1 hr 30 mins
1 hr 5 mins
Pastry Chef Cheryl Burr of San Francisco's Bacar loves candy, as is obvious from her homage to the Almond Joy. Her luxurious take consists of a supremely fudgy brownie topped with a layer of chewy, flaky, exceptionally tender coconut. She dots each bar with a crunchy roasted almond, then coats them in silky bittersweet-chocolate ganache. F&W Magazine, October 2008.It takes about 7 hours cooling time. Posted on September 11, 2008.
My Private Note
Units: US | Metric
- 14 ounces bittersweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup unsalted butter, cut into tablespoons
- 1 tablespoon unsalted butter, cut into tablespoons
- 1/4 cup light corn syrup
- 1/4 cup water
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 7 large egg whites
- 1 1/3 cups granulated sugar
- 1 lb finely shredded unsweetened coconut (6 1/2 cups)
- 1/4 cup sour cream
- 1 vanilla bean, split, seeds scraped
- 1 teaspoon finely grated orange zest (optional)
- 1THE BROWNIES:.
- 2Preheat the oven to 350°F.
- 3Line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking spray.
- 4Put the chocolate in a medium bowl.
- 5In a medium saucepan, combine the sugar, butter, corn syrup and water and bring to a boil.
- 6Pour the mixture over the chopped chocolate and let stand for about 1 minute, then whisk until smooth.
- 7Whisk in the flour and salt, then whisk in the eggs and vanilla until fully incorporated.
- 8Scrape the brownie batter onto the prepared baking sheet and spread it to the edge.
- 9Bake for 15 minutes, until the top of the brownie looks dry and crackly.
- 10Transfer the baking sheet to a rack to cool, then transfer the baking sheet to the freezer to chill for 30 minutes, until the brownie base is completely firm.
- 11MEANWHILE PREPARE THE COCONUT TOPPING:.
- 12In a large heatproof bowl, combine the egg whites with the sugar.
- 13Set the bowl over a large saucepan of boiling water and whisk the mixture over moderate heat until it is warm to the touch and the sugar is dissolved, about 2 minutes.
- 14Remove from the heat.
- 15Using an electric mixer, beat the egg whites at medium-high speed until stiff, glossy peaks form, about 8 minutes.
- 16Fold in the shredded coconut, sour cream, vanilla seeds and grated orange zest, if using.
- 17Spread the coconut topping evenly over the brownie base.
- 18Bake for 30 minutes, until the coconut topping is lightly golden and set.
- 19Transfer to a rack to cool, then cover and refrigerate until firm, at least 4 hours or overnight.
- 20MAKE THE GLAZE:.
- 21Combine the chopped bittersweet chocolate, butter and corn syrup in a large bowl.
- 22In a medium saucepan, bring the heavy cream to a boil.
- 23Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is smooth.
- 24Let stand until warm to the touch, about 10 minutes.
- 26Meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat.
- 27Cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets.
- 28Top each square with an almond.
- 29Using a small ladle, pour a thick coating of the chocolate glaze over each brownie bar.
- 30Using a small offset spatula, spread the glaze to coat the top and sides completely. (Rewarm the glaze over a pot of simmering water if it gets too thick.).
- 31Refrigerate the brownie bars until the glaze sets up, about 1 hour.
- 32Serve chilled.
- 33*The brownie bars can be refrigerated for up to 3 days.
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Nutritional Facts for Coconut Brownie Bars With Chocolate Ganache
Serving Size: 1 (3352 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 240.6
- Calories from Fat 157
- Total Fat 17.4 g
- Saturated Fat 12.3 g
- Cholesterol 39.8 mg
- Sodium 41.1 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 2.0 g
- Sugars 13.9 g
- Protein 2.6 g
The following items or measurements are not included: