Fabulously Easy Coconut Brownies

"Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)"
photo by Tricia L. photo by Tricia L.
photo by Tricia L.
photo by Tricia L. photo by Tricia L.
photo by Bayhill photo by Bayhill
photo by Outta Here photo by Outta Here
photo by windy_moon photo by windy_moon
Ready In:
1hr 5mins
20 brownies


  • 1 (18 -24 ounce) package brownie mix (your favorite)
  • 3 eggs (to prepare brownie mix under "cake" instructions)
  • 14 cup water (for brownie mix)
  • 13 cup vegetable oil (for brownie mix)
  • 3 34 cups sweetened flaked coconut
  • 1 (11 1/2 ounce) package semisweet chocolate chunks
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup pecans (or any kind of nuts)


  • Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
  • Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
  • Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
  • Layer coconut and chocolate chunks over brownie base.
  • Pour sweetened condensed milk evenly over coconut and chocolate chunks.
  • Sprinkle with nuts.
  • Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
  • Cool completely. Cut into bars. Step back and hear the applause.

Questions & Replies

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  1. Stephanie S.
    Oh my, these are sinfully rich and delicious. I cut my bars way too big, so next time I know keep them smaller. But they are really really yummy. Thanks for sharing with us.
  2. robinolewis
    Just made these & split it in half..one with pecans & one with coconut....can't wait to compare & see which is best..great ending for our Super Bowl party.
  3. momofknt
    Wonderful! My only complaint is that it's still gooey in places, even after I baked it for an extra ten minutes.
  4. 2FrenchCats
    I left out the chocolate chunks and used chopped almonds rather than pecans. They were excellent.
  5. Bayhill
    Delicious...but oh so very rich!! My family loved this quick, easy and very chocolatey brownie. The coconut and sweetened condensed milk made them very special. This recipe was practically effortless, but it definitely doesn't taste like it. Thank you for sharing this fantastic recipe, it is a keeper. I made this for PAC spring 2007.


Married to a handsome husband, Mom to two handsome teenage boys and one handsome poodle. Day job in marketing, I like to cook whenever I can grab time. (Working on making that more rather than less as it has been for quite awhile.) Husband is a trained restaurateur and usually my toughest critic (grumble). We recently redid our kitchen and I'm itching to exercise all of the fun new toys, including my first ever <I>new</i> stovetop/oven. (GE Profile Dual Fuel convection bay-beee!) <b>I enjoy both baking and cooking</b>, and am constrained only by time, not patience. Er, patience that is except when it comes to pie crusts or anything that must be <i>rolled</i>. I simply despise rolling dough, won't do it, won't won't won't, so there! Generally, I look for recipes with fewer rather than more ingredients, but there's almost nothing I won't try (that doesn't need to be rolled!). Raised by a Southern mother, recipes from my youth appeal to me..but then so does Thai and Greek and (fill in cuisine here) as well. I'm also influenced by Jewish cooking (long story), so you can find a nice noodle kugel next to my black eyed peas prepared with ham. <i>Enjoying</i> this site and the energy of the community here immensely! <b>I like reviewing and photographing your recipes</b>, and am especially thrilled when I find an unreviewed or unphotographed gem that I can contribute to. I'm terribly new at this whole food photography thing, so most times my pictures fall in the "better than nothing" category, but I'm learning. Special thanks to my new friends in the food photography forum on the Zaar message board. --------------------------- <b>Rating recipes</b>, that can be a little tricky, can't it? I don't want to spend a lot of space on the topic, but maybe I rated your recipe and you'd like to know. Basically, I'm trying to use five stars for an exceptional "best of breed" kind of rating. Four stars is my "this was really good and pretty darn easy, too". Three stars, "we didn't care for this but I can see how someone else might". Anything lower than three stars, I haven't run into that yet. This is due in part, of course, to how wonderful Zaarites are...and due a bit to how I pick recipes to make. I look for well written instructions, a list of ingredients that my family already likes, and ingredients that are easily obtained without substitutions. Oh, and I <i>follow instructions</i>, that helps. Nothing is sillier than seeing a low rating on an otherwise fine recipe, where the reviewer then proceeds to go on about everything he or she changed, and then dismay at the final outcome...tres silly, don't you think? <b>Zmail me</b> for any reason, really. I've gotten to know some truly cool folks on Zaar already, and (assuming you are truly cool), I'd like to hear from you, too.
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