For a couple months now I’ve been joining Deborah Balint of Rainy Day Bites on Instagram for a monthly cookbook club. Each month Deborah chooses a new cookbook and anyone who wants to join in can cook along and post photos.
Needless to say I’ve come across many delicious recipes this way and so I decided to share some with you. Today I’m going to share this recipe for Bounty Brownies from Home Baked by Yvette van Boven.
They may be called brownies but they are so much more. The base is a thin layer of brownie. Then the bars get topped off with what is basically coconut chocolate chip cookie dough.
When they bake up the texture is a cross between brownies and cake. And don’t get me started on the flavor. The brownie layer has coconut milk and the cookie layer has flaked coconut. Add in dark chocolate chunks and this is the perfect marriage of chocolate and coconut.
If you like chocolate and coconut you seriously must try these! The boys and I look forward to trying many more recipes from this book this month. Mid month we have a strawberry thyme pie challenge and the end of the month it’s croquembouche (wish us luck with that one)!
Source: Home Baked by Yvette van Boven
100 g butter
50 g dark chocolate, chopped
125 ml coconut milk
2 eggs, room temp
75 g sugar
150 g flour
pinch of sea salt
100 g butter, room temp
100 g sugar
1 egg, room temp
100 g flour
1 1/2 tsp. baking powder
pinch of sea salt
50 g grated unsweetened coconut
100 g dark chocolate, chopped or use dark chocolate chips
Preheat the oven to 350 and grease a 9×13 pan. Line the pan with parchment paper and grease the paper too.
To make the brownie layer melt the butter, chocolate and coconut milk in a double boiler. Once it is melted and well combined allow it too cool for about five minutes. In a small bowl beat the eggs and sugar until fluffy, add to the cooled chocolate mixture. In a medium bowl sift together the flour and salt. Add the dry ingredients to the wet and whisk to combine. Pour the batter into the greased pan.
To make the cookie dough layer beat the butter and sugar until fluffy, then add the egg and beat well. Add the flour, baking powder, salt, coconut and chocolate. Stir well until combined. Drop the dough by spoons over the brownie layer, they will spread in the oven.
Bake for 35 minutes. Let cool in the pan for 5-10 minutes, remove and cool on a rack.
Yields: 20 bars