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Cappuccino brownies with Coconut topping Recipe

Ingredients

How to make it

  • Preheat oven to 350 degrees. Grease an 8 inch baking pan, set aside.
  • Melt chocolate squares in small saucepan over low heat, stirring constantly; set aside. Dissolve coffee in boiling water in a small cup; set aside.
  • Place flour, cinnamon, baking powder and salt in a small bowl, stir to combine.
  • Beat sugar and butter in large bowl with mixer until light and fluffy. beat in 2 eggs, 1 at a time. beat in chocolate mixture and coffee mixture until well combined. Add flour mixture. beat at low speed until well blended. Spread batter evenly into prepared pan.
  • For topping: combine cream, remaining egg and vanilla in small bowl; mix well. Stir in 1/2 cup coconut and 1/4 cup chips. spread evenly over brownie base; sprinking with 1/4 cup coconut and chips. Bake 30 to 35 minutes or until coconut is browned and center is set. Remove pan to wire rack; cool completely. cut into 2 inch squares.
  • store tightly covered at room temp or freeze up to 3 months.

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The Cook

crossfire Garner, NC

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