Thursday, February 17, 2011

[Cookie 099] Coconut Swirl Brownies

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So now that I'm back in America, I'm eatin' all the foods I really missed while in Ghana and trying to get over my obsession with Waakye. When it comes to baking, I'm really glad to be back because it was impossible to find the right ingredients without paying an arm and a leg, but more importantly, baking in 95ยบ weather isn't really so hot (pun intended! see what i did there?). But the longer I'm here in NYC and the more I get readjusted, the more I miss the little things that I had every day while in Accra. For one, plantains. And coconut. Good god, getting a fresh, young coconut on the side of the street from a guy who would chop it open for less than 35 cents was pretty unbeatable. Also, condensed milk. Strange, I know, but they aren't really all that into fresh milk there (I think this is pretty common in most non-Western cultures actually...I think us Westerners are the weird ones drinking another animal's baby food). Anyway, I got really into putting condensed milk in my morning coffee. So of course when I came across this recipe for Coconut Swirl Brownies with condensed milk, I knew I had to make it for our first Ghana reunion!

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Now, if I was able to buy chocolate more easily and cheaply while in Ghana, I most definitely would have made these in an instant. I had the strongest craving for brownies while I was there (and I wasn't the only one, fyi), but I think West Africa exports most their cocoa products, so the only chocolate you could get was super expensive imported Western brands like Cadbury and I just couldn't afford that ish!

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But these brownies would have been so worth it. They are super fudgy, dense, and chocolatey--not dry at all. And the swirls of coconut/condensed-milk goodness are just awesome. Everyone liked them at the little reunion we had. They made me so popular. I am happier now having made these. Soooooo....I'm not trying to suggest anything about your own popularity....but......ya know, if you're feeling a little lonely, these brownies could keep you warm at night. Happy belated Valentines Day.

P.S. Thanks so much to all of you who gave me such great recommendations, tips, and recipes regarding biscotti! I'll be sure to use them for the next biscotti recipe.

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Coconut Swirl Brownies
Makes 9 large or 16 small brownies

Ingredients

  • 1/2 cup unsalted butter, cut into small pieces, plus more for pan
  • 3/4 cup plus 1 tablespoon sugar
  • 1/3 cup sweetened condensed milk
  • 2/3 cup unsweetened shredded coconut
  • 1 large egg white
  • 2 1/4 teaspoons pure vanilla extract
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 4 ounces semisweet chocolate, coarsely chopped
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 3 large eggs

  • Directions

  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (not overhang).
  • Stir together 1 tablespoon of sugar, the condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl.
  • Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
  • Whisk together flour, baking powder, and salt in a bowl.
  • Whisk remaining 3/4 cup sugar into chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in remaining 2 teaspoons vanilla. Add flour mixture; stir until well combined.
  • Pour 1/3 of chocolate batter into prepared pan. Spread evenly with an offset spatula. Drop dollops of coconut mixture (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining coconut mixture on top.
  • Gently swirl coconut mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 35 to 40 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

  • ****
    {End Results}
    Baking Difficultly: 3/5
    Ingredient Accessibility: 3.5/5
    Tastiness: 4.5/5
    Attractiveness: 4/5
    Is it worth it?: Yeah. Seriously, this is a brownie's brownie!

    {Pairings}
    Drink: Milk, duh. Whaddya some kinda idiot?
    Song: Aben wo aha -- Daddy Lumba (this one is worth watching/hearing!)
    Activity: Uh, I dunno, figure it out.

    5 comments:

    Meg Johnston said...

    Wow, these sound incredible!

    How would you like to enter these in my brownie competition for a chance to win a prize?

    http://for-goodness-cake.blogspot.com/2011/02/valentines-day-competition.html

    Becky said...

    Sounds yummy. Chocolate and coconut such a divine combo.

    Anonymous said...

    those look sooooooooooooo delicious. oh my god. nothing beats the chocolate/coconut (choconut!) combo (combonut!), or the combonut, choconut combo (comconutnut!) or the combconutnut/chocolate combo (chococombococonutnut!) or the chococombococonutnut/brownie combo (brownocochoconie-nutnuts!) and all the other combinations...

    from guess fuckin who

    Anonymous said...

    they look sooo moist and dense and intense and creamy and coconut and chocolate mmmmmm me mouth is watteryyyyy mmm makes me want my mama

    from your lil baby

    paula MARIANA said...

    All in your blog sounds incredible and delicious....

    Kisses!!!