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Fudgy Coconut Brownies

Chocolate Coconut Brownies

For gluten free brownies use 80 g cornstarch (1/2 cup plus 1 tablespoon) or 80 g almond flour (3/4 cup)
YIELD 16 bars

Ingredients

Brownies:

  • 200 g/7 oz bittersweet chocolate , coarsely chopped
  • 11 tablespoons (150 g/5 oz) unsalted butter, cut into small pieces
  • ¾ cup (150 g) granulated sugar
  • 3 large eggs
  • ½ cup plus 1 tablespoon (80 g) all-purpose flour (read above for gf version)
  • ¼ teaspoon salt

Coconut Layer:

  • 3/4 cup (75 g) desiccated coconut
  • 3 1/2 tablespoons (50 g/2 oz) unsalted butter, melted
  • 2 large egg whites
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whole milk

Chocolate Ganache:

  • 200 g/7 oz bittersweet chocolate , coarsely chopped
  • 3/4 cup (180 ml) heavy cream

Instructions

  1. Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper.
  2. To make the brownies: place chocolate and butter in a large heat-proof bowl, and microwave in 30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted, then remove from heat. Add the sugar and whisk until combined. Add the eggs, one at a time, and whisk just until combined. Stir in vanilla. Add flour and salt and fold, using a rubber spatula, just until combined. Do no overmix. Pour batter into prepared pan, and smooth the top. Bake for 15-18 minutes until the edges are set but center is still soft, and a toothpick inserted into the center of the brownies come out with moist crumbs, and not dry. Let the brownies cool for 10 minuted on a wire rack, before adding the coconut layer.
  3. Meanwhile, make the coconut layer: mix all the ingredients in a bowl until well combined. Spread evenly into the pan, on top of the brownie layer. Bake for 8-10 minutes until set. It should stay bright in color. Allow to cool completely on a wire rack.
  4. To make the chocolate ganache: place chocolate and cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the brownies. Place in the fridge for at least 4 hours until completely set, then cut into squares. The brownies keep well for several days in the fridge in an airtight container.