Coconut Checkerboard Chocolate Brownies
 
 
Makes 16 squares (8x8-inch)
By:
Ingredients
Coconut Batter
  • 200 grams dessicated coconut
  • 55 grams cream cheese, at room temperature
  • 30 grams (1/4 cup) powdered sugar
  • 62.5 ml (1/4 cup) cream of coconut
  • 1 egg
  • Pinch of salt
Chocolate Batter
  • 85 grams butter, cubed
  • 100 grams good-quality dark chocolate, chopped
  • 200 grams brown sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • 75 grams flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
Method
  1. Butter an 8x8x2-inch metal baking pan.
Coconut Batter
  1. Measure ⅓ cup flaked coconut; cover and set aside.
  2. Place remaining coconut and sugar in processor and chop them finely.
  3. Place the cream cheese in a mixing bowl and add in the chopped coconut and cream of coconut. Stir, mash and mix them all up.
  4. Add in egg and salt and mix well. Refrigerate till firm, about 1 hour.
Chocolate Batter
  1. Place the butter and chocolate in a heatproof mixing bowl. Set the bowl over a small pot of simmering water (not allowing the water to touch the bottom of the bowl). Melt the chocolate and butter completely, stirring occasionally till smooth. Remove from heat and stir in the sugar all at one go. It'll be lumpy but that's ok. Let cool for 10 to 15 minutes.
  2. Whisk in the eggs, one at a time, until fully incorporated. Whisk in the vanilla.
  3. Sift in the flour, baking powder and salt over the chocolate mixture and fold it in with a large metal spoon / rubber spatula.
  4. Spread 1¼ cups of the batter on the bottom of the pan and spread it out evenly. Cover the pan with foil and refrigerate it together with the remaining batter till thickened, about 15 to 30 minutes.
Assembly
  1. Preheat the oven to 150 degrees Celsius. Roll the coconut batter into small balls and arrange them in a checkered pattern on the cold brownie base. Scoop the brownie mixture and fill the "holes".
  2. Sprinkle reserved ⅓ cup flaked coconut over coconut mounds; press gently to adhere. Cover pan tightly with foil.
  3. Bake for 35 minutes. Remove foil and bake until tester inserted in center of 1 chocolate mound comes out almost clean, about another 40 minutes. (Yes the baking is this long! I underbaked mine by 5 minutes, so the brownie is still pretty gooey in the middle - I love gooey brownies!)
  4. Cool brownies completely in pan on rack. (I kept my brownies in the refrigerator after cooling them to firm up the gooey base a little - absolutely delish!)
Naggy Notes
adapted from Bon Appétit Desserts: The Cookbook For All Things Sweet And Wonderful
Recipe by Foodie Baker at https://www.foodiebaker.com/coconut-checkerboard-chocolate-brownies/