I'm right there with you. I love them too.
Seems like there are a lot of chocolate/coconut lovers hangin' around this blog. I like that.
I like you.
So, I figured I'd give you another chocolatey coconut dessert to swoon over. This time I threw some praline into the mix. Ya, I'm totally bad like that.
These are undoubtedly fudgey, dense and uber moist brownies. They're topped with a slightly gooey layer of coconut and almond praline. Not fair...I want to be topped with gooey coconut and praline. Sigh.
The key to making super fudgey and dense brownies is to avoid aerating the batter and to deflate ingredients that contain air. This is the reason for melting the butter.
I use a rubber spatula or wooden spoon to make brownies. It makes me feel old-school, holding the bowl in my left arm and stirring with a spoon in the right hand. You know...no machines. But, more importantly, it minimizes air incorporation. That's a big deal.
Also, don't add any leavening agents. After all, the brownie originated from a cake recipe where the baking powder was neglected. Thank heaven for that! I'd take a brownie over a slice of cake any day. No disrespect to cakes, though.
My last trick is to bake in a slightly cooler oven. I like to bake brownies at 325 degrees F so that even the edges stay moist. This also prevents the batter from souffle-ing, which would make the brownies lighter.
So there you have it...Coconut and dark chocolate meet again and save the day. Kinda like Batman & Robin, no?