Caribbean Brownies
Transport yourself to a tropical paradise with these decadent Caribbean Brownies, a unique twist on the classic dessert. Infused with dark rum, a hint of cinnamon, and flecked with shredded coconut, these indulgent treats boast a rich, fudgy texture with a touch of island-inspired flair. The addition of optional chopped pecans or walnuts lends a delightful crunch, perfectly complementing the chocolatey goodness. Simple to prepare in just 15 minutes of prep time, these brownies are the perfect fusion of exotic flavors and comforting sweetness. Make them the star of your next gathering or savor with a cup of coffee for a luxurious treat.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 170 grams Semi-sweet chocolate chips
- 200 grams Granulated sugar
- 100 grams Brown sugar
- 3 units Large eggs
- 2 tablespoons Dark rum
- 1 teaspoon Vanilla extract
- 95 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground cinnamon
- 50 grams Shredded coconut
- 50 grams Chopped pecans or walnuts (optional)
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a large heatproof bowl, melt the unsalted butter and semi-sweet chocolate chips together over a double boiler or in the microwave in 20-second increments, stirring in between. Allow to cool slightly.
Whisk in the granulated sugar and brown sugar until the mixture is smooth and glossy.
Add the eggs one at a time, whisking thoroughly after each addition. Then stir in the dark rum and vanilla extract.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Stir in the shredded coconut and chopped pecans or walnuts (if using).
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for fudgier brownies.
Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Slice into 12 equal squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 33.1 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
