Coconut Dulce de Leche Brownies

closeup of two fudgy brownies stacked on each other

4.50 from 36 votes

Coconut Dulce de Leche Brownies

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!

Prep Time25 mins

Cook Time40 mins

Total Time1 hr 5 mins

Course: Dessert

Cuisine: American

Keyword: coconut brownies, coconut sugar, dulce de leche

Servings: servings

Calories: 400kcal

Author: Julie Clark

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

US Customary - Metric

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 8x8 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 1/2 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 3/4 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