Feeling a little nutty? How about a little coconutty? If the you answered yes to either one of these questions, throw on your favorite apron and get to baking this delicious treat. Adapted from my Grandma Elaine’s famous recipe, these brownies are sure to become a crowd favorite.

Coconut Layer Brownies

  • Prep Time:30 minutes
  • Cook Time:35-40 minutes
  • Total Time:65-70 minutes
  • Servings:16-20 servings
  • Advanced

    Ingredients

  • 1 cup butter softened
  • 2 cup white sugar
  • 4 eggs
  • 1 1/2 teaspoon vanilla extract
  • 2 cup all purpose flour
  • 3/4 teaspoon cream of tartar
  • 1/2 cup cocoa powder
  • 4 cup unsweetened coconut
  • 14 oz sweetened condensed milk
  • 1 tablespoon vanilla extract
  • Step 1

    Gather your ingredients.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy
  • Step 2

    Preheat oven to 350°F.

  • Step 3

    Cream together softened butter, white sugar, and vanilla extract.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy
  • Step 4

    After the butter and sugar is mixed together, beat in the 4 eggs 1 at a time.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy
  • Step 5

    Mix flour, cream of tartar, and cocoa powder together in a separate bowl.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy
  • Step 6

    Combine wet and dry ingredients.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy
  • Step 7

    In a separate bowl, mix together coconut, sweetened condensed milk, and vanilla extract.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy
  • Step 8

    Fill 9×13 pan with half of the brownie batter and then pour the entire coconut mixture on top.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy
  • Step 9

    Pour the remaining brownie mixture over top of the coconut layer.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy
  • Step 10

    Bake for 35-45 minutes.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy
  • Step 11

    Let cool for 10 minutes before cutting.

    Photo by Caitlin Murphy
    Photo by Caitlin Murphy