2 1/4bars164 grams Taza Chocolate Wicked Dark with Toasted Coconut 95% dark
1cup226g/2 sticks unsalted butter
2cups420g granulated sugar
1cup141g all-purpose flour
Flour based cooking spray (recommended Baker’s Joy}
Ganache and topping
1 1/2cups231 g semisweet chocolate chips
3/4cup175ml heavy whipping cream
7oz.84 g sweetened flake coconut
Finely chop the chocolate bars using a large chef’s knife. In a small saucepan over low heat, melt butter and chocolate together. Remove from heat and allow to cool 10 minutes.
Preheat oven to 325°F. Spray an 8×8-inch square pan with flour-based baking spray.
In a large mixing bowl, beat eggs, sugar, vanilla and salt together. Stir in the melted chocolate mixture then add flour and mix well.
Pour the brownie batter into the prepared 8×8- inch baking pan. Spread evenly in the pan and bake for 50-55 minutes. Let cool in the pan for at least 30 minutes.
Turn the uncut brownie out onto a wire cooling rack. Line the baking pan you used with two strips of parchment long enough to overhang the edges of the pan. (This will make icing these brownies a neater process, and make them easier to remove from the pan later!) Carefully return the brownie back into the pan.
In a small saucepan over medium-low heat, warm the heavy whipping cream until it is just hot and beginning to steam. Remove from heat and pour in the semisweet chocolate chips. Let them stand for one minute to soften. (This loosens up the stabilizing agents used in chocolate chips and makes them melt more easily – but if you have a finer grade of chocolate, by all means use it!) Once the chocolate is softened, stir the mixture with a whisk until the ingredients are blended and glossy. Let the ganache stand for 10 minutes or until slightly thickened, then pour and spread evenly over the top of the brownies in the pan.
Preheat oven to 350°F.
Spread flaked sweetened coconut evenly on cookie sheet and bake for 8-10 minutes, watching the pan carefully so the coconut doesn’t burn. About 5 minutes in, stir so that the coconut toasts more evenly and put back in the oven to finish baking. Let cool about 10 minutes, and then cover the ganache layer on the brownies with the toasted coconut, spreading evenly out to the edges.
Refrigerate brownies for 30 minutes, or until ganache icing is firm. Lift the brownies out of the pan with the overhanging parchment. Chilled brownies will slice neatly with a large chef’s knife. Bring to room temperature before serving.