The urge to bake is primal. But what to make and what do I want to nibble on? Something with coconut? Or chocolate?. How about both. I took a macaroon style recipe and dropped it by spoonfuls on dark chocolate brownie batter that has the most subtle hint of coffee.
14 comments:
Delicious baking and Dinosaur Comics? That is a woman after my own heart, right there. :-)
Jim
I cut the recipe in half to make just a small batch but you'll want to make this full sized recipe, which makes a 13 x 9 inch pan.
Brownie Batter
4 ounces unsweetened chocolate
2 sticks butter
5 large eggs
2 tsp vanilla
1 Tablespoon strong brewed coffee
1 3/4 cups sugar
1 cup flour
2 Tablespoon Hershey's Special Dark cocoa
1/4 tsp salt
For the Coconut Macaroon Mixture (From the Dessert Bible cookbook)
5 egg whites
1/3 cup light corn syrup
1/3 cup sugar
3 TBS butter, melted, slightly cooled
1 tsp vanilla
3 cups coconut
1/4 tsp salt
Directions: Heat oven to 350 degrees, line a 13 x 9 inch pan with foil and spray with cooking spray so you can just lift the brownies out of the pan.
Melt the chocolate and butter in a small saucepan over medium-low heat, stirring constantly to avoid burning. Once melted, add the brewed coffee and set it aside. Whisk eggs and vanilla together in a medium bowl. Add melted chocolate mixture, whisking to combine. Combine the dry ingredients in a separate,larger bowl and add chocolate mixture, stir until combined and pour into the cooking pan.
Next on to the topping.
Whisk egg whites in medium bowl until frothy. Add corn syrup, butter and vanilla. Stir in sugar. Add coconut and salt and stir until well combined.
With a spoon, space small blobs of the coconut mixture on top of the brownie batter. Using a butter knife, gently swirl it into the top of the brownie batter,being careful not to break it up too much or combine it too much too. The trick is to have the coconut toast up in the oven and not be too mixed into the chocolate.
Bake for about 35-40 minutes (for 13 x 9 inch pan) until coconut is golden brown and the brownies are puffed and feel firm in the center. Remove pan to wire rack to cool. Try not to burn your little raptor hands trying to snag one before they're cool.
Coconut AND chocolate? Who eats that stuff? :)
Sure looks good though.
My teeth ache! That might require my once in a decade tall glass of cold milk to go with it. Or maybe a nice ruby port...
Macaroons AND brownies together? As one desert?? This just might change me forever! :D
You never cease to amaze me with your fantastic combination's of food, life, love, wisdom, and down-right grittiness! There is a sense of awesomeness in all you do... Yes, even in your baking.
Keep on keepin' on, dear Lady B.!!
Did you use sweetened or unsweetened coconut?
Evil! Pure, delicious Evil!
On a Wing and a Whim - I used sweetened as that is what I had on hand. Unsweetened tends to be VERY dry and not as workable in a lot of recipes.
OMG! Just when I think I have my new years diet under control, you go and bake something like this. Dang you.......
*heads for kitchen, oven preheating.. hmmm what do I have to work with?????*
I second Matt. Especially when I'm trying to lose weight. You're an evil temptress. :-)
Dieting.....sigh.
Do my eyes deceive me, or is that a Calvin Raptor? You know, the scourge of all mankind. :)
Bob
III
"small bites" No way! I would take big bites.
yummy, the boys are going to love this recipe. Thanks
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