Coconut Brownie Bars

Name: Coconut Brownie Bars
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 40
Cuisine: American
Ingredients: 40 unsalted roasted almonds; 454 grams 2 ounces bittersweet chocolate, chopped; 397 grams bittersweet chocolate, chopped; 1 stick plus 1 tablespoon unsalted butter, cut into tablespoons; 59 milliliters light corn syrup; 5 Tbsps light corn syrup; 7 larges egg whites; 2 larges eggs; 177 milliliters all-purpose flour; 237 milliliters granulated sugar; 315 milliliters granulated sugar; 532 milliliters heavy cream; 1 teaspoon finely grated orange zest (optional); 0 teaspoons salt; 59 milliliters sour cream; 5 Tbsps unsalted butter, cut into tablespoons; 2 liters pound finely shredded unsweetened coconut; 1 vanilla bean, split, seeds scraped; 1 Tbsp pure vanilla extract; 59 milliliters water

You can never have too many dessert recipes, so give Coconut Brownie Bars a try. One serving contains 383 calories, 4g of protein, and 27g of fat. This recipe serves 40. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of cream, corn syrup, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 30 minutes.

Instructions

Preheat the oven to 35

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Oven

Line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking spray.

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Cooking Spray

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Baking Paper

Baking Sheet

Put the chocolate in a medium bowl.

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Chocolate

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Bowl

In a medium saucepan, combine the sugar, butter, corn syrup and water and bring to a boil.

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Corn Syrup

Butter

Sugar

Water

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Sauce Pan

Pour the mixture over the chopped chocolate and let stand for about 1 minute, then whisk until smooth.

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Chocolate

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Whisk

Whisk in the flour and salt, then whisk in the eggs and vanilla until fully incorporated.

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Vanilla

All Purpose Flour

Egg

Salt

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Whisk

Scrape the brownie batter onto the prepared baking sheet and spread it to the edge.

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Spread

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Baking Sheet

Bake for 15 minutes, until the top of the brownie looks dry and crackly.

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Oven

Transfer the baking sheet to a rack to cool, then transfer the baking sheet to the freezer to chill for 30 minutes, until the brownie base is completely firm.

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Base

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Baking Sheet

In a large heatproof bowl, combine the egg whites with the sugar. Set the bowl over a large saucepan of boiling water and whisk the mixture over moderate heat until it is warm to the touch and the sugar is dissolved, about 2 minutes.

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Egg Whites

Sugar

Water

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Sauce Pan

Whisk

Bowl

Remove from the heat.

Using an electric mixer, beat the egg whites at medium-high speed until stiff, glossy peaks form, about 8 minutes. Fold in the shredded coconut, sour cream, vanilla seeds and grated orange zest, if using.

Ingredients you will need

Shredded Coconut

Orange Zest

Egg Whites

Sour Cream

Vanilla

Seeds

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Hand Mixer

Spread the coconut topping evenly over the brownie base.

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Coconut

Base

Bake for 30 minutes, until the coconut topping is lightly golden and set.

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Coconut

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Oven

Transfer to a rack to cool, then cover and refrigerate until firm, at least 4 hours or overnight.

Combine the chopped bittersweet chocolate, butter and corn syrup in a large bowl. In a medium saucepan, bring the heavy cream to a boil.

Ingredients you will need

Bittersweet Chocolate

Heavy Cream

Corn Syrup

Butter

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Sauce Pan

Bowl

Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is smooth.

Ingredients you will need

Chocolate

Cream

Glaze

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Whisk

Let stand until warm to the touch, about 10 minutes.

Meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat.

Ingredients you will need

Base

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Knife

Cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets. Top each square with an almond. Using a small ladle, pour a thick coating of the chocolate glaze over each brownie bar. Using a small offset spatula, spread the glaze to coat the top and sides completely. (Rewarm the glaze over a pot of simmering water if it gets too thick.) Refrigerate the brownie bars until the glaze sets up, about 1 hour.

Ingredients you will need

Chocolate Glaze