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Add a photoCoconut Fudge Brownies
Ingredientes
- ½ cup (125 ml) chopped walnuts, pecans or almonds
- 4 squares (1 ounce each) semisweet chocolate
- ½ cup (125 ml) all-purpose flour
- ½ tsp (2 ml) baking powder
- 1 cup (225 ml) granulated sugar
- ½ cup (125 ml) butter or margarine, softened
- 2 large eggs
- ¼ cup (60 ml) unsweetened cocoa powder
- 1 tsp (5 ml) vanilla extract
- Topping:
- ¾ cup (175 ml) heavy cream
- 6 tbsp (90 ml) tbsp firmly packed light brown sugar
- 6 tbsp (90 ml) butter, softened
- 1 cup (225 ml) toasted coconut.
Direcciones
- Brownies :
- Preheat oven to 325 degrees (175 C.).
- Spread walnuts in a single layer on a baking sheet. Bake, turning occasionally, until golden, about 5 minutes Increase oven temperature to 350 degrees (175 C.).
- Grease an 8-inch square baking pan. Coarsely chop chocolate. On a sheet of waxed paper, combine flour and baking powder.
- In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy. On low speed, add eggs, cocoa and vanilla; beat until blended.
- Add flour mixture; mix to combine. Stir nuts and chopped chocolate into batter. Spread batter in prepared pan; smooth top.
- Bake brownies until a toothpick inserted in the center comes out almost clean, about 35 minutes.
- Transfer pan to a wire rack; cool completely
- Topping :
- In a small saucepan, combine cream and brown sugar. Bring to boil and cook until mixture registers 242 degrees (125 C.) on a candy thermometer.
- Remove from heat; cool completely. Whisk in butter until fluffy. Spread topping over brownies. Sprinkle with toasted coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 5 servings | |
| Calories 665 | |
| Calories from Fat 427 | 64% |
| Total Fat 48.8g | 61% |
| Saturated Fat 28.61g | 114% |
| Trans Fat 0.0g | |
| Cholesterol 196mg | 65% |
| Sodium 376mg | 16% |
| Potassium 119mg | 3% |
| Total Carbs 53.6g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 39.29g | 26% |
| Protein 6.48g | 10% |
