These fudgy brownies owe their richness to the use of coconut cream instead of butter. The coconut flavor is very subtle. For even greater decadence, serve them with Recipe#433520. From Miami Spice: The New Florida Cuisine.

Ingredients

8 serv.

semisweet chocolate↗2 ounces
unsweetened chocolate↗2 ounces
canned coconut cream, such as Coco Lopez3⁄4 cup
sugar↗1 1⁄2 cups
large eggs↗3
beaten
vanilla extract↗2 teaspoons
dark rum↗1 tablespoon
sifted all-purpose flour1 cup
ground cinnamon↗1⁄2 teaspoon
ground cloves↗1⁄8 teaspoon
baking powder↗1 teaspoon

Step-by-step instructions

1
Preheat the oven to 350 degrees. Generously butter an 8-inch square pan.
2
Melt the chocolates in the coconut cream in the top of a double boiler.
3
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.
4
Bake the brownies 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 the brownies into 8 rectangles.

Source: food.com

Original recipe ↗

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