mocha coconut brownies

19 Pinches 5 Photos
Updated on Nov 23, 2013

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.

prep time
cook time 30 Min
method Bake
yield

Ingredients

  • COCONUT TOPPING
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon butter & nut imitation flavoring
  • 6 ounces shredded coconut
  • 1 teaspoon instant coffee
  • BROWNIE MIXTURE
  • 4 ounces semi-sweet chocolate chips
  • 3/4 cup unsalted butter
  • 1 1/2 cups sugar
  • 2 1/2 teaspoons vanilla extract
  • 3 - eggs, lightly beaten
  • 1 cup flour
  • 1 1/2 teaspoons salt

How To Make mocha coconut brownies

  • Step 1
    Preheat oven to 350° and grease two 8"x8" foil lined pans or one 9"x13" pan.
  • Coconut topping next to the batter in progress.
    Step 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.
  • Lightly beaten eggs about to be added to the batter.
    Step 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.
  • Step 4
    Bake for 30 minutes. Do not overtake. Brownies continue to finish while resting after being removed from the oven. Cool & cut into squares.

Discover More

Category: Chocolate
Method: Bake
Culture: American
Ingredient: Sugar

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