Coconut Swirl Brownies

Do you want something yummy but easy? I do! These Coconut Swirl Brownies are just that. They are so good. I want to tell you about them. They have chocolate and coconut. They are my favorite! You will want to make them all the time.

Why I Love These Brownies

It was a rainy day. I wanted a treat. I looked in my kitchen. I had some things. I tried something new. That is how these Coconut Swirl Brownies started! The first time? I was surprised. They were so easy. They tasted so good. Now I make them all the time. It’s my easy, yummy go-to. My family loves them. They always ask for more. Warm, soft brownies with coconut inside? Yes, please!

What You Need to Make Coconut Swirl Brownies

Let’s get cooking! You might have these things already. Here is what you need:

• 1 cup butter, cut up
• 1 cup sugar
• ⅓ cup sweet milk
• ½ cup shredded coconut
• 1 egg white
• 1 teaspoon vanilla
• ½ teaspoon almond flavor (it’s good!)
• 6 ounces dark chocolate, chopped
• 6 ounces sweet chocolate, chopped
• ¾ cup flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 eggs

Tip: Use good chocolate. It makes a big difference. If you don’t have dark chocolate, use more sweet chocolate. It will still taste good. You also need a square pan. Grease it so the brownies don’t stick!

How to Make Coconut Swirl Brownies

Are you ready to cook? It’s easy!

1. Start: Heat your oven to 350°F. Grease your pan.
2. Coconut Mix: Mix sweet milk, coconut, egg white, vanilla, and almond flavor in a bowl. Set it aside. This is the special coconut part!
3. Melt Chocolate: Put a bowl over hot water. Melt the butter and chocolate. Stir it. Let it cool a little.
4. Dry Mix: Mix flour, baking powder, and salt in a bowl.
5. Make Batter: Mix sugar into the melted chocolate. Add eggs one at a time. Mix well. Add the dry mix. Don’t mix too much.
6. Put it Together: Pour some chocolate batter in the pan. Spread it out. Drop spoons of coconut mix on top. Pour the rest of the chocolate batter on. Spread it. Put the rest of the coconut mix on top.
7. Swirl: Take a knife. Gently swirl the coconut into the chocolate. Don’t over mix. Just a few swirls.
8. Bake: Put the pan in the oven. Bake for 30-35 minutes. Use a toothpick to check. It should have a few crumbs.
9. Cool: Let the brownies cool. Then lift them out. Let them cool more on a wire rack. If you cut them too soon, it will be messy!

Tip: The swirls are important! They make the brownies special. Watch them in the oven. Baking can be different in each oven.

Make it Even Better

These brownies are good by themselves. But here are some ideas:

• Ice Cream: Eat them warm with vanilla ice cream. So yummy!
• Coffee: Eat them with coffee or tea. It is a great treat.
• Sprinkles: Add chocolate sauce or toasted coconut. It looks so fancy!

Questions I Get

Last Thoughts

I hope you try these Coconut Swirl Brownies! They are my favorite. I think you will love them too. They are easy. They are yummy. Go make them now! I want to know how they turned out. Please tell me in the comments!

Coconut Swirl Brownies

These decadent brownies feature a rich chocolate base swirled with a luscious coconut mixture. We've added a touch of almond extract for extra depth of flavor and adapted the recipe for easy home baking.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 9 Large or 16 small swirl brownies

Ingredients

  

• 1 cup 2 sticks unsalted butter, cut into small pieces, plus more for pan
• 1 cup granulated sugar
• 1/3 cup sweetened condensed milk
• 1/2 cup unsweetened shredded coconut
• 1 large egg white
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract
• 6 ounces unsweetened chocolate coarsely chopped
• 6 ounces semisweet chocolate coarsely chopped
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs

Instructions

 

• Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
• Combine Coconut Mixture: In a medium bowl, whisk together the sweetened condensed milk, coconut, egg white, vanilla extract, and almond extract. Set aside.
• Melt Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler), melt the butter, unsweetened chocolate, and semisweet chocolate. Stir occasionally until smooth. Remove from heat and let cool slightly.
• Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
• Make Chocolate Batter: In a large bowl, whisk the sugar into the cooled chocolate mixture. Add the eggs one at a time, whisking well after each addition. Gradually whisk in the dry ingredients until just combined.
• Assemble and Swirl: Pour about one-third of the chocolate batter into the prepared pan and spread evenly. Drop spoonfuls of the coconut mixture evenly over the batter. Pour the remaining chocolate batter over the coconut mixture and gently spread to cover. Drop the remaining coconut mixture on top.
• Swirl: Using a butter knife, gently swirl the coconut mixture into the chocolate batter to create a marbled effect.
• Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
• Cool: Let the brownies cool in the pan for 15 minutes before lifting them out to cool completely on a wire rack.

Notes

Storage:
Store brownies in an airtight container lined with parchment paper at room temperature for up to 2 days.

Keyword Coconut Swirl Brownies