Ooey Gooey Coconut Chocolate Bars

Remember the Ooey Gooey Butter Bars I shared a while back? Well they were just taken to whole new level and made in… chocolate form!!


I made these for dessert when our friends came over for dinner the other night. I was a little worried about how they would turn out because I didn’t think I had cooked them long enough… but they turned out to be the perfect doneness…. perfectly… gooey. 🙂 So be aware of that when you make them! Notice how I said “when” you make them… because these are a must make.


Their unique texture and gooey deliciousness makes them taste unbelievable. They have a decadent, rich chocolate base is topped with a creamy, chocolatey, coconut mixture (almost like a frosting) and baked until the brownie base is set and the coconut/chocolate center is cooked through but still soft and well…gooey.


These bars are the perfect marriage of brownie and German chocolate madness, which is a classic chocolate and coconut combination. They taste and cut great once they’ve cooled, but chilled in the refrigerator? Heavenly.

My only adjustment for next time is to cook them in a bigger pan because they were really thick!


Ooey Gooey Coconut Chocolate Bars


For the Base:

  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened natural cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 4 tablespoons butter, melted
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/4 teaspoon coconut extract

For the topping:

  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons butter, at room temperature
  • 1 egg
  • 1/4 cup natural unsweetened cocoa powder
  • 1/2 teaspoon vanilla
  • 1 1/2 cups powdered sugar
  • 1 cup sweetened shredded coconut


  1. Heat the oven to 350 degrees F and spray an 7×11-inch square baking pan with non-stick cooking spray.
  2. Line the pan with parchment paper or aluminum foil, leaving a 2-inch overhang on the sides and spray the paper or foil with non-stick cooking spray. Set aside.
  3. In a medium bowl combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar until evenly combined.
  4. Add the butter, egg, vanilla, and coconut extract and mix with a handheld electric mixer (or use a stand mixer) until the mixture is combined.
  5. Gently press or spread the dough evenly into the prepared pan. Set aside.
  6. For the topping, cream together the cream cheese and butter in a medium bowl until light and smooth.
  7. Add the egg and mix well, then add the cocoa powder and vanilla and mix until well blended.
  8. Add the powdered sugar gradually while beating until the mixture is smooth. Fold in the coconut.
  9. Dollop the topping evenly over the base and bake the bars for 28-30 minutes or until the edges are just set and the center is a little wobbly.
  10. Cool completely in the pan before lifting out and cutting into squares. The bars taste wonderful chilled, by the way.