Ingredients with Measurements:
- 1/2 cup unsalted butter, melted
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut
Special equipment needed:
- 8x8 inch baking pan
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8x8 inch baking pan with cooking spray or butter.
2. In a mixing bowl, combine the melted butter, cocoa powder, and granulated sugar. Whisk until smooth.
3. Add the eggs and vanilla extract to the mixture and whisk until well combined.
4. In a separate bowl, mix the flour and salt together. Gradually add the flour mixture to the cocoa mixture, stirring until just combined.
5. Fold in the shredded coconut with a spatula.
6. Pour the batter into the prepared baking pan and smooth the top with the spatula.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool in the pan for 10 minutes.
9. Cut into squares and serve.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 9-12 brownies
Nutritional information:
Calories: 220
Fat: 12g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 70mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 21g
Protein: 3g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but adjust the amount of salt accordingly.
- You can use sweetened shredded coconut instead of unsweetened, but reduce the amount of sugar in the recipe.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the batter for extra crunch.
- Use dark chocolate chips instead of shredded coconut for a richer chocolate flavor.
- Add a teaspoon of instant coffee powder to the batter for a mocha twist.
Tips and tricks:
- Don't overmix the batter, as this can result in tough brownies.
- Use a toothpick to check for doneness. If it comes out clean, the brownies are done.
- Let the brownies cool in the pan for 10 minutes before cutting into squares to prevent them from falling apart.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds or until warm.
Presentation ideas:
Dust the brownies with cocoa powder or powdered sugar before serving.
Garnishes:
Top the brownies with whipped cream or a scoop of vanilla ice cream.
Pairings:
Serve the brownies with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit, such as strawberries or raspberries, make a great accompaniment to the brownies.
Troubleshooting advice:
- If the brownies are too dry, reduce the baking time or add a tablespoon of milk to the batter.
- If the brownies are too gooey, increase the baking time or reduce the amount of liquid in the recipe.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Brownies were invented in the United States in the late 19th century. The first brownie recipe appeared in a cookbook in 1896.
Flavor profiles:
The coconut in this recipe adds a tropical twist to the classic chocolate flavor of brownies.
Serving suggestions:
Serve the brownies as a dessert or a sweet snack.
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Taste: Rich, Sweet, Chocolatey, Coconutty