Coconut Brownies

Author: Renée S. Status: published Published: Dec 17,2008 license cc-by-nc-nd tags: chocolate, dessert, treat, Pichet Ong, From Renées Kitchen, baked goods, Treats, The Sweet Spot, innards, sweet, coconut, brownie, 0   Share on Facebook Share on Twitter

Another recipe from Pichet Ong's The Sweet Spot. This time Chef Ong takes the classic brownie, uses three types of chocolate (probably 65% chocolate by weight: I used Lidnt Excellence Origins Ecuador 75%, 70% dark, and semi-sweet chocolate chips in a 1:3:2 ratio), reduces the flour significantly and replaces it with whipped eggs and toasted coconut. The result? A brownie that is dense, rich, chocolaty, aromatic and decadent (with a thin crisp crust).

I made these in a care package I gave to Captain JY on his brief visit back in town. :)

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