Chocolate coconut brownies



For the brownie batter:-

  1. Unsalted butter – 150 g.
  2. Grated chocolate ( I used milk chocolate) – 100 grams
  3. Caster sugar – 1 cup
  4. Unsweetened cocoa powder ( I used Cadbury’s) – 1 level tbsp.
  5.  Salt – 1/2 tsp.
  6. Instant coffee powder ( I used Bru) – 1 tsp.
  7. Coconut essence – 1 tsp
  8. Eggs –3 numbers
  9. All-purpose flour – 1 cup

For the coconut filling:-

  1. Desiccated coconut – 2 cups
  2. Sweetened condensed milk – 1 cup

For the ganache

  1. Dark chocolate – 1/2 cup
  2. Thick cream – 1/2 cup


  1. Preheat the oven to 180°C. Line the bottom and sides of an 8×8″ baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  2. Combine the butter, grated chocolate, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot . Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
  3. Add the sugar and coffee powder & mix till the sugar dissolves completely. Add the eggs one at a time, stirring vigorously after each one. Stir in the coconut essence.
  4. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer. Spread evenly in the lined pan.
  5. Bake until a toothpick plunged into the center emerges slightly moist with batter, around 30 minutes . Let cool down completely to room temperature.
  6. Mix condensed milk and  the desiccated coconut and spread evenly on top of the cooled brownie.
  7. To prepare the ganache, place the dark chocolate chips in a heat proof bowl. Bring the cream to a scalding point & pour over the chocolate. Mix till the mixture is smooth & the chocolate is completely melted.
  8. Pour the ganache over the coconut mixture.
  9. Refrigerate for 1-2 hours or till set.
  10. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares

Source:- Masala Mornings

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