Chocolate Coconut Brownies “Swirlies”

Products Used
Chocolate Coconut Brownies “Swirlies”

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 ounces semi-sweet chocolate, roughly chopped
  • 1 1/4 cups cake flour*
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened shredded coconut
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 1 cup marshmallow cream

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. Preheat oven to 350°F. Butter and flour an 8- or 9-inch square baking pan, or line with parchment paper. Set aside.
  2. Melt butter and chocolate in a double boiler or heavy-bottomed saucepan over low heat. Stir to keep from scorching. Once fully melted, set aside to cool.
  3. Whisk cake flour, cocoa powder, salt, and coconut together. Set aside.
  4. In a separate bowl large enough to hold all ingredients, beat eggs and yolks until mixed. Add sugar and vanilla extract and continue to mix until incorporated. Add cooled chocolate mixture and blend well.
  5. Add flour mixture and blend just until flour is incorporated.
  6. Pour half of brownie batter into prepared pan. Spoon 1/2 cup of marshmallow cream in small dollops on top of brownie batter. Pour remaining brownie batter on top. Top with remaining 1/2 cup of marshmallow cream in small dollops and swirl throughout with a wooden spoon or knife.
  7. Bake on center rack for 40-45 minutes until tops are set and brownies begin to pull away from the sides of the pan.
  8. Remove from oven and cool in pans until “swirlies” reach room temperature. Invert “swirlies” onto a cooling rack or towel-lined surface. Remove parchment paper and turn over again onto cutting board. Cut and serve.
  9. Store at room temperature in an airtight container for up to 3 days.
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