Bounty Bar Coconut Brownie

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Indulge in the delightful fusion of rich chocolate, tropical coconut, and velvety smooth ganache with our Bounty Bar Coconut Brownie recipe. This irresistible treat offers layers of decadence, starting with a fudgy brownie base infused with cocoa and studded with chocolate chips. Topping off this indulgent delight is a luscious coconut fondant reminiscent of the beloved Bounty bar, all enveloped in a luxurious blanket of creamy chocolate ganache. Each bite is a celebration of texture and flavor, making it a perfect choice for special occasions or simply satisfying those sweet cravings. Follow along as we guide you through the steps to create this exquisite dessert that’s sure to impress your family and friends.


  • 250g unsalted butter
  • 9 tbsp high-quality cocoa powder
  • 1 tsp vanilla extract
  • 3/4 tsp salt
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup chocolate chips


  1. Preheat the oven to 175 degrees Celsius. Line a 20 x 30cm deep slab tin with a sheet of baking paper, ensuring the edges are folded inside the tin.
  2. In a saucepan, melt the butter over low heat. Stir in the cocoa powder, salt, and vanilla extract until smooth. Add the sugar and mix well.
  3. Remove the saucepan from heat and let it cool slightly. Beat in the eggs, one at a time, until fully incorporated.
  4. Fold in the flour and chocolate chips until just combined. Pour the batter into the prepared tin.
  5. Bake for about 20 minutes or until the center is just set. The brownie will still have a slight jiggle when gently shaken. Allow the brownie to cool until it starts to firm up but is not completely cold.

Coconut Bounty Bar Filling


  • 4 1/2 cups shredded coconut
  • 1 cup icing sugar
  • 395g can sweetened condensed milk (diluted with 3 tbsp water)
  • 1 tsp coconut essence (optional)


  1. In a large mixing bowl, combine the shredded coconut and icing sugar.
  2. Fold in the diluted sweetened condensed milk and coconut essence (if using) until well combined and gooey. It may require some effort to mix thoroughly.

Ganache Topping


  • 250ml whipping cream
  • 250g dark chocolate (45% cocoa solids), chopped
  • 50g unsalted butter, melted
  • 1/4 tsp salt


  1. Heat the whipping cream in a microwave-safe bowl for about 50 seconds until almost boiling.
  2. Stir in the chopped dark chocolate until melted and smooth. If needed, heat the mixture in the microwave for additional 10-second intervals, stirring in between, until fully melted.
  3. Mix in the melted butter and salt until well combined. Refrigerate the ganache until cool and it reaches the consistency of liquid honey. If it sets too much, briefly warm it in the microwave and stir until smooth.


  1. Once the brownie has cooled, spread the Coconut Bounty Bar Filling evenly over the surface.
  2. Pour the cooled Ganache Topping over the filling and gently shake the tin to ensure even distribution.
  3. Refrigerate the brownies until the ganache is set. Once set, lift the brownie out of the tin using the edges of the baking paper and peel off the paper.
  4. Cut the brownie into 24 even pieces and serve. Enjoy the decadent combination of fudgy brownie, coconut filling, and creamy chocolate ganache!

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