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
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