These Coconut Bounty Swirled Brownies are the perfect combination of coconut and chocolate for any bounty lover. This is a really easy brownie recipe, without any hassle. The coconut cream layer has lots of alternative ways to make it so that you’ll be able to make with whatever you can easily buy! I like to add lots of chocolate chunks to the batter for a real treat!
The brownies themselves are super simple, dense and fudgy. They then get layered with a creamy coconut topping and swirled before baking! The layers work together really well, and don’t need too much chill time to set before slicing and serving. For neat slices, cut with a hot knife.
For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. You could make these for a bake sale – and the recipe is easily doubled. They keep well in an airtight container for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!
TIPS FOR The Best Coconut Bounty Swirled Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!
- Coconut Cream Mixture: You can use either condensed milk, coconut cream, or full fat cream cheese. I like condensed milk best but recognise the amount called for is less than a standard tin. You could either make something with the remaining, or I like to buy it in bottle form so I’m never wasting any!
For these Coconut Bounty Swirled Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Strawberry Dream Brownies or these Triple Decker Cookie Dough Brownies For videos and baking inspiration, head on over to my Instagram.
Coconut Bounty Swirled Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 100 g Dark Chocolate Roughly Chopped
- 200 g Condensed Milk
- 65 g Desiccated Coconut
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line a 8″ square baking tin with greaseproof paper.
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs and vanilla extract and mix again. Then check that the chocolate has cooled a little before adding in and combining.
- Add in the flour, cocoa powder and chopped chocolate and fold together. Pour into the tin.
- Make the coconut mixture by stirring the condensed milk (see notes for subs such as cream cheese) and coconut in a bowl. Spoon onto the brownie batter and swirl using the spoon.
- Bake for 30 minutes. Let cool before slicing and serving.
