Coconut Crowned Cappuccino Brownies

Coconut Crowned Cappuccino Brownies

Coconut Crowned Cappuccino Brownies


Makes 16 brownies


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


  1. 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.
  2. 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.


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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