- 3 ounces unsweetened chocolate, chopped
- 1 stick (4 ounces) unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups unsweetened shredded coconut
- 7 ounces sweetened condensed milk
- 2/3 cup powdered sugar
Chocolate ganache topping:
- 3 ounces milk chocolate, chopped
- 1/3 cup heavy cream
- 1 teaspoon coconut oil
For the brownies:
Preheat the oven to 325°F. Line a mini muffin tin with paper liners.
Place the chocolate and butter in a large microwave-safe bowl and microwave for 45 seconds. Stir, and continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth. Whisk in the sugar. Add the eggs, one at a time, until combined. Add the almond and vanilla extracts. Using a rubber spatula, gradually stir in the flour, salt, and baking powder.
Spoon the batter into the prepared muffin tin, filling each cup 3/4 full. Bake for about 12 to 15 minutes, or until cooked through but still moist. Let cool on a cooling rack.
For the coconut layer:
In a large bowl combine the shredded coconut and condensed milk. Gradually add the powdered sugar, stirring until completely combined. Spoon the coconut mixture onto each brownie bite, pressing down slightly. Place the brownies in the refrigerator.
For the chocolate ganache topping:
Melt the chocolate and cream in a microwave safe bowl for 60 seconds then let sit for another 60 seconds. Stir the mixture until it becomes thick yet smooth and turns a deep chocolate color. Spoon the ganache on each brownie bite and return to the refrigerator until the ganache is set. Serve or store covered in the refrigerator for up to 3 days.