Bounty Brownies
Bounty bars are iconic chocolate treats known for their combination of creamy coconut filling and smooth milk chocolate coating. These bounty brownies take inspiration from the beloved candy, infusing the brownie batter with coconut flavor and topping it with a decadent layer of chocolate ganache and shredded coconut.
Ingredients
For the Brownies
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup shredded coconut
For the Chocolate Ganache Topping
- ½ cup heavy cream
- 1 cup semisweet chocolate chips
- ¼ cup shredded coconut toasted (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking dish with parchment paper and set aside.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Sift in the cocoa powder, flour, and salt, and mix until just combined. Be careful not to overmix.
- Fold in the shredded coconut until evenly distributed throughout the batter.
- Pour the brownie batter into the prepared baking dish and spread it out evenly.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownies are baking, prepare the chocolate ganache topping. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Place the chocolate chips in a heatproof bowl and pour the hot cream over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Once the brownies are baked, remove them from the oven and let them cool in the baking dish for 10 minutes.
- Pour the chocolate ganache over the top of the brownies, spreading it out evenly with a spatula.
- Sprinkle the toasted shredded coconut over the ganache layer, if desired.
- Allow the brownies to cool completely in the baking dish before slicing into squares.
- Serve and enjoy these decadent bounty brownies as a luxurious treat that's perfect for any occasion!
Notes
- To toast shredded coconut, spread it out on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
- Feel free to add chopped nuts, such as almonds or macadamia nuts, to the brownie batter for added crunch and flavor.
- Store any leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Bring them to room temperature before serving for the best taste and texture.
- These bounty brownies are perfect for serving at parties, potlucks, or as a special treat for yourself or loved ones. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent dessert experience.