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Coconut Fudge Brownies
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Delicious coconut brownies with fudge.


Serves/Makes:makes 23

  • Brownies:
  • 1/2 cup (125 ml) chopped walnuts, pecans or walmonds
  • 4 squares (1 ounce each) semisweet chocolate
  • 1/2 cup (125 ml) all-purpose flour
  • 1/2 tsp (2 ml) baking powder
  • 1 cup (225 ml) granulated sugar
  • 1/2 cup (125 ml) butter or margarine, softened
  • 2 large eggs
  • 1/4 cup (60 ml) unsweetened cocoa powder
  • 1 tsp (5 ml) vanilla extract
  • Topping:
  • 3/4 cup (175 ml) heavy cream
  • 6 tbsp (90 ml) tbsp firmly packed light brown sugar
  • 6 tbsp (90 ml) butter, softened
  • 1 cup (225 ml) toasted coconut
  • Special aids:
  • candy thermometer
  • Brownies:
  • Preheat oven to 325 degrees (175 C.).
  • Spread walnuts in a single layer on a baking sheet.
  • Bake, turning occasionally, until golden, about 5 minutes
  • Increase oven temperature to 350 degrees (175 C.).
  • Grease an 8-inch square baking pan.
  • Coarsley chop chocolate.
  • On a sheet of waxed paper, combine flour and baking powder.
  • In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy.
  • On low speed, add eggs, cocoa and vanilla; beat until blended.
  • Add flour mixture; mix to combine.
  • Stir nuts and choppped chocolate into batter.
  • Spread batter in prepared pan; smooth top.
  • Bake brownies until a toothpick inserted in the center comes out almost clean, about 35 minutes.
  • Transfer pan to a wire rack; cool completely
  • Topping:
  • In a small saucepan, combine cream and brown sugar.
  • Bring to boil and cook until mixture registers 242 degrees (125 C.) on a candy thermometer.
  • Remove from heat; cool completely.
  • Whisk in butter until fluffy.
  • Spread topping over brownies.
  • Sprinkle with toasted coconut.
Attention to detail: To make diamond shapes, first make 4 vertical cuts in broenies, then make diagnol cuts, about 1 1/4 inches apart. Kitchen tips: To toast coconut, spread on a baking sheet and place in a 350 degrees oven for 7-10 minutes. Turn the coconur frequently until golden brown.

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