These rich chocolate brownies with a creamy coconut filling were an instant keeper for my family! An awesome dessert!
Brownies:
1-1/2 cups granulated sugar
2/3 cup canola or vegetable oil
4 eggs, lightly beaten
1-1/4 teaspoons vanilla extract
1-1/3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 (14 oz) can sweetened condensed milk (not evaporated)
3 cups flaked coconut
1-1/4 teaspoon vanilla extract
FROSTING:
2 cups powdered sugar
1/2 cup baking cocoa
1/2 cup butter, softened
1-1/4 teaspoons vanilla extract
2 to 3 tablespoons milk, divided
In a large mixer bowl, combine the sugar and oil until well blended. Beat in the eggs and vanilla extract. In a separate medium bowl, combine the dry ingredients. Gradually add the dry ingredients to the sugar mixture until well blended. Pour into a greased 13×9-inch baking pan.
In a small bowl, combine the filling ingredients until well blended. Spoon over the brownie mixture. Bake at 350 degrees F for 30 to 35 minutes or until wooden toothpick inserted near the center comes out clean. Cool in pan.
In a small mixer bowl, beat the powdered sugar, cocoa, butter, vanilla and enough of the milk to achieve desired spreading consistency, (add the milk 1 tablespoon at a time). Spread over cooled filling. Makes about 24 brownies.
Emily
Really, Emily, how can you do this to me? I’m going to HAVE to make these! These will be keepers for my family, too, I can already tell. Thank you for the recipe and for participating in Save Room for Dessert at The Krazy Kitchen. 🙂
I agree -I saw these yesterday on The Krazy Kitchen and put them in my box! I love coconut and can’t wait to try these. Thanks for sharing.
These are very interesting. When I read the name of the brownie, I was sure you had broken up some macaroons and used them in the brownie part. This is so much better.
My jaw is hanging open. Combines 2 of my very favorite desserts.