Coco Chocolate Cabana

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Chocolate is my weakness. For this not-so-chill Christmas, I’m needing some chocolate indulgence to handle all of the plane rides, logistics and family drama.

I decided to bake dark chocolate coconut cake brownies to help me survive. The best thing about these brownies is that they are delicious AND easy to pack, no matter where you go.  For me, these brownies traveled to Naples, FL and also Park City, UT this past week.

What’s great about these brownies is they combine a dark chocolate-ly flavor with a hint of coconut in the batter. To top it off, the toasted coconut on top make them out of this world. I really love the combination of coconut and chocolate since it reminds of Mounds candy bars I still love today.

To really enhance the chocolate coconut flavor, I whisked in instant coffee and also coconut extract. The results are chocolate deliciousness. Also, this recipe is big enough for a bake sale, or multiple holiday gifts.  I hope you enjoy and happy holidays!

 

Chocolate Coconut Cake Brownies

Ingredients

  • 1 lb unsalted butter
  • 1 lb plus 12 oz of semi sweet chocolate chips
  • 6 oz of unsweetened chocolate
  • 6 large eggs
  • 3 tbs of instant coffee granules
  • 2 tbs of pure vanilla extract
  • 1 tbs of coconut extract
  • 2 ¼ cups of sugar
  • 1 ¼ cups of all purpose flour
  • 1 tbs of baking powder
  • 1tsp of salt
  • 12 oz of unsweetened shredded coconut

Instructions

  1. Preheat oven to 350 degrees
  2. Butter and flour parchment paper and line a 12 x 18 x 1 baking sheet.
  3. Melt together the butter, 1 lb of chocolate chips, and unsweetened chocolate in a large bowl over simmering water.
  4. Allow to cool slightly.
  5. In a large bowl, stir together eggs, coffee granules, vanilla, coconut extract and sugar.
  6. Stir the warm chocolate mixture into the egg mixture and allow to cool slightly.
  7. In a medium bowl sift together a cup of flour, baking powder and salt. Add to the cooled chocolate mixture.
  8. Toss the chocolate chips and 6 oz of coconut with ¼ cup of flour and add them to the batter.
  9. Pour the batter into a baking sheet.
  10. Add the remaining coconut on top of the batter.
  11. Bake for 20 minutes.
  12. Then, rap the baking sheet against the oven rack to release any steam between the brownies and the pan.
  13. Bake for another 15 minutes, until a toothpick comes out clean.
  14. Cool thoroughly, at least 30 minutes, and cut with a plastic knife.
  15. * A Plastic knife cuts through brownies better than metal knife.
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http://whiskandtell.com/2017/01/coco-chocolate-cabana/

2 Responses

  1. Hi Lisa!
    This looks fantastic! We’ll have to try the recipe soon… perhaps in February for Valentine’s Day!

    Hugs!
    Emily
    http://www.fortuitousfoodies.com

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