Coconut is interesting; most people seem pretty lukewarm towards it, if they don't outright hate it. Few people seem to really love it; some of my friends do, but the majority dislike coconut.
Melted butter and chocolate.. |
Dollops of coconut mix |
Also, all the measurements in recipes have to be converted: Fahrenheit to Celsius, ounces to grams and our butter doesn't come in handy tablespoons either.
Swirled |
I adapted this recipe slightly from the original; since we don't have unsweetened chocolate, I used all semisweet and cut down on the sugar by 1/4 cup.
I also doubled the amount of coconut mixture, since we have a lot of shredded coconut at home right now. In my opinion, the coconut wasn't overpowering even though the amount was increased: if you like coconut, go ahead and double it.
Done! Notice how non-stick this pan was. |
Neither of them are very non-stick, but they serve their purposes well enough. I'm just a rabid bargain hunter: I buy practically all my clothes on sale, too, and I usually stock up on cooking supplies and cookbooks whenever I'm in the states..
Everything in Finland is insanely expensive, and I mean everything. The few places that sell peanut butter, for example. One jar that in the US costs 2-3 dollars costs over 6 dollars here. A pint of Ben And Jerry's costs closer to 8 dollars. Maybe it's just our high standard of living?
Either way, shopping here makes me cringe a little inside.
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Coconut Swirl Brownies
Makes 9 large or 16 small
1/2 cup unsalted butter, cut into small pieces
3/4 cup plus 1 tablespoon sugar
1/3 cup sweetened condensed milk
2/3 cup unsweetened shredded coconut
1 large egg white
2 1/4 teaspoons vanilla
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
3/4 cup plus 1 tablespoon sugar
1/3 cup sweetened condensed milk
2/3 cup unsweetened shredded coconut
1 large egg white
2 1/4 teaspoons vanilla
2 ounces unsweetened chocolate, coarsely chopped
4 ounces semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon coarse salt
3 large eggs
Preheat oven to 350F. Line a
buttered 8-inch square baking pan with parchment, allowing a 2-inch
overhang. Butter lining (not overhang).
Stir together 1 tablespoon of sugar, the condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl.
Put butter and both chocolates in a heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly.
Whisk together flour, baking powder, and salt in a bowl.
Whisk remaining 3/4 cup sugar into
chocolate mixture. Add eggs; whisk until mixture is smooth. Stir in
remaining 2 teaspoons vanilla. Add flour mixture; stir until well
combined.
Pour one-third of the chocolate
batter into the prepared pan. Spread evenly with an offset spatula.
Drop dollops of the coconut mixture (about 1 tablespoon each) on top of
batter, spacing about 1 inch apart. Drizzle remaining batter on top,
and gently spread to fill pan. Drop dollops of remaining coconut
mixture on top.
Gently swirl coconut mixture into
batter with a butter knife, running the knife lengthwise and crosswise
through layers. Bake until a cake tester inserted into the middle of
the brownies comes out with a few crumbs, but is not wet, 35 to 40
minutes. Let cool slightly in pan, about 15 minutes. Lift out; let
cool completely on a wire rack before cutting into squares.