Emilys Chocolate Coconut Brownies Recipes

FABULOUSLY EASY COCONUT BROWNIES

Steps:

• Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
• Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
• Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
• Layer coconut and chocolate chunks over brownie base.
• Pour sweetened condensed milk evenly over coconut and chocolate chunks.
• Sprinkle with nuts.
• Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
• Cool completely. Cut into bars. Step back and hear the applause.

COCONUT MILK BROWNIES WITH SECRET INGREDIENT

Steps:

• Steps:.
• (preheat over to 350 degrees and butter or grease a 9x13" pan).
• 1. Blend dry ingredients (flour, baking soda, salt and cocoa powder) in one bowl.
• 2. In another bowl, mix melted butter, eggs, sugar, vanilla and coconut milk until well mixed. Add kale and mix to blend.
• 3. Add wet ingredients to dry ingredients and mix to incorporate until you see no lumps.
• 4. Bake in the oven for 35-40 minutes until tester comes out clean. Cool completely before frosting.
• Ganache:.
• 1. Add the chocolate into a shallow glass and heat-proof pan (like Pyrex). Heat cream over medium heat in a saucepan until it comes to a boil. Remove and pour over the chocolate. Do not disturb for a few minutes, at which point you can stir to make sure the cream and chocolate are well blended.
• Allow to cool at room temperature for a few hours until the ganache is set and can be spread as a frosting. Ganache can be kept at room temperature for up to two days and then refrigerated for at least a week.