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Coconut-Topped Brownies

Yield: 30 brownies Prep 30 mins Bake 350°F 45 mins  per batch


  • 1/2 cup  butter
  • 4 ounces  unsweetened chocolate, coarsely chopped
  • 1 1/2 cups  sugar
  • 3 large eggs
  • 1 teaspoon  vanilla extract
  • 1 cup  all-purpose flour
  • 1/4 teaspoon  salt
  • 2 7 ounce bags shredded coconut
  • 1 cup  sweetened condensed milk
  • 2 egg whites
  • 1 tablespoon  flour
  • 1 1/2 teaspoons  vanilla extract
  • 1/8 teaspoon  baking powder


Make brownies::

1. Heat oven to 350 degree F. Line a 13x9-inch baking pan with aluminum foil. Spray foil with nonstick cooking spray. Melt butter in a medium saucepan over medium heat, stirring constantly. Reduce heat to very low; stir in chocolate until melted. Remove from heat and stir in sugar, eggs, and vanilla. Beat with a wire whisk until smooth. Stir in flour and salt until completely blended. Pour batter into prepared pan. Tap pan on counter a few times to level batter. Bake 20 minutes.

Make coconut topping::

2. Combine all ingredients in a large bowl. Stir to combine. Remove brownies from oven (after the 20 minutes of baking) and spoon coconut mixture evenly over top. Return to oven and bake until tips of coconut are golden brown, 25 to 30 minutes more. Cut into squares. Makes 30 brownies.

To Make These Goodies a Gift::

3. Line a square ornament box with rectangular sheets of colored waxed paper (this also keeps the box from getting greasy). Fold the paper over the brownies, cover with the top of the box, and tie it with silk ribbon or a bow. Or, wrap the whole box if you choose.

Nutrition Facts

  • cal.(kcal)205,
  • Fat, total(g)11,
  • chol.(mg)33,
  • sat. fat(g)8,
  • carb.(g)26,
  • fiber(g)2,
  • pro.(g)3,
  • sodium(mg)110,
  • Percent Daily Values are based on a 2,000 calorie diet