- 1 stick unsalted butter
- 4 ounces unsweetened chocolate
- 1 1/2 cups white sugar
- almost 1/4 tsp salt
- 2 tsp chocolate extract (can substitute in vanilla)
- 2 large eggs, at room temperature
- 1 cup all purpose flour
- 2 Tbl cocoa powder (not Dutch-processed)
- 1 tsp baking powder
- 1 tsp espresso powder
- 5 1/4 cups sweetened coconut flakes (you can use unsweetened if you want a less candy-like sweetness)
- 14 ounces sweetened condensed milk
- 1 1/3 cups confectioners’ sugar
- 1/2–3/4 tsp salt
- 1 cup heavy cream
- 1 cup milk chocolate
- 1/2 cup bittersweet chocolate
Make the Ganache
- Place 1 cup of the chocolate pieces in a glass bowl. Heat the cream over medium heat just until it starts to get bubbles around the edges. Immediately remove it from the heat and pour it over the chocolate pieces. Let it sit for 2 minutes and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until they are all melted and the mixture is emulsified. This takes about 2 minutes. You want it super smooth and shiny. Allow the ganache to set up for about 2 hours at room temperature. You want it thickened but still pourable.
Make the Brownies
- Preheat oven to 350°F, rack in the middle. Line a half sheet pan with parchment spraying the sides.
- In a double boiler, melt the butter and chocolate in a double boiler stirring occasionally. Essentially you want to bring about 1” of water to a simmer then place your bowl that has the butter and chocolate in it over top but NOT touching the water. Remove from heat and allow to cool slightly. Stir in the sugar, salt, and chocolate extract.
- With a sturdy mixing spoon, beat the eggs in one at a time until blended. Add flour, espresso, baking powder and cocoa and beat until the batter is just smooth. Don’t overmix. Pour the batter into the pan. Bake for 15-18 minutes or until a toothpick inserted in the center comes out almost clean – a few moist crumbs are okay. Set the pans on a cooling rack and allow to cool completely.
Make the Filling
- In a bowl mix together the coconut, condensed milk, sugar and salt until well combined.
- Take your spoon to the ganache and stir again to smooth it out. It should be thick but still pourable.
- Spread the coconut filling over top the cooled brownies all the way to the edge. Using the back of a spatula, gently press the mixture down firm to remove any air pockets.
- Next, take the melted ganache and pour over top. Use an offset spatula to smooth out.
- Place the entire pan, uncovered in the fridge for at least 2 hours to set.
- Once set and the ganache is hardened, cut and serve. I stored mine in the fridge, covered though these are OK to be left at room temperature (as long as they are covered.