How to make it

  • Make the brownies: Preheat the oven to 350°.
  • Line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking spray.
  • Put the chocolate in a medium bowl.
  • In a medium saucepan, combine the sugar, butter, corn syrup and water and bring to a boil.
  • Pour the mixture over the chopped chocolate and let stand for about 1 minute, then whisk until smooth.
  • Whisk in the flour and salt, then whisk in the eggs and vanilla until fully incorporated.
  • Scrape the brownie batter onto the prepared baking sheet and spread it to the edge.
  • Bake for 15 minutes, until the top of the brownie looks dry and crackly.
  • Transfer the baking sheet to a rack to cool, then transfer the baking sheet to the freezer to chill for 30 minutes, until the brownie base is completely firm.
  • Meanwhile, make the coconut topping: In a large heatproof bowl, combine the egg whites with the sugar.
  • Set the bowl over a large saucepan of boiling water and whisk the mixture over moderate heat until it is warm to the touch and the sugar is dissolved, about 2 minutes.
  • Remove from the heat.
  • Using an electric mixer, beat the egg whites at medium-high speed until stiff, glossy peaks form, about 8 minutes.
  • Fold in the shredded coconut, sour cream, vanilla seeds and grated orange zest, if using.
  • Spread the coconut topping evenly over the brownie base.
  • Bake for 30 minutes, until the coconut topping is lightly golden and set.
  • Transfer to a rack to cool, then cover and refrigerate until firm, at least 4 hours or overnight
  • Make the glaze: Combine the chopped bittersweet chocolate, butter and corn syrup in a large bowl.
  • In a medium saucepan, bring the heavy cream to a boil.
  • Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is smooth. Let stand until warm to the touch, about 10 minutes.
  • Meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat.
  • Cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets.
  • Top each square with an almond. Using a small ladle, pour a thick coating of the chocolate glaze over each brownie bar.
  • Using a small offset spatula, spread the glaze to coat the top and sides completely. (Rewarm the glaze over a pot of simmering water if it gets too thick.)
  • Refrigerate the brownie bars until the glaze sets up, about 1 hour. Serve chilled.

Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    yum!!! five forks...
    Was this review helpful? Yes Flag

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