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This recipe started as one of those wild ideas I threw out on Instagram and somehow, it turned into one of my favorite mashup desserts yet. These Coconut Burfi Brookies combine fudgy brownie, chewy cookie dough, and soft, nostalgic coconut barfi all marbled into one epic treat. Plus this recipe is totally eggless!
And yes, my first batch was a disaster (I mixed up baking soda and baking powder 🙃), but the second batch? Totally worth the chaos!
So… what is Coconut Barfi?
Coconut barfi is a classic Indian mithai (sweet) made with grated coconut, sugar, and milk. My mom would make a shortcut version made with sweetened condensed milk which is what I used in this recipe! It’s ometimes flavored with cardamom or saffron, it’s soft, sweet, and a little fudgy—kind of like coconut candy. You’ll find it at Indian sweet shops or made fresh during holidays like Diwali and Eid!
Why These Coconut Burfi Brookies Work!
- Brownie layer: Deep chocolate flavor, super fudgy—like a cosmic brownie. I used some black cocoa powder which gave the brownie part a Oreo-like flavor!
- Cookie dough: Chewy, soft, and buttery with a hint of toasted coconut thanks to the use of toasted coconut cream powder. Also, I swirled in semisweet and white chocolate.
- Coconut barfi: Melts right in and adds a soft, sweet texture and coconut and cardamom-forward flavor.
It’s got all the textures—chewy, fudgy, and melt-in-your-mouth soft—and hits those nostalgic flavors just right!
Secret Ingredients: Toasted Coconut Cream Powder and Black Cocoa Powder
To boost the coconut flavor even more, I added toasted coconut cream powder to the cookie dough. It adds a toasty, nutty coconut note that’s super aromatic and balances the sweetness. I toasted the coconut cream powder atg 300F for 5-8 minutes until it was golden brown.
You can find it at most Asian or Indian grocery stores—look for labels like “coconut cream powder” or “coconut milk powder.”
Tips for the Best Coconut Burfi Brookies
- Let them cool completely before slicing—they’ll be much easier to cut. I actually prefer to refrigerate the brownies for a few hours before eating!
- Marble gently to keep those beautiful layers intact.
- Use fresh or leftover barfi—either works well!
- Press after baking– for the perfect rich fudgy texture, use a spatula to press the brookies down after they come out of the oven!
Make-Ahead & Storage
These brookies keep beautifully. Store them in an airtight container at room temp for 3–4 days, or freeze individual squares for up to a month.
If you bake it, tag me @milkandcardamom—I need to see those swirls!
Print
Coconut Burfi Brookies
- Total Time: 50
- Yield: one 9x9 pan 1x
- Diet: Vegetarian
Description
These Coconut Burfi Brookies are a fudgy, chewy mashup of cosmic brownie, cookie dough, and soft coconut barfi—with an extra hit of toasted coconut from roasted coconut cream powder. Perfect for anytime you want something nostalgic and indulgent. Makes one 9×9 pan, sixteen 2×2-inch pieces.
Ingredients
Coconut Cookie Layer
- 2 tbsp (20 g) coconut powder (optional)
- 2 1/2 (38 g) salted butter, room temperature
- 3 tbsp (37 g) cup dark brown sugar, packed
- 3 tbsp (37 g) granulated sugar
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp applesauce
- 1 tsp vanilla extract
- 1/2 cup (63 g) all-purpose flour
- 1/3 cup (50 g) white chocolate chips
- 1/2 cup (50 g) semisweet chocolate chips
Brownie Layer
- 1/4 cup (42 g) bittersweet chocolate (I used Guittard)
- 2 tbsp (26 g) unsalted butter
- 1/3 cup (78 g) whole milk
- 1/3 cup (65 g) granulated sugar
- 1/3 cup (65 g) dark brown sugar
- 1/2 cup (31 g) unsweetened black or regular cocoa powder, sifted
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp vanilla extract
- 1/2 cup (62 g) all-purpose flour
Coconut Burfi Layer
Instructions
Preheat oven to 300°F. Grease and line a 9×9-inch square pan with parchment paper.
Spread coconut powder onto a parchment-lined baking tray and bake for 5-8 minutes or until golden brown.
Add butter, brown sugar, granulated sugar, toasted coconut cream powder, baking soda, and salt to a mixing bowl. Use a stand mixer or hand mixer and beat until light and fluffy, about 3 minutes.Add applesauce and vanilla and mix for 1 minute. Stir in flour and chocolate chips, making sure to reserve 2 tbsp each of the white and semisweet chocolate chips for garnish. Set the batter aside.
Increase the oven temperature to 350°F.
Make the brownie batter next. In a small saucepan, add chocolate, butter, and milk and warm over medium-low heat until melted. Alternatively, you can microwave the ingredients in a microwave-safe bowl until melted. Whisk well and set aside.Whisk in sugar, dark brown sugar, cocoa powder, baking powder, salt, and vanilla extract. Whisk until smooth! Add all-purpose flour and whisk until completely smooth.
To make the coconut burfi, mix together coconut, salt, cardamom, and sweetened condensed milk until well combined.
Drop dollops of all 3 batters into the prepared 9×9-inch baking pan. Once all the batters have been used up, tap the pan on the counter 4-5 times to level out the batter and remove air bubbles. Use a spatula to smooth it out into an even layer. Sprinkle with flaky salt if you like and bake for 25- 30 minutes. A toothpick inserted in the center should have a few wet crumbs.
While the brookies are hot, use a spatula to press the brookies down into an even layer gently. Top with your leftover chocolate and pop the pan in the oven for 3-4 minutes to melt the chocolate. Swirl the chocolates together using a toothpick and then sprinkle on the remaining coconut. Let the pan cool completely before refrigerating for at least 4 hours, then cut.
Notes
* I used a 50/50 mix of black cocoa powder and regular unsweetened cocoa powder.
- Prep Time: 20
- Cook Time: 30
- Category: dessert
