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"!


Brownies
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

Coconut topping
1/2 cup unsweetened desiccated coconut
1 egg-white
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.




ENJOY!


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5 comments:

  1. The coconut in the brownies looks awesome!

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  2. I've just started blogging and think your blog is brilliant. These brownies look incredible, gonna have a go at making them this weekend!!

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  3. OMGoodness, yummmmmmmmm ... gorgeous photos and the recipe is very inviting ... a must try for sure!!!

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  4. Yummmmmmm! this looks absolutely devine!
    Beautiful photos too!

    Have a great day,

    Chloe & Sarah

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XOXO Johanna