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Coconut-Chocolate Swirlies

Source of Recipe


From "A Country Baking Treasury"






List of Ingredients



• Vegetable cooking spray
  
• 1/2 lb. (2 sticks) unsalted butter, softened
  
• 4 ounces unsweetened chocolate, chopped
  
• 1-1/4 cups sifted cake flour
  
• 1-1/2 Tbsp unsweetened cocoa powder
  
• 1/2 tsp salt
  
• 3 large eggs
  
• 2 large egg yolks
  
• 2 cups granulated sugar
  
• 2 tsp vanilla extract
  
• 3/4 cup marshmallow cream
  
• 1/2 cup flaked coconut
  






Instructions



1. Spray a 9x13-inch baking pan with vegetable cooking spray. Preheat oven to 350 degrees (F).
   
   
2. Melt the butter and chocolate together in a heavy saucepan set over medium-low heat. Stir well; set aside to cool.
   
   
3. Re-sift the cake flour with the cocoa powder and salt onto a sheet of wax paper. Beat the eggs and yolks together with an electric mixer. Beat in the sugar, mixing well; beat in the vanilla. Add the dry ingredients, beating on low speed until combined.
   
   
4. Spoon the marshmallow cream on top of the batter; sprinkle with the coconut, and swirl both in with a few strokes of a wooden spoon. (Leave the cream in patches to prevent it from dissolving into the batter.)
   
   
5. Scrape batter into the prepared pan. Bake on the middle rack of the oven for 35 to 40 minutes, until the top is set and the cake pulls away slightly from the sides of the pan. Cool in the pan before cutting.
   
   Makes 20 brownies.