Chocolate Coconut Brownies

If you love chocolate brownies, this is going to be your new favorite recipe! Chocolate Coconut Brownies are rich chocolate brownies with light, dense and sweet coconut layer.

Whilst these brownies look utterly gourmet, they are surprisingly easy to assemble. You’ll need to allow a bit of extra time for chilling before you serve, so be sure to plan ahead.


Ingredients :
 

• 100g semisweet chocolate

• 150g butter

• 1 teaspoon instant coffee powder

• 200g sugar

• 3 eggs

• 1 teaspoon vanilla extract

• 1 tablespoon dark cocoa powder

• 1/2 teaspoon salt

• 100g flour

Coconut Filling Ingredients :
 

• 340g sweetened condensed milk

• 200g unsweetened shredded coconut

Chocolate Top Ingredients:
 

• 100g whipping cream

• 120g semisweet chocolate

Preparation :

Preheat oven to 180°C. Butter the sides and bottom of an 20 x 20 cm (8 x 8 inch) baking pan. Line the pan with parchment paper.

Melt the chocolate and butter in a medium bowl, stirring occasionally, until smooth. Remove the pan from heat. Add instant coffee, stir in the sugar, then remove the bowl from the pan. Cool slightly.

Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt, cocoa powder, and stir well.

Pour half of the brownie batter in the bottom of the prepared pan.

To prepare your filling, in a large bowl stir together the coconut and sweetened condensed milk until combined.
Spread the coconut mixture evenly on top of the brownie batter. Top the coconut mixture with the remaining brownie batter.

Bake for 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

Prepare the Chocolate Top

Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Spread it evenly.

Allow the brownies to cool completely before slicing into squares.

Enjoy.

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