|Ready to lift out and cut into serving pieces.|
This is another adaptation from the "Martha Stewart's Cookies" cookbook and I have about decided every cookie in this book must be a winner! Or so it seems anyway!
Ingredients for Coconut Swirl Brownies:
1/2 C. butter cut into chunks + more for the pan
3/4 C. + 1 T. sugar
1/3 C. sweetened condensed milk
2/3 C. sweetened shredded coconut (Martha called for unsweetened but all I had was sweet and it worked great.)
1 large egg white
1 1/4 t. vanilla bean paste (Martha used 2 1/4 t. vanilla extract)
2 ounces unsweetened chocolate coarsely chopped
4 ounces semi-sweet chocolate coarsely chopped
2/3 C. flour
1/2 t. baking powder
1/4 t. coarse salt
3 large eggs
Preheat the oven to 350 degrees F. Butter and line an eight inch or comparable size baking pan with butter then line with parchment paper. I used a 8 1/2" x 4 1/2" x 2 1/2" pan plus more pan size substitutions can be found on my link as follows. thehiddenpantry.blogspot.com/p/baking-pan-substitutions-more-handy.html Be sure to allow a 2" overhang. Butter the lining but not the overhang.
Stir the 1 tablespoon of sugar, condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl and set aside.
Add the butter and chocolates to a heatproof bowl and set over a pan of simmering water. Be sure the water does not touch the bottom of the bowl. Stir and melt until smooth. Remove from the heat and cool slightly.
Whisk together in a different bowl the flour, baking powder, and salt.
Add to the chocolate mixture the remaining 3/4 cup of sugar and whisk. Add the eggs and whisk until smooth. Stir in the remaining vanilla. Add the flour mixture and stir to combine well.
|My idea of heaven in a pan.|
Pour one third of the chocolate batter into the prepared pan. Spread until even. Drop tablespoon full dollops of the coconut atop the batter about 1" apart using one half of the coconut batter. Drizzle the remaining chocolate batter on top gently spreading across to cover. Drop the remaining coconut by dollops across the top of the chocolate batter.
Use a butter knife and swirl lengthwise and then crosswise through the layers. Bake until a cake tester (avoiding the center and edges) inserted into the brownies comes out with just a few crumbs on it but is not wet. About 35-40 minutes baking time. Cool about 15 minutes in the pan. Lift out in the parchment and cool completely. Cut into squares or bars. Yield 9 large or 16 small brownies. Store between layers of parchment in an airtight container for up to 2 days.