There are so many things that come together to make these coconut brownies absolutely irresistible.
First, each brownie is baked in a cupcake pan. You know what that means, don’t you? Each brownie has its own chewy edges! Score!
Second, the inside of the brownies are packed with coconut flakes and chopped chocolate. Yes, you can use chocolate chips but I highly recommend using baking chocolate. Most chocolate chips will keep their shape while baking, but chopped baking chocolate will be oozing in every bite. Double win!
Third, making your brownies from scratch may require just slightly more effort than making brownies from a box but they are worth the effort! 10-15 minutes of prep time and one bowl to clean. That’s all!
Fourth, coconut and chocolate go so well together! Yes, this is a brownie you’ll be asking for seconds! Good thing the recipe yields 18 individual brownies. You can have as many as you want, and freeze the leftovers (if there are any left, of course!)
Ingredients
1 cup butter, room temperature
2 cup sugar
1 teaspoon coconut extract
4 eggs
1 cup all purpose flour
1/2 cup unsweetened baking cocoa
1 cup sweetened coconut flakes
4 oz finely chopped bittersweet baking chocolate
Coconut ice-cream
HERSHEY's Chocolate syrup
Instructions
Heat the oven to 350F. Grease 2 cupcake pans and set aside.
In a mixing bowl, add butter and sugar. With the paddle attachment on, beat on low speed until the butter is light and fluffy.
Add coconut extract followed by the eggs, one at a time, beating well after each addition.
Combine flour and cocoa; gradually beat into creamed mixture just until blended.
Stir in coconut.
Fold in the chopped baking chocolate.
With a large ice-cream scoop, divide the brownie batter between the 18 cups.
Bake in preheated oven for 20-22 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Remove from the oven, cool in the pan for 15-20 minutes before inverting the pan and finish cooling the brownies on a wire rack.
Just before serving the sundaes, top each brownie with a scoop of ice-cream and drizzle Hershey's chocolate syrup over it.
Serve immediately.
Note
Source Recipes -Here-
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