Tropical Brownies Recipes

TROPICAL BROWNIES

Steps:

• Preheat oven to 325°F.
• Spray an 8-inch baking pan spray to prevent brownies from sticking.
• In a medium saucepan, combine the butter with the sugar, cocoa and salt.
• Over very low heat, melt the ingredients together stirring constantly until both chocolate and sugar are just melted.
• Remove from heat and allow to cool until warm.
• Stir in the vanilla and cardamom and then add the eggs, beating vigorously with a wire whisk, one at a time.
• Continue to beat until batter is thick and shiny, about another minute.
• Add the flour and gently stir to combine then beat vigorously for another minute.
• Fold in the nuts, mango and ginger.
• Spread the mixture evenly into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out with a small amount of moist batter on it.
• Let cool to warm or room temperature before serving.

FLO BRAKER'S TROPICAL NIGHT BROWNIES

Steps:

• Place a rack in the lower third of the oven and preheat to 350 degrees F.
• In a small saucepan over low heat, melt the butter with the chocolate. Remove from the heat and stir in both sugars. Pour into a large mixing bowl and set aside to cool for about 5 minutes.
• Add the eggs, rum, and vanilla, stirring just until blended. Stir in the flour and salt, then the coconut, cashews, and cacao nibs.
• Spread the batter in a greased 9 x 9-inch baking pan. Bake for 22 minutes. Cool thoroughly before cutting into 16 squares, each about 2 1/4 x 2 1/4 inches.

GALACTIC BROWNIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch rimmed baking sheet or pan with nonstick spray. Line with parchment paper, leaving overhang on all sides. Grease the parchment with more nonstick spray.
• In a medium saucepan over medium heat, melt the butter and bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large bowl, combine the granulated and brown sugars, salt, and the butter-chocolate mixture. Mix with an electric mixer on medium speed until thick and creamy, about 3 minutes. Add the eggs and continue mixing until smooth, about 3 minutes more. Add the vanilla and mix just to combine.
• Sift in the cocoa powder, flour and espresso powder, if using. Mix on medium-low speed until the dry ingredients are fully incorporated.
• Pour the batter into the prepared pan, using an offset spatula to spread evenly.
• Bake the brownies until slightly puffed and a toothpick inserted into the center comes out clean, about 15 minutes.
• While the brownies are baking, make the frosting: Add the dark and milk chocolate to a medium heat-proof bowl.
• Add the heavy cream and butter to a small saucepan over medium heat. Once the butter is melted completely, pour the mixture over the chocolate and let sit for 1 minute. Stir together until smooth and creamy.
• While the brownies are still hot, pour the frosting over the top. Use an offset spatula to spread evenly, covering the brownies completely. Sprinkle the rainbow chips evenly across the frosting.
• Let the brownies cool at room temperature for 2 hours to set the frosting and the brownie crumb. Transfer the brownies to the refrigerator for at least 2 hours to chill completely for the ultimate fudgy texture.
• Cut the chilled brownies into 12 pieces.
• Enjoy!

GLUTEN-FREE TROPICAL BROWNIES

Steps:

• In saucepan, melt together butter and bittersweet and unsweetened chocolates over medium heat; let cool for 10 minutes.
• Whisk in sugar.
• In bowl, whisk eggs, banana and vanilla; whisk into chocolate mixture in 2 additions.
• In bowl, whisk together flour, baking powder and salt; stir into saucepan just until combined.
• Scrape into parchment-paper lined 8"x8" pan.
• Bake in centre of a preheated 350° oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 35 minutes.
• Transfer to rack.
• Sprinkle with chocolate/yogurt chips and let stand for 5 minutes; spread to cover top.
• Spinkle with coconut and press down lightly.
• With tip of knife, score into 16 squares; top each with banana chip if desired.

TROPICAL TURTLE BROWNIES WITH GRILLED FRUIT

Steps:

• Heat coals or gas grill for direct heat. Mix butter, orange juice and brown sugar in small bowl.
• Thread pineapple, mango and banana pieces alternately on each of twenty-four 10-inch skewers, leaving space between each piece. Brush fruit with butter mixture. Grill fruit uncovered 4 to 5 inches from medium-low heat 10 to 15 minutes, turning frequently and brushing with butter mixture, until fruit is lightly browned.
• To serve, arrange 2 brownie triangles on each plate. Remove fruit from skewers and arrange around and over brownies. Drizzle with caramel topping.