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Tropical Breeze Brownies

2 Apr

There are some days when I question what I’m doing with my life and if I can make it as a baker or pastry chef. These doubts usually creep into my mind when I’m frustrated about not finding a job or even an internship.  I am so motivated to make it as a baker that I would be willing to clean toilets in a bakery, but it seems as though if you’re not holding a degree in your hands or 3 years of experience then you are not worth an interview.  However, I did not come here to bitch and moan about how terrible the job market is. I originally came here to share with you  milk fudge but I messed that up.  I literally stood over the stove for 40 minutes stirring and stirring, waiting for the milk fudge to thicken, but it never did. My arm was about to fall off so I poured it into a pan and hoped for the best. It turned out like this:

Camel Piss?

So, as you can see, the fudge did not congeal into anything appetizing looking. In fact, it kind of resembles camel piss. In order to prove to myself that I could still bake, I made tropical breeze brownies. The name alone cheers me up. It’s a brownie with toasted coconut and chocolate covered pomegranate seeds covered in a chocolate ganache topped with more toasted coconut. Its rather delightful and much better then camel piss if i do say so myself.

Ingredients

Brownies

  • 2 sticks butter
  • 5 ounces unsweetend chocolate
  • 1 pound of semi sweet chocolate
  • 4 eggs
  • 1 ½ cups sugar
  • 1 tablespoon vanilla
  • 1 teaspoon coconut
  • 1 teaspoons instant coffee
  • 1  tablespoon of baking powder
  • 1 cup flour
  • 1 teaspoon of kosher salt
  • Toasted coconut
  • Chocolate covered pomegranate seeds

Chocolate Ganache

  • 9 ounces bittersweet chocolate, chopped
  • 1 cup heavy cream

Preheat the oven to 350 degrees F. Butter and flour a 8 by 9 inch square baking pan.

Melt together the butter, the semisweet chocolate and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir together the eggs, coffee granules, vanilla, coconut extract and sugar. Stir the warm chocolate mixture into the egg mixture and allow to come to room temperature.

In a medium bowl, mix together the flour, the baking powder and the salt. Add the cooled chocolate mixture. Toss 1 teaspoon of flour over the toasted coconut and chocolate covered pomegranate seeds. Fold into the batter.

Bake for 25 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the oven. Bake for an additional 10 to 15 minutes or until a toothpick comes out clean. Allow to cool throughly.

For the Ganache

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.

Allow the ganache to cool slightly before spreading on the brownies. Top with toasted coconut.

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One Response to “Tropical Breeze Brownies”

  1. Eftychia April 5, 2011 at 11:28 am #

    These brownies look delicious. Thanks for sharing!

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