Delicious Coconut Filled Brownie Bars Food

CHOCOLATE COCONUT BROWNIE RECIPE

Steps:

• Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
• On the VERY LOWEST heat, melt the butter and chocolate together in a saucepan, stirring regularly. Remove from heat.
• Use a handheld beater to beat together both sugars, eggs and melted chocolate and butter together.
• Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
• Bake for 20 minutes. As soon as you take the brownie out of the oven, press another 8x8 inch tin down on top lightly just to flatten it a little (this step is optional but makes the brownie a nice flat layer for the coconut layer to sit on).
• Mix the coconut, condensed milk and vanilla together in a bowl until well mixed. Use wet hands to spread the mix over the cooled brownie base and press down firmly.
• Place the chopped chocolate in a bowl and set aside. Heat the cream in a small saucepan over very low heat until it starts to bubble. Pour it over the chopped chocolate, let it sit for about 1 minute to soften the chocolate, then stir it to a smooth, glossy ganache. Pour it over the coconut layer and spread out evenly.
• Scatter the ganache immediately with shredded coconut. Allow to set in the fridge for 2 hours before slicing

COCONUT BROWNIES

Steps:

• Preheat the oven to 350°F. Line a 9×13- inch baking pan with parchment paper. Coat with nonstick spray and set aside.
• In a large mixing bowl whisk together melted butter, granulated sugar, and brown sugar. Whisk until sugar is dissolved. Add the eggs and vanilla extract until smooth and combined.
• Sift in flour, cocoa powder, and salt and stir until just combined.
• Spread the batter evenly into the prepared pan. Bake for 25-30 minutes on the middle rack in the oven until the brownies are just set, and a toothpick inserted 2- inches from the edge comes out clean (if you bake until completely set in the middle your brownies will be dry. Allow the brownies to cool completely in the pan on a wire rack.
• When the brownies have cooled completely mix the coconut, condensed milk, and powdered sugar in a large bowl until combined. Evenly spread that on top of the brownies.
• In a large saucepan, melt the butter, cocoa powder, and milk together over medium heat until smooth. Remove from the heat and whisk in the powdered sugar until smooth and no lumps remain.
• Pour the icing on top of the coconut layer and spread gently to coat.
• Allow the icing to set up before cutting.

COCONUT MACAROON BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in 1 1/2 teaspoons vanilla. Combine the flour, cream of tartar and cocoa; stir into the egg mixture until well blended. Fold in walnuts. Spread half of this mixture into the bottom of the prepared pan.
• Make the middle layer. In a medium bowl, stir together the coconut, sweetened condensed milk and 1 tablespoon vanilla. Carefully layer this over the chocolate layer in the pan. Top with the remaining chocolate batter. Spread to cover evenly.
• Bake for 45 to 50 minutes in the preheated oven, until top is no longer shiny. Cool in the pan before cutting into bars.

FABULOUSLY EASY COCONUT BROWNIES

Steps:

• Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
• Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
• Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
• Layer coconut and chocolate chunks over brownie base.
• Pour sweetened condensed milk evenly over coconut and chocolate chunks.
• Sprinkle with nuts.
• Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
• Cool completely. Cut into bars. Step back and hear the applause.

COCONUT BROWNIE BARS

Steps:

• Combine brownie mix and butter using pastry wisk or fork until crumbly.
• Pour into 9x12 baking dish sprayed lightly with pam. Pat lightly.
• Sprinkle chocolate chips, peanut butter chips, coconut and pecans in that order evenly over brownie mixture.
• Pour eagle brand milk over the top evenly.
• Bake at 350 for 25 minutes or until coconut is golden brown.
• Cool before cutting into squares.

COCONUT MACAROON BROWNIES

Steps:

• Heat oven to 350 degrees. Lightly butter an 8-inch square metal baking pan and line it with parchment paper, leaving about 2 inches of excess on each side to help you lift the cooked brownies out of the pan.
• Make the brownies: Put butter and chocolate into a medium pot and place it over low heat. Melt the mixture, taking care not to let the chocolate burn and stirring constantly with a rubber spatula until smooth. Scrape chocolate mixture into a large bowl and mix in the sugar. Let mixture cool until it's just warm to the touch, about 5 minutes.
• Whisk eggs into cooled chocolate mixture. Whisk in flour, cocoa powder, vanilla and salt. Mix in chocolate chips, if using. Scrape batter into prepared pan and smooth it into an even layer. Set aside.
• Make the coconut mounds: In a medium bowl, combine shredded coconut, condensed milk, egg white, vanilla and fine sea salt. Using a rubber spatula, mix until well combined. Using a small ice cream scoop or a tablespoon, drop 16 evenly spaced mounds of the coconut mixture, in 4 by 4 rows, onto the brownie batter.
• Sprinkle top lightly with flaky sea salt. Bake until the coconut mounds are golden brown and the brownie top is set and firm to touch, especially in the center, 25 to 35 minutes. Transfer the pan to a wire rack to cool completely before cutting into 16 squares.