Ingredients:
- brownies14 oz bittersweet chocolate, chopped
- glaze -and-garnish1 lb 2 oz bittersweet chocolate, chopped
Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1977.3 Kcal (8279 kJ) | ||
| Calories from fat | 1476.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 164.03g | 252% | |
|---|---|---|---|
| Cholesterol | 57.12mg | 19% | |
| Sodium | 63.23mg | 3% | |
| Potassium | 2076.88mg | 44% | |
| Total Carbs | 96.03g | 32% | |
| Sugars | 45.58g | 182% | |
| Dietary Fiber | 32.55g | 130% | |
| Protein | 60.23g | 120% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 11.6mg | 65% | |
| Calcium | 760.5mg | 76% | |
| Amount Per 100 g | |||
| Calories | 534.45 Kcal (2238 kJ) | ||
| Calories from fat | 399.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.33g | 252% | |
|---|---|---|---|
| Cholesterol | 15.44mg | 19% | |
| Sodium | 17.09mg | 3% | |
| Potassium | 561.36mg | 44% | |
| Total Carbs | 25.96g | 32% | |
| Sugars | 12.32g | 182% | |
| Dietary Fiber | 8.8g | 130% | |
| Protein | 16.28g | 120% | |
| Vitamin C | 0.3mg | 2% | |
| Iron | 3.1mg | 65% | |
| Calcium | 205.5mg | 76% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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