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.

You'll need:

  • 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

Here's how:

  1. Melt the butter and 5 oz of chocolate together in a double boiler.
  2. Stir in the coffee and sugar.
  3. Remove from the stove and add the eggs, one after another.
  4. Mix in the vanilla extract, salt, and cocoa. Stir in the flour. 
  5. Line a baking form with baking parchment and pour in your batter. Bake for 30 to 35 minutes at 350° F.
  6. Now put the coconut flakes into a bowl and mix them together with the condensed milk.
  7. In a separate bowl microwave 3.5 oz of chocolate with the whipping cream for 1 minute. 
  8. Spread the coconut cream over the baked brownie cake, then pour the chocolate sauce on top. 
  9. Refrigerate for an hour.
  10. 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!


Also hefty