Coconut Brownie Bars With Chocolate Ganache

Total Time: 1 hr 30 mins Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ingredients

• 14 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup unsalted butter, cut into tablespoons
• 1 tablespoon unsalted butter, cut into tablespoons
• 1/4 cup light corn syrup
• 1/4 cup water
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 7 large egg whites
• 1 1/3 cups granulated sugar
• 1 lb finely shredded unsweetened coconut (6 1/2 cups)
• 1/4 cup sour cream
• 1 vanilla bean, split, seeds scraped
• 1 teaspoon finely grated orange zest (optional)
• 18 ounces bittersweet chocolate, chopped
• 4 1/2 tablespoons unsalted butter, cut into tablespoons
• 4 1/2 tablespoons light corn syrup
• 2 1/4 cups heavy cream
• 40 roasted unsalted almonds

Recipe

• 1 the brownies:.
• 2 preheat the oven to 350°f.
• 3 line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking spray.
• 4 put the chocolate in a medium bowl.
• 5 in a medium saucepan, combine the sugar, butter, corn syrup and water and bring to a boil.
• 6 pour the mixture over the chopped chocolate and let stand for about 1 minute, then whisk until smooth.
• 7 whisk in the flour and salt, then whisk in the eggs and vanilla until fully incorporated.
• 8 scrape the brownie batter onto the prepared baking sheet and spread it to the edge.
• 9 bake for 15 minutes, until the top of the brownie looks dry and crackly.
• 10 transfer the baking sheet to a rack to cool, then transfer the baking sheet to the freezer to chill for 30 minutes, until the brownie base is completely firm.
• 11 meanwhile prepare the coconut topping:.
• 12 in a large heatproof bowl, combine the egg whites with the sugar.
• 13 set the bowl over a large saucepan of boiling water and whisk the mixture over moderate heat until it is warm to the touch and the sugar is dissolved, about 2 minutes.
• 14 remove from the heat.
• 15 using an electric mixer, beat the egg whites at medium-high speed until stiff, glossy peaks form, about 8 minutes.
• 16 fold in the shredded coconut, sour cream, vanilla seeds and grated orange zest, if using.
• 17 spread the coconut topping evenly over the brownie base.
• 18 bake for 30 minutes, until the coconut topping is lightly golden and set.
• 19 transfer to a rack to cool, then cover and refrigerate until firm, at least 4 hours or overnight.
• 20 make the glaze:.
• 21 combine the chopped bittersweet chocolate, butter and corn syrup in a large bowl.
• 22 in a medium saucepan, bring the heavy cream to a boil.
• 23 pour the hot cream over the chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is smooth.
• 24 let stand until warm to the touch, about 10 minutes.
• 25 assembly:.
• 26 meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat.
• 27 cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets.
• 28 top each square with an almond.
• 29 using a small ladle, pour a thick coating of the chocolate glaze over each brownie bar.
• 30 using a small offset spatula, spread the glaze to coat the top and sides completely. (rewarm the glaze over a pot of simmering water if it gets too thick.).
• 31 refrigerate the brownie bars until the glaze sets up, about 1 hour.
• 32 serve chilled.
• 33 *the brownie bars can be refrigerated for up to 3 days.