Chocolate Coconut Brownie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving a 1–2 inch overhang on two sides for easy removal. Lightly butter the parchment.

Melt butter and chocolate: Combine the chopped bittersweet chocolate and unsalted butter in a heatproof bowl set over a saucepan of simmering water (double boiler) or microwave in 20–30 second bursts, stirring between, until smooth. Let cool for 3–5 minutes.

Whisk sugars and eggs: In a large bowl, whisk together granulated sugar and light brown sugar. Add the eggs one at a time, whisking until fully incorporated and slightly thickened. Whisk in vanilla.

Combine chocolate and egg mixture: Pour the cooled melted chocolate-butter mixture into the egg-sugar mixture and whisk until uniform and glossy.

Add dry ingredients: Sift (or whisk) together flour, unsweetened cocoa powder, and sea salt. Fold the dry mixture into the chocolate mixture with a rubber spatula just until no streaks remain — do not overmix. Batter will be thick and fudgy.

Prepare coconut cream swirl: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and coconut milk and beat until creamy and spreadable. Fold in the shredded coconut until evenly distributed — the mixture should be spreadable but slightly chunky.

Assemble in pan: Spread about two-thirds of the brownie batter evenly into the prepared pan, smoothing the top with an offset spatula or back of a spoon. Dollop spoonfuls of the coconut-cream mixture over the brownie batter in an even layer. Drop spoonfuls of the remaining brownie batter over the coconut layer to partially cover it.

Create swirl: Using a butter knife or skewer, gently swirl the batter and coconut layer in a figure-eight or circular motion to create a marbled pattern. Take care not to fully incorporate; distinct swirls are desirable.

Bake: Place the pan in the preheated oven and bake for 28–34 minutes, rotating halfway through. Brownies are done when the edges are set and a toothpick inserted into the chocolate portion comes out with a few moist crumbs (the coconut pockets may test slightly more moist). Do not overbake — brownies should be fudgy.

Cool in pan: Remove from oven and set the pan on a wire rack. Sprinkle toasted coconut flakes across the top if using. Let cool completely in the pan (at least 1 to 1.5 hours) so the swirl sets, then use the parchment overhang to lift the brownie out.

Optional finishing: If desired, drizzle melted chocolate over the cooled brownie and sprinkle flaky sea salt. Chill briefly (10–15 minutes) to set drizzle before slicing.

Slice and serve: Using a sharp knife wiped between cuts, slice into 9 squares. Store in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days. Rewarm slightly before serving for a softer texture.