Coconut Cream Brownies

Total Time Prep: 20 min. + chilling Bake: 45 min. + cooling
Yield 12 brownies
Test Kitchen Approved
These coconut cream brownies start with boxed brownie mix so you can focus on the creamy, tropical topping.

Ingredients

  • 1 package fudge brownie mix (8-inch square pan size)
  • 1 can (13-2/3 ounces) unsweetened coconut cream
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1-1/2 cups unsweetened shredded coconut
  • 1/4 cup sweetened shredded coconut, toasted

Directions

  1. Prepare the brownies according to the package directions. Let cool.
  2. In a large saucepan, whisk together coconut cream, sugar, cornstarch and salt. Cook over medium heat, whisking frequently, until the mixture begins to boil. Whisk another minute; remove from the heat. Stir in butter and vanilla until fully incorporated. Stir in shredded unsweetened coconut.
  3. Let cool 5 minutes. Spoon mixture onto the brownies; spread the coconut cream mixture into an even layer. Chill at least two hours or until the coconut cream layer is firm.
  4. Lift the brownies out of the pan; sprinkle with toasted coconut. Cut into squares to serve.

Nutrition Facts

1 brownie: 399 calories, 39g fat (19g saturated fat), 18mg cholesterol, 113mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 4g protein.

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