Chocolate Coconut Brownies
These
chocolate and coconut brownies taste as delicious as they are and you will not
be able to wait to prepare them. With their coconut topping and ganache, there
is a lot to love.
Ingredients
FOR THE
BROWNIE LAYER
- 2 large eggs
- 1/4 teaspoon salt
- 40 g dark (70%) cocoa chocolate
- 65 g (1/2 cup) plain (all-purp) flour
- 50 g (1/4 cup) granulated white sugar
- 57 g (1/4 cup / 1/2 stick) unsalted butter
- 100 g (1/2 cup packed) light brown sugar
- 25 g (1/4 cup) dutch processed cocoa
FOR THE
COCONUT LAYER
- 1 teaspoon vanilla extract
- 2 2/3 cups (250 g) desiccated (fine) coconut
- 1 can condensed milk
FOR THE
GANACHE
- 1/4 cup shredded coconut
- 1/4 cup cream
- 100 g dark chocolate, chopped
Instructions
FOR THE
BROWNIE LAYER
First, Preheat
oven to 180C / 350F / 160C forced. Line an 8 x 8 inch baking tin with parchment
paper.
Then, Over
very low heat, melt butter and chocolate in a saucepan while stirring
regularly. Remove from fire.
Use a hand
whisk to whisk together the sugars, eggs, melted chocolate and butter.
Sift the
flour, cocoa and salt and use a spatula to mix until everything is well mixed.
Bake for 20
minutes. As soon as you take the brownie out of the oven, lightly press on
another 8 x 8 inch tin just to flatten it a bit (this step is optional but
allows the brownie to form a nice flat layer on which the walnut layer coconut
rest).
FOR THE COCO
LAYER
Mix the
coconut, condensed milk and vanilla in a bowl until well blended. Use wet hands
to spread the mixture over the cooled brownie base and press firmly.
FOR GANACHE
Place the
chopped chocolate in a bowl and set aside. Heat the cream in a small saucepan
over very low heat until it begins to bubble. Pour over chopped chocolate, let
stand about 1 minute to soften, then mix until smooth and shiny. Pour it over
the coconut layer and spread it evenly.
Spread the
ganache immediately with grated coconut. Let stand in refrigerator for 2 hours
before slicing. Happy Cooking Time.
