Coconut Milk Brownies

Coconut Milk Brownies 2

It was the name of these brownies is what caught my eye. Coconut milk? My lactose intolerant dream ingredient.  It’s the rich, decadent, magical little fix that makes everything creamy again!  As it turned out, these still contain two entire sticks of butter in addition to the coconut milk, but there’s nothing a Lactaid pill can’t fix, right? Right (hopefully). So I tried them.

These babies really do pack in the calories– coconut milk, butter, and entire bag of semi-sweet chocolate chips? But more calories can only mean one thing, MORE FLAVOR! Once again, my housemates approve, and I am happy to present to you, another dense, fudgy, and delicious brownie recipe.

Coconut Milk Brownies 1
Coconut Milk Brownies
Makes on 9×13″ pan

1/2 cup (1 stick) butter
2 cups sugar
2 cups semi-sweet chocolate chips
1 cup coconut milk
2 large eggs
1 tsp vanilla extract
1 1/4 cups cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour

Frosting
1/2 cup butter, softened
1 tsp vanilla
1/3 cup coconut milk
1/3 cup cocoa powder
2-2 1/2 cups powdered sugar

Preheat the oven to 350 degrees. Butter a 9×13 baking dish.  In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Add the chocolate chips and stir until melted.

Pour butter mixture into a large bowl or stand mixer and beat in coconut milk, eggs, and vanilla extract. In a separate bowl, combine the cocoa powder, salt, baking powder, and flour. Gradually add to the wet mixture and mix until well combined. Pour into prepared pan. Bake for about 35-45 minutes, until a tester comes out mostly clean. Let cool on a wire rack until completely cool.

While the brownies are baking, make the frosting by whipping the butter until lighter in color. Add the vanilla and coconut milk and beat until combined. Slowly add the cocoa powder and mix until combined. Add the powdered sugar 1/2 cup at a time until frosting has reached desired consistency. Spread over brownies once completely cooled.

Recipe from A Duck’s Oven

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17 thoughts on “Coconut Milk Brownies

  1. Coconut milk is one of my favorite things ever. I’m not lactose intolerant, I just love it for its creamy, coconut flavor. I use it in rice, cakes, and the next thing will be brownies!

  2. Pingback: Coconut milk brownies + spring break | life is like a dumpling

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  4. I burnt the absolute living daylights out of my chocolate when I first made this, lol. I made my sugar way to hot, I just could’t stand my sugar lumpy!

    • Hi Tiffany- I’ve never tried freezing these before, but I’ve frozen other brownies and it always turns out fine. I think without the icing would prob be best too, but I can’t give you solid advice on this one. If you end up trying it, please do let me know how it works!

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