Coconut Cream Brownies

A batch of brownies is often my default when I’m hosting friends and don’t have time to make a more involved dessert. After all, brownies tend to be a universal hit—especially when served a la mode with homemade vanilla ice cream. And if you don’t want to make them from scratch, you can make brownie mix taste better by stirring mix-ins into the batter or adding a topping.

My latest upgrade on boxed brownie mix is this coconut cream brownie recipe, which takes takes standard chocolate brownies to the next level by topping them with a luxurious layer of coconut cream pudding made with coconut cream and shredded coconut. Think of a Mounds bar, but in brownie form.

Coconut Cream Brownies Ingredients

• Baked brownies: This recipe calls for an 8×8-inch pan of baked chocolate brownies. My favorite store-bought brownie mix is Ghirardelli Double Chocolate Premium Brownie Mix (and our Test Kitchen agrees). Line the baking dish with parchment paper (leaving an overhang) before baking the brownies so that you easily remove them from the pan.
• Unsweetened coconut cream: You’ll need one (13-2/3-ounce) can of coconut cream for this recipe. You could substitute unsweetened coconut milk if you prefer, but it will have a less prominent coconut flavor and won’t be quite as rich in texture. Just choose full-fat over “lite” varieties. Avoid using coconut milk beverages, which have added water.
• Sugar: Granulated sugar is used to sweeten the coconut cream topping.
• Cornstarch: The coconut cream topping is thickened with cornstarch.
• Salt: A dash of salt enhances the overall flavor of the topping.
• Butter: A tablespoon of butter adds richness to the coconut cream topping.
• Vanilla extract: Vanilla extract is another flavor enhancer. It adds subtle sweet and floral notes to the flavor of the topping.
• Shredded coconut: This recipe calls for two types of shredded coconut. Unsweetened coconut is added to the coconut cream layer for crunchy texture and coconut flavor, while toasted sweetened shredded coconut is added as a final garnish for color and additional sweetness. You can purchase toasted shredded coconut, or toast shredded coconut yourself.

Directions

Step 1: Bake the brownies

Prepare the brownies according to the package directions. Let them cool.

Step 2: Make the coconut cream topping

In a medium saucepan, whisk together the coconut cream, sugar, cornstarch and salt. Cook the mixture over medium heat, whisking frequently, until it begins to boil. Continue to whisk it for one more minute, then remove it from the heat. Off the heat, stir in the butter and vanilla until they’re fully incorporated. Then stir in the shredded unsweetened coconut.

Step 3: Top the brownies

Let the topping cool for a few minutes, then spoon it onto the brownies. Use an offset spatula or the back of the spoon to spread the coconut cream into an even layer.

Step 4: Chill the brownies

Chill in the fridge for at least two hours, or until the coconut cream layer is firm.

Step 5: Garnish the brownies

Carefully lift the brownies out of the pan and sprinkle them with toasted coconut. Cut them into squares.

Coconut Cream Brownies Variations

• Make German chocolate brownies: Add chopped pecans to the coconut cream topping for brownies inspired by German chocolate cake.
• Add whipped cream: For added decadence, top the coconut cream layer with a layer of fresh whipped cream or whipped coconut cream before adding the toasted coconut flakes.
• Make the brownies from scratch: Although using a boxed brownie mix makes prepping this recipe a breeze, you can’t beat the flavor of brownies made from scratch if you have extra time on your hands.

How to Store Coconut Cream Brownies

Leftover coconut cream brownies should be stored in an airtight container in the refrigerator. For the best flavor and texture, leftover brownies should be eaten within three days.

Can you freeze coconut cream brownies?

Yes, you can freeze coconut cream brownies. Transfer the topped brownies to the freezer and flash freeze them for at least 30 minutes or until the coconut cream topping is firm to the touch. Top them with an airtight lid, or wrap them in storage wrap followed by a layer of foil. Freeze them for up to two months. Thaw them overnight in the fridge before serving them.

You can also freeze individual brownies. After flash freezing, wrap each brownie in a layer of storage wrap followed by a layer of foil. Store them in a freezer-safe bag or storage container.

Coconut Cream Brownies Tips

How do you make clean slices of coconut cream brownies?

Cutting brownies and dessert bars often comes down to chilling and using a clean knife. To make clean slices, cut the coconut cream brownies after they have been chilled. Use a sharp knife, and clean the knife in warm water between each slice.