For a spin on a popular drink, I love these Coconut Brownies with Malibu Frosting. The brownies themselves get packed with coconut and then topped with a fluffy frosting with a splash of coconut rum. The combination of coconut and chocolate gives a Bounty/tropical vibe which I just love! The rum is entirely optional, see notes for substitutes.
These aren’t overwhelmingly rum flavoured, it just adds a touch of adult-ness but is easily omitted. Just a touch that gives them a sense of ‘grown-up-ness’. Any coconut rum will work, or if not using, simply some coconut flavouring or just a splash of milk for the silky soft texture – coconut milk an added bonus! A sprinkle of desiccated coconut adds a little touch of extra coconut!
For the brownie layer, the recipe relies heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. The frosting requires room temperature butter for the perfect consistency! The brownie recipe is so simple, and comes together in no time. Once this has baked and cooled just top it with the coconut frosting and a sprinkle of coconut. The frosting is a basic buttercream with a dash of coconut rum, coconut extract, or you can simply use milk/coconut milk.
Tips for the best Coconut Brownies with Malibu Frosting
- 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/it’s too expensive!
- Frosting: For optimal frosting, use room temperature butter.
- Rum: Use any coconut rum. If not wanting alcohol, you can use coconut milk, regular milk, coconut flavouring.
For my Coconut Brownies with Malibu Frosting, 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 Oreo Cheesecake Brownies. For videos and baking inspiration, head on over to my Instagram.
Coconut Brownies with Malibu Frosting
Ingredients
- 100 g Dark Chocolate Melted
- 175 g Butter Melted
- g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 80 g Plain Flour
- 30 g Cocoa Powder
- 75 g Desiccated Coconut
For the Frosting
- 120 g Unsalted Butter Room Temperature
- 340 g Icing Sugar
- 20 ml Coconut Rum See Notes for alternatives
- Desiccated Coconut To Decorate
Instructions
- Pre-heat your oven to 200C/180C Fan/Gas Mark 6. Line an 8" Square Pan with greaseproof paper.
- In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn.
- In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs and vanilla extract and combine again.
- Now, add the melted dark chocolate slowly (check it first, to make sure it isn't so hot that it will cook the eggs) and combine once again.
- Add the flour and cocoa powder, then the coconut. Fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined.
- Pour the batter into the lined pan and bake for 30 minutes. Let cool on a wire rack before making the frosting.
- Add the butter and the coconut rum/milk to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
- Add half the icing sugar, whisk on high. Then add the remaining half and whisk everything on high until fluffy. Add icing sugar as required to meet your desired consistency. Spread over the cooled brownies, top with more coconut, slice and serve!
