolate coconut bars that will become a favorite!

  • Total Time: 1 hour
  • Yield: 12 squares



For the base:

  • 3/4 cup (105g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) white or brown sugar
  • 4 tablespoons (60g) butter, melted
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract (optional)

For the second layer:

  • 1/2 cup (115g) cream cheese, at room temperature
  • 4 tablespoons (60g) butter, at room temperature
  • 1 egg, at room temperature
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (240g) confectioners’ sugar
  • 1 cup (80g) unsweetened shredded coconut


  1. Preheat oven at 350ºF /180ºC.
  2. Butter or spray an 8 or 9-inch square pan and line bottom and 2 sides with a piece of foil or parchment paper.

For the base:

  1. In a bowl mix flour, cocoa, baking powder and soda, salt and sugar.
  2. Make a well in the center and add melted butter, egg and extracts.
  3. Start in the middle by mixing the egg and incorporate the rest of the ingredients until you have a smooth mixture. I use the hand mixer at low speed.
  4. Spread in the prepared pan. Smooth top.

For the second layer:

  1. Beat (I use the same hand mixer without washing it) cream cheese until butter until creamy and free of lumps.
  2. Add egg and mix well.
  3. Add cocoa powder and vanilla and mix.
  4. Add confectioners’ sugar and shredded coconut and mix well.
  5. Carefully spread on top of the base. You can use the back of a spoon dipped in water to aid you.
  6. Bake for 30 minutes, until the sides have risen but the middle is still wobbly.
  7. Let cool on a wire rack, run a smooth knife around to make sure the sides and not stuck and carefully unmold by lifting the parchment paper or aluminum foil.
  8. Cut into squares.
  9. I like them better the next day.

They are amazing straight from the refrigerator (says Mel in the original recipe).


  • They can be made with white or brown sugar. White sugar makes them sweeter and lighter in color.
  • I used an 8-inch and they were tall, so use the 9-inch pan if you like shorter brownies.

Top tips

  • Take them out while they're still a little wobbly in the center. It's mandatory for getting the consistency we all love. Brownies keep on baking after they're taken from the oven, so if you take them out when a tester comes out clean or almost your brownies will be tough and dry.
  • Don't beat them after adding the flour. And unless otherwise specified, don't beat them. Sometimes brownies call for beating eggs and sugar, but if not, don't beat them more than what is necessary to mix all ingredients well.
  • Use the right pan. When making chocolate bars or brownies make sure you use the pan size specified in the recipe. Otherwise, they will be too thin if baked in a larger pan or take too long if you use a smaller pan and that is not good either.
  • Author: Paula Montenegro
  • Prep Time: 30
  • Cook Time: 30
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/12
  • Calories: 306
  • Sugar: 28.7 g
  • Sodium: 146.8 mg
  • Fat: 16.2 g
  • Carbohydrates: 40.7 g
  • Fiber: 3.2 g
  • Protein: 4.9 g
  • Cholesterol: 76.6 mg

Keywords: coconut brownies, chocolate coconut bars