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Homemade Coconut Brookies photo

Coconut Brookies

A brownie base topped with coconut-studded cookie dough to make brookies — fudgy brownies with cookie-like tops.
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Prep Time 30 minutes
Cook Time 37 minutes
Total Time 1 hour 7 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 ouncesunsweetened baking chocolatecoarsely chopped
  • 2 ouncessemi-sweet baking chocolatecoarsely chopped
  • 3/4 cupunsalted butter
  • 1 3/4 cupssugar
  • 3 eggs
  • 1 tablespoonvanilla extract
  • 2 tablespoonsunsweetened cocoa powder
  • 1 cupall-purpose flour
  • 3/4 cupunsalted butter
  • 3/4 cupgranulated sugar
  • 1 egg
  • 1 tablespoonvanilla extract
  • 1 teaspooncoconut extract
  • 1/2 teaspoonbaking soda
  • 1/2 teaspooncream of tartar
  • 1/2 teaspoonsalt
  • 2 cupsall-purpose flour
  • 1 cupshredded sweetened coconut

Equipment

  • 9x13 inch pan
  • foil
  • Cooking spray
  • Microwave-safe Bowl
  • double boiler (optional)
  • Stand mixer or hand mixer
  • Mixing Bowls
  • tablespoon
  • Wire Rack

Method
 

Instructions
  1. Preheat oven to 350°F. Line a 9x13" pan with foil (leave an overhang for easy removal) and spray the foil with cooking spray.
  2. Make the brownie batter: Put 2 ounces unsweetened baking chocolate, 2 ounces semi-sweet baking chocolate, and 3/4 cup unsalted butter in a large microwave-safe bowl. Heat on HIGH for 2–3 minutes, stirring every 30 seconds, until the chocolate and butter are fully melted and smooth. (Alternatively melt over a double boiler.) Stir in 1 3/4 cups sugar. Let the mixture cool 1–2 minutes, then add 3 eggs one at a time, stirring until each is incorporated. Stir in 1 tablespoon vanilla extract and 2 tablespoons unsweetened cocoa powder until smooth. Fold in 1 cup all-purpose flour until just combined. Spread the brownie batter evenly in the prepared pan.
  3. Make the cookie dough: In the bowl of a stand mixer or a large bowl with a hand mixer, cream 3/4 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy (about 2–3 minutes). Add 1 egg, 1 tablespoon vanilla extract, and 1 teaspoon coconut extract and mix until combined. In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/2 teaspoon salt. Add the dry ingredients to the butter mixture and mix until just combined. Stir in 1 cup shredded sweetened coconut.
  4. Top the brownies with the cookie dough: Using a tablespoon, scoop portions of the cookie dough, flatten each scoop slightly with your hands, and place them evenly over the brownie batter. Press the dough pieces lightly so they adhere to the brownie layer and to each other where they touch; it is normal that the cookie dough is thicker and will not spread easily.
  5. Bake for 30–40 minutes, until the cookie tops are dark golden and the edges are set. The center may remain fudgy — a toothpick inserted into the brownie layer can come out with moist crumbs; remove once the tops are dark golden and not pale.
  6. Cool completely in the pan on a wire rack. Use the foil overhang to lift the brookies from the pan, then cut into small bars.

Notes

The center may remain fudgy; a toothpick inserted into the brownie layer can come out with moist crumbs.