Tuesday, December 15, 2020

Chocolate Coconut Brownies


Chocolate Coconut Brownies

Coconut lovers, this chocolate and coconut brownie recipe is for you! A creamy and rich chocolate brownie, a sticky coconut filling and a gooey ganache filling. You could almost call them premium brownies.


Brownie Layer:

  • ¾ cup of flour
  • ¼ teaspoon of salt
  • 3 large eggs
  • ¾ cup unsalted butter
  • 1 teaspoon of vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • ½ cup of milk chocolate chips

Coconut Layer:

  • 1 teaspoon of vanilla
  • 1 can (300 ml) sweetened condensed milk
  • 3 cups sweetened grated coconut
  • 4 tablespoons all-purpose flour

Chocolate ganache:

  • 1 cup semi-sweet chocolate chips
  • ⅓ cup heavy cream (35%)


Brownie Layer:

First, preheat the oven to 350F.

Then, line an 8-inch square pan with parchment paper.

In a small bowl, melt the butter with the semi-sweet chocolate chips in the microwave. Check and stir at 30 second intervals as you don't want to overheat this. You want it to be melted but not hot.

In another bowl, combine the flour, cocoa powder and salt. Put that aside.

In a large bowl, whisk the sugar with the eggs and vanilla until well combined.

Add the melted chocolate mixture to the egg mixture and stir just enough to combine.

Add the flour mixture to the chocolate mixture and stir just enough to combine.

Fold in the milk chocolate chips.

Pour the brownie batter into a baking pan lined with parchment paper.

Bake for 30 to 35 minutes.

Coconut Layer:

Combine all the ingredients in a large bowl and mix well to combine well.

Spread evenly over the baked brownie layer.

Bake for 15 minutes.

Layer of chocolate ganache:

Place chocolate chips in medium bowl. Put aside.

In a small saucepan, bring the heavy cream to a boil over medium-high heat.

Once boiling, immediately pour over the chocolate chips. Let stand 5 minutes before stirring.

Refrigerate the ganache for at least two hours before spreading it over brownies.

Spread the chocolate ganache on the coconut layer as soon as it comes out of the oven.

Cool the chocolate nut brownies in the refrigerator for at least two hours before removing them from the pan and cutting them into squares. Store leftovers in the refrigerator. Happy Cooking Time.