Coconut Checkerboard Brownies


From Bon Appétit Desserts: The Cookbook For All Things Sweet And Wonderful
by Barbara Fairchild/Andrews McMeel Publishing, LLC

This dessert has a chocolate brownie on the bottom and alternating squares of chocolate and coconut brownie on the top. It looks impressive but doesn’t require any special equipment or a sophisticated technique. Canned sweetened cream of coconut is available in the liquor or mixers section of most supermarkets.


Coconut Batter:
1 7-ounce package sweetened flaked coconut
1/4  cup powdered sugar
1/4  cup canned sweetened cream of coconut
2 ounces Philadelphia-brand cream cheese, cut into 1-inch cubes, room temperature
1 extra-large egg
1/8 teaspoon almond extract
1⁄8 teaspoon fresh lemon juice
Pinch of salt

Chocolate Batter
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
3 1/2 ounces unsweetened chocolate, chopped
2 extra-large eggs
1/4 teaspoon vanilla extract
1 1/2 cups (packed) golden brown sugar
3/4 cup sifted unbleached all purpose flour (sifted, then measured)
1/4 teaspoon baking powder
1⁄8 teaspoon salt


Coconut Batter: Measure 1/3 cup flaked coconut; cover and set aside. Place remaining coconut and sugar in processor; finely chop. Add cream of coconut and cream cheese to processor and blend well. Add egg, almond extract, lemon juice, and salt and blend well, stopping occasionally to scrape down sides of bowl. Transfer to bowl. Cover and refrigerate until very firm, about 3 hours.

Chocolate Batter: Butter 9x9x2-inch metal baking pan. Melt butter with chocolate in heavy small saucepan over low heat, stirring until smooth. Pour into medium bowl. Cool to lukewarm. Whisk in eggs and vanilla. Whisk sugar, flour, baking powder, and salt in small bowl; sift over chocolate mixture. Mix until blended and smooth. Spread 1 1/4 cups chocolate batter in prepared pan (cover and refrigerate remaining batter). Cover pan tightly with aluminum foil. Refrigerate batter until very firm, about 3 hours.

Position rack in center of oven and preheat to 325°F. Alternate 1 tablespoon remaining chocolate batter and 1 tablespoon coconut batter over chocolate layer, filling pan completely. Sprinkle reserved 1/3 cup flaked coconut over coconut mounds; press gently to adhere. Cover pan tightly with foil.

Bake 45 minutes. Remove foil and bake until tester inserted in center of 1 chocolate mound comes out almost clean, about 40 minutes. Cool brownies completely in pan on rack.

Do Ahead : Can be made 1 day ahead. Cover brownies tightly and store at room temperature.


Cut into squares.


Yield: Makes 16

Difficulty level: 2 whisks − A little more challenging. For the beginner with confidence.

Recipes: Desserts, Brownies, Dairy, Kosher

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