Real Recipes From Real Home Cooks ®

mocha coconut brownies

a recipe by
Vicky McLain

I love chocolate, coffee and coconut. I also love the moistness of brownies over cakes. This recipe combines all of my favorite flavors and textures.

cook time 30 Min
method Bake

Ingredients For mocha coconut brownies

  • 1 can
    sweetened condensed milk
  • 1 tsp
    vanilla extract
  • 1/4 tsp
    butter & nut imitation flavoring
  • 6 oz
    shredded coconut
  • 1 tsp
    instant coffee
  • 4 oz
    semi-sweet chocolate chips
  • 3/4 c
    unsalted butter
  • 1 1/2 c
  • 2 1/2 tsp
    vanilla extract
  • 3
    eggs, lightly beaten
  • 1 c
  • 1 1/2 tsp

How To Make mocha coconut brownies

  • 1
    Preheat oven to 350° and grease two 8"x8" foil lined pans or one 9"x13" pan.
  • Coconut topping next to the batter in progress.
    COCONUT TOPPING: In a large bowl, stir the sweetened condensed milk with the vanilla and butter & nut extracts. Stir in the coconut, then set aside.
  • Lightly beaten eggs about to be added to the batter.
    In a large microwave-safe bowl, melt chocolate & butter in microwave for about 2 minutes and stir. Stir in sugar, then vanilla, then eggs, then salt, then instant coffee & flour. Pour into prepared pan and then spoon coconut topping over the surface of the brownie.
  • 4
    Bake for 30 minutes. Do not overtake. Brownies continue to finish while resting after being removed from the oven. Cool & cut into squares.