Brownies de chocolate com coco

Ingredientes

• 200 g/7 oz bittersweet chocolate (, coarsely chopped)
• 11 tablespoons (150g) unsalted butter, cut into small pieces
• 3/4 cup (150g) granulated sugar
• 3 large eggs
• 1/2 cup plus 1 tablespoon (80g) all-purpose flour (see note for gluten-free option*)
• 1/4 teaspoon salt
• 3/4 cup (75g) desiccated coconut
• 3 1/2 tablespoons (50g/2 oz) unsalted butter, melted
• 2 large egg whites
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons whole milk
• 100 g/3.5 oz bittersweet chocolate (, coarsely chopped)
• 6 tablespoons (90 ml) heavy cream

Modo de preparo

1. 1

   Preheat oven to 350F/175C. Line an 8×8-inch baking pan with parchment paper.

2. 2

   To make the brownies: Place chocolate and butter in a large heat-proof bowl, and microwave in 30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted, then remove from heat. Add the sugar and whisk until combined. Add the eggs, one at a time, and whisk just until combined. Add flour and salt and fold, using a rubber spatula, stir just until combined. Do not overmix. Pour batter into prepared pan, and smooth the top. Bake for 15-18 minutes until the edges are set but center is still soft, and a toothpick inserted into the center of the brownies come out with moist crumbs, and not dry. Let the brownies cool for 10 minuted on a wire rack, before adding the coconut layer.

3. 3

   Meanwhile, make the coconut layer:Mix all the ingredients in a large bowl until well combined. Spread evenly into the pan, on top of the brownie layer. Bake for 8-10 minutes until set. It should stay bright in color. Allow to cool completely on a wire rack.

4. 4

   To make the chocolate ganache:Place chocolate and cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the brownies. Place in the fridge for at least 4 hours until completely set, then cut into squares. The brownies keep well for several days in the fridge in an airtight container.