Chocolate Coconut Brownies
Today is a special post for me for two reasons: I love making brownies, especially with the combination of chocolate and coconut; and even more importantly, this post is part of the OXO Good Cookies campaign that supports Cookies for Kids Cancer.
Cancer strikes randomly and with a vengeance. I remember when a classmate of my second son battled pediatric cancer, while in elementary school. Zachary was fortunate and beat this dreadful disease, but it breaks my heart knowing what he went through. I always remind myself that Zachary was one of the lucky ones.
Cookies for Kids Cancer is an organization that was founded in 2008 by two ‘OXOnians whose son was struggling with pediatric cancer. In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts. This month, OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign, up to their $100,000 commitment.
OXO was generous enough to send me a brownie set for participating and I LOVE this set! It felt like my birthday when I opened up my package that contained a Non-Stick Pro 9” x 13” Cake Pan, a Brownie Spatula and a Baker’s Dusting Wand.
Needless to say, I knew I had to bring my A-Game to these brownies. The chocolate brownie base is partially baked before being topped with coconut goodness and baked a bit longer. Once the brownies cool, they are dusted with confectioners sugar. Good luck stopping at just one or two!
|Chocolate Coconut Brownies|| |
- Chocolate brownie layer:
- 12 tablespoons (6 ounces) unsalted butter
- 4 ounces unsweetened chocolate
- 2 cups (15.20 ounces) sugar
- 4 eggs, room temperature
- pinch of salt
- 1 cup (4.8 ounces) all purpose flour
- 1 teaspoon (.10 ounces) baking powder
- 1 teaspoon (.10 ouncess) vanilla extract
- Coconut layer:
- ⅓ cup (1.50 ounces) all purpose flour
- ¾ teaspoon (.75 ounces) baking powder
- ¼ teaspoon (.05 ounces) salt
- 3 eggs, room temperature, slightly beaten
- 1 cup (7.6 ounces) sugar
- 1 teaspoon (.10 ounces) vanilla extract
- 1¾ cups (5.00 ounces) sweetened shredded coconut
- For the chocolate brownie layer:
- Preheat oven to 350º. Line a 9" x 13" baking pan with parchment paper and set aside.
- Microwave the chocolate and butter together until melted. Set aside.
- Whisk together the flour and baking powder. Set aside.
- Place the eggs and pinch of salt in a mixing bowl. Mix on low speed for 20 seconds. Add the sugar. Mix on low until combined. Add half of the dry ingredients. Blend in the chocolate/butter followed by the remaining dry ingredients. Add the vanilla.
- Pour into the prepared pan and bake at 350º for 20 minutes.
- For the coconut layer:
- While the crust bakes, whisk together the flour, baking powder and salt in a small bowl and set aside.
- In a separate bowl, add the sugar to the eggs and beat until well blended. Add the vanilla followed by the flour mixture. Stir in the coconut.
- Once the brownie layer comes out of the oven, gently spread the coconut topping over the crust. Bake at 350° for 30 minutes.
- Remove from the oven and cool completely.
- Lift the parchment paper out of the pan and place on a cutting board. Dust with confectioners sugar and cut into bars.
Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Charities fund pediatric cancer research.