Cooking with Manuela: Three Layers Coconut Brownies

Cooking with Manuela: Three Layers Coconut Brownies

April 17, 2020 0 By Hiddenfoods

Let’s take brownies to the next layer, with these fudgy and coco-nutty three layers brownies

Let’s start the weekend with some baking!
How about these fudgy and moist brownies covered with an intensely rich and luscious coconut layer ?!? And wait, that’s not all! Let’s add one extra layer of chocolate ganache on top that is surely going to knock you right off your chair … and have you dash to the kitchen looking for the cocoa powder and shredded coconut. AM I RIGHT?!?

Take a look. These brownies are seriously at least as good as they look. And they are not that hard to make. Or at least not much harder than stirring a brownie mix from a box.  Blend the brownie ingredients made with both cocoa powder and melted chocolate. And mix the coconut ones, not more than shredded coconut and condensed milk. Make into two layers and bake. Melt some more chocolate, and drizzle on top after baking. 

Now for the hardest part of all, that will for sure test your self-control. You need to wait for the dessert to cool down, and chill in the refrigerator to set. Then, and only then, you can cut these in square, close your eyes and take that first amazing bite! Enjoy 🙂

Before you go, don’t forget to take a look at my new book, The Complete Italian Cookbook. The eBook edition is now on sale at Amazon. And the paper version is for pre-order (on sale on April 28!). You can check it out here


  1. YIELD: 1 9×9 inch cake cut into 16 small bars 

For the brownie layer:

  • 1/2 cup packed (100 gr) brown sugar
  • 1/4 cup (50 gr) sugar
  • 1/2 cup (not packed, 70  gr) all-purpose flour 
  • 1/4 cup (25 gr) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 oz (60 gr) unsalted butter
  • 1/3 cup (40 gr) semi sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 eggs

For the coconut layer:

  • 3 cups (250 gr) sweetened shredded coconut
  • 1 (14 oz, 415 ml) can condensed milk

Chocolate Ganache:

  • 1/4 cup (60 ml) heavy cream
  • 1/2 cup semisweet or milk chocolate chips


    TIME: 60 minutes

Preheat the oven to 350°F (180°C). Line a 9×9 inch (or 8×8 inch works too) baking pan with parchment paper (or grease).
In a large bowl add the sugar (brown and regular), flour, cocoa powder, salt and baking powder. Mix to combine.

In a separate bowl, add the butter cut in pieces and the chocolate chips. Melt in the microwave (about 40 seconds, add more time if needed) or in a double boiler.
Add the melted chocolate, with the eggs and vanilla extract to the dry ingredients and mix until combined.
Pour onto the prepare pan and flatten it out with a spatula.

In a separate bowl, stir the coconut with the condensed milk. Mix to combine.

Add spoonfuls of the coconut mix on top of the chocolate layer. Gently spread and make a full layer.

Bake at 350°F ( 180°C) for about 40 minutes or until set.
Let cool.

Melt the chocolate chips with the heavy creamy in a small saucepan over low heat or in the microwave for about 40 seconds (add more time if needed).
Stir until smooth  and completely melted.

Drizzle on top of the coconut layer. Place it in the refrigerator for at least half hour to set and cut into 16 small squares.
Decorate with more shredded coconut if you’d like. Enjoy!