Snow Day Coconut Brownie
Votes: 3
Time: 2 hours 30 minutes
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Nutritional value per serving:
Calories 374, total fat 19 G., saturated fats 12 G., proteins 4 G., carbohydrates 52 G., fiber 2 G., cholesterol 37 mg, sodium 92 mg, sugar 39 G.
Calories 374, total fat 19 G., saturated fats 12 G., proteins 4 G., carbohydrates 52 G., fiber 2 G., cholesterol 37 mg, sodium 92 mg, sugar 39 G.
Bake a soft chocolate brownie with macadamia nuts and coconut, top it with fluffy meringue, sprinkle with white or silver nonpareils and coconut flakes, and you've got the perfect treat for a snowy winter day.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Brownie
- Cooking spray
- 350 g semi-sweet chocolate, chopped
- 2/3 tbsp. coconut oil
- 1.5 cups granulated sugar
- 4 large eggs
- 1/4 tsp coconut extract
- 2 cups premium flour
- 0.5 tsp salt
- 3/4 cup sweet coconut flakes
- 0.5 cups salted macadamia nuts, chopped
Glaze
- 2 tbsp. dry egg white
- 2 cups powdered sugar
- 1/4 tsp coconut extract
- 3-5 tablespoons of water
- 0.5 cups sweet coconut flakes, for sprinkling
- White nonpareil, for sprinkling
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking dish with foil, leaving a 2-inch overhang on both short sides; spray with cooking spray.
- Brownie:
Combine the chocolate and coconut oil in a medium saucepan and heat over medium heat. Heat, stirring, until melted, about 3 minutes. Remove from heat and add the granulated sugar, eggs, and coconut extract, stirring until smooth. Stir in the flour and salt until fully incorporated. Stir in the coconut and nuts. Spread the batter evenly in the prepared pan. - Bake until the top is set and a toothpick inserted into the center comes out clean, 30-35 minutes. Transfer to a wire rack and let cool completely in the pan.
- Meanwhile, prepare the glaze.:
Combine the dry egg whites, powdered sugar, and coconut extract in a large bowl with 3 tablespoons of water. Beat with a mixer on medium-high speed until stiff, glossy peaks form, 2-3 minutes. If necessary, add up to 2 more tablespoons of water to make the glaze more pliable. - Remove the brownies from the pan by pulling the foil tab. Spoon the frosting over the top and spread it to the edges. Sprinkle with coconut and white nonpareils, pressing gently to adhere. Let the frosting set for 1-2 hours. Cut the brownies into pieces.
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