Rachel Soszynski
July 2012

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Recipe Summary test

active:
20 mins
total:
1 hr 30 mins
Yield:
Makes 2 dozen brownies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325°. Line a 9-by-13-inch baking pan with foil. In the top of a double boiler or in a microwave-safe bowl, melt the chocolate with the butter. Stir well and let cool.

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  • Spread the coconut on a rimmed baking sheet in a thin layer and toast in the oven for about 7 minutes, until light brown and fragrant. Season the coconut with 1/2 teaspoon of the salt.

  • Meanwhile, in a large bowl, beat the eggs with the sugar. Using a rubber spatula, gently fold in the cooled chocolate mixture. Sift the flour, cocoa powder and the remaining 1/2 teaspoon of salt over the mixture and stir until incorporated. Pour the batter into the prepared pan and bake for about 20 minutes, or until a tester inserted in the center comes out with fudgy crumbs attached. Transfer the pan to a rack and let the brownies cool completely.

  • In a microwave-safe bowl, heat the dulce de leche in the microwave until bubbling. Drizzle the hot dulce de leche over the brownies and sprinkle evenly with the toasted coconut. Let cool.

  • Lift the foil to remove the brownies from the pan. Place on a cutting board and cut into 24 brownies. Arrange on a platter and serve.

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