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Coco-Loco Brownies

Coco-Loco Brownies are fudge brownies topped with almonds, chocolate chips and gobs of coconut.
Course Dessert
Cuisine American
Keyword Basic Fudge Brownies, Coconut, Condensed Milk
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24
Author Cookie Madness


  • 1 2/3 cups sugar
  • 1 stick 4 ounces unsalted butter, at room temperature
  • 1 cup unsweetened cocoa powder
  • 3/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 large eggs
  • 1 cup flour
  • 1 1/2 cups natural almonds toasted and chopped
  • 3/4 cup semisweet chocolate chips
  • 2 cups shredded sweetened coconut
  • 1/2 cup sweetened condensed milk


  • Preheat the oven to 325 degrees. Line a 9x13 inch metal pan with foil, preferably the nonstick type.
  • Combine the sugar and butter in a large (3 quart) saucepan and cook over medium heat, stirring often, until hot and bubbly.
  • Remove from the heat. Add cocoa powder and 1/2 teaspoon of the salt; let cool for 10 minutes. Stir in the vanilla, then add the eggs one at a time, stirring well after each addition.
  • Add the flour and stir until fully blended, the stir in 1 cup of almonds.
  • Pour the batter into pan and spread evenly with a spatula.
  • Top with the remaining 1/2 cup almonds and the chocolate chips.
  • In a medium bowl, combine the coconut, sweetened condensed milk and remaining 1/4 teaspoon salt. Spoon the coconut mixture in dollops over the surface of the batter and bake until the coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes.
  • Let cool completely (chill if you have time) before cutting into 16 bars.