Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Coconut Brownie Bars With Chocolate Ganache Recipe
    Lost? Site Map

    Coconut Brownie Bars With Chocolate Ganache

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    25 mins

    1 hr 5 mins

    Manami's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    2

    Units: US | Metric

    BROWNIES

    COCONUT TOPPING

    GLAZE-AND-GARNISH

    Directions:

    1. 1
      THE BROWNIES:.
    2. 2
      Preheat the oven to 350°F.
    3. 3
      Line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking spray.
    4. 4
      Put the chocolate in a medium bowl.
    5. 5
      In a medium saucepan, combine the sugar, butter, corn syrup and water and bring to a boil.
    6. 6
      Pour the mixture over the chopped chocolate and let stand for about 1 minute, then whisk until smooth.
    7. 7
      Whisk in the flour and salt, then whisk in the eggs and vanilla until fully incorporated.
    8. 8
      Scrape the brownie batter onto the prepared baking sheet and spread it to the edge.
    9. 9
      Bake for 15 minutes, until the top of the brownie looks dry and crackly.
    10. 10
      Transfer 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.
    11. 11
      MEANWHILE PREPARE THE COCONUT TOPPING:.
    12. 12
      In a large heatproof bowl, combine the egg whites with the sugar.
    13. 13
      Set 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.
    14. 14
      Remove from the heat.
    15. 15
      Using an electric mixer, beat the egg whites at medium-high speed until stiff, glossy peaks form, about 8 minutes.
    16. 16
      Fold in the shredded coconut, sour cream, vanilla seeds and grated orange zest, if using.
    17. 17
      Spread the coconut topping evenly over the brownie base.
    18. 18
      Bake for 30 minutes, until the coconut topping is lightly golden and set.
    19. 19
      Transfer to a rack to cool, then cover and refrigerate until firm, at least 4 hours or overnight.
    20. 20
      MAKE THE GLAZE:.
    21. 21
      Combine the chopped bittersweet chocolate, butter and corn syrup in a large bowl.
    22. 22
      In a medium saucepan, bring the heavy cream to a boil.
    23. 23
      Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is smooth.
    24. 24
      Let stand until warm to the touch, about 10 minutes.
    25. 25
      ASSEMBLY:.
    26. 26
      Meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat.
    27. 27
      Cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets.
    28. 28
      Top each square with an almond.
    29. 29
      Using a small ladle, pour a thick coating of the chocolate glaze over each brownie bar.
    30. 30
      Using 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.).
    31. 31
      Refrigerate the brownie bars until the glaze sets up, about 1 hour.
    32. 32
      Serve chilled.
    33. 33
      *The brownie bars can be refrigerated for up to 3 days.

    Ratings & Reviews:

    Advertisement

    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
    65%
    Total Fat 17.4 g
    26%
    Saturated Fat 12.3 g
    61%
    Cholesterol 39.8 mg
    13%
    Sodium 41.1 mg
    1%
    Total Carbohydrate 20.4 g
    6%
    Dietary Fiber 2.0 g
    8%
    Sugars 13.9 g
    55%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    vanilla beans

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes