Coconut Fudge Brownies

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Coconut Fudge Brownies

Recipe Information
Description: Delicious coconut brownies with fudge. Source: Luke Serves/Makes:makes 23 Ingredients 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 Preparation 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. Comments 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.

Recipe Information

Description:: Delicious coconut brownies with fudge.

Source:: Luke

Serves/Makes:makes 23

Ingredients

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

Preparation

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.

Comments

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.