Description
Indulgent brookies combining fudgy brownies with creamy coconut filling, crunchy almonds, and smooth chocolate topping that recreate beloved candy bar flavors.
Ingredients
Scale
- 115 grams (1/2 cup) unsalted butter, chopped
- 200 grams (1 and 1/3 cup) good quality dark chocolate, pieces
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 85 grams (2/3 cup) plain flour
- 2 cups (140 grams) shredded coconut
- 1/2 cup (65 grams) icing or powdered sugar
- 240ml (1 cup) sweetened condensed milk
- 1/4 cup (40 grams) roasted almonds
- 1 cup (150 grams) good quality milk chocolate
Instructions
- Preheat oven to 180°C (350°F) standard / 160°C (320°F) fan-forced. Grease and line an 8-inch square pan with baking paper, ensuring two sides overhang for easy removal.
- Place butter and dark chocolate in a heatproof bowl. Heat in microwave until smooth and creamy, stirring every 30 seconds. Leave to cool slightly before proceeding.
- Add both sugars and vanilla to chocolate mixture, stirring until combined. Add eggs one at a time, mixing well after each addition. Sift in flour and mix until smooth.
- Pour batter into prepared tin and gently smooth the top. Bake for 30-35 minutes until cooked through with a cracked top and no wobble in the middle. Cool completely.
- In a large bowl, combine shredded coconut, powdered sugar, sweetened condensed milk, and vanilla. Fold gently until coconut is well-coated and mixture holds together.
- Spread coconut mixture evenly over cooled brownie. Press roasted almonds on top. Refrigerate for 15 minutes to set the coconut layer.
- Melt milk chocolate in microwave, stirring every 20 seconds until smooth. Pour over coconut layer, ensuring complete coverage. Refrigerate for at least 2 hours to set completely.
- Cut into small squares with a sharp knife. Dip knife in boiling water and wipe dry between cuts to prevent chocolate from cracking.
Notes
- Use room temperature eggs for better incorporation into the chocolate mixture
- Don’t overbake the brownie base – it should still be slightly soft in the center
- Toast your own almonds for 5-7 minutes in a 350°F oven for enhanced flavor
- Chill the knife in the freezer for 10 minutes before cutting for cleanest slices
- Line your pan with parchment paper extending up the sides for easy removal
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
Keywords: coconut chocolate brownies, layered dessert bars, candy bar brookies, chocolate coconut treats, almond dessert squares, homemade candy bars, triple layer brownies, coconut almond bars