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)
Provided by Shiran
Number Of Ingredients 14
Steps:
- Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper.
- 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. 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.
- 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.
- 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.
MICROWAVE BROWNIES
When I need to make a treat on a moment's notice, this is the recipe I reach for. The brownies cook up quickly in the microwave.-Marie Peart, Hagersville, Ontario
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a bowl, beat sugar, eggs, vanilla and salt on medium speed for 1 minute. Add butter; beat until blended. Combine flour and cocoa. Gradually add to sugar mixture; mix well. Stir in walnuts. Transfer to a greased microwave-safe 8-in. square dish. Microwave, uncovered, on high for 3-4 minutes, rotating every 1 minute or until a moist area about 1-1/4 in. in diameter remains in the center (when touched, brownie will cling to your finger while area underneath will be almost dry). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 246 calories, Fat 15g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 186mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
FUDGY COCONUT BROWNIES
Dense and gooey, these storecupboard treats are made with cocoa rather than bars of chocolate
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 1h
Yield Cuts into 16 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base of a 21cm square tin with baking parchment. Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
- Tip into the tin and bake for 45 mins on a middle shelf - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
Nutrition Facts : Calories 358 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
EMILY'S CHOCOLATE COCONUT BROWNIES
I created this recipe when I wanted to make peanut butter M&M'S® brownies, but we didn't have the M&M'S®. It turned out to be a very decadent Mounds® bar-like brownie. These are best served warm with a big glass of milk and your favorite TV show.
Provided by Jacki & Emily M
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 1h10m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
- Combine canola oil and 1/2 cup chocolate chips in a saucepan over very low heat; stir until melted, about 5 minutes. Let cool, about 5 minutes.
- Beat sugar, eggs, and vanilla extract in a large bowl until blended. Fold in melted chocolate mixture. Sift in flour, baking powder, and salt; mix until well combined. Fold 1 1/2 cup shredded coconut and chocolate chips into the batter.
- Spread batter in the prepared baking pan. Sprinkle remaining 1/2 cup shredded coconut on top.
- Bake in the preheated oven until edges pull away from the sides of the pan, 35 to 40 minutes. Cool before cutting into squares, about 15 minutes.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 37.9 g, Cholesterol 37.2 mg, Fat 18.1 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 177.3 mg, Sugar 29.7 g
COCONUT MACAROON BROWNIES
These decadent brownies have a delicious layer of coconut sandwiched between two chocolate layers. They were requested at a political campaign, at a social party and at my fiftieth anniversary.
Provided by Valerie Hatfield-Ringrose
Categories Desserts Cookies Macaroon Recipes
Time 1h15m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
- Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
- Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.
Nutrition Facts : Calories 479.3 calories, Carbohydrate 51.6 g, Cholesterol 75.9 mg, Fat 29.1 g, Fiber 4.8 g, Protein 7 g, SaturatedFat 20.3 g, Sodium 124.5 mg, Sugar 36 g
FABULOUSLY EASY COCONUT BROWNIES
Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)
Provided by windy_moon
Categories Bar Cookie
Time 1h5m
Yield 20 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
- Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
- Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
- Layer coconut and chocolate chunks over brownie base.
- Pour sweetened condensed milk evenly over coconut and chocolate chunks.
- Sprinkle with nuts.
- Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
- Cool completely. Cut into bars. Step back and hear the applause.
DOUBLE CHOCOLATE COCONUT BROWNIES
Thanks to a head start from a mix, it's easy to bake up these crowd-pleasing treats. It's hard to stop at just one brownie, but don't worry-my recipe makes 30 servings! -Brenda Melancon, McComb, Mississippi
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2-1/2 dozen.
Number Of Ingredients 15
Steps:
- Beat the brownie mix, oil, water and eggs on medium speed in a large bowl until blended; stir in chips and walnuts. Pour into a greased 13x9-in. baking pan., Bake at 350° for 20 minutes. Remove from oven. Combine condensed milk and coconut in a small bowl; spread over top. Bake 20-25 minutes longer or until center is set. Cool on a wire rack., Place frosting ingredients in a small bowl; beat until smooth. Spread over cooled brownies.
Nutrition Facts : Calories 285 calories, Fat 15g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 129mg sodium, Carbohydrate 36g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE COCONUT BROWNIES (EASY MICROWAVE FIX)
This recipe is another sweet treat from *Microwave Cooking* by Lorna Rhodes & is sadly the final recipe I'll be entering from this nifty cookbook. The intro boasts that "These are so quick that you can make them within minutes of your children arriving home w/friends." That promise & how good they looked in the pic made a believer out of me (Time does not include 10 minute standing time). *Enjoy* !
Provided by twissis
Categories Dessert
Time 19m
Yield 16 Brownies, 16 serving(s)
Number Of Ingredients 8
Steps:
- Grease & line an 8-9 in square dish. Mix the flour, baking soda, sugar, coconut & cocoa powder in a lrg bowl.
- Place the margarine in a bowl & microwave on HIGH for 1 minute. Beat into dry ingredients w/eggs + milk (till smooth) & pour into prepared dish.
- Cook on HIGH for 8 minutes. Allow to stand for 5 minutes & turn out onto a wire rack to cool. Cut into squares to serve.
Nutrition Facts : Calories 174.6, Fat 9.2, SaturatedFat 3.5, Cholesterol 27.8, Sodium 255.6, Carbohydrate 21.6, Fiber 1, Sugar 13.4, Protein 2.5
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