Coconut Macaroon Brownies

Me and the little one had a picnic today with our friends – since it’s been over a week of snow (!) and rain and we finally had a nice day.  All of the moms bring something to share with everyone and since I can’t help but bake I decided on brownies topped with a layer of coconut. What a lovely combination. They got a round of approval from everyone there.
I broke out my trusty Joy Of Cooking and combined two recipes from the book. Gosh, I forgot how much I love this cookbook! I truly believe that if you could only own one cookbook, this should be it. I have made countless recipes from it with many pages worn and stained. Over the years I have kind of put this book aside and take out scores of other baking/cookbooks from the library always seeking something new, but this book is like a well-worn shoe- it just feels right. So, here are two classic recipes  mixed into one…

BROWNIES COCKAIGNE   (makes sixteen  2 1/4 x 2 1/4 or twenty-four 2 1/4 x 2 inch bars)
Preheat the oven to 350 F. Line a 13 x 9 baking pan with greased aluminum foil (I use PAM), allowing it to hang over the narrow ends of the pans.

4 ounces unsweetened chocolate, coarsely chopped (I prefer to use 72% bittersweet)
8 Tbsp (4 oz, 1/2 c) unsalted butter
2 C granulated sugar
2 tsp pure vanilla
4 large eggs
1 C flour

In a saucepan, over low heat, melt together the chocolate and butter(or melt in a glass bowl at 1 minute intervals in the microwave-watch carefully!). Let cool completely. Stir in the sugar and vanilla. Add the eggs, one at a time, and stir until completely combined. Stir in the flour and mix until just combined. Scrape the batter into the pan and spread to the edges.

COCONUT MACAROON TOPPING
2/3 C sweetened condensed milk
1 large egg white
1 1/2 tsp pure vanilla
pinch salt
3 C unsweetened (desiccated) coconut (in the book they ask for 3 1/2 C sweetened coconut but I wanted it a little looser and not so sweet)
Mix the first 4 ingredients together until well combined. Stir in the coconut. Drop by tablespoons over the top the brownie batter and spread lightly with a spatula to evenly cover the top of the brownie mixture.
Bake for 30 minutes and then cover with a sheet of foil and bake another 5-10 minutes, until a toothpick inserted comes out clean, but still moist. Let cool completely. Using the foil overhang as handles, left the brownie out onto a cutting board. Cut into bars

A happy customer!

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Amazing Chocolate Brownies

Mmmmm......

Wow. These really are amazing brownies. Well, only if you like brownies that are dense and fudge like. If so, then make these brownies today and you will make many new friends…
This recipe is from Confetti Cakes . I’ve changed it by adding a tablespoon of insant espresso powder but you certainly don’t have to put it in if you don’t have any. I just love what a little bit of coffee does to intensify the bittersweet chocolate. Don’t be frightened by the volume of the ingredients, it makes a large tray. I still have half of a tray in my freezer (which will be gone by this weekend)

Preheat your oven to 350 degrees F. Brush the bottom and sides (or spray with PAM) of a 13 x 18 sheet pan with butter and line with parchment paper.

AMAZING CHOCOLATE BROWNIES

2 C all-purpose flour
2 C unsalted butter (yes, 1lb of butter)
16 ounces bittersweet chocolate
1 Tblsp insant espresso powder
8 eggs
1/2 tsp salt
2 1/4 C granulated sugar
2 1/4 C dark brown sugar
1 Tblsp vanilla

In a double boiler, melt the butter and chocolate (you will need a large bowl for this) and espresso powder over low heat. When melted stir together well to incorporate the two.
Combine the eggs, sugars, salt and vanilla and beat until combined.
Add the melted chocolate butter mixture and beat until combined. If you are using a mixer stop and take the bowl out.
Fold in the flour, gently, using a rubber spatula.

the batter in the parchment lined tray

Pour the batter into the prepared pan and bake for 50 to 60 minutes or until a shiny crust has formed and is moderately firm. In the original recipe is states to bake them for 1 hour but I found 50 minutes worked for me.
Cool for 20 minutes before removing them from the pan. Run a knife or spatula around the edges and flip over onto another pan or cake board and peel away the parchment.
This makes about 40 2 inch brownies. They can be stored in the freezer, well wrapped for 2 weeks. For easier cutting, freeze the brownies overnight and then allow to defrost for 20 minutes, then cut with a chef’s knife.
Try not to eat them all at once…

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