Mocha Coconut Brownies

Vicky McLain

By
@Vicky_McLain

I love chocolate, coffee and coconut. I also love the moistness of brownies over cakes. This recipe combines all of my favorite flavors and textures.


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Cook:

30 Min

Method:

Bake

Ingredients

COCONUT TOPPING

1 can(s)
sweetened condensed milk
1 tsp
vanilla extract
1/4 tsp
butter & nut imitation flavoring
6 oz
shredded coconut
1 tsp
instant coffee

BROWNIE MIXTURE

4 oz
semi-sweet chocolate chips
3/4 c
unsalted butter
1 1/2 c
sugar
2 1/2 tsp
vanilla extract
3
eggs, lightly beaten
1 c
flour
1 1/2 tsp
salt

Directions Step-By-Step

1
Preheat oven to 350° and grease two 8"x8" foil lined pans or one 9"x13" pan.
2
COCONUT TOPPING:
In a large bowl, stir the sweetened condensed milk with the vanilla and butter & nut extracts. Stir in the coconut, then set aside.
3
In a large microwave-safe bowl, melt chocolate & butter in microwave for about 2 minutes and stir.
Stir in sugar, then vanilla, then eggs, then salt, then instant coffee & flour.
Pour into prepared pan and then spoon coconut topping over the surface of the brownie.
4
Bake for 30 minutes. Do not overtake. Brownies continue to finish while resting after being removed from the oven.
Cool & cut into squares.

About this Recipe

Course/Dish: Chocolate, Other Desserts
Main Ingredient: Sugar
Regional Style: American