Miami Brownies
Transport your taste buds to the tropics with our Miami Brownies, a rich and fudgy dessert infused with bold, vibrant flavors. These decadent brownies are made with semi-sweet chocolate and cocoa powder for a deep chocolate base, but the magic lies in the unique additions of dark rum, zesty lime, and sweet shredded coconut, creating an irresistible fusion of sweetness and tang. The hint of citrus brightens up each bite, while the coconut offers a chewy, tropical flair. Perfectly baked until gooey in the center, these brownies are an easy crowd-pleaser that comes together in just 45 minutes. Whether you're looking for a dessert inspired by Miami's sunny vibes or a twist on traditional brownies, these treats are sure to bring a little sunshine to your table.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 0.5 cups light brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon dark rum
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoons salt
- 1 tablespoon lime zest
- 0.75 cups sweetened shredded coconut
Instructions
Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a medium saucepan, melt the butter over low heat. Once melted, add the chocolate chips and stir until smooth and fully combined. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and eggs until the mixture is pale and creamy, about 2 minutes.
Stir in the vanilla extract and dark rum, followed by the melted chocolate mixture. Mix until fully incorporated.
Sift the all-purpose flour, cocoa powder, and salt into the bowl, then fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Gently fold in the lime zest and shredded coconut to distribute evenly throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for fudgy brownies.
Remove the brownies from the oven and let them cool completely in the pan. Once cooled, use the parchment paper overhang to lift the brownies out of the pan.
Cut into 16 squares and serve. Store leftovers in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.6 g | 265% | |
| Saturated Fat | 123.7 g | 618% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 1581 mg | 69% | |
| Total Carbohydrate | 690.6 g | 251% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 511.4 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 290 mg | 22% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1516 mg | 32% | |
*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.
