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Saturday, July 11, 2009

Coconut Swirl Brownies

The more I make brownies from scratch the more I love them. It's like you can taste each ingredient, especially the chocolate and butter. Mmm, chocolate. Butter. Drool.

A few weeks ago I went on a little chocolate-coconut binge. I had three occasions on three consecutive days - a neighborhood barbecue, my sister's family coming to visit, and dinner at a friend's house. Naturally I made dessert for all three, and just for myself, went with a theme.

Brownies travel well, sit out well even in heat, and do great being eaten with hands at a picnic. And I have yet to meet a recipe calling for sweetened condensed milk that I didn't like.

1/2 cup (1 stick) unsalted butter, cut into small pieces, plus more for pan
3/4 cup plus 1 T sugar
1/3 cup sweetened condensed milk
2/3 cup unsweetened shredded coconut
1 large egg white
2 1/4 tsp pure vanilla extract
2 oz. unsweetened chocolate, coarsely chopped
4 oz. semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp coarse salt
3 large eggs

1. Preheat oven to 350. Line a buttered 8-inch square baking pan with parchment, allowing 2 inch overhang. Butter lining (not overhang.)

2. Stir together 1 T of sugar, the condensed milk, coconut, egg white, and 1/4 tsp of the vanilla in a bowl.

3. Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.

4. Whisk together flour, baking powder, and salt in a bowl.
5. Whisk remaining 3/4 cup sugar into chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in remaining 2 tsp vanilla. Add flour mixture; stir until well combined.

6. Pour one-third of chocolate batter into prepared pan. Spread evenly with an offset spatula. Drop dollops of coconut mixture on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining coconut mixture on top.

7. Gently swirl coconut mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies comes out with a few crumbs but is not wet, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored between layers of parchment in an airtight container at room temperature up to 2 days. Makes about 9 large or 16 smallRecipe from Martha Stewart's Cookies


Leslie said...

Coconut and chocolate ..oh my word. These would be dangerous to have around

Just Katy said...

These look AMAZING. Aaron and I have recently been experimenting with homemade brownies and they are addictive. I can't wait to try this recipe.

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