If you’re craving a dessert that combines rich chocolate decadence with the tropical allure of coconut, I have just the thing for you. This Delicious Coconut Bars with Chocolate Brownie Layer Recipe brings together a fudgy, cocoa-packed brownie base topped with a sweet, chewy coconut layer that is absolutely irresistible. Each bite balances the deep chocolate flavors with a delightful coconut texture and a hint of almond, creating a perfect harmony. Whether you’re looking for a crowd-pleaser at your next gathering or just want to treat yourself to something special, these bars will quickly become a beloved favorite.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity; every ingredient is essential for delivering the perfect texture and flavor. From the rich cocoa powder that forms the fudgy brownie layer to the sweet shredded coconut that adds that signature chew, each component brings something wonderful to the table.
- ½ cup unsalted butter: Provides richness and moisture essential for the brownie base.
- ½ cup sugar: Sweetens the brownie layer and helps with the perfect consistency.
- ¼ teaspoon salt: Balances and enhances the sweetness in the chocolate layer.
- 1 large egg: Binds the brownie ingredients together and adds structure.
- ¼ cup unsweetened cocoa powder: Delivers that deep, chocolatey flavor essential to the brownie base.
- ¼ cup all-purpose flour: Provides just enough structure without making the brownie tough.
- ½ teaspoon vanilla extract: Adds a warm, aromatic undertone to the chocolate layer.
- 2 large eggs: Creates the custardy texture in the coconut topping.
- ¾ cup sugar: Sweetens the coconut layer beautifully.
- 1 teaspoon vanilla extract: Enhances the flavor of the coconut layer with a classic sweetness.
- ½ teaspoon almond extract: Gives a subtle nutty aroma that pairs perfectly with coconut.
- 1 cup all-purpose flour: Supports the coconut layer and keeps it tender.
- 1 (7-ounce) package sweetened shredded coconut: (Reserve ½ cup for sprinkling) This is the star that adds chew, texture, and tropical flair.
How to Make Delicious Coconut Bars with Chocolate Brownie Layer Recipe
Step 1: Prepare the Brownie Layer
Start by preheating your oven to 375ºF and lining a 9-inch square baking pan with parchment paper, making sure to leave some overhang to lift the bars out easily later. Melt the butter in a microwave-safe bowl, then stir in the sugar, salt, egg, cocoa powder, flour, and vanilla extract until smooth. Spread this luscious brownie batter evenly into the pan—this thin layer is the rich foundation you’ll love.
Step 2: Bake the Brownie Base
Bake the brownie layer for about 10 to 12 minutes. You want it set but not fully firm because the coconut topping is coming next and will finish baking everything together. This step locks in the fudgy texture while preparing for the sweet coconut layer on top.
Step 3: Make the Coconut Layer
While the brownie base is baking, whisk together the eggs, sugar, vanilla extract, and almond extract in a medium bowl. Then gently fold in the flour and the shredded coconut, reserving ½ cup coconut for sprinkling later. This mixture brings creamy sweetness with just the right bit of chew from the coconut.
Step 4: Assemble and Bake
Once the brownie layer is ready, use a small cookie scoop to drop mounds of the coconut mixture on top. Spread it out evenly with an offset spatula, then sprinkle the reserved shredded coconut over the top for a golden, toasty finish. Return the pan to the oven and bake for an additional 15 to 20 minutes, until the coconut topping is beautifully golden and set.
Step 5: Cool and Cut
Allow the bars to cool completely in the pan—this is key to getting clean, perfect slices. Use the parchment overhang to lift the slab out and cut into 16 squares. Each bar will reveal that stunning contrast between the rich chocolate brownie and the chewy, golden coconut layer.
How to Serve Delicious Coconut Bars with Chocolate Brownie Layer Recipe
Garnishes
For an extra touch of indulgence, sprinkle a pinch of toasted coconut flakes on top just before serving. You can also dust the bars lightly with powdered sugar or drizzle melted chocolate for a decadent finish. Fresh berries on the side add a pop of color and a fresh zing that complements the rich and sweet layers beautifully.
Side Dishes
These coconut bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to balance their richness. A warm cup of coffee or a cold glass of milk also creates the perfect cozy accompaniment, turning dessert into an unforgettable treat.
Creative Ways to Present
For a fun twist, serve the bars stacked with a scoop of ice cream sandwiched between two pieces. Another idea is to cut them into bite-sized squares and serve on a pretty platter as an irresistible party finger food. Wrapping individual bars in parchment paper tied with a ribbon can also make a lovely homemade gift that anyone would appreciate.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars stored in an airtight container at room temperature for up to 3 days. This will keep them moist and delicious. If your kitchen is warm, storing them in the refrigerator is a great option to maintain freshness for up to a week.
Freezing
These bars freeze beautifully! Simply wrap individual portions tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll keep well for up to 3 months and thaw quickly at room temperature when you’re ready to enjoy a sweet bite.
Reheating
To bring back that fresh-baked warmth, reheat the bars in a microwave for about 10 to 15 seconds or in a preheated oven at 300ºF for 5 to 7 minutes. This helps the chocolate become melty again and the coconut layer fresh and chewy.
FAQs
Can I use unsweetened coconut instead of sweetened?
Absolutely! Using unsweetened shredded coconut will reduce the sweetness a bit, so you might want to adjust the sugar slightly depending on your taste. The texture will remain wonderfully chewy and delicious.
Is it possible to make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. This swap usually works well without changing the texture too much, but make sure your blend includes xanthan gum or another binder for best results.
Can I prepare the layers ahead of time before baking?
While the brownie batter is best baked fresh, you can prepare the coconut mixture and refrigerate it for a few hours. However, assembling and baking right after mixing both layers ensures the best texture and flavor.
What size pan is ideal for these bars?
A 9-inch square pan is perfect for this recipe as it creates bars that are just the right thickness to showcase the brownie and coconut layers. Using a larger pan will result in thinner bars, while a smaller pan may require longer baking.
Why does the almond extract matter in the coconut layer?
Almond extract adds a subtle nutty depth that harmonizes beautifully with coconut’s natural sweetness. It’s a small touch that elevates the flavor, making these bars truly special and memorable.
Final Thoughts
There’s something incredibly satisfying about making and sharing this Delicious Coconut Bars with Chocolate Brownie Layer Recipe. It’s a dessert that’s both comforting and exciting, with flavors and textures that complement each other perfectly. If you’re ready to try something that will wow your friends, family, and especially yourself, don’t wait—bake a batch today and watch these bars become your new go-to treat!
Print
Delicious Coconut Bars with Chocolate Brownie Layer Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Coconut Bars feature a rich, fudgy brownie base topped with a sweet, golden coconut layer, making for a delightful combination of chocolate and coconut flavors in every bite. Perfect for a sweet snack or dessert, they are easy to prepare and bake in just 45 minutes.
Ingredients
Brownie Layer
- ½ cup unsalted butter
- ½ cup sugar
- ¼ tsp salt
- 1 large egg
- ¼ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- ½ tsp vanilla extract
Coconut Layer
- 2 large eggs
- ¾ cup sugar
- 1 tsp vanilla extract
- ½ tsp almond extract
- 1 cup all-purpose flour
- 1 (7-oz) package sweetened shredded coconut (½ cup reserved for sprinkling)
Instructions
- Prepare the Pan: Preheat the oven to 375ºF. Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment paper, leaving a small overhang for easy removal later.
- Make Brownie Layer: In a large microwave-safe bowl, melt the unsalted butter in the microwave. Stir in sugar, salt, egg, cocoa powder, flour, and vanilla extract until the batter is smooth and well combined. Spread this batter evenly into the prepared baking pan.
- Bake Brownie Base: Bake the brownie layer for 10 to 12 minutes until it is set but not fully firm.
- Mix Coconut Layer: In a medium bowl, whisk together the eggs, sugar, vanilla extract, and almond extract. Gently fold in the all-purpose flour and shredded coconut, reserving ½ cup shredded coconut for topping.
- Assemble Top Layer: Using a small cookie scoop or spoon, drop mounds of the coconut mixture evenly over the warm brownie base. Spread the mixture gently with an offset spatula to cover the surface. Sprinkle the reserved coconut on top evenly.
- Bake Coconut Layer: Return the pan to the oven and bake for another 15 to 20 minutes, or until the coconut topping is golden brown and set.
- Cool and Serve: Allow the bars to cool completely in the pan. Use the parchment paper overhang to lift the bars out and cut into 16 individual bars for serving.
Notes
- Line the pan with parchment paper for easy removal and cleaner edges.
- Reserve half of the shredded coconut for topping to add a toasted texture and visual appeal.
- Ensure the brownie layer isn’t overbaked before adding the coconut layer, as it will continue to cook.
- Use an offset spatula for even spreading of the coconut layer.
- Store leftover bars in an airtight container at room temperature or refrigerated for up to 3 days.
