• Antoinette

If you put the Lime in the Coconut then where do you put the Coconut? In the Brownies of course!

Coconut Filled Ghirardelli Brownies!

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Ingredients for Brownie

1 cup butter, room temperature

2 cups granulated sugar

4 eggs

2 tsp. vanilla extract

1 cup unsweetened Ghirardelli cocoa powder

1/2 teaspoon kosher salt

1 1/2 cups all purpose flour

1 cup semi sweet Ghirardelli chocolate chips

Ingredients for Filling

4 cups sweetened flaked coconut

1 (14- ounce can) sweetened condensed milk

2 teaspoons vanilla extract

1/2 tsp. Lime juice, freshly squeezed


Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil. Coat the foil with nonstick spray and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on medium speed for 2 minutes until combined. Add in the eggs and vanilla and continue mixing for 1 minute until smooth, scraping the sides of the bowl as necessary.

Turn mixer to low and add in the cocoa powder and salt, mixing until incorporated. Add in the flour, stirring until combined and smooth, and finally stir in the chocolate chips.

Pour half of the brownie batter in the bottom of the prepared pan.

To prepare your filling, in a large bowl stir together the coconut, sweetened condensed milk, lime juice and vanilla until combined.

Spread the coconut mixture evenly on top of the brownie batter.

Top the coconut mixture with the remaining brownie batter.

Bake for 40 minutes, or until the brownies are just set.

Allow the brownies to cool completely before slicing into bars.

Enjoy! 😉

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