Tuesday, July 26, 2011
Cooking with the Journal-Chocolate Coconut Brownies
On the theory that one can not have too many brownies recipes, here is one for the coconut fan. I like nuts in my brownies so usually add them, and the ones in the picture have toasted, slivered almonds added.
I am partial to brownie recipes that use cocoa and melted butter, and this is one of those. A hint on the eggs. Most baking recipes call for eggs to be at room temperature. I almost always forget to take them out of the refrigerator ahead of time. I have solved the problem by putting the eggs in a bowl, covering them with very warm water, and letting them set 10 minutes. Presto-room temperature eggs. I would add 1/2 to 1 t. coconut extract to these the next time for a more pronounced coconut flavor.
Chocolate Coconut Brownies
Choice Chocolate Recipe
Farm Journal Books, 1978
1 1/2 c. flour
1/2 c. cocoa
1/4 t. salt
1/2 c. butter or margarine, melted
2 c. sugar
2 t. vanilla
1 c. flaked coconut
1/2 c. chopped, toasted nuts (optional)
In a bowl, blend together flour, cocoa, and salt. Mix well and set aside. Melt butter. I use a glass 1 or 2 cup measuring cup, cover it with a plastic sour cream container lid, and melt in the microwave. Blend melted butter and sugar together, mixing very well. Add eggs, one at a time, beating well after each addition. Add dry ingredients, beating well. Stir in coconut and nuts, if using. Spread mixture in greased 9x13-inch baking pan. Bake at 350 degrees 25 minutes or until done. Do not over bake. Cool in pan on rack. Cut into squares. Makes 24 to 36 brownies.
Linking to Totally Tasty Tuesday,
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