A little something for chocolate fans: Coconut Brownies... with coffee
With some ingredients, however scrumptious they may be, moderation is key. It's all about the proportions.
Coconut is one those foods: a king-size Bounty bar overdoes its sticky sweetness just a tad, but these coconut brownies strike the perfect balance between chocolate batter and flaky topping. With a pinch of coffee for good measure.
- 1 1/2 sticks butter
- 3.5 oz chocolate
- 1 tsp ground coffee
- 3/4 cup sugar
- 3 eggs
- 1/2 tsp vanilla extract
- 3 pinches salt
- 4 tsp cocoa
- 3/4 cup flour
- 7 oz coconut flakes
- 1 1/3 cups condensed milk
- 1/2 cup whipping cream
- Melt the butter and 5 oz of chocolate together in a double boiler.
- Stir in the coffee and sugar.
- Remove from the stove and add the eggs, one after another.
- Mix in the vanilla extract, salt, and cocoa. Stir in the flour.
- Line a baking form with baking parchment and pour in your batter. Bake for 30 to 35 minutes at 350° F.
- Now put the coconut flakes into a bowl and mix them together with the condensed milk.
- In a separate bowl microwave 3.5 oz of chocolate with the whipping cream for 1 minute.
- Spread the coconut cream over the baked brownie cake, then pour the chocolate sauce on top.
- Refrigerate for an hour.
- Carefully remove from the baking form and cut into pieces to serve.
Check out the video showing all the steps:
If you weren't already a coconut fan, these brownies will convert you. Try them and marvel at the perfection of this combination of flavors!