Jun 1, 2009

Cass's Coconut Brownies

Coconut brownies! My son Cass love's those brownies more than any other brownies I make.
He loves anything that's chocolate in combination with coconut. Those brownies are soft, and the coconut remains moist threw the baking process. This recipe like most of my brownie recipes comes from Alexanders favorite recipe book "The golden book of chocolate", full of great dessert pictures, over 300. Lot's of brownie recipes I will probably have more to come in the future. If brownies are on your favorite list....... keep checking back.


For the brownies

Bittersweet chocolate 2 cups
Butter 1 1/2 cups (three sticks)
Sugar 1 1/2 cups
Eggs 6
All-purpose flour 1 3/4 cups

For the coconut mixture
Unsweetened coconut flakes 2 cups
Sweetened condense milk 1 can (300 ml)

Chocolate ganache (optional)

Bittersweet chocolate 12 oz (grated)
Heavy cream 1 cup

White chocolate( for decorating) 1/2 cup

Preheat the oven to 350˚F. Butter and flour a 13x9 inch pan, set aside.
In a double broiler melt the chocolate and butter on low heat, taken care that the bottom of the bowl doesn't touch the water. When melted remove and stir well.
Add the sugar and mix well.
Set aside to cool, until just warm. Stir the eggs inside one by one mixing well after each addition.
Stir in the flour mixing well.
Pour half of the mixture in the prepared pan and smooth gently.
In a separate bowl mix the coconut and condensed milk .
Spoon the mixture over the brownie mix and gently smooth. Don't worry if some of the brownie mixture "bleeds" threw it will look more interesting, you can even swirl around if you desire.
Now it's time for the second layer of brownie. Spoon the mixture from place to place to make it easier to smooth the layer. Bake in the oven for 50 to 60 minutes. The toothpick test can be done but be careful the coconut is wet so the toothpick will not be clean.
If you decided to have the ganache topping now it's the time to do it.
In a small saucepan heat the cream until hot but not boiling, pour over the grated chocolate
and stir well until the chocolate has melted. Cover and refrigerate until need it.
Let the brownies cool in the pan for 3 to 4 minutes, run a knife around the pan. Transfer the brownies on a wire rack to cool a little. If you are using the ganache cut the brownies while still warm and spread the ganache.

For decorating

In a small glass bowl melt the white chocolate in the microwave for 1 minute, stir well.
put the melted chocolate in a small ziplock bag, snip one corner off and use your imagination.
It is very easy to change the texture of this brownies. If you like more of a cake (like a sponge) texture for the brownie layer it can be easily achieved. Just add 2 tsp of baking powder to the flour. Keep in mind that it will rise more. You will have to cut bigger squares.



Federica said...

wow!! che spettacolo per gli occhi e che delizia per il palato!

un abbraccio!!

Buone Feste! ciao!

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