If you like Bounty bars – these chocolate coconut brownies will become your favorite! Super fudgy chocolate brownies with a light, dense and sweet coconut layer, all topped with shiny chocolate ganache. It’s the perfect dessert for coconut lovers, and there’s also a gluten free version!
Photo: Natalie Levin
Chocolate Coconut Brownies
For the brownie:
- 200 grams (1 cup) dark chocolate
- 150 grams (1 stick + 2 tbsp.) butter
- 150 grams (3/4 cup) sugar
- Pinch of salt
- 3 large eggs
- 80 grams (1/2 cup + 1 tbsp.) all-purpose flour (see notes for gluten free version)
For coconut cream:
- 75 grams (3/4 cup) shredded coconut
- 50 grams (3 tbsp.) melted butter
- 2 large egg whites
- 25 grams (2 tbsp.) sugar
- 1 tsp. vanilla extract
- 2 tbsp. milk
- Pinch of salt
For chocolate ganache:
- 200 grams (1 cup) dark chocolate
- 180 ml. (3/4 cup) heavy cream
- Preheat oven to 170c degrees and grease the pan.
- In a large bowl put butter and chocolate and melt in the microwave over double boiler until everything is melted and mixture is smooth.
- Add sugar and salt and beat until blended.
- Add the eggs one at a time, stirring between additions until you get a smooth and thick batter.
- Add flour and continue to mix just until incorporated. It is important to avoid over-processing of the batter, which can damage the texture of the brownies after baking.
- Bake the brownie layer for about 15-20 minutes or until set, but still soft in the center.
- Cool for about 10 minutes at room temperature.
- Coconut cream: in a medium bowl put coconut, butter, egg whites, sugar, vanilla, milk and salt and mix into a smooth cream.
- Pour the cream over half-baked brownie, and smooth the top. There should be a very thin layer and that’s fine.
- Continue baking for another 8-10 minutes or until slightly set at the edges and lightly golden, but bright.
- Cool completely at room temperature.
- Chocolate ganache: chop the chocolate and put in a bowl.
- Add heavy cream and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
- Pour the ganache on top of the coconut cream and spread evenly.
- Cool completely in the refrigerator for 3-4 hours, until completely set.
- Cut into squares and serve.
- Keep the brownies in a closed container in the refrigerator for up to a week.
- Serve the brownies at room temperature rather than cold from the fridge.
- If you want a thicker layer of coconut cream you can double the amount of ingredients.
- Gluten-free version (also for Passover): substitute the flour with same amount of almond meal or cornstarch.
Photo: Natalie Levin