This recipe comes from the Fiesta! A Celebration of Latin Hospitality cookbook. We’ve got an older edition, but this recipe is probably in the newer one too. This is a Brazilian style brownie, and they are excellent–ooey gooey and they tend to collapse in on themselves, but they are oh so yummy. You can easily substitute something else for the coconut (we’ve used mint andies candies that are excellent as well.)
- 1/4 c. unsweetened cocoa powder
- 4 TBSP unsalted butter, melted
- 2 large eggs
- 1 1/4 c. sugar
- 1/2 c. vegetable oil
- 1/3 c. plus 1 TBSP flour
- 3/4 tsp. baking powder
- pinch of salt
- 1 1/4 c. grated coconut
- In a small bowl, stir together the cocoa and butter. In another bowl whisk the eggs and sugar until pale yellow and frothy. Stir in the cocoa mixture and the oil.
- In a bowl, sift together the flour, baking powder, and salt. Stir the dry ingredients into the egg mixture until thoroughly combined. Stir in the coconut.
- Preheat the oven to 350F.
- Pour the batter into a buttered 8 inch square baking pan. Bake in the middle of the oven until the top is crusty and browned, about 25 minutes.
- Remove from the oven and cool on a rack in the pan. Cut into 2 inch squares.