Raspberry and coconut skillet brownie
This Raspberry and Coconut Skillet Brownie combines rich dark chocolate and buttery goodness, enhanced by tropical coconut and tart raspberries. Made in one skillet, it's a quick and impressive dessert perfect for any occasion.
Cook time 45 min
Prep time 15 min
Ingredients:
1/2 cup dark chocolate1/2 cup butter
3 eggs
1 cup all-purpose white wheat flour
2 tbsp dry cocoa powder
1/3 cup coconut meat
1 dash salt
If you're looking for a decadent dessert that's sure to impress, look no further than this Raspberry and Coconut Skillet Brownie. This unique twist on the classic brownie pairs rich dark chocolate and buttery goodness with the tropical flavors of coconut and the tartness of raspberries. Perfect for any occasion, this recipe can be easily made in one skillet for a delightful treat that's quick to make and even quicker to disappear!
Instructions:
- Preheat your oven to 350°F (175°C).
- In a medium-sized heatproof bowl, combine 1/2 cup dark chocolate and 1/2 cup butter.
- Melt them together over a saucepan of simmering water (double boiler method) or in the microwave in 15-second intervals, stirring after each, until fully melted and smooth.
- In a large mixing bowl, whisk the 3 eggs until they’re light and frothy.
- Gradually add the melted chocolate and butter mixture to the eggs, whisking continuously to avoid cooking the eggs.
- In a separate bowl, sift together 1 cup all-purpose flour, 2 tablespoons dry cocoa powder, and 1 dash salt.
- Gradually fold the dry ingredients into the chocolate mixture using a spatula, being careful not to overmix.
- Gently fold in the 1/3 cup shredded or grated coconut meat until evenly distributed throughout the batter.
- Pour the batter into a greased or parchment-lined oven-safe skillet (approximately 10-inch size works well).
- If desired, scatter 1/2 cup fresh or frozen raspberries evenly over the top of the batter.
- Place the skillet in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownie to cool in the skillet for at least 10 minutes before serving.
- Enjoy your Raspberry and Coconut Skillet Brownie warm, perhaps topped with a scoop of vanilla ice cream or a dollop of whipped cream.
Whether you're serving this Raspberry and Coconut Skillet Brownie for a special gathering or simply indulging in a sweet treat at home, you can't go wrong with this delicious combination. The blend of rich chocolate, coconut, and raspberries creates a perfect harmony of flavors that will leave everyone asking for seconds. Enjoy your baking adventure and don't forget to share the love!
Raspberry and coconut skillet brownie FAQ:
Bake the Raspberry and Coconut Skillet Brownie in a preheated oven at 350°F (175°C) for about 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
A 10-inch oven-safe skillet is ideal for this recipe. It allows for even baking and the right thickness for the brownie.
Yes, you can use semisweet or milk chocolate as a substitute, but the flavor and sweetness will vary. Adjust the sugar in the recipe if necessary.
Store any leftover brownie in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Reheat in the microwave if desired.
Yes, you can substitute raspberries with other fruits like chopped strawberries, blueberries, or sliced bananas. Adjust the amount based on the fruit's moisture content.
Tips:
- Ensure that your butter and eggs are at room temperature for easier mixing and a smoother batter.
- Use high-quality dark chocolate for the best flavor and a richer texture.
- Lightly toast the coconut meat before adding it to the batter for an extra layer of flavor.
- Don't overmix the batter to keep the brownies fudgy and not too dense.
- Check the brownies a few minutes before the end of the recommended baking time to avoid overbaking, as ovens can vary.
- Let the brownies cool slightly before cutting to allow them to set properly.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch.
Nutrition per serving
8 ServingsCalories 220kcal
Protein 6g
Carbohydrates 22g
Fiber 3.99g
Sugar 4.09g
Fat 22g
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