Coconut brownies recipe #brownie #baking #easyrecipe

Coconut brownies
Ingredients:
-140g of cold unsalted butter (diced)
-200g of dark chocolate (chopped)
-25g of cocoa powder
-77g of granulated sugar
-101g of dark brown sugar
-121g of all purpose flour
-62g of unsweetened medium coconut
-2 large eggs (106g) at room temperature
-6g of vanilla bean paste
-3 pinches of salt

Steps:
Step 1. Butter or oil a square cake pan and line it with parchment paper (I’m using the Betty Crocker 20.32 cm x 20.32 cm square cake pan).
Step 2. To a non stick pan, add the butter and cook it on medium heat until it turns a golden brown colour. Remove from the heat then add 100g of dark chocolate and the cocoa powder. Mix well with a spatula until the chocolate is melted and you get a sauce consistency.
Step 3. Pour the mixture in a large bowl. Let it cool for 20-25 minutes.
Step 4. Start preheating the oven at 325 Fahrenheit.
Step 5. To the large bowl, add the sugars, eggs, vanilla bean paste & salt. Whisk well!
Step 6. Add the coconut and flour and incorporate with the wet ingredients using a spatula. After that, add the rest of the chopped chocolate (100g) and fold it in.
Step 7. Add the batter in the square pan, pat it down to ensure that it is spread across the pan evenly.
Step 8. Bake until a toothpick comes out clean. It took me 30 minutes.
Step 9. Let the brownie rest in the pan for 10 minutes before transferring it to a cooling rack. Once it cools down, cut it into equal slices and enjoy!

Note(s):
-Keep extra brownie slices in an airtight container at room temp for maximum 2 days.

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