Coconut Crowned Cappuccino Brownies
Browse the recipe Coconut Crowned Cappuccino Brownies
Coconut Crowned Cappuccino Brownies
YIELD Makes 16 brownies
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INGREDIENTS
| 6 | squares (1 ounce each) semisweet chocolate, coarsely chopped |
| 1 | tablespoon instant coffee granules |
| 1 | tablespoon boiling water |
| 1/2 | cup sugar |
| 1/4 | cup butter, softened |
| 3 | eggs, divided |
| 3/4 | cup all-purpose flour |
| 3/4 | teaspoon ground cinnamon |
| 1/2 | teaspoon baking powder |
| 1/4 | teaspoon salt |
| 1/4 | cup whipping cream |
| 1 | teaspoon vanilla |
| 3/4 | cup flaked coconut, divided |
| 1/2 | cup semisweet chocolate chips, divided |
PREPARATION:
- Preheat oven to 350°F. Grease 8-inch square baking pan. Melt chocolate squares in small, heavy saucepan over low heat, stirring constantly; set aside. Dissolve coffee granules in boiling water in small cup; set aside. Beat sugar and butter in large bowl until light and fluffy. Beat in 2 eggs, 1 at a time, scraping down side of bowl after each addition. Beat in chocolate and coffee mixtures until well blended. Combine flour, cinnamon, baking powder and salt in small bowl; add to butter mixture. Beat until well blended. Spread evenly in prepared pan.
- Combine whipping cream, remaining egg and vanilla in small bowl; blend well. Stir in 1/2 cup coconut and 1/4 cup chocolate chips. Spread evenly over brownie batter; sprinkle with remaining 1/4 cup coconut and 1/4 cup chocolate chips. Bake 30 to 35 minutes or until coconut is browned and center is set. Remove pan to wire rack; cool completely. Cut into 2-inch squares.
Tip
To toast flaked coconut, spread it in a thin layer on a cookie sheet and bake at 325°F about 10 minutes until golden brown.
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Brownies