Ingredients
Equipment
Method
The Method for Coconut Brookies
- Step 1: Preheat your oven to 350°F (175°C). Line a 9x13 inch baking dish with parchment paper, leaving some overhang for easy removal later.
- Step 2: In a medium saucepan, melt the unsweetened and semi-sweet chocolate along with 3/4 cup of unsalted butter over low heat. Stir until smooth, then remove from heat.
- Step 3: In a large bowl, whisk together the melted chocolate mixture with 1 3/4 cups of sugar until well combined. Add in the 3 eggs and 1 tablespoon of vanilla extract, mixing until fully incorporated. Sift in the cocoa powder and 1 cup of all-purpose flour, and stir until just combined.
- Step 4: In another bowl, cream together the remaining 3/4 cup of unsalted butter and 3/4 cup of granulated sugar until light and fluffy. Add in 1 egg, 1 tablespoon of vanilla extract, and 1 teaspoon of coconut extract, mixing until smooth.
- Step 5: In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of cream of tartar, and 1/2 teaspoon of salt. Gradually add this to the wet mixture, stirring until combined. Fold in the shredded coconut.
- Step 6: Pour the brownie batter into the prepared baking dish, spreading it evenly. Spoon dollops of the coconut cookie batter over the brownie layer. Use a knife or a toothpick to swirl the two batters together gently, creating a marbled effect.
- Step 7: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brookies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Cool completely on a wire rack before cutting into squares.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze brookies in a single layer for up to 3 months.
- Thaw frozen brookies at room temperature or microwave for a few seconds for warmth.