Coconut Dulce de Leche Brownies

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Coconut Dulce de Leche Brownies are a luscious play on texture and gooeyness. Salted coconut and dulce de leche are mixed into a rich brownie batter.

I haven’t been a fan of coconut my whole life. In fact, there was once a day when I’d pass up a dessert if it had even a hint of coconut in it.

This recipe that we posted back in 2018 was a tipping point for me. The point of no return in loving all things coconut. The shredded coconut hides in the rich, creamy dulce de leche and is baked into a triple chocolate brownie. It was time to give this recipe the update it deserved.

overhead view of a fudgy coconut dulce de leche brownie

About this Coconut Dulce de Leche Brownies Recipe:

  • Flavor: First and foremost, chocolate. Maximum chocolate. This brownie batter consists of melted chocolate, cocoa powder, and chocolate chips. A chocolate trifecta of massive proportions. You’ll also have hints of coconut and dulce de leche.
  • Texture: The texture of these brownies are fudgy and rich, plus they are very thick. They’ll be hard to cut when they first come out of the oven, but they will slice after they

Are caramel and dulce de leche the same thing?

Both caramel and dulce de leche taste similar, but caramel is sugar melted down til it caramelizes. And dulce de leche is boiled milk and sugar. Dulce de leche is heavier and thicker than caramel.

They can generally be used interchangeably, especially in recipes such as brownies.

How to Make Dulce de Leche

You can buy dulce de leche in cans at the store which is what we did here. But if you’re feeling adventurous, you can make your own. , but it is much cheaper to make your own. Learn how to make dulce de leche with sweetened condensed milk.

How to Make Dulce de Leche Brownies

  • Make the coconut filling. In a medium bowl, combine coconut, dulce de leche, salt, and vanilla extract. Mix until combined. Fold in the all-purpose flour. The mixture will be very thick. Set aside until ready to use.
coconut, dulce de leche, flour and vanilla mixed in a bowl
  • Prepare. Preheat the oven to 350ºF. Spray an 8×8 square baking pan with cooking spray and line the pan with parchment paper leaving a slight overhang. (You can also use aluminum foil.)
  • Mix dry ingredients. To a medium bowl add flour, salt, and cocoa powder. Whisk to combine and set aside.
flour and cocoa power mixture in a bowl
  • Melt chocolate. In a large bowl set over a small saucepan half filled with simmering water, add the chocolate and butter. Stirring occasionally, allow the butter and chocolate to melt completely. Turn off the heat and remove the bowl from the pot of simmering water.
melted chocolate in a bowl with a spoon
  • Mix batter. Add the sugars and whisk to completely combine. Add 3 eggs to the chocolate mixture and whisk until the eggs are combined. Add the remaining 2 eggs and whisk until combined. Stir in the vanilla, and mix just until combined.
eggs over brownie batter in a bowl
  • Add dry ingredients. Sprinkle the dry ingredients over the brownie batter and fold with a rubber spatula. Add ½ cup of the chocolate chips and fold until mostly combined. Do not over mix. It’s ok if you still see small bits of flour.
flour over brownie batter in a bowl
  • Layer the brownies. Pour about ¾ of the brownie batter into the prepared pan and then dollop the coconut filling spoonfuls over the top. There is no need to swirl it with a knife. Just leave the dollops. Pour the remaining batter over the coconut filling and smooth with an offset spatula. Sprinkle the top of the brownie batter with chocolate chips.
  • Bake in the preheated oven for 40-45 minutes. The edges should be set, but the middle may jiggle a bit when the pan is moved. That’s ok…it will set.

Shortcut

Use a family size box brownie mix if you need a shortcut. Mix the brownies according to package instructions. Then continue with the recipe as it states and use the same 8×8″ size pan.

chocolate brownies with coconut and dulce de leche

Storage Instructions

Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

The brownies will also freeze well for up to 6 weeks.

closeup of two fudgy brownies stacked on each other
closeup of two fudgy brownies stacked on each other

Coconut Dulce de Leche Brownies

4.50 from 34 votes
Lightly salted coconut and dulce de leche are mixed and dropped by the spoonful into a rich triple chocolate brownie batter! These brownies are a luscious play on texture and maximum gooeyness!
Servings 18 servings
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

Ingredients
 

For Coconut Dulce de Leche Filling

  • 1 cup sweetened flaked coconut 55 grams
  • 1/2 cup dulce de leche 177 grams
  • pinch salt
  • 1 teaspoons vanilla extract 4 grams
  • 2 tablespoons all-purpose flour 17 grams

For the brownies

  • 1 1/4 cup all-purpose flour 163 grams
  • 1 teaspoon salt 6 grams
  • 2 tablespoons unsweetened cocoa powder 10 grams
  • 11 ounces semi-sweet chocolate chips (about 2 cups)
  • 1 cup unsalted butter (cut into pieces) 8 ounces
  • 1 cup granulated sugar 200 grams
  • 1 cup coconut sugar 140 grams
  • 5 large eggs (room temperature)
  • 2 teaspoons vanilla extract 8 grams
  • 1 cup semi-sweet chocolate chips* 6 ounces

Instructions
 

Make the coconut filling:

  • In a medium bowl, combine coconut, dulce de leche, salt, and vanilla extract. Mix until combined. Fold in the all-purpose flour. The mixture will be very thick. Set aside until ready to use.

Bake the brownies:

  • Preheat the oven to 350ºF. Spray an 8×8 square baking pan with cooking spray and line the pan with parchment paper leaving a slight overhang. (You can also use aluminum foil.)
  • To a medium bowl add flour, salt, and cocoa powder. Whisk to combine and set aside.
  • In a large bowl set over a small saucepan half filled with simmering water, add the chocolate and butter. Stirring occasionally, allow the butter and chocolate to melt completely. Turn off the heat and remove the bowl from the pot of simmering water. Add the sugars and whisk to completely combine.
  • Add 3 eggs to the chocolate mixture and whisk until the eggs are combined. Add the remaining 2 eggs and whisk until combined. Stir in the vanilla, and mix just until combined.
  • Sprinkle the dry ingredients over the brownie batter and fold with a rubber spatula. Add ½ cup of the chocolate chips and fold until mostly combined. Do not overmix. It's ok if you still see small bits of flour.
  • Pour about ¾ of the brownie batter into the prepared pan and then dollop the coconut filling spoonfuls over the top. Pour the remaining batter over the coconut filling and smooth with an offset spatula. Sprinkle the top of the brownie batter with chocolate chips.
  • Bake in the preheated oven for 40-45 minutes. The edges should be set, but the middle may jiggle a bit when the pan is moved. That's ok…it will set.
  • Remove from the oven and sprinkle with sea salt if desired. Allow the brownies to cool for at least 2-3 hours before cutting. The brownies will be very gooey while warm.
  • Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
  • Makes 9 large gooey brownies, 18 smaller brownies.

Notes

The coconut sugar carries with it a distinctly nutty caramel flavor. This nutty caramel flavor works perfectly with the coconut dulce de leche filling.
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Brownie recipe adapted from: Brown Eyed Baker

Nutrition

Calories: 400kcal | Carbohydrates: 43g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 184mg | Potassium: 214mg | Fiber: 3g | Sugar: 29g | Vitamin A: 404IU | Calcium: 31mg | Iron: 3mg
Course Dessert
Cuisine American
Calories 400
Keyword coconut brownies, coconut sugar, dulce de leche

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About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Carole Elliott
5 years ago

4 stars
it’s looking so delicious! thanks for sharing this information with us

Lori
5 years ago

Oh my! These pictures are gorgeous! I think I just gained a pound looking at them. Well worth it though. I am so going to make these for my daughter-in-laws birthday!
What a delicious sounding recipe!
Thanks!
I can’t rate it yet, since I haven’t made it.

Gula Kelapa
5 years ago

5 stars
I was instantly attracted to the coconut brownies that you share here. I thought I should try baking it for my son. Very nice to see but not too sweet and slightly salty. Maybe I should try 2 to 3 times to make it perfect 🙂

2pots2cook
5 years ago

5 stars
Oh boy ! I am so into dulce de leche ! This is definitely the winning combination ! Thank you so much !