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Another great dish from !

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From: http://bromabakery.com/2014/12/samo.....-brownies.html

Ingredients

For the brownies

¾ cup cocoa powder
1½ cups sugar (used 1 cup)
2 eggs
12 tablespoons unsalted butter
½ cup all-purpose flour (used 1 cup)
2 teaspoons vanilla extract
½ teaspoon salt
1 tsp baking soda* - doesn't call for it, but it does add a bit of a lift
½ cup bittersweet chocolate disks (used chocolate chips)
1 teaspoon brewed coffee (optional)

For the coconut caramel

1 cup granulated sugar
6 tablespoons unsalted butter, room temp, cut into tablespoons
½ cup heavy cream, room temp (didn't use, went with coconut milk)
2½ cups sweetened, shredded coconut

For the chocolate drizzle

¼ cup chopped bittersweet chocolate

Instructions

Make the brownies

1.Preheat oven to 350°F. Line an 8"x8" baking dish with parchment paper and set aside.

2.In a microwave-safe mixing bowl, melt the butter. Stir in sugar, eggs, vanilla extract, salt, and optional coffee. Once combined, fold in cocoa powder and flour. Toss in bittersweet chocolate disks.

3.Pour the brownie batter into the baking dish, spreading evenly to the edges. Bake for 35 minutes, or until a knife inserted in the center of the brownies comes out clean. Remove from oven and allow to cool for 15 minutes before topping with caramel sauce.

Make the coconut caramel

1. While the brownies are baking, make your coconut caramel. In a medium saucepan, heat the sugar on medium-high heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don't stir too often, just enough to keep everything evenly cooking.

2. After 5 minutes, the sugar should become fully melted. Once it becomes a dark amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You're doing it right.

3. Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.

4. Next, pour in the heavy cream (or coconut milk) and sea salt. You can use 1 to 1½ teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat. Stir in coconut flakes. Set aside until brownies are cooled.

~ Here I will add that I did not put in the coconut flakes, as is. Rather, I used my stovetop plus a large skillet to toast the coconut flakes for about a minute to minute and a half on high - and YOU MUST KEEP YOUR EYE ON IT AT ALL TIMES OR IT WILL BURN ON YOU! But once it gets toasty brown, then you can put it in your caramel sauce as I did :P

Assemble the brownies

1.Once the brownies have cooled for 15 minutes, run a knife along the edges so they don't stick to the pan. Spread the coconut caramel on top of the brownies. Again, run a knife along the edges to prevent anything from sticking to the pan.

2.Heat the chocolate in a microwave-safe bowl in 30 second increments. Stir in between each heating.

3.Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve!

Enjoy *burp*



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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being