Chocolate-Coconut Brownies

Lightened with whipped egg whites and kissed with rose water, these brownies have everyone guessing about the secret ingredients. Adapted from Bon Appetit. 

  • 4 ounces semi-sweet chocolate
  • 2 ounces milk chocolate
  • ½ cup unsalted butter
  • 1 cup sugar
  • 2 jumbo eggs
  • 1 cup unsweetened coconut, coarsely ground
  • 1 cup flour
  • 2 tablespoons plain yogurt
  • 1 tablespoon vanilla extra
  • 1 tablespoon rose water
  • 2 tablespoons rum
  • 1 teaspoon almond extract
  • 1 teaspoon baking powder
  • 2 jumbo egg whites


Preheat oven to 325 degrees. Butter an 8 by 8-inch baking dish.

Melt chocolates and butter in microwave or over a double boiler, until smooth. Set aside to cool slightly. Beat sugar and two eggs in a large bowl, until creamy. Blend in coconut, flour, yogurt, vanilla, rose water, rum and almond extract. Add chocolate and butter mixture and stir until well blended. Beat egg whites in a medium bowl to stiff peaks, but not dry. Gently fold into batter, a third at a time. Pour into prepared pan. Baked 30-40 minutes, until a cake tester inserted in center comes out clean. Cool in pan.




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