So if you don’t know already I’m in love with chocolate and toasted coconut. So. What better way to incorporate both of those lovely foods than coconut brownies? I thought of this for Independence Day because my friend told me to make brownies and I was like “I can’t make just plain brownies!” SO I immediately flipped through my Hershey’s Chocolate Cookbook for some brownie recipe. So I found a brownie recipe, modified it, and added coconut. And success. So. I must share this recipe. Make it. Now.
- 1 stick unsalted butter, softened
- 1 cup white sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup unsweetened Cocoa
- 1/3 tsp baking powder
- 1/4 tsp salt
- 1.5 oz unsweetened chocolate
- 1 tbs whole milk
- 1/2 tbs heavy cream
- 1 cup toasted coconut, plus extra for sprinkling
Preheat oven to 350 F. Lightly grease 8-9 inch square baking pan. Stir flour, cocoa, baking powder, and salt. Set aside. Beat butter, sugar, and vanilla in large bowl. Add eggs.
Beat well. Melt 1.5 oz of unsweetened chocolate, whole milk, and heavy cream in the microwave until smooth when mixed with a spoon. Make sure it doesn’t burn, so I’d say microwave it for 30 seconds. Then maybe at 15 second intervals if it’s still not mixed together. It doesn’t make a lot of melted-chocolate mixture, but it makes just enough to make the brownies chewy but moist. Add the chocolate mixture to the butter mixture. Mix immediately with beater to make sure the hot chocolate mixture doesn’t curdle the eggs (aka, make them scrambled eggs).
Add the flour mixture to to the butter mixture. Add the coconut and mix until well incorporated. Pour into baking pan and bake for about 20 minutes, or until a toothpick inserted in the middle comes out with some moist crumbs attached. Note: A trick I do is that if it’s not baking/a crust forms on the top, score it. Ya know, punch little lines in the top. It’ll bake, and it’ll make the perfect fudgey brownies. Let sit for 15 minutes, flip, then cut into squares. Eat.