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Double Chocolate Coconut Brownies

10 reviews
Total Time
Prep: 15 min. Bake: 40 min. + cooling

Recipe by Brenda Melancon, McComb, Mississippi

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Apr. 01, 2022

Thanks to a head start from a mix, it's easy to bake up these crowd-pleasing treats. It's hard to stop at just one brownie, but don't worry—my recipe makes 30 servings! —Brenda Melancon, McComb, Mississippi

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Test Kitchen Approved

Double Chocolate Coconut Brownies

10 reviews
Prep Time 15 min
Cook Time 40 min
Yield 2-1/2 dozen

Ingredients

  • 1 package fudge brownie mix (13x9-inch pan size)
  • 1/2 cup canola oil
  • 1/4 cup water
  • 3 large eggs, room temperature
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup white baking chips
  • 1/2 cup chopped walnuts
  • 1 can (14 ounces) sweetened condensed milk
  • 2-1/2 cups sweetened shredded coconut
  • FROSTING:
  • 1/4 cup butter, softened
  • 1/4 cup evaporated milk
  • 2 tablespoons baking cocoa
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
Text Ingredients

Directions

  1. Beat the brownie mix, oil, water and eggs on medium speed in a large bowl until blended; stir in chips and walnuts. Pour into a greased 13x9-in. baking pan.
  2. Bake at 350° for 20 minutes. Remove from oven. Combine condensed milk and coconut in a small bowl; spread over top. Bake until center is set, 20-25 minutes longer. Cool on a wire rack.
  3. Place frosting ingredients in a small bowl; beat until smooth. Spread over cooled brownies.

Nutrition Facts

1 brownie: 285 calories, 15g fat (6g saturated fat), 32mg cholesterol, 129mg sodium, 36g carbohydrate (29g sugars, 1g fiber), 4g protein.