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Coconut Brownies with Coconut Snowballs

Steven Reichlen garnishes these devilish brownies with dainty ice cream balls rolled in toasted coconut.

2 ounces semisweet chocolate
2 ounces unsweetened chocolate
3/4 cup coconut cream, such as Coco Lopez
1 1/2 cups sugar
3 large eggs, beaten
2 teaspoons vanilla extract
1 tablespoon dark rum
1 cup sifted all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon baking powder

Preheat the oven to 350 degrees. Generously butter an 8-inch-square cake pan.

Melt the chocolates in the coconut cream in the top of a double boiler over simmering water.

Combine the sugar, eggs, vanilla and rum in a large mixing bowl and whisk until smooth. Whisk in the chocolate mixture. Sift the flour into the mixture, along with the spices and baking powder and whisk just to mix.

Pour the batter into the prepared pan. Bake until the top is crusty, but the center remains a little soft, about 35 minutes. Let cool completely in the pan on a wire rack. Cut into 8 rectangles. Serve garnished with Coconut Snowballs and a drizzle of chocolate sauce if you like. Serves 8.

Coconut Snowballs

2 cups shredded coconut
1 pint of your favorite ice cream

Spread coconut over a baking sheet and bake in a 325-degree oven until lightly toasted, about 5 to 7 minutes. Watch carefully. Coconut burns fast. Scoop 2-inch balls of ice cream. Shake the cooled coconut in a pie pan to coat the ice cream balls.

Steven Raichlen’s “Miami Spice”

Thursday, July 05, 2001

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