Homemade Coconut Brownies
- Semisweet chocolate 3 oz (100g)
- Butter 3/4 cup (170g)
- Instant coffee powder1 tsp (1g)
- Sugar 1 cup (200g)
- 3 eggs
- Vanilla extract 1 tsp (5g)
- Dark cocoa powder 1 tbsp (8g)
- Salt 1/2 tsp (2g)
- Flour 3/4 cup (95g)
- Sweetened condensed milk 12 oz (340g)
- Unsweetened coconut flakes 21/2 cups (200g)
- Whipping cream 1/2 cup (100g)
- Semisweet chocolate 4 oz (120g)
To prepare the batter put the semisweet chocolate and the butter in a bowl, put the bowl over a bain-marie and start melting the ingredients while getting a smooth mixture. When the mixture is all melted and even add a teaspoon of instant coffee powder and a cup of sugar and stir to get the batter blend. Take the pan off the heat and let it cool down.
Once it is cooled down add 3 eggs one at a time and whisk it well until they are evened and homogenized with the mixture. To get the batter completely ready add the vanilla extract, the flour, a pinch of salt and the cocoa powder and stir them all well.
When the batter is done pour it in previously prepared pan buttered up and lined with baking paper. Put it in a heated oven and bake for about 25 to 30 minutes on temperature of 350F/180C. Occasionally in the centre of the batter pick a toothpick to check if it is well baked. After it is baked let it cool down.
The filling is very simple to do. Just mix the unsweetened coconut flakes with the condensed milk, stir them well and lay them over the baked and cooled down brownies.
For the frosting heat the whipping cream and just before it starts to boil take it off the heat, add pieces of chocolate in it and let them melt, but don’t forget to stir if you want a smooth topping. Pour it over the frosting and cover it all.
When the preparation is finished refrigerate the brownies for about an hour, cut it in square pieces and Voila! Bon Appétit!