To be honest, I’m not the biggest chocolate fan. But, the minute you tell me it has coconut in it, I’m all in! This is one of those brownies that gives you the perfect excuse to eat it for breakfast given its caffeine kick (mmm Nescafe!). What makes this recipe is the use of freshly grated coconut. You can easily buy this in the frozen section of your (ethnic) grocer. I prefer this over baking coconut because of it’s more natural taste and texture.
My favorite part about this brownie is it’s cracked top, but gooey center. The key to getting that cracked top is refrigerating the batter. Be sure to follow this step 🙂
Planning to make this recipe or have any questions?
- Unsalted Butter, 1 1/2 sticks, melted
- Ghirardelli Dark Chocolate Sheet, 3.5 oz
- Salt, 1/4 tsp
- Cocoa Powder, 1/2 cup
- Nescafe Instant Coffee, 1 tbsp
- White Sugar, 1/2 cup
- Brown Sugar, 1/2 cup
- Eggs, 3
- Vanilla Extract, 1 tsp
- AP Flour, 1 cup
- Milk Chocolate Chips, 1/2 cup
- Fresh Grated Coconut, 1/2 cup
HOW TO MAKE IT
PREP. Grease a 9×9 baking pan and then lightly dust with AP flour. Tap the pan all around to ensure the flour dusts the greased areas evenly/no clumps of flour are present.
MELT. In a double boiler (a sauce pot with a little water and a heat safe mixing bowl placed on top) on medium high heat, add in the butter and dark chocolate. Use a whisk to stir this until it melts completely. Once melted, mix in the salt then remove from heat.
MIX. In the same bowl mix in the cocoa powder and instant coffee. Now mix in the white sugar and brown sugar. Add in the eggs one at a time. Mix in the vanilla extract. Add in the AP flour and mix very well. Finally, mix in the chocolate chips and fresh grated coconut.
COOL. Pour this batter into the 9×9 pan, spread evenly, and then refrigerate for about 20 minutes.
BAKE. Heat the oven to 350 degrees. Bake for 30-35 minutes. Insert a toothpick into the brownie to test. If it comes out clean, it’s done. Cut into square. Enjoy!