Ingredients
Equipment
Method
- Preheat oven according to brownie mix package directions (usually 350°F). Grease or line a 9x13 inch baking pan.
- Prepare brownie batter according to package directions. Pour into prepared pan and place in oven. Set timer according to package directions.
- While brownies bake, combine shredded coconut, sweetened condensed milk, and powdered sugar in a medium bowl. Stir until well mixed and thick.
- When brownies have 10-15 minutes of baking time remaining, carefully remove pan from oven.
- Drop spoonfuls of coconut mixture over the partially baked brownies. Spread into an even layer covering the entire surface.
- Return pan to oven and bake for remaining 10-15 minutes, until coconut topping is lightly golden brown and toasted around the edges.
- Let cool completely in pan at room temperature (at least 2 hours) or refrigerate for 1 hour before cutting.
- Cut into squares with a sharp knife, wiping blade clean between cuts for cleanest slices.
Notes
Don't skip the powdered sugar—it helps the coconut layer hold together and adds necessary structure.
Cool completely before cutting or the coconut layer will slide and brownies will be messy. This is non-negotiable for clean squares.
Line pan with parchment paper with overhang on two sides for easiest removal and cleanest cutting.
Choose a quality brownie mix you actually like—fudge-style works especially well with sweet coconut topping.
Add coconut topping when brownies have 10-15 minutes left, not when fully baked, so it adheres properly.
For extra toasted flavor, toast coconut at 350°F for 5-7 minutes before mixing with other topping ingredients.
Store in airtight container at room temperature for 3 days or refrigerate for up to a week. Refrigeration makes them fudgier.
Freeze cut squares layered with parchment paper for up to 3 months. Thaw at room temperature or enjoy frozen.
Add 1 cup chocolate chips to brownie batter or coconut layer for extra chocolate.
Press whole almonds into coconut layer before baking for Almond Joy version.
Drizzle cooled brownies with melted chocolate for ultimate decadence.
Use gluten-free brownie mix for gluten-free version.
Add 1 tablespoon instant espresso powder to brownie batter to enhance chocolate flavor.
These are rich—cut into small squares as a little goes a long way.
Serve at room temperature, chilled for fudgier texture, or warmed with vanilla ice cream.
Cool completely before cutting or the coconut layer will slide and brownies will be messy. This is non-negotiable for clean squares.
Line pan with parchment paper with overhang on two sides for easiest removal and cleanest cutting.
Choose a quality brownie mix you actually like—fudge-style works especially well with sweet coconut topping.
Add coconut topping when brownies have 10-15 minutes left, not when fully baked, so it adheres properly.
For extra toasted flavor, toast coconut at 350°F for 5-7 minutes before mixing with other topping ingredients.
Store in airtight container at room temperature for 3 days or refrigerate for up to a week. Refrigeration makes them fudgier.
Freeze cut squares layered with parchment paper for up to 3 months. Thaw at room temperature or enjoy frozen.
Add 1 cup chocolate chips to brownie batter or coconut layer for extra chocolate.
Press whole almonds into coconut layer before baking for Almond Joy version.
Drizzle cooled brownies with melted chocolate for ultimate decadence.
Use gluten-free brownie mix for gluten-free version.
Add 1 tablespoon instant espresso powder to brownie batter to enhance chocolate flavor.
These are rich—cut into small squares as a little goes a long way.
Serve at room temperature, chilled for fudgier texture, or warmed with vanilla ice cream.