Food Network Magazine - (02)February 2020

44 FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020

4 january

february

7

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

FOR THE BROWNIES
Cooking spray
12 ounces semisweet chocolate, chopped
⅔ cup coconut oil
1½ cups granulated sugar
4 large eggs
¼ teaspoon coconut extract
2 cups all-purpose flour
½ teaspoon salt
¾ cup sweetened shredded coconut
½ cup salted macadamia nuts, chopped

FOR THE ICING
2 tablespoons meringue powder
2 cups confectioners’ sugar
¼ teaspoon coconut extract
3 to 5 tablespoons water
½ cup sweetened shredded coconut, for topping
White nonpareils, for topping

1.Make the brownies: Preheat the oven to 350 ̊. Line a 9-by-13-inch
baking pan with foil, leaving a 2-inch overhang on the two short
sides; coat with cooking spray. Combine the chocolate and coconut
oil in a medium saucepan over medium heat. Cook, stirring, until
melted, 3 minutes. Remove from the heat and stir in the granulated
sugar, eggs and coconut extract until well combined. Stir in the
flour and salt until smooth. Stir in the coconut and nuts. Spread
the batter evenly in the prepared pan.
2.Bake until the brownies are dry on top and a toothpick inserted
into the center comes out clean, 30 to 35 minutes. Transfer to a
rack and let cool completely in the pan.
3.Meanwhile, make the icing: Combine the meringue powder,
confectioners’ sugar, coconut extract and 3 tablespoons water
in a large bowl. Beat with a mixer on medium-high speed until
stiff and glossy but still spreadable, 2 to 3 minutes. Thin with
up to 2 more tablespoons water, if needed.

4. Lift the brownies out of the pan using the foil overhang. Scrape
   the icing on top and spread to the edges. Sprinkle with the coconut
   and white nonpareils; gently press to adhere. Let the icing harden,
   1 to 2 hours. Cut into pieces.

RED VELVET CHEESECAKE BROWNIES

ACTIVE: 35 min l TOTAL: 2½ hr l MAKES: 16 to 24

FOR THE CHEESECAKE LAYER

Cooking spray

12 ounces cream cheese, at room temperature

⅓ cup sugar

1 large egg

½ teaspoon unsweetened Dutch-process cocoa powder

¼ teaspoon red gel food coloring

1 tablespoon buttermilk

FOR THE BROWNIE LAYER

2 sticks unsalted butter

1¾ cups sugar

3 large eggs

1 teaspoon pure vanilla extract

1 cup all-purpose flour

¾ cup unsweetened Dutch-process cocoa powder

¾ teaspoon salt

½ teaspoon baking powder

1.Make the cheesecake layer: Preheat the oven to 350 ̊. Line a

9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the

two short sides; coat with cooking spray. Beat the cream cheese,

sugar and egg in a medium bowl with a mixer on medium speed

until smooth and fluffy, 2 to 3 minutes. Transfer ⅓ cup of the batter

to a small bowl and stir in the cocoa powder and red food coloring

until smooth; stir in the buttermilk. Set aside the two batters.

2.Make the brownie layer: Melt the butter in a medium saucepan

over medium heat. Remove from the heat and let cool slightly.

Stir in the sugar, eggs and vanilla until well combined. Stir in the

flour, cocoa powder, salt and baking powder until smooth.

3.Spread the brownie batter in the prepared pan. Top with small

spoonfuls of the plain cheesecake batter so most of the brownie is

covered. Spoon the red cheesecake batter all over and gently swirl

the cheesecake batters together with a skewer.

4.Bake until a toothpick inserted into the center of the brownies

comes out clean, 35 to 40 minutes. Transfer to a rack and let cool

completely in the pan. Lift out of the pan using the foil overhang.

Cut into pieces.

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