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Gooey Banana Coconut Brownies

Left under baked, these Gooey Banana Coconut Brownies are the ultimate comfort food. Serve with a scoop of ice cream for extra comfort. I won’t judge!

Ingredients

Banana Coconut Filling

  • 1 ½ cup Sweetened flaked coconut
  • 1 large Ripe banana mashed
  • 1/8 teaspoon Salt
  • 2 tablespoons Banana Liqueur
  • 1 tablespoon Vanilla bean paste
  • 2 tablespoons All-purpose flour

For the brownies

  • 1 ¼ cup All-purpose flour spooned and leveled
  • ¾ teaspoon Salt
  • 2 tablespoons Unsweetened cocoa powder
  • 11 ounces (about 2 cups) Semi-sweet chocolate chips
  • 1 cup (2 sticks) Unsalted butter cut into pieces
  • 1 cup Granulated sugar
  • 1 cup Light brown sugar packed
  • 5 large Eggs room temperature
  • 1 tablespoon Vanilla bean paste
  • ¼ cup Banana Liqueur
  • 1 cup Semi-sweet chocolate chips

Instructions

  • Make the banana coconut filling: In a medium bowl, combine coconut, mashed banana, salt, banana liqueur and vanilla bean paste. Mix until combined. Fold in the all-purpose flour. Set aside until ready to use.
  • Bake the brownies: Preheat the oven to 350 degrees Fahrenheit. Spray an 8x8 square pan with cooking spray and line the pan with parchment paper leaving a slight overhang. To a medium bowl add flour, salt, and cocoa powder. Whisk to combine and set aside. In a large bowl set over a small saucepan half filled with simmering water, add the chocolate and butter. Stirring occasionally, allow the butter and chocolate to melt completely. Turn off the heat and remove the bowl from the pot of simmering water. Add the granulated and brown sugar and whisk to completely combine. Set aside and allow the mixture to come to room temperature. Add 3 eggs to the chocolate/sugar mixture and whisk until the eggs are combined. Add the remaining eggs (2) and whisk until combined. Stir in the vanilla and banana liqueur until combined the mixture takes on a pudding texture. Be sure not to over-whisk at this stage.
  • Sprinkle the flour mixture over the chocolate mixture and with a rubber spatula, fold until somewhat combined, but can still see large bits of flour. Add about ¾ cup of chocolate chips and fold until mostly combined. Pour about 3/4 of the brownie batter into the pan and add the coconut/banana filling by the spoonful. It doesn’t have to be uniform, just dollop it without a care in the world. Pour the remaining batter over the banana/coconut filling and smooth with an offset spatula. It's totally cool if you see coconut. Sprinkle the remaining ¼ cup of chocolate chips over the brownie batter.
  • Place in the oven and bake for 45-60 minutes, rotating the pan midway through baking. What you’re looking for is the edges to be set, yet the very center to jiggle a bit when the pan is moved. Don’t worry, this will set. Remove from the oven and allow the brownies to cool for at least 6-7 hours before cutting.
  • Lift from the pan, cut into squares (large or small) and serve. Note – The brownies will be very gooey. And you’re going to dig that. Serve alone or top that situation with some ice cream. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days. Makes 9 large gooey brownies, 18 smaller brownies