Chocolate Coconut Brownies With Coconut Whipped Cream

Chocolate Coconut Brownies With Coconut Whipped Cream

Ingredients

Brownie Batter:

* 4 ounces (1 stick) unsalted butter, diced

* 2 ounces unsweetened chocolate, coarsely chopped

* 1 cup sugar

* 1 / 4 teaspoon vanilla extract

* 2 large eggs, lightly beaten

* 1 / 2 cup flour

* Pinch salt

* 1 / 2 cup sweetened coconut flakes

Coconut Whipped Cream:

* 1 cup heavy or whipping cream

* 1 / 4 cup cream of coconut*

* 1 / 3 cup sweetened coconut flakes, toasted**

Method

To make batter: Adjust an oven rack in lower third of oven, and preheat oven to 350 degrees. Butter and flour an 8-inch-square baking pan, shaking out excess flour.

Place butter and chocolate in a heavy medium saucepan set over low heat. Stir occasionally until chocolate and butter melt. Remove from heat and cool 5 minutes, then stir in sugar and vanilla extract. Add eggs, stirring well to mix. Stir in flour and salt. Finally, stir in coconut flakes.

Spread batter in prepared pan and smooth the top with a spatula. Bake 25 to 30 minutes until a toothpick inserted in the center comes out clean. The top of brownies will be shiny and cracked and the inside moist and somewhat soft. Do not overbake.

Cool brownies to room temperature. Then, with a small knife, loosen edges of brownies from baking pan. Cut brownies into 4 equal squares, then cut each square into 2 triangles for a

total of 8 triangles. (The brownies can be prepared 2 days ahead; store in an airtight container at cool room temperature.)

To make cream: With an electric mixer on medium speed, beat the cream until soft peaks form. Then gradually pour in the cream of coconut and beat until firm. (Cream can be whipped 2

hours ahead; cover and refrigerate.)

To serve, arrange a brownie on each of 8 dessert plates and top each with a generous dollop of whipped cream. Sprinkle some toasted coconut flakes over the cream. Pass any extra cream separately in a small bowl. Makes 8 servings.

*Cream of coconut is available at most grocery stores in the mixed drink aisle. Do not use coconut milk. Stir the cream of coconut well before using as it sometimes separates. You will have some cream of coconut left over; use it to make pina coladas or try combining it with some vanilla ice cream and pineapple juice to make a smoothie.

**To toast coconut flakes: Arrange an oven rack at center position and preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet and bake about 5 minutes until flakes just start to brown. Watch carefully as coconut flakes brown very quickly. Remove, transfer to a plate and cool. (Flakes can be toasted 2 days ahead; cover loosely and leave at room temperature.)