Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan and line with parchment paper.
- For the brownie base, whisk together melted butter and granulated sugar until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
- Gently fold dry ingredients into wet ingredients until just combined. Don't overmix.
- Spread brownie batter evenly in prepared pan and bake for 28-32 minutes, until a toothpick comes out with a few moist crumbs.
- While brownies cool, prepare coconut filling by combining shredded coconut, sweetened condensed milk, and vanilla extract.
- Spread coconut mixture over cooled brownie layer, ensuring it reaches the edges.
- For the topping, melt chocolate chips with butter in 30-second microwave bursts, stirring between each interval.
- Fold mini marshmallows into melted chocolate mixture, allowing them to partially melt while maintaining some shape.
- Spread chocolate-marshmallow mixture over coconut layer.
- Refrigerate until set, about 2 hours.
- Use parchment paper to lift brownies out and cut into squares before serving.
Notes
Use room temperature eggs for better incorporation into the batter. Quality cocoa powder will give you the richest brownie base. The brownies can be stored in an airtight container in the refrigerator for up to 5 days. For the best texture contrast, let them sit at room temperature for 10-15 minutes before serving. These brownies freeze well for up to 3 months when properly wrapped.