Who doesn’t love a sweet treat that can be made with just basic standard pantry ingredients and not require a shopping trip to the supermarket for supplies. These Double-Decker Chocolate and Coconut Brownies are just that kind of treat!
The brownie is easy to make and is super moist and tasty. It’s a matter of mixing up the basic batter of butter, sugar, eggs, flour, baking powder, and salt and dividing the batter in half. Add cocoa and vanilla to one half of the batter and spread into a prepared 8”x8” baking pan. To the other half, add shredded coconut and almond extract and spread over top of the chocolate batter in the pan. Either sweetened or unsweetened shredded coconut can be used in this brownie recipe.
Let the brownie cool completely in the pan then remove and frost with the delectable chocolate icing. Cut into desired size pieces and enjoy!
Double-Decker Chocolate and Coconut Brownies
Ingredients for Brownie:
½ cup melted butter, cooled to room temperature
1 cup granulated sugar
2 large eggs, room temperature
2/3 cup all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
¾ tsp baking powder
¼ tsp salt
½ cup shredded coconut (sweetened or unsweetened)
¼ tsp pure almond extract
2 tbsp cocoa powder
½ tsp pure vanilla extract
Ingredients for Chocolate Icing:
1 1/3 cups sifted icing sugar (aka powdered or confectioner’s sugar)
¼ cup cocoa powder
3 tbsp butter, room temperature
½ tsp pure vanilla extract
2+ tbsp milk or water
Method for Brownie:
Position oven rack in center of oven and preheat oven to 350°F. Line 8”x8” baking pan with parchment paper, leaving a 2” overhang with which to lift and remove cooled brownie from pan for ease of icing and cutting.
In bowl, sift or sieve the flour, baking powder, and salt together. Set aside.
Combine the melted butter and sugar together in bowl of stand mixer fitted with paddle attachment. Beat about 1 minute at medium speed. Add eggs, one at a time, beating well after each addition and scraping sides of bowl with rubber/silicone spatula as and if required. Reduce speed to lowest setting and add the dry ingredients. Increase speed to medium and beat mixture just until dry ingredients are incorporated.
Transfer half of the batter into a bowl and stir in the coconut and almond extract. Set aside.
Add the cocoa and vanilla extract to the remaining batter in the mixer bowl and return bowl to the mixer stand. Beat at medium speed just until the cocoa and vanilla are incorporated. Do not overbeat.
Spread chocolate mixture evenly in prepared pan. Top with the coconut mixture, carefully and gently spreading mixture evenly over chocolate layer.
Bake for approximately 32-35 minutes or until cake tester inserted into center of brownie comes out clean and the brownie edges are starting to pull away from the sides of the pan. Transfer pan to wire cooling rack to cool completely.
Using the parchment paper overhang, lift cooled brownie from pan and transfer to cutting board. Peel away the parchment paper. Spread icing (recipe below) evenly over cooled brownie. Refrigerate for about 30-45 minutes to set icing then remove from refrigerator and cut brownie into squares of desired size. Store in airtight container in refrigerator for up to 3 days. For longer storage, freeze brownies in airtight freezer container.
Yield: 1 – 8” brownie
Method for Icing:
Sift or sieve icing sugar and cocoa powder together into a bowl. Set aside.
In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed. Reduce mixer speed to low and blend in the vanilla extract. Gradually add the sifted icing sugar and cocoa, about one-half cup at a time. Add the milk (or water), a couple of teaspoons at a time as the icing sugar and cocoa are being blended in with the butter. Increase speed to medium-low to blend ingredients then increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth. Additional milk or water may be required to make icing of desired spreading consistency. If adding additional liquid, add by ½ teaspoon at a time. Icing should be of spreading consistency but not “soupy”.
Spread icing on cooled brownie. Refrigerate brownie for 30-45 minutes to allow icing to set before cutting into desired size pieces.
You may also enjoy these other Brownie recipes from My Island Bistro Kitchen:
Black Bean Mocha Brownies
Old-fashioned Brownies
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Double-Decker Chocolate and Coconut Brownies
These Double-Decker Chocolate and Coconut Brownies are easy to make and only require basic, standard pantry baking ingredients. Super moist and divine with the yummy Chocolate Icing!
Ingredients
Ingredients for Brownie:
- ½ cup melted butter, cooled to room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2/3 cup all-purpose flour (or gluten-free 1-to-1 baking flour, if required)
- ¾ tsp baking powder
- ¼ tsp salt
- ½ cup shredded coconut (sweetened or unsweetened)
- ¼ tsp pure almond extract
- 2 tbsp cocoa powder
- ½ tsp pure vanilla extract
Ingredients for Chocolate Icing:
- 1 1/3 cups sifted icing sugar (aka powdered or confectioner’s sugar)
- ¼ cup cocoa powder
- 3 tbsp butter, room temperature
- ½ tsp pure vanilla extract
- 2 + tbsp milk or water
Instructions
Method for Brownie:
- Position oven rack in center of oven and preheat oven to 350°F. Line 8”x8” baking pan with parchment paper, leaving a 2” overhang with which to lift and remove cooled brownie from pan for ease of frosting and cutting.
- In bowl, sift or sieve the flour, baking powder, and salt together. Set aside.
- Combine the melted butter and sugar together in bowl of stand mixer fitted with paddle attachment. Beat about 1 minute at medium speed. Add eggs, one at a time, beating well after each addition and scraping sides of bowl with rubber/silicone spatula as and if required. Reduce speed to lowest setting and add the dry ingredients. Increase speed to medium and beat mixture just until dry ingredients are incorporated.
- Transfer half of the batter into a bowl and stir in the coconut and almond extract. Set aside.
- Add the cocoa and vanilla extract to the remaining batter in the mixer bowl and return bowl to the mixer stand. Beat at medium speed just until the cocoa and vanilla are incorporated. Do not overbeat.
- Spread chocolate mixture evenly in prepared pan. Top with the coconut mixture, carefully and gently spreading mixture evenly over chocolate layer.
- Bake for approximately 32-35 minutes or until cake tester inserted into center of brownie comes out clean and the brownie edges are starting to pull away from the sides of the pan. Transfer pan to wire cooling rack to cool completely.
- Using the parchment paper overhang, lift cooled brownie from pan and transfer to cutting board. Peel away the parchment paper. Spread icing (recipe below) evenly over cooled brownie. Refrigerate for about 30-45 minutes to set icing then remove from refrigerator and cut brownie into squares of desired size. Store in airtight container in refrigerator for up to 3 days. For longer storage, freeze brownies in airtight freezer container.
Method for Icing:
- Sift or sieve icing sugar and cocoa powder together into a bowl. Set aside.
- In bowl of stand mixer fitted with paddle attachment, beat butter at medium speed. Reduce mixer speed to low and blend in the vanilla extract. Gradually add the sifted icing sugar and cocoa, about one-half cup at a time. Add the milk (or water), a couple of teaspoons at a time as the icing sugar and cocoa are being blended in with the butter. Increase speed to medium-low to blend ingredients then increase speed to high and beat an additional minute to ensure ingredients are well combined and icing is smooth. Additional milk or water may be required to make icing of desired spreading consistency. If adding additional liquid, add by ½ teaspoon at a time. Icing should be of spreading consistency but not “soupy”.
- Spread icing on cooled brownie. Refrigerate brownie for 30-45 minutes to allow icing to set before cutting into desired size pieces.
Recipe Notes
Yield: 1 – 8” brownie
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