Flo Braker's Tropical Night Brownies

Recipe courtesy of The New Taste of Chocolate (10 Speed Press, 2001) by Marical E. Presilla

Rated: 4 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Cook Time:
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Level:
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Yield:
Makes 16 brownies

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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.

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Comments & Reviews

recipe Flo Braker's Tropical Night Brownies
JOCELYN Eugene, OR 11-16-2004
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dense and fudgy
Rated: 5 stars out of 5

This is an excellent recipe! The combination of the cacao nibs, coconut and cashews provides a nice level of texture in this... brownie. I don't have a 9"x9", so I used an 8"x8" and increased the cooking time to approximately 30-40 minutes.Read more
recipe Flo Braker's Tropical Night Brownies
Anonymous 06-23-2004
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needs some tinkering
Rated: 2 stars out of 5

This recipe doesn't exactly work. After following the recipe exactly and baking for the recommended 22 minutes, I touched... the top lightly and it seemed okay so I took it out and let it cool. Two hours later when I tried to cut into it I realized it was not at all done. So reheated the oven to 350 and baked another 30 minutes; (might not required this much time if just left in.) After it came out and cooled the second time, the edges--about 1" all around the perimeter--were overdone & hard, but the rest was fine. I also wonder about the large amount of sugar and small amount of flour. Seems to need some tinkering, which I'll probably try since it does have good flavor...fabulous ingredients so it's delicious but extremely rich.Read more