8 oz. bittersweet chocolate
1 cup (8 oz) heavy cream
1 teaspoon vanilla
Chop chocolate and transfer into a heat proof bowl.
Heat cream until bubbles form around the edge of the pan and then pour cream over the chocolate.
Let sit for 1 minute then stir until combined.
Add vanilla and stir until combined.
Let cool to room temperature.
ASSEMBLING THE BROWNIE:
Bake blondies and cool completely.
Prepare chocolate ganache and once cool, spread a thin layer over the cooled blondies. Put pan in refrigerator for at least 30 minutes.
Prepare toasted coconut topping and let cool to room temperature. Spread over hardened chocolate ganache layer and top with extra toasted coconut.
Drizzle with remaining chocolate ganache.
Pairs Well With
And I took the suggestion of my friend Amber and cut mine out in the shape of a real Samoas® cookie :)