Flo Braker's Tropical Night Brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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:
1. Place a rack in the lower third of the oven and preheat to 350 degrees F.
2. 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.
3. Add the eggs, rum, and vanilla, stirring just until blended. Stir in the flour and salt, then the coconut, cashews, and cacao nibs.
4. 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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