These fudgy brownies owe their richness to the use of coconut cream instead of butter. The coconut flavor is very subtle. For even greater decadence, serve them with Recipe#433520. From Miami Spice: The New Florida Cuisine.
Preheat the oven to 350 degrees. Generously butter an 8-inch square pan.
Melt the chocolates in the coconut cream in the top of a double boiler.
Combine the sugar, eggs, vanilla and rum in a large mixing bowl and whisk until smooth. Whisk in the chocolate mixture. Sift the flour into the mixture, along with the spices and baking powder and whisk just to mix. Pour the batter into the prepared pan.
Bake the brownies until the top is crusty but the center remains a little soft, about 35 minutes. Let cool completely in the pan on a wire rack. Cut the brownies into 8 rectangles.
THE BEST BROWNIES
These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.
Preheat oven to 350 degrees Fahrenheit or 180 degrees Celsius.
Mix oil and sugar until well blended.
Add eggs and vanilla; stir just until blended.
Mix all dry ingredients in a separate bowl.
Stir dry ingredients into the oil/sugar mixture.
Pour into greased 9 x 9 square pan.
Bake for 20 minutes or until sides just starts to pull away from the pan.
Cool completely before cutting.
Note: I usually double the recipe and bake in a 9 x 13 pan. If you double the recipe, you will need to cook longer than 20 minutes.
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