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Coconut Stuffed Brownies Recipe

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Delight in these rich and fudgy Coconut Stuffed Brownies, featuring a luscious layer of sweetened coconut flakes nestled between two moist layers of chocolate brownie batter. Perfectly balanced with melted butter, cocoa, and semi-sweet chocolate chips, this dessert offers a delicious twist on classic brownies with a creamy, tropical coconut filling.

Ingredients

Brownie Layer

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ¼ tsp salt
  • 1½ cups granulated sugar
  • ¾ cup salted sweet cream butter (melted and cooled)
  • 2 eggs
  • 2 tsp vanilla flavoring
  • ½ cup mini semi-sweet chocolate chips
  • 1 tsp flour (for coating chocolate chips)

Coconut Filling

  • 2½ cups sweetened coconut flakes
  • ⅔ cup sweetened condensed milk
  • 1 tsp vanilla flavoring
  • ¼ tsp salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper and lightly spray it with nonstick spray, then set aside.
  2. Mix Dry Brownie Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup cocoa powder, and ¼ teaspoon salt. Set aside.
  3. Coat Chocolate Chips: In a small bowl, stir the mini semi-sweet chocolate chips with 1 teaspoon of flour to prevent sinking during baking. Set aside.
  4. Combine Wet Brownie Ingredients: In a separate medium bowl, whisk together the melted and cooled butter, granulated sugar, eggs, and 2 teaspoons vanilla flavoring until smooth.
  5. Add Dry Ingredients to Wet: Using a wooden spoon, gently fold the flour mixture into the wet ingredients just until combined. Avoid over-mixing to keep brownies tender.
  6. Fold in Chocolate Chips: Carefully fold the flour-coated chocolate chips into the brownie batter until evenly distributed.
  7. Spread Bottom Brownie Layer: Evenly spread half of the brownie batter into the prepared baking dish, creating the base layer.
  8. Prepare Coconut Filling: In a small mixing bowl, combine the sweetened coconut flakes, sweetened condensed milk, 1 teaspoon vanilla flavoring, and ¼ teaspoon salt. Stir well until all ingredients are thoroughly combined.
  9. Add Coconut Layer: Using a silicone or offset spatula, carefully spread the coconut filling evenly over the bottom brownie layer to ensure full coverage.
  10. Top with Remaining Brownie Batter: Gently spread the remaining half of the brownie batter evenly over the coconut filling layer, covering it completely.
  11. Bake Brownies: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
  12. Cool and Serve: Allow the brownies to cool completely in the pan before slicing. Cut into 16 squares, approximately 2 inches by 2 inches each, and serve.

Notes

  • Coating the chocolate chips in flour helps keep them suspended evenly throughout the batter instead of sinking to the bottom.
  • Make sure the melted butter is cooled to avoid cooking the eggs when mixing the batter.
  • For chewy brownies, be careful not to over-bake; start checking at 35 minutes.
  • Use parchment paper for easy removal and clean-up.
  • Brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.

Find it online: https://recipeplenty.com/coconut-stuffed-brownies-recipe/