Coconut is one of my guilty pleasures, a treat I thoroughly enjoy, and whilst I don’t personally know if it is good for you, I always believe that anything that tastes this good, simply can’t be good for you. That seems to be the way things work in the cruel world of food. But I simply love my coconut too much to stop eating it, and I am quite partial to a brownie as well, so when I discovered this recipe for coconut brownies I was in heaven.
In many ways, brownies are becoming a little boring, dare I say bland. Everyone makes them, there are countless ready-made mixtures available that even the non-bakers amongst us can make with ease, and so it is nice to find something that little bit more original, to get people talking and appreciating your baking. These coconut brownies take a little bit longer to make than your standard packet mix brownies, but then I imagine you would have expected and anticipated that. But other than the slightly longer time factor, these little beauties are very simple to make and will go down a treat wherever you choose to serve them. Follow the recipe and video below to create your very own coconut brownies. I can highly recommend them.
CHOCOLATE COCONUT BROWNIES
INGREDIENTS
– 3 oz (100g) semisweet chocolate
– 3/4 cup (170g) butter
– 1 tsp (1g) instant coffee powder
– 1 cup (200g) sugar
– 3 eggs
– 1 tsp (5g) vanilla extract
– 1 tbsp (8g) dark cocoa powder
– 1/2 tsp (2g) salt
– 3/4 cup (95g) flour
– Coconut Filling
– 12 oz (340g) sweetened condensed milk
– 2 1/2 cups (200g) unsweetened coconut flakes
– Chocolate Ganache
– 1/2 cup (100g) whipping cream
– 4 oz (120g) semisweet chocolate
DIRECTIONS
1. Preheat oven to 350F (180C). Butter the sides and bottom of a 8×8 inch (20 X 20 cm) or 9×9 inch (23x23cm) baking pan. Line the pan with parchment paper.
2. Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Remove the pan from heat but keep the bowl over the water. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.
3. Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.
4. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
5. Let the brownies cool completely.
6. In a bowl combine sweetened condensed milk and coconut flakes. Spread evenly on top of brownie.
7. Prepare the chocolate ganache. eat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly and refrigerate for at least 1 hour before serving.
8. Cut into squares and serve.