If you’ve spent even a small amount of time here, you know that I love cookbooks. Even on hectic days when my two little ones run me ragged, I try to find time to clear my head with a warm cup of coffee and a few peaceful moments paging through recipes. So what makes a cookbook ‘good’? Well, rather than listing page after page of instruction, for me the best cookbooks are like settling in and sharing ideas with a comforting friend. They have stories wrapped around a theme, emotions that tie the dishes to the author’s life and loved ones, and– obviously– brilliant food. I want to know the recipes are part of the author’s life, that they’re important enough that she needs to share them. I want to make them become part of my family’s traditions and story, because that’s really what eating together is about– shared experiences.
One of my favorite cookbook authors is Melissa Clark. Along with her popular column for the New York Times (A Good Appetite), she has authored or co-authored dozens of fantastic works. Her cookbook “In the Kitchen with a Good Appetite” gives you a flavor of her journey to where, and who she is today. I’ve waxed about her creativity in the kitchen and her way with words in this past post. Today’s recipe, these decadent brownies, comes from her new book, “Cook This Now”. In a word, both the brownies and the book are brilliant. In her latest collection, she shares experiences of her life as both a mother and a wife centered around meals for family and friends. The book’s format mirrors the seasons– which is how I try to cook. The individual recipes are varied, creative, and mouth-watering. I decided to make these brownies first, to share with a friend on his birthday– he loves chocolate and coconut.
I love the coconut/chocolate pairing, and in this recipe they really work together brilliantly. This is not a normal, cake-like brownie. Instead, it has a moist fudge-y density and texture that delivers a huge chocolate punch. And the two layers of coconut add nice subtlety. The first coconut layer (on top) crisps up beautifully. The second (baked into the brownies) provides nice textural contrast to the brownie itself. A sprinkle of fleur de sel on top makes them perfect. Enjoy them with coffee while reading a good cookbook, or share them with a friend.
The Recipe: Coconut Fudge Brownies
1/3 cup Dutch process cocoa
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons unsalted butter, melted
1/2 cup plus 2 tablespoons coconut oil (butter may be substituted, if necessary)
2 large eggs
2 large egg yolks
2 teaspoons vanilla
2 1/2 cup sugar
1 3/4 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
3 ounces bittersweet chocolate, cut into 1/2-inch pieces
2 cups sweetened shredded coconut (do not substitute unsweetened, as it will be too dry for the brownies)
Fleur de sel, for sprinkling (kosher salt may be substituted)
Pre-heat oven to 350°F. Butter a 9 x 13-inch baking pan.
In a large mixing bowl, whisk the cocoa powder, unsweetened chocolate, and boiling water together until smooth. Whisk in the the melted butter and coconut oil. Don’t be alarmed if the mixture looks curdled. Add the eggs, egg yolks, and vanilla, and whisk until combined. Whisk in the sugar until fully incorporated. Add the flour and salt and gently fold with a spatula until just combined. Fold in the bittersweet chocolate pieces.
Pour half of the batter into the prepared pan and smooth in out. Sprinkle 1 cup of coconut on top of it. Spread the remaining batter on top of the coconut. Sprinkle the remaining cup of coconut on top of that. Dust with a bit of fleur de sel and bake until a tester inserted into the center of the brownie is just set and shiny, 30-35 minutes. If you test with a toothpick, it may seem wet, which is fine. It will solidify as it cools. It is better to under- bake these brownies, than to over-bake them. Cool completely before cutting into squares. Enjoy!
Source: Adapted from Melissa Clark’s Cook This Now Cookbook
Thanks for stopping by today!
Laurie
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These sound amazing! I love chocolate and coconut.
You know I am a fellow cookbook lover – sounds like this one should be on my list! 🙂
You will love this cookbook, Jen! Seriously, you will.
Oh my gosh, heaven! Fudgey brownies are the only way to go in my opinion. Love!
Thanks, Angharad!
Being a cookbook author I was interested in what you look for in them and was nodding along with everything you mentioned. I also agree with you about Melissa–fine writing, fine food. Those brownies do indeed look good!
Thanks, Nancy! I look forward to checking your cookbooks out 🙂
I ordered Cook This Now from Amazon last week and now I’m really looking forward to it’s arrival! Thanks for the review and the brownies look amazing;-)
Thank you, Patty. You are really going to enjoy the book — I want to make everything! 🙂
I love Melissa’s cookbooks too. (mine is all messy) Yes, the best ones have stories and heart. Love Molly Wizenberg’s “A Homemade Life” too. Her blog was my first introduction to the wonderful food blog world.
Your blog has all of the great elements to. You share your passion beautifully.
Molly’s blog was one of the first ones I started following, too. I don’t have her book — looks like I need to look into that if you love it so much!
Thanks so much for the kind words, Kelli. You are always so supportive and sweet. I always appreciate it. 🙂
Now I’m convinced I have to purchase Melissa’s cookbook! Lovely photos and posting Laurie!
Thanks, Kara! You won’t be disappointed in her book — it’s great 🙂
Thank you for sharing that scrummy recipe. I’m on a short holiday in Paris, and had just decided to go on a serious diet when I get home. Now, chocolate and coconut brownies come into my life! What to do, what to do!
I also love recipe books that invite you into the writers kitchen. Nigel Slater does that for me.
Nigel Slater’s “Tender” is on my “need” list. It looks beautiful. Hope you’re enjoying yourself in Paris! PS — I think you should start the diet after you make these brownies. They’re so delicious. 🙂
The combination is indeed delectable. I hoard cookbooks – in fact I need to sneak them into the house but if this fudgy sweet is an indication of the recipes, I need to check them out!
All of the recipes are wonderful and very approachable! You should definitely check it out. 🙂
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Happy Birthday to me! It seems people are either all-in or all-out with coconut -but I LOVE it – and it’s confirmed with these brownies. Gooey goodness. Amazing – especially with a hot cup of coffee for breakfast.
So glad you enjoyed them, Matt! And yes…perfect for breakfast with coffee. 😉
Making these today!
Good luck! 🙂