Delicious brownies lavishly drizzled with chocolate topping make for a hearty family dessert. From start to finish, including making the topping, they can be done in under an hour. And brownies truly are a very easy, simple, and delicious treat.
While you make the chocolate topping, they will set up in the pan, so you can slice them up right away, and serve them warm, with the topping. Or, if you prefer, let them cool completely, and then adorn them with a lovely mixture of chocolate, cream, and Batida de coco.
One important thing you need to remember when making brownies is that you do not overbake them. That is, unfortunately, quite easy to do, as they are usually thin and can go from perfectly fudgy and baked to dry in minutes. Since every oven is a little bit different, keep an eye on them while they bake, and check them with a toothpick.
Brownies are done when a toothpick comes out with just some moist crumbs sticking to it. It is fine if you slightly underbake them, they will still be amazing. One more thing to keep in mind - the type and quality of the cocoa powder you use will determine how good your brownies taste.
Ingredients
For the brownies
120 grams vanilla yoghurt
50 grams unsweetened cocoa powder
200 grams granulated sugar
120 grams unsalted butter
90 grams plain flour
½ teaspoon espresso powder
½ teaspoon baking soda
¼ teaspoon salt
50 ml Batida de Coco
For the chocolate glaze
75 ml double cream
75 grams dark chocolate
30 ml Batida de Coco
Preparation
Pour the yoghurt into a large bowl, add in the vanilla, then sift in the cocoa powder, baking soda, espresso powder, and salt, and whisk vigorously for a minute or so, until the mixture becomes really smooth, almost like frosting. Take a heavy-bottomed saucepan, dice in the butter, and place it over medium heat, and let it start melting slowly. Tip in the sugar, and gently mix it until the butter is completely melted, and the sugar starts to dissolve. Add the melted butter and sugar to the cocoa mix, add in Batida de coco, and stir until very smooth and silky. Finally, sift in the flour, and gently whisk until smooth. Take a small square pan (20x20 cm), line it with baking parchment, then gently transfer the batter to it, and level it as much as possible.
Bake them immediately, in a preheated oven, at 180°C (350°F), for about 15-20 minutes, or until a toothpick inserted into the centre comes out clean, or with just a few moist crumbs. Check them for doneness fairly early, to make sure they aren’t overbaked and dry. They should look baked on the edges, but the very centre should look moist, but not raw. Remove them from the oven and cool them on a rack while you prepare the glaze. For the glaze, pour the double cream and Batida de coco into a medium-sized saucepan, and place it over medium-high heat. Let the mixture heat up, but not come to a boil, then immediately add in the chopped up chocolate, and mix until completely melted. Serve the brownies generously drizzled with the glaze, and some additional desiccated coconut. Yields 9 servings.
