Recipe courtesy of Marical E Presilla
Flo Braker's Tropical Night Brownies
- Yield: Makes 16 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 246
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 29
- Dietary Fiber
- 2
- Sugar
- 22
- Protein
- 3
- Cholesterol
- 49
- Sodium
- 72
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.