Page 44 - Food Network (January 2020)

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SNOW DAY COCONUT BROWNIES RED VELVET CHEESECAKE BROWNIES

ACTIVE: 35 min l TOTAL: 2½ hr (plus 1 to 2 hr setting) l MAKES: 16 to 24 ACTIVE: 35 min l TOTAL: 2½ hr l MAKES: 16 to 24

FOR THE BROWNIES FOR THE CHEESECAKE LAYER
Cooking spray Cooking spray
12 ounces semisweet chocolate, chopped 12 ounces cream cheese, at room temperature
⅔ cup coconut oil ⅓ cup sugar
1½ cups granulated sugar 1 large egg
4 large eggs ½ teaspoon unsweetened Dutch-process cocoa powder
¼ teaspoon coconut extract ¼ teaspoon red gel food coloring
2 cups all-purpose flour 1 tablespoon buttermilk
½ teaspoon salt
¾ cup sweetened shredded coconut FOR THE BROWNIE LAYER
½ cup salted macadamia nuts, chopped 2 sticks unsalted butter
1¾ cups sugar
FOR THE ICING 3 large eggs
2 tablespoons meringue powder 1 teaspoon pure vanilla extract
2 cups confectioners’ sugar 1 cup all-purpose flour
¼ teaspoon coconut extract ¾ cup unsweetened Dutch-process cocoa powder
3 to 5 tablespoons water ¾ teaspoon salt
½ cup sweetened shredded coconut, for topping ½ teaspoon baking powder
White nonpareils, for topping
1. Make the cheesecake layer: Preheat the oven to 350˚. Line a
1. Make the brownies: Preheat the oven to 350˚. Line a 9-by-13-inch 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the
baking pan with foil, leaving a 2-inch overhang on the two short two short sides; coat with cooking spray. Beat the cream cheese,
sides; coat with cooking spray. Combine the chocolate and coconut sugar and egg in a medium bowl with a mixer on medium speed
oil in a medium saucepan over medium heat. Cook, stirring, until until smooth and fluffy, 2 to 3 minutes. Transfer ⅓ cup of the batter
melted, 3 minutes. Remove from the heat and stir in the granulated to a small bowl and stir in the cocoa powder and red food coloring
sugar, eggs and coconut extract until well combined. Stir in the until smooth; stir in the buttermilk. Set aside the two batters.
flour and salt until smooth. Stir in the coconut and nuts. Spread 2. Make the brownie layer: Melt the butter in a medium saucepan
the batter evenly in the prepared pan. over medium heat. Remove from the heat and let cool slightly.
2. Bake until the brownies are dry on top and a toothpick inserted Stir in the sugar, eggs and vanilla until well combined. Stir in the
into the center comes out clean, 30 to 35 minutes. Transfer to a flour, cocoa powder, salt and baking powder until smooth.
rack and let cool completely in the pan. 3. Spread the brownie batter in the prepared pan. Top with small
3. Meanwhile, make the icing: Combine the meringue powder, spoonfuls of the plain cheesecake batter so most of the brownie is
confectioners’ sugar, coconut extract and 3 tablespoons water covered. Spoon the red cheesecake batter all over and gently swirl
in a large bowl. Beat with a mixer on medium-high speed until the cheesecake batters together with a skewer.
stiff and glossy but still spreadable, 2 to 3 minutes. Thin with 4. Bake until a toothpick inserted into the center of the brownies
up to 2 more tablespoons water, if needed. comes out clean, 35 to 40 minutes. Transfer to a rack and let cool
4. Lift the brownies out of the pan using the foil overhang. Scrape completely in the pan. Lift out of the pan using the foil overhang.
the icing on top and spread to the edges. Sprinkle with the coconut Cut into pieces.
and white nonpareils; gently press to adhere. Let the icing harden,
1 to 2 hours. Cut into pieces.

44 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020