Brazilian flair coconut brownie is filled with another Brazilian staple dessert: beijinho (little kiss). The brownie itself is dense, moist with chocolate chips inside and the coconut filling is made with condensed milk and coconut. These three layer brownies are topped off with an easy chocolate ganache. The combination of three layers are delicious!
Usually, beijinho is served like brigadeiro, in little ball shapes tossed in shredded coconut. Inside it is moist and outside it is soft. But we use it also as a filling for cakes like this Brazilian chocolate cake with strawberries. What I love the most about this coconut filling is the ease of it and of course the flavor.
We made this recipe twice. Nothing went wrong with the recipe, but I didn’t like the amount of the coconut filling in it. You couldn’t see it and almost you couldn’t taste it. So, we had to remake everything. You will notice on the video that while Marilyn is spreading the coconut filling there’s no parchment paper under the brownie. That part was filmed for the first time. But because of video problems, I didn’t record that part while we were making the second one. Another thing that I want to mention is that we split the brownie batter into two small pans because we wanted to have a thin brownie layer. You don’t need to do that. Just cooking time would be longer than ours.
Enjoy this delicious brownie!! By the way, we have accounts on Instagram, Facebook and Youtube. In these accounts we are always posting videos, articles and recipes that are very interesting.
Link of the day…
David Lebovits wrote this article “Things to Bring to France from America” that remind us every time when we are traveling to Brazil or anywhere. I love passion fruit and most of the time here in Seattle I can’t find it. I found it for the first time last year and it was super expensive. I would not have a problem to pay for something that I really love but the passion fruit inside was dry. I threw all 4 passion fruits in the garbage because it was bad. So, from Brazil, I wish I could bring fresh passion fruit! And you? Do you like to bring food home?
- For the brownies
- ½ c. Unsalted butter
- 8 oz. bittersweet chocolate, cut into chunks
- ¾ c. Granulated sugar
- 1//4 c. Packed light brown sugar
- 3 large eggs
- 1 tsp. Vanilla extract
- ½ c. Plus 2 T. All purpose flour
- 2 T. Unsweetened cocoa powder (use a good brand)
- ¼ tsp. Salt
- 1 c. Semisweet chocolate chips.
- For the coconut filling:
- 1 can condensed milk
- 1 c. Unsweetened, shredded coconut
- For the ganache topping
- ⅔ c. Heavy cream
- 2 c. Semisweet chocolate (chips or chopped)
- For the brownies
- Heat butter and chopped bittersweet chocolate on low heat , stirring well until melted.
- Put into a kitchenaid bowl and let cool for 10 minutes.
- Preheat oven to 350F and position a rack in the lower third of the oven.
- Line 2 9x9 baking pans with parchment or foil, leaving an overhang on all sides.
- Sift together flour, cocoa and salt.
- Set aside.
- Whisk both sugars into the cooled chocolate/butter mixture.
- Add eggs one at a time, whisking until smooth and incorporated.
- Whisk in the vanilla.
- Fold in the flour, cocoa powder and salt mixture.
- Fold in the semisweet chocolate.
- Pour batter into the 2 pans, dividing evenly.
- Bake for 20-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Allow to cool completely on a wire rack.
- Pour cooled coconut mixture on top and spread to edges.
- Pour semi-cooled ganache over the top and let set before cutting.
- For the coconut filling
- In a non-stick pan heat condensed milk and coconut over medium heat.
- Stir constantly and reduce until thickened.
- Set aside to cool slightly before frosting the brownies.
- For the ganache
- In a small saucepan, heat cream and chocolate on medium, stirring until melted.
- Let cool slightly before pouring over brownie/coconut mixture.
- When cooled and set, pull brownies out of pans by the overhangs.
- Cut into bars.
Beijos and Tchau!!