The Best ‘Bounty’ Brownie Bars (Gluten Free, Vegan)

Prep: 45 minutesCook: 30 minutesTotal: 75 minutes
Yield: 6 to 8 bars Category: Baking
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My ‘Bounty’ Brownie Bars are a delicious dessert full of flavour and perfect for anyone who loves coconut and chocolate together!

After the success of my Raspberry Brownie Bars and my Caramel Brownie Bars I just knew I had to experiment with other flavours and this version was my obvious next choice!

To create these bars I merged one of my most popular recipes, my Gooey Chocolate Brownies, with my easy 4 Ingredient Bounty Bars. The bounty bars are a more nutritious version of the classic Bounty chocolate bars and, if you’ve made my brownies in the past, you will know they are made with ‘healthier’ ingredients, making this indulgent feeling dessert fairly nutrient dense!

Personally, I am not actually the biggest coconut fan, however, I have some family members who are and one such coconut lover labelled these as the best thing I have ever made. Strong testimony from my mother in law there! This recipe may seem a little bit faffy and time consuming because of the different layers, however, I promise if you love coconut you will find this recipe well worth the effort! If you were a little bit short on time there is no reason why you couldn’t make the brownies in advance and simply construct the bars just before you need them. If you’d like, you could actually make this into a cup instead of a bar, using my Snickers Brownie Cups as reference.

You will need to use the creamy part of the coconut milk in this recipe rather than the watery part, however, you can save the watery part to use in a recipe such as this Tomato & Aubergine Thai Red Curry. You will need to use full fat coconut milk for this recipe.

The brownie dough will be suspiciously thick and you may start to worry you have gone wrong but just stick with it! You have not missed an ingredient out, the batter is meant to be like that. It is worth mentioning that for these brownies I use a dairy free spread rather than a block of butter, ensure you do the same or the final result will not be the same!

Once the brownies have cooled you need to squash them down. You can either press down firmly using your hands, a rolling pin or even a potato masher. The aim is to simply ensure a squishy and easily pliable brownie layer. Then, you can either pack the mixture back into the tin you baked them in, press it into individual brownie trays or just shape it manually using your hands. Whichever method you choose, ensure the bars take on a neat, rectangular shape before you add the coconut layer.

When baking the brownies I have noted 15 minutes but you can allow up to 18 minutes. Do not worry if they are still a little bit soft in the centre as this will work in your favour when it comes to shaping them. You can store these in the fridge for up to five days or in the freezer for one month.

If you like my Bounty Brownie Bars you might want to check out some of my other recipes that merge my brownie recipe with another, such as these Mind Your Business Slutty Brownie recipe or my Cookie Toast recipe.

Alternatively, for more recipes using chocolate and coconut together why not try my Double Chocolate Bounty Squares, my Raspberry Bounty Bars, my Matcha Bounty Bites or my Coconut Cookie Dough Freezer Bars which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



for the brownies

  • 250g 1 + 1/4 cup + 2 tbsp dark chocolate
  • 150g 3/4 cup coconut sugar
  • 100g 1/2 cup + 2 tbsp gluten free plain flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 3 tbsp + 2 tsp dairy free butter (spread)
  • 35ml 2 tbsp + 2 tsp soya milk
  • 2 tbsp maple syrup
  • 1 + 1/2 tbsp coconut oil
  • 3/4 tsp baking powder
  • pinch sea salt

for the coconut layer

  • 160g 2 + 1/4 cups + 2 tbsp desiccated coconut
  • 1 can full fat coconut milk (approx 400g)
  • 2 tbsp maple syrup


  1. Place 50g of chocolate in a bowl over a saucepan full of water and melt over a low heat. Once the chocolate has melted remove from the heat and set aside to cool
  2. Melt the butter in a saucepan over a low heat
  3. Pour the coconut sugar into a large mixing bowl. Once slightly cooled, add the melted butter and whisk together until the sugar begins to melt
  4. Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
  5. Sieve the flour and cocoa powder into the bowl. Add the baking powder and salt and stir until a dough begins to form
  6. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
  7. Scrape the dough into a baking tin lined with parchment paper. The dough will be sticky so you may need to use the back of the mixing spoon to spread the mixture out and ensure it reaches into all four corners
  8. Place into a preheated oven and bake for 18 minutes at 180 degrees Celsius. Set aside to cool
  9. Scoop out the thick creamy part of the coconut milk to a large mixing bowl. Set the watery half aside to use in a recipe later
  10. Add the desiccated coconut and maple syrup to the bowl and mix until well combined. Allow to sit for five minutes
  11. Remove the brownies from the tin and use a rolling pin to flatten them. Slice them into bars, taking care to neaten up the edges so they form slim, tidy rectangles. You could press them into the slots on an individual brownie tray to ensure a neat finish
  12. Add approximately 1 + 1/2 tbsp of the coconut mixture to the top of each brownie bar and spread it evenly over the top of each one. Place in the freezer for fifteen minutes to set
  13. Melt the remaining chocolate using a Bain-marie and stir in the coconut oil until a smooth glossy mixture forms
  14. Coat each of the bars in the chocolate and return to the freezer to set


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