As I was perusing my newest holiday baking magazines (can’t resist those at the checkout stand!), I started thinking about what kind of brownies I wanted to make this week.
I started mentally reviewing all the recipes I’ve tried, variations of those recipes, and then it hit me – I don’t think I’ve ever made coconut brownies before.
Like a cross between a brownie and a Mounds candy bar, these were really, really good – but I guess I fell a bit short in the swirling department, because I was advised by my trusty taste testers that there wasn’t enough of the coconut filling. But honestly, I think if I doubled the filling I would end up with a black bottom coconut bar – which isn’t a bad thing at all, now that I think of it….
These were delicious nonetheless and definitely worth it.
Coconut Swirl Brownies – adapted from Martha Stewart Cookies
1/2 cup unsalted butter, cut into small pieces, plus more for pan
3/4 cup plus 1 tablespoon sugar
1/3 cup sweetened condensed milk
2/3 cup unsweetened shredded coconut
1 large egg white
2 1/4 teaspoons pure vanilla extract
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped ( I used bittersweet)
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3 large eggs
Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil, allowing a 2-inch overhang. Spray foil with nonstick spray and set aside.
Stir together 1 tablespoon of sugar, the condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl.
Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour and baking powder in a bowl.
Whisk remaining 3/4 cup sugar into chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in remaining 2 teaspoons vanilla. Add flour mixture; stir until well combined.
Pour 1/3 of chocolate batter into prepared pan. Spread evenly with an offset spatula. Drop dollops of coconut mixture (about 1 tablespoon each) 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.
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 (avoid center and edges) 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.