Coconut Brownie: A Recipe with Flaked Coconut + 12 Step-by-Step Photos

The rich flavor and aroma of chocolate brownies are familiar to many. They can be enjoyed as a standalone dessert, used in cakes, or as a soft base for mousses and jellies. In any form, a properly prepared brownie will leave a lasting impression, and the desire to try this sweet pastry will be evoked again and again.

Nutritional value per serving

279 kcal

Proteins: 5 g
Fats: 16.3 g
Carbohydrates: 27.9 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Exotic sponge cake With coconut flakes This brownie with chocolate ganache will impress everyone, especially those with a sweet tooth. This light and very sweet brownie pairs perfectly with tea, coffee, and cocoa. Here's a tried-and-true recipe for the perfect brownie.

Recipe with step-by-step photos

For the test

Ingredients

Servings

For the test

Flour

90 G
Egg C1

3 pcs
Butter

170 G
Sugar

200 G
Cocoa powder

1 tsp
Chocolate

100 G
Vanillin

0.5 tsp
Salt

1 pinch

For the filling

Coconut flakes

200 G
Condensed milk

380 G

For the ganache

Chocolate

120 G
Cream

100 G

Preparation

Step 1

In a deep bowl, combine the chocolate and butter at room temperature. Place in a double boiler and beat until smooth.

Step 2

Add granulated sugar or regular sugar to the melted mixture. Stir until the crystals are completely dissolved.

Step 3

Add chicken eggs at room temperature to the cooled chocolate mass.

Step 4

Add a little salt to the mixture. Add cocoa powder and vanilla, stirring constantly.

Step 5

Flour. Choose your preferred flour: regular wheat, corn, or rice flour, and almond flour is perfect for an extra flavor. Knead until smooth.

Step 6

Line a baking pan with parchment paper or grease it with butter, coconut oil, or vegetable oil. Pour in the batter. Bake in a preheated oven at 180°C (350°F) for 30 minutes. Check for doneness with a skewer.

Step 7

Cover the cake pan with a towel to prevent sudden temperature changes and let it cool completely.

Step 8

Pour raw condensed milk over the coconut flakes and stir.

Step 9

Spread the coconut filling onto the cooled cake in an even layer, pressing it down lightly.

Step 10

For the ganache, pour hot 33% heavy cream over the chocolate. Stir.

Step 11

Fill the coconut layer with ganache. Refrigerate the dessert for a few hours to allow all the ingredients to set.

Step 12

Cut the cake into squares. Enjoy!

How to choose coconut flakes

Coconut flakes are used in many desserts. Bounty cake is unimaginable without this exotic ingredient. It imparts a rich sweetness, a unique texture, and a delicious aroma. To ensure the flakes fully express themselves in the dessert, it's important to choose a high-quality product.

How do you do this? First, pay attention to the color of the shavings—they shouldn't be too white, but rather a light cream. The shavings should be finely ground, without large chunks. The aroma should be nutty, without any additional notes. The taste should be sweet, without any additives.

How to serve brownies

Traditionally, the solid chocolate cake is cut into small squares before serving. But don't rush to cut the cake. To fully develop its flavor, let the cake cool to room temperature. This will allow all the ingredients to fully stabilize and hold their shape as a cake.

Brownies can be served warm or cold. The baked brownies have a soft, airy muffin-like consistency, while the cold brownies have a chocolate truffle-like texture.

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