Name: Irresistible Coconut Cream Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 200 g Dark Chocolate (or semi-sweet baking chocolate chips); 90 g Butter; 125 g Powdered Sugar; 110 g Light Brown Sugar; 120 ml Milk; 2 tsp Vanilla Extract; 160 g All-Purpose Flour; 40 g Cocoa Powder; 1/4 tsp Baking Powder; 1/4 tsp Salt; 270 ml Coconut Milk (preferably canned at room temperature); 125 g Cane Sugar; 24 g Cornstarch; 60 g Butter (soft); 150 g Unsweetened Shredded Coconut; 180 ml Whipping Cream (cold); 1 tsp Vanilla Extract; 40 g Powdered Sugar; 30 g Unsweetened Shredded Coconut (for sprinkle)

Description

Layered brownies combining rich chocolate and creamy coconut, topped with whipped cream and shredded coconut.

Ingredients

200 g Dark Chocolate (or semi-sweet baking chocolate chips)
90 g Butter
125 g Powdered Sugar
110 g Light Brown Sugar
120 ml Milk
2 tsp Vanilla Extract
160 g All-Purpose Flour
40 g Cocoa Powder
1/4 tsp Baking Powder
1/4 tsp Salt
270 ml Coconut Milk (preferably canned at room temperature)
125 g Cane Sugar
24 g Cornstarch
60 g Butter (soft)
150 g Unsweetened Shredded Coconut
180 ml Whipping Cream (cold)
1 tsp Vanilla Extract
40 g Powdered Sugar
30 g Unsweetened Shredded Coconut (for sprinkle)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease a baking pan.
Melt the dark chocolate and butter together in a bowl over a pot of simmering water until smooth.
In another bowl, whisk together powdered sugar, light brown sugar, milk, and vanilla extract until combined and silky.
Fold the melted chocolate mixture into the sugar mixture. Sift in the flour, cocoa powder, baking powder, and salt. Mix gently until just combined.
Pour the brownie batter into your greased pan. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
In a small saucepan, whisk together the coconut milk, cane sugar, cornstarch, and vanilla extract. Cook over medium heat, stirring continuously until the mixture thickens.
Once thickened, spread the coconut cream evenly over the baked brownie layer. Refrigerate until set.
In a mixing bowl, whip the chilled cream until it starts to thicken. Gradually add in powdered sugar and vanilla extract, continuing to whip until soft peaks form.
Spread the whipped cream mixture over the coconut layer. Sprinkle with shredded coconut for that extra touch of deliciousness.
Serve chilled, cut into squares, and enjoy every blissful bite!

Notes

These brownies can be stored in an airtight container in the refrigerator for up to a week. They taste even better the next day after the flavors have melded.