Need a large crowd pleaser? This hits the spot.
Classic brownie base, creamy tangy peanut butter middle and significant coconut layer on the top. I found this recipe on a great blog, Spoon Fork Bacon, had to modify the baking times and process but the ingredient ratios were awesome.
Brownie base –
1 cup flour
¾ cup unsweetened cocoa powder
¼ tspn salt
1 cup (2 sticks) of unsalted butter
6 oz of chocolate (70% or more)
3 large eggs
1 tspn vanilla
Peanut Butter layer-
½ cup peanut butter
½ cup sugar
16 oz (2 packages) cream cheese
1 large egg
3 Tbsp sour cream
2 large egg whites
14 oz sweetened, shredded coconut (sub in 7oz of unsweetened or flakes)
7 ½ oz sweetened, condensed milk
1 tspn vanilla extract
½ tspn salt
Preheat oven to 350 degrees. Line a 9’x13’ baking pan with parchment paper.
Start with the brownie base so you can par-bake and then let cool before adding the other two layers. In a large bowl whisk together the flour, cocoa powder and salt, set aside. In a double boiler (place a smaller pot or glass bowl over a tall pot with 1 or 2 inches of water in it) place chocolate bar and butter. Turn heat to medium low and stir occasionally at first and more later until butter and chocolate are fully melted together. Turn off the heat and remove the top pot / bowl from the lower pot but be careful of the steam that will escape. Stir in the sugar, add eggs one and a time, finally add in the vanilla. Fold dry ingredients in until completely combined. Pour into prepared pan and spread to edges. Bake for 20 – 25 minutes until mostly set. Remove from oven and cool for at least 10 minutes or until you’ve got your next layers ready.
Beat together the peanut butter, sugar and sour cream until smooth. Then beat in egg, sour cream and milk. Spread evenly over cooled brownie base.
In a stand mixer with whisk attachment, whisk egg whites until stiff peaks form. I’m pretty sure this means you can turn the bowl upside down and nothing will move. In a large bowl combine coconut, condensed milk, vanilla and salt. Once that’s well mixed fold in egg whites. Layer and spread this on top of the peanut butter layer.
Cover with foil and bake for 15 minutes. Uncover (keep the foil handy) and bake for another 15 minutes. Until all the layers are set and a toothpick comes out clean. I had to keep baking for another 30 minutes and actually poke around in the peanut butter layer to be satisfied that it set and was not runny. Amazingly this had no ill effect on the brownie layer. Remember to cover with foil again if coconuts start to get too brown.
Let cool as much as you can. Cut and serve.