Who isn’t looking for a departure from boxed cake mix? New York City cookbook author Jake Cohen promises gooey chocolate decadence with these “Kosher for Passover” brownies.
The recipe, featured in Cohen’s debut cookbook, “Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch” (Houghton Mifflin Harcourt; $30), calls for a rich ganache-based batter that’s held together with coconut flour and topped with a thick layer of meringue-bound shredded coconut. If you like your brownies extra fudge-y, reduce coconut flour to 3/4 cup, he says.
Macaroon Brownies
Makes 24 brownies
Brownie layer:
8 ounces dark chocolate (70 percent cacao), coarsely chopped
8 ounces (2 sticks) unsalted butter, or 1 cup coconut oil
4 large eggs
1 cup granulated sugar
¼ cup packed light brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
1 teaspoon kosher salt
1 teaspoon instant espresso powder
1 cup coconut flour
1 cup milk chocolate chips
Macaroon layer:
4 large egg whites
¾ cup granulated sugar
1½ teaspoons vanilla extract
½ teaspoon kosher salt
4 cups unsweetened finely shredded coconut
Directions
For the brownie layer: Line a 9 by 13-inch baking pan with parchment paper, leaving overhang on all sides.
Set a medium metal bowl over a small pot of simmering water. Put the dark chocolate and butter in the bowl and heat, stirring occasionally, until completely melted and smooth. Remove from heat.
Meanwhile, in a large bowl, whisk together the eggs, granulated sugar, brown sugar, cocoa powder, vanilla, salt and espresso powder until smooth. Whisk in the melted chocolate mixture until smooth. Fold in the coconut flour until just incorporated, followed by the milk chocolate chips. Scrape the batter into the prepared pan and spread it into an even layer. Refrigerate for 1 hour.
For the macaroon layer: Heat the oven to 375 degrees.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Then, with the mixer running, slowly add the granulated sugar, vanilla and salt. Whisk, gradually increasing the speed to high, until the egg whites hold stiff peaks. Add the coconut and mix on low speed until just incorporated. Spread the coconut mixture into an even layer over the chilled brownie layer.
Bake for about 30 minutes, until just set and the coconut is golden. Let cool completely. Remove from the pan, slice into 24 brownies and serve.
Note: These brownies are best served the same day they’re baked. Store any leftovers in an airtight container at room temperature and serve within three days for peak enjoyment.
— Jake Cohen, “Jew-ish: A Cookbook: Reinvented Recipes from a Modern Mensch” (Houghton Mifflin Harcourt, $30)
