Dark Chocolate Coconut Brownies
These one bowl chewy, Dark Chocolate Coconut Brownies are the perfect indulgent treat. Spiked with coconut extract and spread with a thick layer of dark chocolate ganache, they’re then sprinkled with toasted coconut for the perfect finishing touch. A cold glass of milk is the best way to enjoy these rich chewy brownies.
3/4 cup Butter
3/4 cup Cocoa
1 jar Robert Rothschild Farm Chocolate Caramel Dessert Topping, divided
1 2/3 cups Sugar
2 tsp. Coconut extract
1 1/3 cups Flour
1/2 tsp. Baking powder
1/4 tsp. Salt
3/4 cup Heavy cream
1 1/2 cups Coconut, toasted
Preheat oven to 350 degrees F.
In a large microwave safe bowl, melt butter in microwave.
Stir in cocoa and 1/4 cup Dark Chocolate Dessert Topping.
Add sugar, eggs and coconut extract to bowl and stir to combine.
Stir in flour, baking powder and salt.
Pour batter into greased 9x13-inch pan. Bake 23 - 25 minutes or until a toothpick inserted into middle removes cleanly. Let cool completely.
In a microwave safe bowl, add remaining Dark Chocolate Dessert Topping and heavy cream.
Microwave for one minute. Whisk together until completely combined.
Spread evenly over cooled brownies. Immediately sprinkle toasted coconut over brownies.
Place in refrigerator until set. Store any remaining brownies in refrigerator.
Melanie Bauer at,melaniemakes.com.