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Coconut Cream Chocolate Layered Brookies – Coconut Chocolate Layered Brookies
Coconut Chocolate Layered Brookies combine the best of both dessert worlds, creating an irresistible treat that satisfies every sweet craving. These decadent bars feature a rich, fudgy brownie base topped with chewy coconut cookie dough, delivering layers of chocolate and tropical coconut flavors in every bite. Perfect for special occasions or when you can’t decide between brownies and cookies, this recipe creates the ultimate dessert hybrid.
Why You'll Love This Recipe
- Two desserts in one – enjoy the fudgy richness of brownies with the chewy texture of coconut cookies
- Perfect balance of chocolate and coconut flavors that complement each other beautifully
- Easy to make with simple ingredients you likely have in your pantry
- Great for feeding crowds – one 9×13 pan serves many people
- Impressive presentation that looks like you spent hours in the kitchen
Why These Coconut Chocolate Layered Brookies Work
The magic behind these brookies lies in the contrast of textures and flavors. The brownie layer provides a dense, fudgy foundation with intense chocolate flavor, while the coconut cookie layer adds sweetness and chewiness.
The different baking properties of each layer create the perfect harmony. The brownie batter spreads easily and bakes into a firm base, while the cookie dough maintains its structure on top, creating distinct layers that don’t blend together during baking.
What You’ll Need for Coconut Chocolate Layered Brookies
Ingredients
For the Brownie Layer:
- 2 ounces unsweetened baking chocolate, coarsely chopped
- 2 ounces semi-sweet baking chocolate, coarsely chopped
- 3/4 cup unsalted butter
- 1 3/4 cups sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
For the Coconut Cookie Layer:
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon coconut extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup shredded sweetened coconut
Tools
- 9×13 inch baking pan
- Aluminum foil
- Cooking spray
- Large microwave-safe bowl
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
How to Make Coconut Chocolate Layered Brookies
| Step 1: Prepare Pan | Preheat oven to 350°F. Line a 9×13″ pan with foil and spray with cooking spray for easy removal. |
| Step 2: Make Brownie Base | Place both chocolates and butter in a large microwave-safe bowl. Heat on HIGH for 2-3 minutes, stirring every 30 seconds until smooth. Stir in sugar, then add eggs, vanilla, and cocoa powder. |
| Step 3: Complete Brownie Batter | Add flour to chocolate mixture and stir carefully until just combined. Don’t overmix to maintain fudgy texture. |
| Step 4: Make Cookie Dough | Cream butter and sugar using stand mixer or hand mixer. Mix in egg, coconut extract, baking soda, cream of tartar, and salt. Stir in flour, then fold in shredded coconut. |
| Step 5: Layer the Batters | Spread brownie batter evenly in prepared pan. Drop flattened tablespoons of cookie dough over brownie layer, pressing lightly to adhere pieces together. |
| Step 6: Bake | Bake for 30-40 minutes until tops are dark golden. Don’t worry if toothpick doesn’t come out clean – the brownies continue cooking as they cool. |
| Step 7: Cool and Serve | Cool completely before cutting into bars. This allows layers to set properly for clean cuts. |
Chef's Helpful Tips
- Use room temperature eggs for better mixing and smoother batter consistency
- Don’t overbake – the tops should be golden but the brownies will seem underdone, they’ll finish cooking while cooling
- Flatten cookie dough pieces before placing on brownie layer for even coverage
- Line your pan with foil extending over edges for easy removal and clean cuts
- Let brookies cool completely before cutting – warm brookies will fall apart and create messy slices
Serving and Storage Tips for Coconut Chocolate Layered Brookies
Serving Tips
Cut these rich brookies into small squares since they’re incredibly decadent. A 2×2 inch square provides the perfect portion size. Serve at room temperature for the best texture contrast between layers.
These treats pair wonderfully with vanilla ice cream or a glass of cold milk. For special occasions, dust with powdered sugar or drizzle with melted chocolate for an elegant presentation.
Store brookies in an airtight container at room temperature for up to one week. For longer storage, wrap individual pieces and freeze for up to three months. You can also check out our Ultimate Chicken Casserole for another crowd-pleasing recipe.
Mistakes to Avoid while making Coconut Chocolate Layered Brookies
Overbaking is the most common mistake with brookies. The cookie layer should be golden brown, but the brownie underneath will still seem underdone. Trust the timing and visual cues rather than relying solely on toothpick tests.
Another frequent error is not properly preparing the pan. Without adequate greasing and foil lining, removing the brookies becomes nearly impossible. The foil should extend over the pan edges for easy lifting.
Cutting too soon ruins the clean layers. Warm brookies will crumble and create messy pieces. Patience during cooling ensures beautiful, distinct layers that showcase your baking skills. For more dessert inspiration, try our 5-Ingredient Easy Keto Cloud Cake.
You Must Know
- The brownie layer will seem underdone when you remove from oven, but it continues cooking as it cools
- Cookie dough layer should be dropped in flattened pieces rather than trying to spread it smoothly
- These brookies are very rich – small portions are more satisfying than large pieces
- Cooling completely is essential for clean cuts and proper texture development
Suggestions for Coconut Chocolate Layered Brookies
Enhance your brookies with creative variations. Add chopped toasted almonds or pecans to the coconut layer for extra crunch. White chocolate chips mixed into either layer create pockets of sweetness.
For tropical flair, add dried pineapple pieces or passion fruit extract. Dark chocolate lovers can substitute all semi-sweet chocolate in the brownie layer for more intense flavor.
Consider making mini versions in muffin tins for individual servings. Reduce baking time to 20-25 minutes and adjust portion sizes accordingly. These make excellent gifts or party favors.
Explore similar layered desserts like traditional brookies or classic brookie variations for more inspiration.
FAQs:
Yes, these brookies actually improve after sitting overnight. The flavors meld together beautifully, and the texture becomes even more cohesive. Store covered at room temperature for up to a week.
This happens when the brownie batter is too hot or thin. Let the brownie mixture cool slightly before adding cookie dough, and make sure to flatten the cookie dough pieces before placing them on top.
Absolutely! Vanilla extract works perfectly if you prefer a milder flavor or don’t have coconut extract on hand. You can also try almond extract for a different flavor profile.
Look for golden brown tops on the cookie layer. The brownie underneath will still seem underdone when tested with a toothpick, but this is normal. The residual heat finishes cooking the brownies as they cool.
Yes, wrap individual pieces tightly in plastic wrap and store in freezer bags for up to three months. Thaw at room temperature for about 30 minutes before serving.
Conclusion
Coconut Chocolate Layered Brookies represent the perfect marriage of two beloved desserts. With their rich chocolate base and chewy coconut topping, they deliver complex flavors and textures that satisfy every sweet tooth.
This recipe proves that sometimes the best creations come from combining classic favorites in new ways. Whether you’re baking for a special occasion or treating your family, these brookies guarantee smiles and requests for seconds.
The beauty lies in their simplicity – using pantry staples to create something extraordinary. Master this recipe, and you’ll have a go-to dessert that never fails to impress guests and family alike.
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📖 Recipe Card
Coconut Chocolate Layered Brookies Recipe
Ingredients
- 2 ounces unsweetened baking chocolate, coarsely chopped
- 2 ounces semi-sweet baking chocolate, coarsely chopped
- 3/4 cup unsalted butter
- 1 3/4 cups sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon coconut extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup shredded sweetened coconut
Instructions
- Preheat oven to 350°F. Line a 9×13″ pan with foil and spray with cooking spray for easy removal.
- Place both chocolates and butter in a large microwave-safe bowl. Heat on HIGH for 2-3 minutes, stirring every 30 seconds until smooth. Stir in sugar, then add eggs, vanilla, and cocoa powder.
- Add flour to chocolate mixture and stir carefully until just combined. Don’t overmix to maintain fudgy texture.
- Cream butter and sugar using stand mixer or hand mixer. Mix in egg, coconut extract, baking soda, cream of tartar, and salt. Stir in flour, then fold in shredded coconut.
- Spread brownie batter evenly in prepared pan. Drop flattened tablespoons of cookie dough over brownie layer, pressing lightly to adhere pieces together.
- Bake for 30-40 minutes until tops are dark golden. Don’t worry if toothpick doesn’t come out clean – the brownies continue cooking as they cool.
- Cool completely before cutting into bars. This allows layers to set properly for clean cuts.
Notes
- Use room temperature eggs for better mixing and smoother batter consistency
- Don’t overbake – the tops should be golden but the brownies will seem underdone, they’ll finish cooking while cooling
- Flatten cookie dough pieces before placing on brownie layer for even coverage
- Line your pan with foil extending over edges for easy removal and clean cuts
- Let brookies cool completely before cutting – warm brookies will fall apart and create messy slices
Nutrition
- Serving Size: 1 bar
