I had really hoped to post this recipe before Christmas, but…. Coconut Fudge Brownies will not fit into any New Year’s diet. They really need to be eaten during the holiday season so that you don’t feel any guilt or remorse. After all it is the holidays and anything goes. Right? Just put aside the resolution guilt and give this recipe a try. They are decadent.
The brownie base in pretty simple. You will need unsweetened cocoa (I prefer Dutch Processed), sugar, eggs, butter, flour and vanilla.
Before you mix the batter, prepare you baking sheet by buttering the bottom and sides.
Dust lightly with flour. Set aside.
In a mixing bowl add flour…
…and a pinch of salt. Oops forgot that in the ingredients picture.
Whisk the dry ingredients together.
Melt the 2 1/2 cubes of butter. Add to the dry ingredients.
Stir in the melted butter. The mixture will be quite thick.
Add the 4 eggs.
and the vanilla.
I’m sure by now you have noticed my terrible lighting. I really don’t want to talk about it. I hate technical difficulties, but really wanted to post this blog. I’ll have it all figured out by next blog. I hope.
Mix the eggs and vanilla until the mixture is smooth.
Spread into the prepared baking sheet.
Make sure that the batter is evenly spread throughout the pan. Place in a preheated 350 degree oven for about 15 minutes. It’s a thin layer and will bake quickly so keep an eye on it. The brown has finished cooking when it springs back slightly when touched. Do not over back. You don’t want a hard brownie.
When the brownie layer has finished baking, remove from the oven and place on a cooling rack. Cool completely before add the coconut layer.
For the amazing coconut layer you will need sweetened flaked coconut, sour cream, Cream of Coconut (not coconut milk), butter, and vanilla milk chips.
You can find the Cream of Coconut in the grocery store by the drink mixes.
Pour 1 cup of the cream of coconut into a saucepan.
Bring to a simmer.
Remove from the heat and add white baking chips.
Allow the white chips to stand for a few minutes to melt. Then stir into the cream of coconut.
Stir until completely smooth.
Add the sour cream…
…and the softened butter.
Whisk until the mixture is creamy and smooth.
Add the flaked coconut.
Stir in coconut.
Spread the coconut mixture onto the cooled brownie layer.
Spread an even layer over the entire brownie layer.
Place the entire pan into the freezer. Let the mixture cool and set completely before moving on the final step.
They ganache layer will spread much easier if the coconut layer is frozen.
For the ganache layer you will need 1 cup of cream.
And 16 oz. of semi-sweet chocolate cut up. You can use a good brand of chocolate chips if you want . I recommend Guittard semi-sweet or bittersweet.
Pour the cream into a sauce pan.
Bring the cream to a simmer.
Pour the hot cream over top of the chocolate and let sit for about 5 minutes before stirring. This will help melt the chocolate so you don’t end up with chocolate chunks in your ganache.
Starting in the center, whisk the chocolate and cream together.
Whisk until the mixture is smooth and silky.
Remove the brownies from the freezer and spread the ganache evenly over the coconut layer.
Sprinkle with sliced almonds.
Of course you could omit the almonds, but why? (allergies I understand).
Replace the brownies back into the freezer to harden.
The brownies are much easier to slice if they have set.
They need to be stored in the refrigerator, as well. They become extremely soft if unrefrigerated.
I cut my brownies into 2 x 2-inch squares. They are rich and so divine.
Coconut Fudge Brownies
1 cup cocoa
1 ½ cups flour
2 cups sugar
pinch of salt
1 ¼ cups butter, melted
1 tablespoons vanilla
Line a 9 x 13-inch baking pan with parchment or grease and flour the pan. In a large mixing bowl combine cocoa, flour, and sugar. Mix until well blended. Add melted butter, eggs and vanilla. Mix until batter is smooth. Pour into prepared pan and bake at 350 degrees for 15-20 minutes. Remove from oven and cool completely before adding the coconut layer.
1 cup canned coconut milk
12 oz white chocolate baking chips
½ cup butter softened
½ cup sour cream
2 cups flaked coconut
In a medium saucepan heat coconut milk until it comes to a simmer. Remove from heat and add white chocolate chips. Stir in coconut. Spread over brownies layer and place in refrigerator until cooled, firm and set. Top with the Ganache layer.
16 oz. semi-sweet chocolate, finely chopped
1 cup whipping cream
1 cup sliced almonds
Place chocolate in a large mixing bowl. Set aside. In a small saucepan heat cream until it comes to a simmer. Pour over chocolate and let stand for 3-5 minutes. Slowly stir the mixture until all chocolate has melted and the mixture is smooth. Pour over coconut layer and sprinkle with sliced almonds. Refrigerate until set. Cut into squares. These brownies need to remain refrigerated or ganache will become soft.
I reserve this recipe for special occasions. I also store all brownies in the freezer so that I’m not as tempted to snarf ’em down…I have become rather fond of frozen brownies these days.