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Categories:
Coconut section coconut chocolate chip sugar white corn syrup salt vanilla flour batter unsalted butter eggs white sugar vanilla all-purpose flour cocoa baking soda salt
Viewed: 40 - Published at: 6 years agoIngredients
- Coconut section
- 2 1/2 cups shredded coconut (mixed sweetened and unsweetened)
- 1/4 cup miniature chocolate chip
- 2 tablespoons sugar
- 2 tablespoons white corn syrup
- 1 pinch salt
- 1 teaspoon vanilla
- 1/4 cup all-purpose flour
- Batter section
- 3/4 cup unsalted butter, melted and cooled
- 2 eggs
- 1 1/2 cups white sugar
- 1 1/2 teaspoons vanilla
- 3/4 cup all-purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Method
- Preheat oven to 350°F.
- Line a 7 by 11 inch rectangular pan with parchment paper and leave some extra overlap to lift out brownies later.
- In a medium bowl, stir all coconut layer ingredients together with a fork or with (clean) hands until it is pasty.
- In another bowl, stir together butter and sugar, then add eggs and vanilla.
- Stir in flour, cocoa, baking soda and salt.
- Put 2/3 of brownie batter into prepared pan.
- Top as evenly as possible with coconut mixture.
- Top with spoonfuls of remaining brownie batter.
- Bake until top is dry to the touch (30 to 35 minute).
- Reduce heat to 325 F and bake for 10 more minutes.
- Cool well, then refrigerate for one hour.
- Lift entire cake from pan with liner overlaps and cut into squares.
- You can drizzle on some melted semi-sweet or milk chocolate for an extra touch.
- These freeze well.
