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|
|1/4||cup butter, softened|
|3/4||cup all-purpose flour|
|3/4||teaspoon ground cinnamon|
|1/2||teaspoon baking powder|
|1/4||cup whipping cream|
|3/4||cup flaked coconut, divided|
|1/2||cup semisweet chocolate chips, divided|
- 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.
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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