Efrat's Notebook

Coconut Chocolate Brownies Draft

Rich chocolate brownies I bake over a layer of coconut and condensed milk, so every square sits on a moist coconut base.

  • Cook25 min
  • Rest1 hr
  • Total1 hr 25 min
  • Makes1 10-inch (25 cm) square pan
  • KashrutDairy

What you need

Amount:1

Brownies

Coconut layer

How I make it

Coconut layer

  1. Preheat the oven to 340°F (170°C) and line the pan with parchment paper.

  2. Mix all the coconut layer ingredients in a bowl and spread evenly in the pan.

Brownies

  1. Melt the chocolate and butter in a bowl in the microwave, 30 seconds at a time, stirring in between. Don't overheat. Stir until smooth.

  2. Beat the eggs and sugar with the whisk attachment for 2-3 minutes, until pale and slightly fluffy. A hand whisk works too.

  3. Add the melted chocolate and beat until smooth.

  4. Sift the flour, cocoa and salt over the mixture and stir with a wooden spoon or spatula just until combined.

  5. Spread the brownie batter over the coconut layer.

Baking and cutting

  1. Bake for about 25 minutes, checking from 18 minutes. It's ready when the top looks baked but a toothpick in the center comes out very moist.

  2. Let cool, then freeze for about 1 hour or refrigerate for about 2 hours, and cut with a long knife.

What I've learned

  • I don't overmix once the flour goes in, so the brownies don't turn tough.
  • Freezing or chilling before cutting keeps the brownies from falling apart.
  • They keep in an airtight box for about a week at room temperature, or up to 3 months in the freezer.
  • For an extra-indulgent version I add a tablespoon of piña colada to the coconut layer.

Source: ChefEf (chefef.com)