The title of the recipe

Coconut Mousse Brownies

Description

These decadent brownies combine the deep flavors of dark chocolate and the creamy texture of coconut mousse. Perfect for those with a sweet tooth.

Ingredients

• 1 and 1/2 sticks of unsalted butter (12 tablespoons), plus more for greasing
• 2 cups of sugar
• 4 large eggs
• 1 teaspoon of vanilla extract
• 3/4 cup of unsweetened cocoa powder
• 1 cup of all-purpose flour
• 1 teaspoon of salt
• 1 cup of semisweet chocolate chips
• 1 can (14.5 oz) of full-fat coconut milk, chilled
• 2 cups of sweetened shredded coconut

Instructions

Preparing the Brownies

1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan with butter and line it with parchment paper.
2. Melt the butter and sugar in a medium saucepan over low heat, stirring occasionally.
3. Remove the saucepan from the heat and stir in the cocoa powder until well combined.
4. Let the mixture cool slightly before whisking in the eggs one at a time.
5. Whisk in the vanilla extract and then add the flour and salt. Mix until just combined.
6. Stir in the chocolate chips.

Preparing the Coconut Mousse

1. Open the chilled coconut milk can and scoop out the solid coconut cream into a mixing bowl.
2. Add 1/4 cup of granulated sugar to the coconut cream and whip with an electric mixer until stiff peaks form.
3. In a separate bowl, whisk together 1 cup of heavy cream and 2 tablespoons of unsalted butter until stiff peaks form.
4. Fold the whipped cream into the coconut cream mixture until well combined.

Assembling the Brownies

1. Pour half of the brownie batter into the prepared baking pan.
2. Dollop spoonfuls of the coconut mousse on top of the brownie layer, leaving a 1-inch border around the edges.
3. Sprinkle the shredded coconut evenly over the coconut mousse layer.
4. Pour the remaining brownie batter on top and smooth out the surface.
5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs attached.

Cooling and Serving

1. Allow the brownies to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
2. Once cooled, refrigerate the brownies for at least 4 hours or overnight.
3. Cut into squares and serve chilled.

Notes

• To ensure the coconut mousse is well whipped, make sure it's chilled in the refrigerator for at least 30 minutes before using.
• If you prefer a stronger chocolate flavor, use more cocoa powder in the brownie recipe.
• These brownies are best served within 2 days of preparation. Store them in an airtight container in the refrigerator and bring to room temperature before serving.