Fudgy Coconut Brownies

Name: Coconut Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 160 min
Ingredients: 1 cup plus 2 Tablespoons (200 g) good quality semisweet chocolate chips; ½ cup (113 g or 1 stick) unsalted butter (room temperature and cut into quarters); 3 tablespoons (18 g) unsweetened cocoa powder; 3 large eggs (room temperature); 1 ¼ cups (250 g) granulated sugar; 1 teaspoon pure vanilla extract; 1/2 teaspoon coconut extract; 1 cup (125 g) all purpose flour; ½ teaspoon salt; ½ cup unsweetened shredded coconut; ¾ cup (1 1/2 sticks or 170 g) unsalted butter (room temperature); 2 cups (240 g) powdered sugar,; 2 to 3 Tablespoons full-fat coconut milk; ¾ cup (130 g) good quality semisweet chocolate chips; ½ cup (120 ml) heavy cream

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by Haley // March 17, 2026

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These coconut brownies take everything you love about a classic fudgy brownie and make it even better. Shredded coconut baked right into the batter, a creamy coconut frosting, and a rich chocolate ganache on top. Three layers of pure indulgence in every single bite!

Coconut brownies with a bite taken out of one.

These coconut brownies have quickly become one of my favorite additions to my brownie lineup, right alongside my cream cheese swirl brownies, caramel turtle brownies, and Andes mint brownies. If you love a brownie with a little extra going on, you are in the right place!

The combination of coconut and chocolate is one I will never get tired of, and these deliver it in the best possible way. The coconut frosting is light and creamy, the ganache on top is rich and silky, and together they make a dessert that looks impressive enough to bring to a party but is honestly just as dangerous sitting on your own kitchen counter!

Table of Contents

Why You’ll Love This Recipe

Three layers of pure indulgence. Fudgy brownie, creamy coconut frosting, and rich chocolate ganache all stacked together for irresistible decadence.
Big coconut flavor. Between the shredded coconut baked into the batter and the coconut frosting on top, every bite is packed with that sweet, tropical flavor.
Surprisingly simple to make. Three layers sounds intimidating but each one comes together quickly and easily.
Perfect for sharing. These brownies slice beautifully and are always a hit at parties, potlucks, and family gatherings. If you make it that far without eating them all first!

Ingredient Notes

Bowls with chocolate chips, eggs, sugar, flour, buttercream and shredded coconut.

Semi-sweet chocolate chips: Used in both the brownie batter and the ganache. Use good quality chocolate here since it is the star of the show and the flavor really comes through.
Unsalted butter: Used in both the brownies and the frosting. Make sure it is at room temperature for both so everything comes together smoothly.
Unsweetened cocoa powder: Adds an extra layer of deep, rich chocolate flavor to the brownie batter.
Eggs: Make sure they are at room temperature so they incorporate evenly into the batter.
Granulated sugar: Perfectly sweetens the brownies.
Vanilla and coconut extract: This combination gives the brownies a warm, sweet base with a lovely hint of coconut flavor throughout.
All-purpose flour: Just enough to hold everything together while keeping the brownies fudgy and dense.
Salt: Balances the sweetness and enhances all the chocolate flavor.
Unsweetened shredded coconut: Stirred right into the batter for texture and coconut flavor in every bite.
Coconut frosting: Butter, powdered sugar, and full-fat coconut milk make a creamy, fluffy frosting that complements the rich brownies perfectly.
Heavy cream: Combined with chocolate chips to create the silky smooth ganache that finishes everything off.

Refer to the recipe card for the ingredient measurements and details.

Recipe Variations

Toasted coconut. Toast the shredded coconut in a dry skillet before adding it to the batter for a deeper, nuttier coconut flavor.

Dark chocolate. Swap the semi-sweet chocolate chips for dark chocolate in the batter and ganache for a richer, more intense chocolate flavor.

Add nuts. Fold chopped macadamia nuts, pecans, or almonds into the batter for added crunch and texture.

Extra coconut. Press toasted coconut flakes into the ganache before it sets for a pretty finish.

How to Make Coconut Brownies

Showing how to mix ingredients for brownies.

In a makeshift double boiler over low heat, melt the chocolate chips and butter, stirring until smooth. Remove from heat and whisk in the cocoa, then set aside to cool.
In a stand mixer, beat the eggs and sugar on medium-high for 1 minute. Reduce to low and mix in vanilla, coconut extract, and salt until combined, about 15 seconds.
Keep the mixer on low and slowly add the warm chocolate mixture to the eggs. Remove the bowl and gently fold in the flour with a wooden spoon until just combined, then stir in the shredded coconut.
Pour the batter into the prepared pan and spread to the corners. Bake 25 minutes, until the top is shiny and the center is still dense. Let cool completely, about 1 hour, before preparing the frosting.

Showing how to make the coconut frosting and ganache.

Beat the butter on high until light and fluffy, about 3 minutes. Mix in powdered sugar, then add coconut cream until combined, thinning with extra cream if needed.
Spread frosting over cooled brownies and refrigerate while ganache is prepared.
Heat heavy cream in a saucepan until simmering. Pour over chocolate chips in a bowl, let sit 5 minutes, then stir until smooth and melted.
Spread over frosted brownies and let them sit for 20 minutes before transferring to the refrigerator to set. Slice and serve.

Expert Tips

Do not overbake. The brownies should still look slightly underdone in the center when you pull them out of the oven. They will continue to set as they cool, giving you that perfect fudgy texture.

Cool completely before frosting. If the brownies are even slightly warm, the frosting will melt right off. Be patient and let them cool completely before adding any layers.

Chill between layers. After spreading the coconut frosting, pop the brownies in the refrigerator while you prepare the ganache. This keeps the frosting firm and makes the ganache layer much easier to spread.

Let the ganache cool slightly. Pour the ganache over the brownies once it has cooled just a bit and is no longer steaming. Too hot and it will melt the frosting underneath.

Use a hot knife for clean slices. Run a sharp knife under hot water, wipe it dry, and slice for the cleanest cuts.

Layered coconut brownies on parchment paper.

Make Ahead and Storage Tips

Storage. Store frosted brownies in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.

Freezing. Once the brownies are fully assembled and chilled, freeze in a single layer for about an hour. Then stack in an airtight container with parchment paper between layers. Freeze for up to 3 months and thaw in the refrigerator before serving.

Make Ahead. Brownies can be baked up to 24 hours in advance. The coconut frosting and chocolate ganache can be made ahead and stored in the fridge for up to a week. Warm the ganache slightly in a double boiler or microwave on low power before spreading if needed.

Recipe FAQs

How do I make sure these are fudgy brownies?

For a rich, fudgy center, bake the brownies just until set, about 25 minutes for an 8×8-inch pan. Be sure to measure your ingredients accurately, as too much flour can make the brownies dry and cakey.

Can I use a boxed mix to make the brownie layer?

Yes, you can use a boxed brownie mix for the base if you’re short on time. Just follow the package instructions for the batter, then fold in the shredded coconut before baking. Keep in mind the texture might be slightly different than from scratch, but it will still be delicious when topped with the coconut frosting and chocolate ganache. I prefer Ghirardelli brownie mix.

Why is my ganache not smooth?

Make sure your heavy cream is hot enough before pouring it over the chocolate chips. It needs to be scalding hot (not boiling) to fully melt the chocolate. If it seizes up, try adding a small splash of warm cream and stirring until smooth.