October 14, 2012
Coconut Swirl Brownies
Oh my! these Coconut Swirl Brownies are absolutely amazing! Chocolatey and fudgey with coconut flavoured marbleizing. They are "A party in my mouth delicious"!
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 tsp salt
1/2 cup butter, softened
3 large eggs
1/3 to 1/2 cup unsweetened cocoa depending on how rich you like it
1/2 cup unsweetened desiccated coconut
1 tbsp sugar
1/4 cup whipping cream
Preheat oven to 180 degrees C (350 degrees F). Grease an 8-by-8-inch (20cm) baking dish.
Add flour, sugar, cocoa, salt and softened butter to a bowl and beat until combined.
In a separate bowl, whisk egg and pour into the flour mixture and beat until smooth and creamy, about 2 minutes. Pour mixture into the baking dish.
Combine all ingredients for the coconut swirl. Drop dollops of coconut mixture (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. 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, 20 to 25 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.