Prep 15 mins
Cook 35 mins
These fudgy brownies owe their richness to the use of coconut cream instead of butter. The coconut flavor is very subtle. For even greater decadence, serve them with The Snow Princess' Coconut Snowballs. From Miami Spice: The New Florida Cuisine.
- 56.69 g semisweet chocolate
- 56.69 g unsweetened chocolate
- 177.44 ml canned coconut cream, such as Coco Lopez
- 354.88 ml sugar
- 3 large eggs, beaten
- 9.85 ml vanilla extract
- 14.79 ml dark rum
- 236.59 ml sifted all-purpose flour
- 2.46 ml ground cinnamon
- 0.59 ml ground cloves
- 4.92 ml baking powder
- Preheat the oven to 350 degrees. Generously butter an 8-inch square pan.
- Melt the chocolates in the coconut cream in the top of a double boiler.
- Combine the sugar, eggs, vanilla and rum in a large mixing bowl and whisk until smooth. Whisk in the chocolate mixture. Sift the flour into the mixture, along with the spices and baking powder and whisk just to mix. Pour the batter into the prepared pan.
- Bake the brownies until the top is crusty but the center remains a little soft, about 35 minutes. Let cool completely in the pan on a wire rack. Cut the brownies into 8 rectangles.
Made these brownies for a carribean themed dinner party... what a hit. Thanks! Was like a very rich moist cake with hint of coconut. The spices added a nice subtle flavor. Pretty easy. Made 9 generous servings. Will make again!
Jen --What a great treat for the 4 of us tonight. A nice dessert for us. Perfect amount of the spices, and the spouse and the kids enjoyed these nice treats. Made for PRMR Tag.