Food Network: Flo Braker's Tropical Night Brownies

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Flo Braker's Tropical Night Brownies
Recipe courtesy of The New Taste of Chocolate (10 Speed Press, 2001) by Marical E. Presilla

Ingredients
10 tablespoons (1 1/4 sticks) unsalted butter
2 ounces El Rey Gran Saman dark chocolate (70 percent cacao) or Scharffen Berger dark chocolate (70
percent cacao), finely chopped
3 ounces El Rey Bucare dark chocolate (58.5 percent cacao), finely chopped
1 cup packed light brown sugar
1/2 cup granulated sugar
3 eggs, lightly beaten
1 tablespoon dark rum
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon unsifted all-purpose flour
1/4 teaspoon salt
1/4 cup unsweetened medium flaked coconut or 1 cup fresh coconut, grated on the medium side of a box
grater
1/2 cup (1 1/2 ounces) unsalted roasted cashews, coarsely chopped
1/4 cup finely chopped cacao nibs

Directions
Place a rack in the lower third of the oven and preheat to 350 degrees
F.

In a small saucepan over low heat, melt the butter with the chocolate. Remove from the heat and stir
in both sugars. Pour into a large mixing bowl and set aside to cool for about 5 minutes.

Add the eggs, rum, and vanilla, stirring just until blended. Stir in the flour and salt, then the
coconut, cashews, and cacao nibs.

Spread the batter in a greased 9 x 9-inch baking pan. Bake for 22 minutes. Cool thoroughly before
cutting into 16 squares, each about 2 1/4 x 2 1/4 inches.