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Using a hand mixer or stand mixer, beat the cream cheese, cream or half and half, powdered sugar, and vanilla until smooth. Add the coconut and beat for another minute to thoroughly combine.
Dump the coconut mixture on top of the cooled brownies and spread it around into an even layer. Refrigerate while you prepare the ganache.
In a small saucepan over medium-low heat, combine the cream and chocolate chips. Stir until melted and smooth. Remove from the heat and allow to cool for a couple of minutes. Pour the ganache over the coconut topped brownies, smoothing the top. If you'd like to sprinkle the top of the brownies with additional shredded coconut, do so now, while the ganache is still soft.
Return the brownies to the fridge for at least an hour for the ganache to firm up before cutting and serving. These brownies are rich, I cut them small.