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The Finer Cookie Corporation

CHOCOLATE BROWNIES

 

June 26, 2016

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These Chocolate Coconut Passion Brownies - creamy, aromatic, divine - tease your taste buds to rapt attention. Their complex texture includes a smoked coconut topping that intensifies the classic brownie taste for an experience that recalls campfires under dark chocolate skies. A subtle, relaxed, and bliss-inducing treat that softens the universe just a little. Go ahead, enjoy another bite, and savour melted, buttery perfection.

Kudos to Alice Medrich for this recipe, which I've altered with smoked coconut. Her book Chewy, Gooey, Crispy Crunchy, Melt in your Mouth Cookies is an excellent addition to your library.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Makes 25 brownies

Print Recipe

Grams

Ounces

Volume

COCONUT TOPPING INGREDIENTS

CHOCOLATE BROWNIE INGREDIENTS

COCONUT TOPPING INGREDIENTS

CHOCOLATE BROWNIE INGREDIENTS

COCONUT TOPPING INGREDIENTS

CHOCOLATE BROWNIE INGREDIENTS

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Instructions

PREPARE THE COCONUT TOPPING INGREDIENTS

  • Smoke the coconut flakes if desired or toss the flakes in 1 or 2 drops of liquid smoke (to taste).
  • Position a rack in the lower third of the oven; preheat oven to 325F.
  • Line the bottom and all four sides of an8-inch square pan with parchment, leaving a little to hang over the sides - enough to grip.
  • Grease the parchment then flour well. Tap out the excess.
  • Set out a double boiler over barley simmering water.

The double boiler set up.
The double boiler set up.

  • Combine egg white, coconut, 1/4 cup sugar, pinch of salt and vanilla in a large bowl or the top of a double boiler.

FINISH THE COCONUT TOPPING

  • Set the large bowl or the top of a double boiler with the egg white and coconut mixture over barely simmering water.
  • Set the large bowl or the top of a double boiler with the egg white and coconut mixture over barely simmering water.
  • The egg white will thicken slightly and turn from translucent to opaque, 3 to 4 minutes.

Coconut topping cooked over a double boiler.
Coconut topping cooked over a double boiler.

  • Set aside while you prepare the brownie batter.

PREPARE THE BROWNIE INGREDIENTS

  • Measure the butter, sugar, cocoa and salt into a large bowl or the top of the same double boiler you used for the coconut topping.

The chocolate and butter in the top of a double boiler.
The chocolate and butter in the top of a double boiler.

  • Stir to melt the butter to form a smooth and shiny mixture.

Melting chocolate and eggs.
Melting chocolate and eggs.

  • When the mixture is too hot for your finger, remove the bowl and let it cool until warm, not hot.
  • When the chocolate mixture is cool, stir in the sugar and vanilla.
  • Add the eggs and stir vigorously.

Adding the eggs to the chocolate and sugar.
Adding the eggs to the chocolate and sugar.

  • When the batter looks thick, shiny and well blended, add the flour and stir until it disappears.

Adding the flour to the chocolate mixture.
Adding the flour to the chocolate mixture.

  • Then beat vigorously for 50 to 60 strokes with a wooden spoon.
  • Pour brownie batter in the prepared pan and smooth with an offset spatula.
  • Use your fingers to drop lacy clumps of coconut over the batter.

Chocolate brownie batter with coconut topping.
Chocolate brownie batter with coconut topping.

BAKE, COOL AND CUT THE BROWNIES

  • Bake until brownies in a 325F oven for about 25 minutes, until the edges puff and the coconut looks deep golden brown, about 25 minutes.

Chocolate brownies out of the oven.
Chocolate brownies out of the oven.

  • Cool completely in the pan on a rack
  • Lift the ends of the parchment paper and transfer the brownies to a cutting board.
  • Cut into 25 squares.
TAGS:  chocolate   brownies   coconut          LABELS: Chocolate  Kids  Quick and Easy 

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CHOCOLATE BROWNIES

Makes 25 brownies

Ingredients

COCONUT TOPPING INGREDIENTS

CHOCOLATE BROWNIE INGREDIENTS

Instructions

PREPARE THE COCONUT TOPPING INGREDIENTS

  • Smoke the coconut flakes if desired or toss the flakes in 1 or 2 drops of liquid smoke (to taste).
  • Position a rack in the lower third of the oven; preheat oven to 325F.
  • Line the bottom and all four sides of an8-inch square pan with parchment, leaving a little to hang over the sides - enough to grip.
  • Grease the parchment then flour well. Tap out the excess.
  • Set out a double boiler over barley simmering water.

The double boiler set up.
The double boiler set up.

  • Combine egg white, coconut, 1/4 cup sugar, pinch of salt and vanilla in a large bowl or the top of a double boiler.

FINISH THE COCONUT TOPPING

  • Set the large bowl or the top of a double boiler with the egg white and coconut mixture over barely simmering water.
  • Set the large bowl or the top of a double boiler with the egg white and coconut mixture over barely simmering water.
  • The egg white will thicken slightly and turn from translucent to opaque, 3 to 4 minutes.

Coconut topping cooked over a double boiler.
Coconut topping cooked over a double boiler.

  • Set aside while you prepare the brownie batter.

PREPARE THE BROWNIE INGREDIENTS

  • Measure the butter, sugar, cocoa and salt into a large bowl or the top of the same double boiler you used for the coconut topping.

The chocolate and butter in the top of a double boiler.
The chocolate and butter in the top of a double boiler.

  • Stir to melt the butter to form a smooth and shiny mixture.

Melting chocolate and eggs.
Melting chocolate and eggs.

  • When the mixture is too hot for your finger, remove the bowl and let it cool until warm, not hot.
  • When the chocolate mixture is cool, stir in the sugar and vanilla.
  • Add the eggs and stir vigorously.

Adding the eggs to the chocolate and sugar.
Adding the eggs to the chocolate and sugar.

  • When the batter looks thick, shiny and well blended, add the flour and stir until it disappears.

Adding the flour to the chocolate mixture.
Adding the flour to the chocolate mixture.

  • Then beat vigorously for 50 to 60 strokes with a wooden spoon.
  • Pour brownie batter in the prepared pan and smooth with an offset spatula.
  • Use your fingers to drop lacy clumps of coconut over the batter.

Chocolate brownie batter with coconut topping.
Chocolate brownie batter with coconut topping.

BAKE, COOL AND CUT THE BROWNIES

  • Bake until brownies in a 325F oven for about 25 minutes, until the edges puff and the coconut looks deep golden brown, about 25 minutes.

Chocolate brownies out of the oven.
Chocolate brownies out of the oven.

  • Cool completely in the pan on a rack
  • Lift the ends of the parchment paper and transfer the brownies to a cutting board.
  • Cut into 25 squares.

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