Chocolate Coconut Brownie Recipe
Preparation time: fifteen minutes
Time to cook: twenty minutes
Time setting: two hours
Total time: 35 minutes
Servings: sixteen slices
Calories: 328
Author: Marie Roffey
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Coconut lovers, this recipe for Easy Chocolate Brownies with Coconut is for you! A delicious, rich chocolate brownie with a sticky coconut filling and a sticky ganache topping. You could almost call them reward brownies.
Course: Afternoon Tea, Dessert, Snack, Candy
Cuisine: Brownies
Keyword: coconut brownies, coconut brownies recipe
FOR THE BROWNIE LAYER
57 Sun (1/4 cup / 1/2 stick) unsalted butter
40 Soleil dark chocolate (70%) cocoa
100 Soleil (1/2 cup light brown sugar)
fifty Soleil (1/4 cup) white granulated sugar
two large eggs
Sixty-five Sun (1/2 cup) plain flour (all purp)
25 Sun (1/4 cup) processed Dutch cocoa
1/4 teaspoon salt
FOR THE COCONUT LAYER
one can condensed milk
2 2/3 cups (250 g) dried coconut (fine)
one teaspoon vanilla extract
FOR THE GANACHE
100 Soleil dark chocolate, chopped
1/4 glass cream
1/4 cup shredded coconut
FOR THE BROWNIE LAYER
Preheat the oven to a forced fan of 180°C / 350°F / 160°C. Line an 8 × 8 inch square pan with parchment paper.
Over VERY LOW heat, melt the butter and chocolate in a saucepan, stirring regularly. Remove from heat.
Use a hand mixer to whisk together the sugars, eggs and melted chocolate and butter.
Sift in the flour, cocoa and salt and mix with a spatula until smooth.
Bake for 20 minutes. As soon as you take the brownie out of the oven, lightly press down on another 8×8-inch tin to flatten it out a bit (this step is optional but makes the brownie a nice flat layer for the coconut layer to sit on).
FOR THE GANACHE
Place the chopped chocolate in a bowl and set aside. Heat the cream in a small saucepan over very low heat until it starts to bubble. Pour it over the chopped chocolate, let it steep for about 1 minute to soften the chocolate, then stir until you have a smooth, glossy ganache. Pour it over the coconut layer and spread it evenly.
Immediately sprinkle the ganache with shredded coconut. Allow to sit in the refrigerator for 2 hours before cutting.
Use your slightly damp hands when pressing the coconut mixture onto the brownie so it doesn’t stick.
The easiest way to make clean slices is, once it is firm and cold, flip the brownie over and cut it with a sharp knife. Clean the knife between cuts.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales They are relatively inexpensive, but if you can’t weigh the ingredients, use the spoon and level method (don’t remove).