Coco Rojo Brownie Recipe
Make Coco Rojo Brownie Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Base
Coconut Topping
Method
Brownie Base Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- 2
Melt the Butter
In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from the heat and let it cool slightly.
- 3
Mix Sugars and Eggs
In a large mixing bowl, combine the granulated sugar and brown sugar with the melted butter. Whisk until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- 4
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder.
- 5
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- 6
Bake the Brownie Base
Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Coconut Topping Preparation
- 7
Prepare Coconut Mixture
In a mixing bowl, combine the sweetened shredded coconut, sweetened condensed milk, and red food coloring. Mix well until the coconut is evenly coated with the condensed milk and the color is evenly distributed.
- 8
Add Coconut Topping to Brownies
Once the brownies are baked, remove them from the oven and immediately spread the coconut mixture evenly over the top of the warm brownies.
- 9
Finish Baking
Return the brownies to the oven and bake for an additional 10-15 minutes, or until the coconut topping is golden brown.
- 10
Cool and Serve
Remove the brownies from the oven and let them cool in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper. Cut into squares and serve.
