Totally *awesome* brownies you really need to try.
A rich chocolate brownie with a gooey coconut pecan swirl.
Step by step and photos on my blog if you are interested.
@@@@@ Now You're Cooking! Export Format
Coconut-Pecan Swirl Brownies
desserts
Coconut-Pecan Swirl
3 oz chopped pecans
1 can sweetened condensed milk
7 oz sweetened flaked coconut
1/4 teaspoon Salt
Brownies
8 oz semisweet chocolate chips
1 cup (2 sticks) Butter; cut into cubes
1/2 tablespoon instant espresso or coffee; optional
4 eggs
1 tablespoon vanilla
1/4 teaspoon Salt
1 cup (packed) brown sugar
1/4 cup granulated sugar
1 cup flour
Preheat oven to 350* F
Spray a 9 X 13-inch baking pan with cooking spray. Set aside.
Stir all Coconut-Pecan Swirl ingredients in a mixing bowl until
thoroughly combined. Set aside.
Bring 1 inch of water in a large saucepan to a boil over medium-high
heat. While the water is coming to a boil; combine chocolate chips,
butter and instant espresso to a heat proof bowl.
(Note; I always use a metal bowl)
Place bowl with chocolate and butter over the top of boiling water to
create a double boiler. Stir constantly until chocolate and butter
have melted completely. Scrape the sides of the bowl to prevent
chocolate from burning. Remove from heat.
Beat eggs in a separate bowl. Add vanilla, salt, brown sugar, and
granulated sugar. Whisk until thoroughly combined. Add melted
chocolate mixture to egg mixture. Whisk to combine thoroughly.
Gently fold in half of flour until most of it had been incorporated.
Fold in remaining flour until just incorporated. Do not over mix
batter-over mixing leads to tough brownies.
Pour half of the brownie batter into the prepared baking dish. Add
half of the coconut pecan swirl mixture in dollops into the brownie
mix. Using a
butter knife, swirl brownie batter and coconut mixture together. Pour
remaining brownie batter into the pan and add remaining coconut in
dollops.Again, swirl coconut and brownie batter together.
Bake brownies at 350* F for 30 to 40 minutes until a toothpick
inserted into the middle of the brownies comes out mostly clean. (
Note: a few crumbs are okay but no batter shuld be visible on the
toothpick.) Do not overcook.
Cool on a wire rack for at least 30 minutes before slicing.
Notes: Amanda Simpson Food Porn Daily Cookbook
** Exported from Now You're Cooking! v5.87 **
koko
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com
Natural Watkins Spices
www.apinchofspices.com
A rich chocolate brownie with a gooey coconut pecan swirl.
Step by step and photos on my blog if you are interested.
@@@@@ Now You're Cooking! Export Format
Coconut-Pecan Swirl Brownies
desserts
Coconut-Pecan Swirl
3 oz chopped pecans
1 can sweetened condensed milk
7 oz sweetened flaked coconut
1/4 teaspoon Salt
Brownies
8 oz semisweet chocolate chips
1 cup (2 sticks) Butter; cut into cubes
1/2 tablespoon instant espresso or coffee; optional
4 eggs
1 tablespoon vanilla
1/4 teaspoon Salt
1 cup (packed) brown sugar
1/4 cup granulated sugar
1 cup flour
Preheat oven to 350* F
Spray a 9 X 13-inch baking pan with cooking spray. Set aside.
Stir all Coconut-Pecan Swirl ingredients in a mixing bowl until
thoroughly combined. Set aside.
Bring 1 inch of water in a large saucepan to a boil over medium-high
heat. While the water is coming to a boil; combine chocolate chips,
butter and instant espresso to a heat proof bowl.
(Note; I always use a metal bowl)
Place bowl with chocolate and butter over the top of boiling water to
create a double boiler. Stir constantly until chocolate and butter
have melted completely. Scrape the sides of the bowl to prevent
chocolate from burning. Remove from heat.
Beat eggs in a separate bowl. Add vanilla, salt, brown sugar, and
granulated sugar. Whisk until thoroughly combined. Add melted
chocolate mixture to egg mixture. Whisk to combine thoroughly.
Gently fold in half of flour until most of it had been incorporated.
Fold in remaining flour until just incorporated. Do not over mix
batter-over mixing leads to tough brownies.
Pour half of the brownie batter into the prepared baking dish. Add
half of the coconut pecan swirl mixture in dollops into the brownie
mix. Using a
butter knife, swirl brownie batter and coconut mixture together. Pour
remaining brownie batter into the pan and add remaining coconut in
dollops.Again, swirl coconut and brownie batter together.
Bake brownies at 350* F for 30 to 40 minutes until a toothpick
inserted into the middle of the brownies comes out mostly clean. (
Note: a few crumbs are okay but no batter shuld be visible on the
toothpick.) Do not overcook.
Cool on a wire rack for at least 30 minutes before slicing.
Notes: Amanda Simpson Food Porn Daily Cookbook
** Exported from Now You're Cooking! v5.87 **
koko
--
Food is our common ground, a universal experience
James Beard
www.kokoscornerblog.com
Natural Watkins Spices
www.apinchofspices.com