Coconut Cappuccino Brownies: Rich Chocolate with a Coffee Kick

Coconut Crowned Cappuccino Brownies

YIELD Makes 16 brownies

INGREDIENTS

6 squares (1 ounce each) semisweet chocolate, coarsely chopped 1 tablespoon instant coffee granules 1 tablespoon boiling water 1/2 cup sugar 1/4 cup butter, softened 3 eggs, divided 3/4 cup all-purpose flour 3/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup whipping cream 1 teaspoon vanilla 3/4 cup flaked coconut, divided 1/2 cup semisweet chocolate chips, divided

PREPARATION:

1. Preheat oven to 350°F. Grease 8-inch square baking pan. Melt chocolate squares in small, heavy saucepan over low heat, stirring constantly; set aside. Dissolve coffee granules in boiling water in small cup; set aside. Beat sugar and butter in large bowl until light and fluffy. Beat in 2 eggs, 1 at a time, scraping down side of bowl after each addition. Beat in chocolate and coffee mixtures until well blended. Combine flour, cinnamon, baking powder and salt in small bowl; add to butter mixture. Beat until well blended. Spread evenly in prepared pan.
2. Combine whipping cream, remaining egg and vanilla in small bowl; blend well. Stir in 1/2 cup coconut and 1/4 cup chocolate chips. Spread evenly over brownie batter; sprinkle with remaining 1/4 cup coconut and 1/4 cup chocolate chips. Bake 30 to 35 minutes or until coconut is browned and center is set. Remove pan to wire rack; cool completely. Cut into 2-inch squares.

Tip To toast flaked coconut, spread it in a thin layer on a cookie sheet and bake at 325°F about 10 minutes until golden brown. This recipe appears in: Brownies