High Altitude Coconut Frosted Fudge Brownies

High altitude coconut frosted brownies, with rich chocolate fudge brownies, frosted with fluffy coconut buttercream. Finish with a sprinkling of crunchy coconut flakes and chopped dark chocolate.

You might also love these high altitude recipes for coconut cake, white chocolate coconut truffles, and chocolate coconut cupcakes.

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Why You’ll Love This Recipe

Chocolate + Coconut. Many of the coconut recipes on my site pair coconut with chocolate, and for good reason. They’re fantastic together. The sweet, creamy flavor of the coconut is just wonderful with rich, bittersweet dark chocolate. These coconut frosted brownies marry these flavors into the most delicious brownies you can imagine.

Dense and Fudgy. I’m not someone who likes a cakey brownie, so all my brownie recipes are rich, dense, dark, moist and fudgy.

High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Brownies

• You’ll be using this brownie recipe, which is beloved by everyone who makes it. The brownies are so moist and fudgy, they stay fresh tasting for days, and they freeze beautifully, too. Get all my best brownie making tips in the link above.

Buttercream

• Unsalted Butter. For a whiter color, you can substitute vegetable shortening for half the butter.
• Powdered Sugar. Sweetens and thickens the buttercream.
• Salt. Balances the sweetness.
• Vanilla + Coconut Extracts. Flavor. When I make my coconut layer cake, I use canned coconut cream in the buttercream, which you could also do here. However, since this is a much smaller batch of buttercream, I decided to just use coconut extract, instead of opening a can of coconut milk only to use a small amount of the solid cream.
• Coconut. In all of my coconut recipes, I recommend using natural, unsweetened coconut flakes, not sweetened shredded coconut. The texture is crunchier, and the taste is far superior.
• Chocolate. A little chopped dark chocolate on the coconut frosting is an extra special touch. You could also just use mini chocolate chips.

Instructions

• Bake the brownies as instructed. Cool completely before frosting.
• To make the frosting, beat the butter with an electric mixer on medium speed for 1 minute. With the mixer on low, add the powdered sugar and salt. Add the vanilla and coconut extracts. Beat for 3-4 minutes, until very light and fluffy, scraping the bowl down several times.

• Spread the frosting over the cooled brownies, then sprinkle with the coconut and chopped chocolate.
• Using a sharp knife, cut into 16 squares.

Recipe Variation: Layer with Chocolate Ganache

• A wonderful addition to these coconut brownies would be a creamy layer of ganache on top of the buttercream. To do this, mix the coconut flakes directly into the buttercream, instead of sprinkling them on top. You may also want to chop the coconut into slightly smaller pieces.
• Then use the ganache recipe from my brownie shortbread bars, spreading the ganache over the buttercream. Let it set and firm up completely, before cutting the brownies into squares.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How long do coconut frosted brownies stay fresh?

Since these brownies are so dense and moist, they’ll stay fresh for at least 3 days. I often bake a pan of brownies in the evening, so they can cool completely overnight. Then I’ll frost and cut them the next day.

Can these brownies be frozen?

You can freeze these coconut brownies with or without the frosting. Bake the brownies, cool them completely, then wrap them in several layers of plastic wrap. Freeze for up to 3-6 months. I often freeze individual brownies for a quick treat, and they’re just as soft and moist after thawing out as they are when they’re freshly baked.

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