My cousin from North Carolina called a few days ago to ask for help planning the menu for a birthday lunch for her mom, so I started by suggesting a dessert.
Rather than a cake, I proposed a scrumptious new brownie recipe I had recently developed. My aunt, a sprightly octogenarian, loves sweets, especially those made with chocolate or with coconut, and my new brownies contained both.
The butter-rich batter for these brownies is prepared with unsweetened chocolate and enhanced by an addition of sweetened coconut flakes.
Once baked, the brownies, which are a little less than an inch high, are cut into large triangles, then topped with dollops of coconut-scented whipped cream and a sprinkle of toasted coconut flakes.
Definitely decadent, these irresistible confections are perfect for a special occasion.
The brownies make an ideal dessert to offer when entertaining, especially when you’re short on time. Count on a few minutes to assemble the batter and less than half an hour for baking. They can be prepared two days ahead and freeze well.
The coconut flakes for the topping can be toasted in advance and the cream whipped several hours ahead so that at serving time a quick assembly is all that is needed. A single recipe serves 8, but it can be doubled or tripled easily. Before I even finished describing this dessert to my cousin, she was won over.
The brownies will end my aunt’s birthday fete. The guest of honor’s serving will be adorned with a single candle — always best to be polite once a lady has reached 80.
Chocolate coconut brownies with coconut whipped cream
The brownies can be prepared 2 days ahead; store in an airtight container at cool room temperature.
BROWNIES:
4 ounces (1 stick) unsalted butter, diced, plus extra for greasing baking pan
2 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
1/4 teaspoon vanilla extract
2 large eggs, lightly beaten
½ cup flour plus extra for dusting baking pan
Pinch of salt
½ cup sweetened coconut flakes
COCONUT WHIPPED CREAM:
1 cup heavy or whipping cream
1/4 cup cream of coconut (see note)
1/3 cup sweetened coconut flakes, toasted (see note)
Adjust an oven rack at lower third of oven and preheat oven to 350 degrees.
Butter and flour an 8-inch square baking pan, shaking out excess flour.
Place butter and chocolate in a heavy, medium saucepan set over lowest heat.
Stir occasionally until chocolate and butter are melted.
Remove from heat and cool 5 minutes, then stir in sugar and vanilla extract. Add eggs, stirring well to mix. Then stir in flour and salt. Finally, stir in ½ cup coconut flakes.
Spread batter in prepared pan and smooth the top with a spatula. Bake until a tester inserted into center comes out clean, 25 to 30 minutes. The top of brownies will be shiny and cracked and the inside moist and somewhat soft. Do not overbake.
Cool brownies to room temperature. Then, with a small knife, loosen edges of brownies from baking pan. Cut brownies into 4 equal squares, then cut each square into 2 triangles for a total of 8 triangles.
Whip the cream in the bowl of an electric mixer until soft peaks form. Then gradually pour in the cream of coconut and beat until firm. (Cream can be whipped 2 hours ahead; cover and refrigerate.)
To serve, arrange a brownie on each of 8 dessert plates and top each with a generous dollop of coconut whipped cream.
Sprinkle some toasted coconut flakes over the cream.
Pass any extra cream separately in a small bowl.
Makes 8 servings.
Note: Cream of coconut is available at most groceries. Do not use coconut milk. Stir the cream of coconut well before using, as it sometimes separates.
You will have some cream of coconut left over; use it to make pina coladas or try combining it with some vanilla ice cream and pineapple juice to make a smoothie.
Note: To toast coconut flakes, arrange an oven rack at center position and preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet and bake about 5 minutes until flakes just start to brown.
Watch carefully, as coconut flakes brown very quickly. Remove, transfer to a plate and cool.
Flakes can be toasted 2 days ahead; cover loosely and leave at room temperature.
Betty Rosbottom is a cooking school director and author of “The Big Book of Backyard Cooking” (Chronicle Books).
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