This is the kind of dessert that is gone in a flash. The kind that people reminisce about for days after the last reveler has headed home and the kind worth indulging in. Scratch that, over indulging in. Crafted by Ayesha Curry and Amanda Haas for their killer cocktail party story, these Chocolate Cherry Coconut Brownies are a guaranteed crowd pleaser.
Chocolate Cherry Coconut Brownies
|3/4 cup dried sour cherries||3/4 cup orange liqueur, such as Grand Marnier|
|1/4 cup large unsweetened coconut flakes*||1 1/2 cups semisweet chocolate chips, divided|
|3/4 cup unrefined (virgin) coconut oil*||1/2 cup gluten-free flour, such as Cup4Cup or Bob's Red Mill|
|1/4 cup Dutch-process unsweetened cocoa powder||1/2 teaspoon fine sea salt|
|1 cup turbinado sugar (raw cane sugar)||4 eggs|
|1 teaspoon vanilla|
Preheat oven to 350°. Oil a 9- by 9-in. baking pan and line bottom with a sheet of parchment paper large enough to come up 2 opposite ends of pan and hang over sides. Put cherries in a small bowl and pour in liqueur. Let soak 30 minutes. Meanwhile, toast coconut on a rimmed baking sheet until golden, 3 to 5 minutes.
Meanwhile, in a microwave-safe bowl, melt 3/4 cup chocolate chips with the coconut oil, heating in 20-second bursts and then stirring, until chocolate is 3/4 melted. Stir until melted, then cool slightly.
Whisk flour, cocoa powder, and salt together in a medium bowl. Add sugar, eggs, and vanilla to melted chocolate and whisk to mix. Whisk in flour mixture. Drain cherries (save liqueur for cocktails). Stir cherries and remaining 3/4 cup chocolate chips into batter.
Pour batter into prepared pan. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Let brownies cool (or chill), then lift out using parchment paper and cut into 1 1/2-in. squares.
Arrange brownies on a serving tray and top with coconut flakes.