Desserts, Sweet Snacks

Coconut Oatmeal Crumble Brownies

Dressing up Brownies again! This time I went with the coconut oatmeal crumble option so it might might might (sort of) be healthy too. I really like these actually, as the oatmeal makes the brownies less sweet. Great for adding to the lunch box for kids at summer camp!

1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces

For the Coconut Oatmeal Crumble
1/2 cup shredded sweetened coconut
1/2 cup large flake coconut (from King Arthur, optional)
1 cup fashioned rolled oats (not instant)
1/4 cup flour
1/2 cup sugar
1/2 cup (1 stick) cold, unsalted butter, cut into small cubes
pinch of salt

Heat oven to 350F.. Make a foil sling for your 13 x 9 inch pan. Spray with nonstick cooking spray. Using another baking pan, toast the shredded sweetened coconut for 10 minutes, stirring once. Let cool completely.

Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

In another work bowl, combine flour, sugar, salt and butter. Using your finger tips or a folk, combine the butter and the dry ingredients until the mixture looks like coarse sand with some bigger pieces. Add in the oatmeal and toasted coconut. The crumble mixture should hold together a little bit in larger clumps when you make a fist with some in your palm.

Scrape brownie batter into prepared pan and bake for 5 minutes. Remove and sprinkle over the crumble mixture and large flake coconut (if using) in an even but irregular pattern. Return to the oven to bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 25 to 30 minutes. Transfer pan to wire rack and cool 30 minutes.

Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour more. Cut into 2-inch squares and serve.


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