Nutty Aloha Brownies

By: Michelle - Sturgeon Bay, WI - 3rd Place Winner

“I have a love for coconut and tropical flavored foods. I had a brownie recipe that called for coffee and I figured why not add in some tropical type of coffee. I took it a step further and added coconut and nuts. This turned out excellent with great reviews; the flavored coffee really enhances the recipe.”

This is a user-submitted recipe. It was also tested in the kitchen of the Door County Coffee Café.

Ingredients

Featured ingredient: Hawaiian Hazelnut Coffee 10 oz. Bag Ground

Non-stick vegetable oil spray
2 C. sugar
15 Tbsp. unsalted butter
3/4 C. unsweetened cocoa powder
3 Tbsp. ground Door County Coffee Hawaiian Hazelnut
1/2 tsp. salt
3 eggs
2 tsp. vanilla
1 tsp. coconut extract
1 1/4 C. flour
3/4 C. pecan pieces
1/4 C. coconut flakes
1 C. semi sweet chocolate chips
6 Tbsp. Door County Coffee Hawaiian Hazelnut freshly brewed coffee
30 strips crystallized ginger (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Spray 13x9x2 inch pan with non-stick vegetable oil spray.
3. Combine sugar, butter, cocoa, ground coffee, and salt in a large heat-resistant bowl.
4. Place bowl over saucepan of simmering water and whisk until butter melts and all ingredients are blended.
5. Remove bowl from saucepan, whisk in eggs, vanilla and coconut extract.
6. Sift flour over bowl and fold in.
7. Mix in pecans and coconut flakes.
8. Spread batter in pan and bake 25 minutes.
9. Cool brownies in pan.

To make frosting:

1. Place chocolate chips in a small heat-resistant bowl. Bring brewed coffee to a simmer in a saucepan. Pour over chips and stir until melted
2. Let frosting cool about 1 hour (it will start to thicken).
3. Spread frosting evenly over brownies.
4. Cut brownies and top with two pieces of crystallized ginger if desired.

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