COCONUT-CLUSTER BROWNIES

 

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Backstory

This recipe comes from Bev Shaffer's Book Brownies to Die for. They are very good. My son who does not like coconut all that much really likes them.

Ingredients

  • Brownies Base:
  • 2 Cups granulated sugar
  • 1 cup unsalted butter, softened to room temperature
  • 1 1/2 tsp. pure vanilla extract
  • 4 large eggs, slightly beaten
  • 1 1/2 cups unbleached, all purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • Coconut-cluster topping:
  • 2 cups sweetened toasted coconut
  • 1 cup half and half
  • 1/4 cup superfine sugar

Directions

  • Preheat oven to 350 degrees. Lightly grease a 15x10x1" baking pan.
  • for Brownie base: In medium bowl with an electric mixer, beat together the sugar and butter until light and fluffy. Add vanilla and eggs, blending well.
  • Add flour and cocoa; mix well. Spread this mixture into prepared pan.
  • For Coconut-cluster topping: Combine ingredients in a small bowl. Spread over batter.
  • Bake for 25 to 30 minutes or unti cake tester comes out with a few moist crumbs attached. (The topping should be golden).
  • Cool pan completely on a wire rack. Cut into bars.

Categories: Brownie  Dessert 
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