Brownies with Coconut-Marshmallow Filling

The other day I was playing around with Coconut Dream Bars and I asked my husband to pick up some cans of unsweetened coconut milk for the recipe. I asked for 1 or 2 cans and he came home with 8! I guess he was worried I’d make him go back out or he thought we were on an episode of Doomsday Preppers and would somehow need coconut milk to live through a nuclear winter. I love the chocolate/coconut combination and after making the Coconut Dream Bars and still having 5 more cans of coconut milk, I wondered how I could make a brownie out of it and not sacrifice the coconut flavor. The only way to describe this brownie is that it is pretty, freaking, incredibly, delicious! Its the perfect balance between fudgy chocolate and creamy coconut. So in a way, I’m glad my husband seriously over-bought coconut milk, because I’m not sure I would have come up with this recipe and that would have been just criminal. These are THAT good.


Coconut-Marshmallow Filling:

2 cups mini-marshmallows

1 cup unsweetened coconut cream (1 to 2 cans coconut milk – cream scooped off the top, water set aside)*

* Can usually be found in the asian food section of your supermarket. Labeled coconut milk, when you open it, you’ll notice the white thick cream is right on top. Scoop it off and you’ll find coconut water underneath.


3/4 cup unsalted butter, melted

1 2/3 cup granulated sugar

4 large eggs

5 oz unsweetened chocolate, chopped and melted

2 tbsp unsweetened cocoa powder

1 cup flour

1/4 tsp salt

  1. In a small saucepan, combine the mini-marshmallows and the coconut cream. Stir over medium-low heat until the mixture is hot and the marshmallows are fully melted. Immediately remove from the heat and pour into a bowl. If it seems too thick, add some of the reserved coconut water a splash at a time until thick but spreadable. Let cool completely.
  2. Preheat the oven to 350˚F. Foil and butter and 8×8-in square pan. Set aside.
  3. In a heatproof bowl, melt the butter (I microwaved it, I’m lazy).
  4. In a large mixing bowl, add the sugar and melted butter and whisk until the butter has cooled.
  5. Add the eggs and whisk until thoroughly combined.
  6. In another heatproof bowl (or the same one you melted the butter in) add the chopped chocolate and melt (again thank you microwave for speeding up the process – approx 1 minute on high). Stir until smooth, add the cocoa powder and stir again.
  7. While whisking the butter/sugar/egg mixture slowly pour the chocolate in until thoroughly combined.
  8. Whisk in the salt and flour just until combined.
  9. Pour half of the brownie batter into the prepared pan. Then pour the cooled coconut-marshmallow filling over the top, spreading it out carefully so as not to push it into the batter below. Refrigerate for 10-20 minutes (Do not skip this step! This solidifies the filling enough to prevent the top part of the batter from sinking through.)
  10. Pour the other half of the batter on top of the filling (try to pour it out all over the pan so that you have minimal spreading to do). Carefully and gently spread the batter out so that it completely covers the filling.
  11. Bake for 35-40 minutes or until a toothpick comes out mostly clean.
  12. Allow to cool for 10 minutes in the pan, then carefully lift the foil out of the pan and allow to cool completely on a wire-rack. Serve warm and super gooey or refrigerate for a fudgy-delicious albeit more solid brownie!

These are seriously the best thing I’ve ever baked. Get cooking and I promise your taste buds will thank you – even if you’re hips don’t ;-).


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