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a stack of two bounty brownies with chocolate ganache on top

Bounty Brownies with Coconut

These fabulous coconut brownies start with a classic fudgy brownie base, then get topped with a rich coconut layer made with coconut milk and white chocolate and finished with a thick, glossy chocolate ganache.

Course Dessert
Cuisine American
Keyword bounty brownies, coconut brownies
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 9
Calories 400 kcal

Ingredients

Brownie Layer

  • 1 cup cocoa powder
  • 1 ½ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • Pinch of salt
  • 1 ¼ cups butter melted
  • 3 large eggs
  • 2 egg yolks
  • 1 tbsp vanilla extract

Coconut Layer

  • 1 cup canned coconut milk fullfat
  • 12 oz white chocolate baking chips
  • ½ cup butter softened
  • ½ cup sour cream
  • 2 cups flaked coconut sweetened or unsweetened depending on your tasteIf- if using unsweetened add 1/4 cup icing sugar or 2-3 tbsp sweetened condensed milk

Chocolate Ganache

  • 8 oz semi-sweet chocolate finely chopped
  • ¾ cup coconut milk or heavy cream
  • ½ cup sliced almonds

Instructions

Make the Brownie Layer

  1. Preheat oven to 350°F (175°C).

  2. Line a 9×13-inch baking pan with parchment paper or grease well.

  3. In a large mixing bowl, whisk together cocoa powder, flour, sugar, and salt. For a more intense chocolate flavor add 1/2 tsp instand espresso powder.

  4. Stir in melted butter until combined.
  5. Add eggs and yolks, and vanilla extract.

  6. Mix just until smooth — do not overmix. This is important to get that fudgy not cakey texture.

  7. Spread batter evenly into prepared pan.

  8. Bake for 15–20 minutes until the brownies feel slightly firm when gently pressed. Do not overbake.

  9. Cool completely before adding the coconut layer.

2. Prepare the Coconut Layer

  1. Heat coconut milk in a saucepan until just simmering.
  2. Remove from heat and add white chocolate chips.
  3. Let sit for 2–3 minutes, then stir until smooth.
  4. Stir in sour cream followed by softened butter until fully incorporated.

  5. Fold in flaked coconut. Stir, taste, and maybe add some salt to balance out the sweetness.

  6. Allow mixture to cool slightly, then spread evenly over cooled brownies.
  7. Refrigerate until firm and set.

3. Make the Chocolate Ganache

  1. Place chopped chocolate in a heatproof bowl.
  2. Heat coconut milk (or cream) until simmering.

  3. Pour hot liquid over chocolate and let sit 5 minutes.

  4. Stir gently until smooth and glossy.
  5. Pour ganache over chilled coconut layer.
  6. Sprinkle with sliced almonds.

4. Chill & Serve

  1. Refrigerate for 3–4 hours or overnight for clean slices.

  2. Cut into squares using a sharp knife.

  3. Store brownies refrigerated until ready to serve.