Raspberry Coconut Caramel Brownies

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These rich, fudgy brownies are packed with raspberries and have a caramelized coconut center. The tart raspberries, sweet caramel coconut, and rich chocolate brownie make a perfect combination. My recipe is egg-free and can be made without dairy for an easy vegan dessert!

We start the brownies by melting butter, sugar, and chocolate, then mix with dry ingredients to create a deep, glossy color and gooey texture. Juicy raspberries are folded in, and sweet caramelized coconut is layered in the center. They bake up with a crinkle top and are served with ice cream for an indulgent treat.

Raspberry Coconut Caramel Brownies

Course Dessert



  • 5 oz dark chocolate at least 50% cocoa
  • cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup light brown sugar
  • ½ cup dairy or dairy-free butter
  • ½ cup dairy or dairy-free milk
  • ½ cup dairy or dairy-free yogurt
  • ½ cup dark cocoa powder
  • 1 cup fresh raspberries

Caramelized Coconut Filling:

  • cups shredded coconut
  • ½ cup dairy or dairy-free sweetened condensed milk
  • 2 tbsp maple syrup
  • 1 tbsp melted coconut oil
  • 5 tbsp nut butter


Make the Filling:

  • In a saucepan, combine the nut butter, coconut oil, and maple syrup. Heat on low until mixed together.
  • Stir in the sweetened condensed milk and fold in the shredded coconut. Remove from heat and let cool and thicken.

Prepare the Brownie Batter:

  • Preheat your oven to 350°F (180°C).
  • Line and lightly grease a 6-inch square baking pan with parchment paper.
  • In another saucepan, melt the butter and sugars over low heat. Add the milk and turn off the heat.
  • Add the chocolate and stir until melted and smooth. Mix in the yogurt.
  • In a large bowl, sift together the flour and cocoa powder.
  • Pour the wet ingredients into the dry ingredients and mix until combined.
  • Fold in the raspberries.

Assemble the Brownies:

  • Pour half of the brownie batter into the prepared pan.
  • Spread the caramelized coconut filling over the batter.
  • Cover with the remaining brownie batter.


  • Bake for 40-45 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.
  • Let the brownies cool completely before slicing.


  • Serve with a scoop of ice cream for an extra indulgent treat!

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