Coconut Milk Brownies, with creamy coconuty spread

By The Veggie Indian

Brownies made up with coconut milk and a nutty spread, these little devils are sure to win everyone's heart. Very different from the usual brownies, a healthier treat to the buds.

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Coconut Milk Brownies, with creamy coconuty spread

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Ingredients

1/4 cup butter
2 cups sugar
1 cup broken chocolate pieces - I took Divine Dark Chocolate
1 cup coconut milk
2 large eggs
1 tsp vanilla extract
1 1/2 cup cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour
For coconut topping:
1 cup grated coconut - I took dessicated
1 cup granulated sugar
1/3 cup heavy cream
5 tbsp butter

Details

servings 10
Level of difficulty Average
Preparation time 10mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

Preheat the oven to 350 degrees, butter a 9×13 baking dish and keep ready.

In a small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil. Add the chocolate pieces and stir until melted.

Step 2

Pour butter mixture into a large bowl or stand mixer and beat in eggs one by one. Throw in coconut milk, and vanilla extract and beat well.

In a separate bowl, combine the cocoa powder, salt, baking powder, and flour. Gradually add to the wet mixture and mix until well combined.

Step 3

Pour into prepared pan and bake for about 20 minutes. Meanwhile, prepare the Coconut spread aside.

Step 4

For the topping, combine all ingredients in a small saucepan and bring to a boil over medium heat. Boil for 5 minutes until sugar is dissolved and mixture is slightly thickened.

Step 5

Set aside until brownies are done with the first 20 minutes of baking. When brownies are done with first 20 minutes, remove from oven and pour coconut mixture over partially baked brownies and return to oven for 10-15 minutes until toothpick inserted 2 inches from edge comes out clean.

Step 6

Allow to cool completely before cutting into squares. Enjoy at room temperature of warming them up slightly in microwave before serving with Ice cream.

Since I used the dark chocolate, I lessen the quantity of Cocoa powder. But if you are using Milk chocolate, increase 1 tbsp more to the same mixture.
You may use plain milk, or even flavored milk to this batter and then keep or omit the coconut topping for a variation
Next time I would try white chocolate, and see the results.. if you have a recipe, share with me :)