Coconut Burfi Brookies

Yield: 9, one 9×9 pan

prepPreheat oven to 300°F / 150°C
prepGrease and line a 9×9-inch square pan with parchment paper
20 g coconut powder (optional)	Toast coconut powder 300°F / 150°C, 5–8 min		Drop all 3 batters into pan, tap & smooth	Bake 350°F / 175°C, 25–30 min	Press down gently while hot, top with reserved chocolate	Bake 350°F / 175°C, 3–4 min to melt chocolate	Swirl chocolate with toothpick, sprinkle remaining coconut	Cool completely, chill 4 hr, cut
38 g salted butter, room temperature	Beat butter, sugars, toasted coconut, baking soda & salt 3 min
37 g dark brown sugar, packed
37 g granulated sugar
1/4 tsp baking soda
1/2 tsp kosher salt
2 tbsp applesauce	Mix in applesauce & vanilla 1 min
1 tsp vanilla extract
63 g all-purpose flour	Stir in flour & chocolate chips
50 g white chocolate chips, plus 2 tbsp reserved for garnish
50 g semisweet chocolate chips, plus 2 tbsp reserved for garnish
42 g bittersweet chocolate	Increase oven to 350°F / 175°C	Melt chocolate, butter & milk over medium-low heat
26 g unsalted butter
78 g whole milk
65 g granulated sugar	Whisk in sugars, cocoa, baking powder, salt & vanilla
65 g dark brown sugar
31 g unsweetened cocoa powder, sifted
1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp vanilla extract
62 g all-purpose flour	Whisk in flour until smooth
53 g unsweetened finely shredded coconut, plus 1 tbsp for garnish	Mix coconut, salt, cardamom & condensed milk
1/4 tsp kosher salt
1/2 tsp ground cardamom
50 g sweetened condensed milk

Translate

Part of Pro · 19 languages

⋯More

read left to right — each column combines what's behind it.

Make a table from your next recipe

Paste a link, recipe text or a cookbook photo.

Make a table