Three words: Coconut. Pecan. Brownies. What better way to kick start my blog than with this recipe!
I may have a slight obsession with coconut, pecans AND of course brownies, so when I stumbled upon these beauties about 4 years ago from The Craving Chronicles I was itching to test them out. And yes, I found this recipe through procrastination (Stumble Upon). Who ever said procrastination was a waste of time? I could literally spend hours salivating over the photos from Theresa’s blog. Make sure to check out the foodgawker gallery, although you may need something to wipe the drool from your mouth after you do. I can’t begin to describe just how amazing these golden, crunchy yet gooey brownies are. Don’t hesitate! You need to get up and make these right now. I mean it. Reeaaaddddyyyyy? Go! You won’t regret it.
After I first made these, I was hooked. Addicted – as was everyone else who ate them. These chocolaty delights are now my go-to dessert, and are often requested (or demanded) to be present for special occasions.
Makes 24-32 *(may vary depending on greediness)
For the Brownie Base:
170g salted butter
240g caster sugar
55g cocoa powder
85g self-raising flour
2 large eggs
For the Coconut Crust:
397g tin condensed milk
1 large egg
2 tsp vanilla extract
100g desiccated coconut
As wonderful as the original recipe was, I made a few adjustments and changed the measurements from cups because that’s just how I roll. Roll? Mix? Whisk? You get the idea.
The original recipe says to use unsalted butter and salt, so I usually cut out the middle man and use salted butter. Laziness at its finest!
I generally use Odlum’s Tritamyl flour so my wheat intolerant mother can enjoy them too. It’s a gluten free flour and substitutes for wheat flour very well in most recipes – unless you’re making bread, maybe. Or waffles. Or most things with yeast.
And as for the coconut M&M’s that Theresa uses, yeah, well that’s just not happening in Ireland… If the glorious day comes when I can find them, maybe I’ll give it a go. For now it’s good ‘ole Dairy Milk (a staple food group in the average Irish diet).
I am a firm believer in using chopped chocolate over chocolate chips – bigger chunks, more substantial etc. This is not a debatable discussion in my opinion: Chunks > Chips.
Preheat the oven to 190°C. Line a 9×13 inch tin, or any other similar rectangular tin, with foil or parchment and grease.
I’m lazy, so this is all getting done in one bowl. Melt the butter and whisk in sugar.
Then whisk in eggs to make a thick batter. Sieve the flour and cocoa powder into the mixture and whisk to incorporate.
Pour the batter into the baking tin and put in the oven for about 10-15 minutes.
Leave brownie layer to cool slightly while preparing the coconut crust layer and lower the oven to 175°C.
Still using the same bowl as the previous step, whisk the condensed milk and egg. Add in the vanilla.
Chop the chocolate into chunks. Cut or break pecans. (Note that breaking pecans by hand is extremely satisfying.) Add this and the desiccated coconut to the mixture and stir together.
Spread this mixture over the brownie layer, covering the entire surface of the brownies.
Back in the oven they go for around 20 minutes to get the top crust a nice golden colour.
If you have any self-restraint at all, leave the brownies to cool before cutting into bars.