In my new book Flavorful, I wanted to present a
collection of recipes in the most popular flavors – the ones that diners go for
first on the dessert menu. Nothing too sophisticated or avant garde, just
desserts in flavors that people love and return to
time and again. Chocolate is
certainly one of the most popular flavors, and it may just be numero uno on the list. I know it is on
mine. Inspired by the Almond Joy Candy bar, these indulgent brownies come from
the Chocolate chapter of Flavorful.
The fudgy brownie base is topped with a sticky coconut layer into which whole
toasted almonds are embedded, arranged so that each portion gets an almond. The
filling is then covered with a half dark, half milk chocolate glaze. If you
love the magic combination of chocolate and coconut, these brownies are for
you. Enjoy them at room temperature or chilled, as you prefer. They also freeze
nicely, provided you wrap them well first.
Makes 16 bars
Chocolate
Almond Brownie layer:
4 ounces/113 g bittersweet
chocolate, chopped
8 tablespoons (113 g/4 oz)
unsalted butter, cut into tablespoons
2 large eggs
1 cup (200 g/7 oz) granulated
sugar
1/2 cup (66 g/2.3 oz) all-purpose
flour
½ teaspoon (2 g/0.07 oz) vanilla
extract
1/2 cup (60 g/2.1 oz) blanched whole
almonds, toasted and coarsely chopped
Coconut
Almond Layer:
1 ½ cups (120 g/4.2 oz)
unsweetened grated coconut
1/3 cup (108 g/3.8 oz) light corn
syrup
16 whole blanched almonds,
toasted
Milk
Chocolate Glaze:
2 ounces (57 g) high quality milk
chocolate, coarsely chopped
2 ounces (57 g) high quality
semisweet chocolate (61 or 62% cacao solids), coarsely chopped
½ cup (116 g/4 oz) heavy cream
2 tablespoons (41 g/1.4 oz) light
corn syrup
Make
the brownies:
1. Preheat the oven to 325°F. Line
a 9-inch square baking pan with aluminum foil, letting the foil overhang two opposite
edges by at least 2 inches. Spray the foil with non-stick cooking spray.
2. Place the chocolate and butter
in the top of a double boiler over barely simmering water and heat, stirring
occasionally, until the mixture is completely melted and smooth. Remove the top
part of the double boiler from the bottom and allow the mixture to cool for 10
minutes, until just warm.
3. In a medium bowl, whisk
together the eggs and sugar until blended. Whisk in the cooled chocolate-butter
mixture. Using a rubber spatula, stir in the flour well until blended. Stir in
the vanilla extract and almonds. Scrape the batter into the prepared pan and
bake for 35 to 40 minutes, until the brownies begin to crack on top (a
toothpick inserted into the brownies will come out with moist crumbs clinging
to it). Set the pan on a wire rack and cool completely.
4. Once cool, refrigerate the
brownies until chilled, at least 2 hours.
Make
the Coconut Almond Layer:
5. Place the coconut in the bowl
of a food processor and pulse until finely chopped. Add the corn syrup and
pulse until the coconut is evenly moistened.
6. Remove the brownies from the
refrigerator and, using the foil ends as handles, lift them out of the pan.
Invert the brownies onto a cutting board and peel off the foil. Reinvert the
brownies so they are right side up. Using a long, serrated knife, trim off
about 1/8-inch from each edge of the brownie square. Using a metal spatula, spread
the coconut mixture over the brownies in an even layer. Go over the coconut
again with the spatula, make the layer as flat and even as possible. Arrange
the almonds, evenly spaced in rows of four-by-four, on top of the coconut,
pressing down on them to make them stick.
Glaze
the brownies:
7. Place the milk and semisweet
chocolates in the bowl of a food processor and process just until finely
chopped. Transfer the chocolate to a medium bowl and set aside.
8. In a small saucepan, bring the
cream and corn syrup to a gentle boil over medium-high heat. Pour the hot cream
over the chocolate and gently whisk until the chocolate is melted and the glaze
is smooth.
9. Place the brownies on a cake
rack set on top of a foil-lined baking sheet. Slowly pour the glaze over the
brownies, covering the top completely and allowing it to spill over to cover the
sides. Tip the brownies up on one side to let any excess glaze that is pooling
in the center slide off. The almonds should be covered with a light coating of
glaze, but you should still be able to see them all. Refrigerate the brownies
until the glaze is set, at least 30 minutes.
10. Cut the brownies into 16
squares. Each square should have an almond on top. Serve the brownies at room
temperature or chilled, as you prefer. Store the squares in an airtight
container in the refrigerator for up to 5 days.