Coconut Brownies
A rich chocolate brownie base topped with luscious coconut cream and finished with smooth chocolate ganache, perfect for any gathering or sweet indulgence.
Ingredients
Brownie Base
- 1 pan One 8×8 or 9×9 pan of brownies, baked and cooled (you can use boxed or homemade) Ensure the brownies are completely cooled before adding toppings.
Coconut Cream Layer
- 6 ounces cream cheese, at room temperature Room temperature for smooth mixing.
- 1/3 cup heavy cream or half and half Used in the coconut layer.
- 3 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- 3 cups sweetened shredded coconut Adds texture and flavor.
Chocolate Ganache
- 1/3 cup heavy cream or half and half For making the ganache.
- 1 cup semisweet chocolate chips Used for ganache topping.
- to taste optional Additional shredded coconut for garnish Sprinkle on top for extra appeal.
Instructions
Preparation of Brownies
- Prepare your brownie base using a boxed mix or homemade recipe. Let the brownies cool completely.
Coconut Layer
- In a mixing bowl, add cream cheese, heavy cream (or half and half), powdered sugar, and vanilla extract. Beat until smooth.
- Gently fold in sweetened shredded coconut until evenly coated.
- Spread the coconut mixture evenly over the cooled brownie base.
- Chill in the refrigerator while preparing the ganache.
Ganache Preparation
- In a small saucepan, combine remaining heavy cream (or half and half) with semisweet chocolate chips.
- Heat over medium-low, stirring continuously until melted and smooth.
- Let the ganache cool slightly, then pour it over the coconut layer.
- Optional: Sprinkle additional shredded coconut on top.
Final Chilling
- Return to the refrigerator for at least an hour to set.
- Slice into squares or rectangles to serve.
Notes
For the best flavor, use high-quality ingredients. Avoid overbaking the brownies and ensure to use room temperature cream cheese for a smooth mixture.