Coconut Maple Brownies with Crown Maple
On the weekends I like to go out on the town but earlier in the day you can find me in the kitchen. As you may know, the kitchen is my home. I love whisking egg whites, swirling sugar and spices together, folding in flour, and kneading dough. But there's always a soft spot for when you can bake with a friend. My best friend Dee and I wanted to prepare a treat for a friend who was visiting our humble abode later Sunday evening. Along with out obsession with Nigella Lawson, we decided to whip up some coconut maple brownies. With enjoying the art of sourcing ingredients, I tend to look for beautifully packaged things. I found a bottle of bourbon maple syrup by Crown Maple. You can get their syrup at your local Meijer if you have one. Trust me, when I source ingredients, I look for the best quality things that I can find.
3 sticks unsalted butter (each stick is 18 tbs)
Approximately 6 oz unsweetened flaked coconut
2 TBS vanilla extract
1 1/2c flour (we used Trader Joe’s gluten free flour, which can be substituted cup for cup)
1 TSP salt
1 TSP baking powder
12 oz dark chocolate
1 ½ to 2 1/2 cups maple syrup (we mixed pure maple syrup with bourbon maple syrup)
On very low heat on a toaster oven (or conventional oven, if needed), toast coconut flakes until they are a light golden brown colour. In a pot on top of a pot of boiling water (what’s that called? A water pot thing that heats with steam), melt the butter and chocolate. Set aside to cool a bit. In a mixing bowl, whisk eggs, vanilla, and 1 ½ cups maple syrup together. Add the chocolate mixture when it’s relatively cool and mix thoroughly. Then, add baking powder, salt, and flour. Finally, mix in most of the coconut, reserving a handful to sprinkle on top. Mix well and pour into an oiled 9x11” pan, topping with leftover coconut. (We used a 9x9 and baked the remaining in muffin tins) Bake at 3:50 for about 25 minutes. Cool, slice, and serve!