Ingredients
- 1 cup butter, room temperature
- 2 cup sugar
- 1 teaspoon coconut extract
- 4 eggs
- 1 cup all purpose flour
- 1/2 cup unsweetened baking cocoa
- 1 cup sweetened coconut flakes
- 4 oz finely chopped bittersweet baking chocolate
- Coconut ice-cream
- HERSHEY's Chocolate syrup
Instructions
Heat the oven to 350F. Grease 2 cupcake pans and set aside.
In a mixing bowl, add butter and sugar. With the paddle attachment on, beat on low speed until the butter is light and fluffy.
Add coconut extract followed by the eggs, one at a time, beating well after each addition.
Combine flour and cocoa; gradually beat into creamed mixture just until blended.
Stir in coconut.
Fold in the chopped baking chocolate.
With a large ice-cream scoop, divide the brownie batter between the 18 cups.
Bake in preheated oven for 20-22 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake).
Remove from the oven, cool in the pan for 15-20 minutes before inverting the pan and finish cooling the brownies on a wire rack.
Just before serving the sundaes, top each brownie with a scoop of ice-cream and drizzle Hershey's chocolate syrup over it.
Serve immediately.
Note
Source recipes -Here-
