Bounty Brownies (Chocolate & Coconut)

Name: Bounty Brownies (Chocolate & Coconut)
Prep time: 10 min
Cook time: 40 min
Total time: 410 min
Ingredients: 200 g 70% Cocoa dark chocolate; 180 g Butter; 250 g Caster sugar; 3 Medium Eggs; 1 Teaspoon Vanilla extract; 100 g Plain flour; 1 Tablespoon Cocoa powder; 75 g Milk chocolate chips; 9 Duo Bounty bars ((18 pieces altogether, 513g total))

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These Bounty brownies are a must-try dessert for any coconut lovers! They're rich and fudgy, jam-packed full of milk chocolate chips and Bounty bars. They're surprisingly easy to make and they're sure to become a new favourite treat!

Say hello to your new favourite dessert: chocolate coconut Bounty brownies! They are everything a good brownie should be... sweet, rich, fudgy and slightly chewy. I can't wait to show you how to make them!

These brownies are perfect for any occasion, whether you’re hosting a party, need something for a bake sale, or simply craving something sweet after dinner. They're a foolproof way to impress your friends and family with something that looks (and tastes) like it took a lot more effort than it actually did!

Below you'll find everything you need to know about how to make coconut brownies. This includes ingredient and equipment notes, step-by-step photos, my top tips and more. If you'd prefer the condensed, bullet-pointed version, you can find it in the recipe card at the end of the post. Otherwise, just keep on reading. Enjoy!

Ingredient notes

Here’s what you’ll need to make these delicious Bounty brownies...

Dark chocolate: The base of any good brownie! For best results, you'll need to use 70% dark chocolate, or as close to it as you can get (65% or 73% dark chocolate for example). This is because I tested the recipe with 70% chocolate and the amount of sugar and butter in the recipe has been adjusted accordingly. If you use chocolate with a higher cocoa content, the brownies will taste a little bitter, while chocolate with less cocoa (which has extra sugar) will cause oily brownies.
Butter: I always use unsalted butter in my brownies but feel free to use salted if you prefer. You'll need 180g of it.
Sugar: Caster sugar of course provides sweetness in the recipe. As I mentioned above, too much sugar will cause the brownies to become oily (and they likely won't set properly) so make sure to weigh it accurately.
Eggs: Eggs act as a binder in the recipe and give the brownies their structure. You'll need 3 medium eggs.
Flour: Always use plain/all-purpose flour in brownies rather than self-raising. The latter contains baking powder and will make the brownies more cakey than fudgy.
Vanilla extract: 1 teaspoon, for extra flavour.
Bounty bars: Of course, we need some Bounty bars to make Bounty brownies! I used 9 duo bars in total, which is 18 individual pieces (513g total).
Chocolate chips: These will add extra sweetness and help with that classic brownie crust. You can use milk, dark or white chocolate chips- whatever you like best.

Equipment

There aren't a whole lot of tools required to make these brownies, but here’s a list of what you will need:

Mixing bowl: A large bowl to mix the batter in.
Utensils: A wooden spoon for mixing, a teaspoon and tablespoon for measuring, and a sharp knife for cutting the brownies.
Saucepan: For melting the chocolate and butter together.
Electric whisk: You can whisk the eggs and sugar by hand but it is very tedious, so I recommend using an electric hand whisk or stand mixer for ease.
8x8 tin: The perfect size for a nice, thick brownie. If you'd like to use a different size of tin, use my cake pan converter tool to adjust the ingredient quantities.
Baking paper: This will make it much easier to get the brownies out of the tin! I recommend leaving a bit hanging over each edge so you can just lift them out.
Kitchen scale: I haven't included imperial measurements for this recipe because accuracy is super important.

How to Make Bounty Brownies

Ready? Let's get baking!

Step 1: Start by preheating your oven to 160°C (140°C if you're using a fan oven) and line an 8x8-inch tin with baking paper.

Step 2: Next, break 200g of 70% dark chocolate into pieces and place into a saucepan with 180g of unsalted butter. Put the saucepan over low heat on the stove and stir gently until the butter and chocolate have melted.

Remove it from the heat and leave it to cool for 5-10 minutes until it reaches room temperature. This will prevent it from scrambling the eggs in the next step!

Step 3: To a large mixing bowl, add 250g of caster sugar, 3 medium eggs and 1 teaspoon of vanilla extract. Use an electric whisk to whisk them all together for a few minutes, until the mixture becomes pale and voluminous.

Step 4: Pour the melted chocolate/butter mixture into the bowl and gently fold it in using a whisk or wooden spoon.

folding chocolate and egg mixture together

Step 5: Add 100g of plain flour and 1 tablespoon of cocoa powder and fold that in too (folding rather than beating will help to give your brownies that lovely crust on top). Then mix 75g of milk chocolate chips into the brownie batter.

Step 6: Pour half of the batter into your tin and spread it out to the edges. Place the Bounty bars on top then cover with the remaining batter and spread it out evenly. If you need to, you can cut some of the Bounty bars to make them fit, as pictured below.

bounty bars laid on top of batter in tin

Step 7: Bake your brownies for 35-40 minutes until they have formed a crust on top and are pulling away from the edges slightly.

Step 8: Let them cool in the tin then pop them in the fridge to set. 6 hours will be enough time if you're in a hurry but I recommend leaving them overnight for best results.

Step 9: Once set, pull the brownies out of the tin, cut them into squares or triangles, and enjoy!

Tips for Perfect Brownies

Use 70% dark chocolate (I like Lindt). Chocolate with higher or lower cocoa content can cause bitter or oily brownies.
Whisk the sugar and eggs together properly using an electric whisk. The more the sugar dissolves, the better the final result will be.
Set the brownies in the fridge overnight for the perfect fudgy texture.
For extra clean slices, use a warm knife. You can warm your knife by running it under boiling water and drying it thoroughly before each slice.

FAQs

How should I store Bounty brownies?

Store them in an airtight container in the fridge, where they’ll keep for up to 2 weeks. They can also be kept at room temperature if necessary but the texture won't be quite as fudgy.

How many servings does this recipe yield?

These coconut brownies are rich and indulgent, so they’re best served in small slices. I typically cut mine into 16 squares but you can cut the squares into halves to make 32 triangles- perfect for serving a crowd!

Can I freeze them?

Yes, they can be frozen for up to 3 months. You can either freeze them in airtight containers or you can freeze the whole brownie slab wrapped tightly in clingfilm. To defrost them, pop them in the fridge and leave them to thaw overnight. Do not refreeze.

bounty brownies on a white marble worktop

More brownie recipes:

If you try these Bounty brownies at home, let me know what you think by leaving a rating and comment below. Enjoy!