Spiced Coconut Brownies
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
48 2 inch squares
ingredients
- 5 cups coconut, unsweetened dried finely shredded
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 2 1⁄4 cups butter, unsalted
- 18 ounces bittersweet chocolate, roughly chopped
- 7 ounces unsweetened chocolate, roughly chopped
- 2 teaspoons salt
- 1⁄4 teaspoon cayenne pepper
- 7 large eggs, room temperature
- 2 1⁄4 cups sugar
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
directions
- Preheat the oven to 350ºF.
- Spread the coconut on another rimmed baking sheet and toast in the oven until light brown and fragrant, about 7 minutes. Keep checking every couple of minutes & stir as needed b/c the sides brown quicker than the middle of the sheet. Set aside to cool.
- Spray a 12 X 17-inch rimmed baking sheet with nonstick cooking spray, line with parchment paper, and spray again. Set aside.
- Sift together the flour and baking powder and set aside.
- Melt the butter, bittersweet chocolate, unsweetened chocolate, salt, and cayenne, if so desired, together in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally to blend. When completely melted and smooth, remove from the heat.
- Whisk eggs until frothy. Add the sugar and continue to whisk until the mixture is pale yellow, thick, and doubled in volume.
- Add the vanilla to the eggs and mix to incorporate.
- Add 1/2 cup of the melted chocolate & mix to incorporate. This will keep the eggs from cooking into chocolate scrambled eggs. Then, in a slow, steady stream, add the rest of the melted chocolate and whisk to fully incorporate. Fold in the flour mixture, the cooled toasted coconut, and chocolate chips.
- Spread the batter evenly into the prepared pan and bake for 15 minutes, then rotate the pan and bake until a tester comes out barely clean, another 10 minutes. The surface should be dry to the touch. Cool in the pan and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>