Bon Appetit Desserts (168 page)

1 7-ounce package sweetened flaked coconut

¼ cup powdered sugar

¼ cup canned sweetened cream of coconut (such as

Coco Reál or Coco López)

2 ounces Philadelphia-brand cream cheese, cut into

1-inch cubes, room temperature

1 extra-large egg

⅛ teaspoon almond extract

⅛ teaspoon fresh lemon juice

Pinch of salt

6 tablespoons (¾ stick) unsalted butter, cut into 6 pieces

3½ ounces unsweetened chocolate, chopped

2 extra-large eggs

¼ teaspoon vanilla extract

1½ cups (packed) golden brown sugar

¾ cup sifted unbleached all purpose flour (sifted, then measured)

¼ teaspoon baking powder

⅛ teaspoon salt

COCONUT BATTER
: Measure ⅓ cup flaked coconut; cover and set aside. Place remaining coconut and sugar in processor; finely chop. Add cream of coconut and cream cheese to processor and blend well. Add egg, almond extract, lemon juice, and salt and blend well, stopping occasionally to scrape down sides of bowl. Transfer to bowl. Cover and refrigerate until very firm, about 3 hours.

CHOCOLATE BATTER
: Butter 9×9×2-inch metal baking pan. Melt butter with chocolate in heavy small saucepan over low heat, stirring until smooth. Pour into medium bowl. Cool to lukewarm. Whisk in eggs and vanilla. Whisk sugar, flour, baking powder, and salt in small bowl; sift over chocolate mixture. Mix until blended and smooth. Spread 1¼ cups chocolate batter in prepared pan (cover and refrigerate remaining batter). Cover pan tightly with aluminum foil. Refrigerate batter until very firm, about 3 hours.

Position rack in center of oven and preheat to 325°F. Alternate 1 tablespoon remaining chocolate batter and 1 tablespoon coconut batter over chocolate layer, filling pan completely. Sprinkle reserved ⅓ cup flaked coconut over coconut mounds; press gently to adhere. Cover pan tightly with foil.

Bake 45 minutes. Remove foil and bake until tester inserted in center of 1 chocolate mound comes out almost clean, about 40 minutes. Cool brownies completely in pan on rack.

DO AHEAD
:
Can be made 1 day ahead. Cover brownies tightly and store at room temperature.

Cut into squares.

Chocolate Brownies with Orange-Cream Cheese Frosting

Baking in a disposable pan creates brownies with soft edges. If you prefer brownies with chewy edges, use a 13×9×2-inch metal baking pan instead and bake for 30 minutes. Finish these brownies with toasted pistachios, toasted flaked coconut, or untoasted coconut—or go all out and top with all three.
Makes 1½ dozen

Nonstick vegetable oil spray

⅔ cup unbleached all purpose flour

½ teaspoon baking powder

½ teaspoon salt

4 ounces bittersweet or semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

10 tablespoons (1¼ sticks) unsalted butter, cut into 10 pieces

1¼ cups sugar

2 teaspoons vanilla extract

3 large eggs

1 8-ounce package Philadelphia-brand cream cheese, room temperature

⅔ cup powdered sugar

2 tablespoons (¼ stick) unsalted butter, room temperature

1½ teaspoons finely grated orange peel

½ cup toasted unsalted natural pistachios, toasted sweetened flaked coconut, or untoasted sweetened flaked coconut

BROWNIES
: Position rack in center of oven; preheat to 325°F. Spray 13×9×2-inch disposable aluminum baking pan with nonstick spray. Press 18×12-inch sheet aluminum foil over bottom and up long sides of pan, leaving overhang on both long sides. Spray foil with nonstick spray. Whisk flour, baking powder, and salt in small bowl. Stir both chocolates and butter in medium saucepan over medium-low heat until melted and smooth; remove from heat. Whisk sugar and vanilla, then eggs, into chocolate mixture. Whisk until glossy and smooth, about 1 minute. Add dry ingredients and whisk just to blend. Pour batter into prepared pan.

Bake until tester inserted into center comes out with some moist crumbs attached, about 24 minutes. Cool completely in pan on rack.

FROSTING
: Using electric mixer, beat cream cheese, powdered sugar, butter, and orange peel in medium bowl until smooth. Spread cream cheese frosting over brownies. Sprinkle nuts or coconut over.

DO AHEAD
:
Can be made 1 day ahead. Cover and chill.

Using foil as aid, lift brownies from pan. Cut into squares; serve cold or at room temperature.

Chocolate Brownies with Peanut Butter Frosting

Who can resist the combination of chocolate and peanut butter? You can finish the brownies with a sprinkling of chopped salted peanuts, if you like.

Makes 2 dozen

Nonstick vegetable oil spray

5 ounces unsweetened chocolate, coarsely chopped

4 ounces bittersweet or semisweet chocolate, coarsely chopped

½ cup (1 stick) unsalted butter, cut into 8 pieces

1½ cups sugar

4 large eggs

1 teaspoon vanilla extract

½ cup unbleached all purpose flour

¼ teaspoon salt

1 cup creamy peanut butter (do not use old-fashioned style or freshly ground)

3 tablespoons unsalted butter, room temperature

⅔ cup powdered sugar

1 teaspoon vanilla extract

BROWNIES
: Preheat oven to 350°F. Line 13×9×2-inch metal baking pan with aluminum foil, leaving 2-inch overhang on both long sides. Spray foil with nonstick spray. Combine unsweetened chocolate, bittersweet chocolate, and butter in heavy small saucepan. Stir over low heat until melted and smooth. Cool to barely lukewarm. Using electric mixer, beat sugar, eggs, and vanilla in large bowl at high speed until mixture is thick and pale yellow, about 5 minutes. Reduce mixer speed to low; beat in flour and salt, then melted chocolate mixture. Transfer mixture to prepared baking pan.

Bake brownies until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Transfer pan to rack; cool 15 minutes. Using metal spatula, press down brownie edges to level top. Cool completely in pan.

FROSTING
: Place peanut butter and butter in medium bowl. Using electric mixer, beat until smooth. Add sugar and vanilla and beat until well blended and smooth. Spread frosting evenly over brownies in pan. Refrigerate at least 1 hour. Using foil as aid, lift brownies from pan. Cut into squares.

DO AHEAD
:
Can be made 1 day ahead. Cover and keep refrigerated. Let stand at room temperature 30 minutes before serving.

Raspberry Brownies

Berries and chocolate are natural partners. In this variation on that theme, chocolate brownies are sprinkled with fresh raspberries just before baking, then drizzled with a chocolate glaze that contains just a hint of raspberry brandy.

Makes 1½ dozen

Nonstick vegetable oil spray

1 cup (2 sticks) unsalted butter, room temperature

1¼ cups sugar

½ cup (packed) golden brown sugar

4 large eggs

½ cup natural unsweetened cocoa powder

1 tablespoon framboise (clear raspberry brandy) or brandy

1 teaspoon vanilla extract

¼ teaspoon salt

1¼ cups unbleached all purpose flour

1½-pint container raspberries

4 ounces bittersweet or semisweet chocolate, chopped

2 tablespoons framboise (clear raspberry brandy) or brandy

2 teaspoons hot water

Powdered sugar

BROWNIES
: Preheat oven to 325°F. Spray 13×9×2-inch metal baking pan with nonstick spray. Beat butter and both sugars in large bowl until fluffy. Add eggs 1 at a time, beating to blend after each addition. Stir in cocoa, framboise, vanilla, and salt. Add flour; stir just to blend. Pour batter into prepared pan. Sprinkle raspberries evenly over batter. Bake until tester inserted into center comes out clean, about 30 minutes. Cool completely in pan on rack.

GLAZE
: Stir chocolate, framboise, and 2 teaspoons hot water in medium metal bowl set over saucepan of barely simmering water until melted and smooth. Cool slightly.

Cut brownies into 18 bars. Sift powdered sugar lightly over brownies. Dip fork into glaze and drizzle glaze decoratively over brownies. Let stand until glaze sets, about 30 minutes.

DO AHEAD
:
Can be made 8 hours ahead. Cover; store at room temperature.

Transfer brownies to plate and serve.

White Chocolate Suzette Brownies

This white chocolate brownie was inspired by crepes suzette, a classic French dessert that consists of crepes warmed in a buttery orange sauce, then soaked in orange liqueur and flambéed. This slightly less dramatic (but equally delicious) version features brownies flavored with orange liqueur, dried apricots, lemon and orange peel, and ginger. The finishing touch? An orange-flavored glaze.
Makes about 2 dozen

½ cup finely chopped dried apricots