These chocolate coconut brownies are simply irresistible, creamy macaroons on the bottom with a coconut filling and chocolate ganache on top. For coconut dessert lovers, this is one of the best macaroons ever.
Source: Home Cooking Adventure
Ingredient
Make 16 servings
3 oz (100g) half a week chocolate
3/4 cup (170g) butter
1 teaspoon (1g) instant coffee powder
1 cup (200g) sugar
3 eggs
1 teaspoon (5g) vanilla extract
1 tablespoon (8g) dark cocoa powder
1/2 teaspoon (2g) salt
3/4 cup (95g) flour
Coconut filling
12 oz (340g) sweetened condensed milk
2 1/2 cups (200g) unsweetened shredded coconut
Chocolate Ganache
1/2 cup (100g) whipped cream
4 oz (120g) half a week chocolate
1. Preheat oven to 350F (180C). Butter the top and bottom of an 8×8 inch (20 X 20cm) or 9×9 inch (23x23cm) baking pan. Line the pan with parchment paper.
2. Melt chocolate and butter in a medium bowl, over bain-marie, stirring occasionally until smooth. Remove the pan from the heat but keep the bowl submerged. Add the instant coffee, stir the sugar, and then remove the bowl from the pan. Slightly cool.
3. Add the eggs one at a time to the mixture and beat until well combined. Add vanilla, stir well, then add flour, salt, cocoa powder and stir well.
4. Pour the batter into the prepared pan and bake for about 30 minutes until a toothpick inserted in the center reveals a few moist crumbs on it.
5. Let the macaroons cool completely.
6. In a bowl, mix sweetened condensed milk and shredded coconut. Spread evenly over the marzipan layer.
7. Prepare the chocolate ganache. Eat ice cream in a small saucepan. When the cream starts to boil on the edge, remove from heat and pour chopped chocolate on top. Let stand one minute, then stir until smooth. Spread it evenly and refract for at least 1 hour before serving.
8. Cut into squares and serve.
