NOTE:

These brownies are best served the same day they’re baked. Store any leftovers in an airtight container at room temperature and serve within three days for peak enjoyment.

The more I bake brownies for others, the more I realize how divided the world is between those who crave dense, fudgy brownies and those who crave tender, cakey brownies. While this recipe is that perfect balance of the two, I have a hack for those on the hunt for extra-fudgy squares. Reduce the coconut flour to ¾ cup and discover borderline brownie-batter bliss.

INGREDIENTS:

FOR THE BROWNIE LAYER

• 8 ounces dark chocolate (70 percent cacao), coarsely chopped

• 8 ounces (2 sticks) unsalted butter, or 1 cup coconut oil

• 4 large eggs

• 1 cup (200g) granulated sugar

• ¼ cup packed (50g) light brown sugar

• 2 tablespoons unsweetened cocoa powder

• 1 tablespoon vanilla extract

• 1 teaspoon kosher salt

• 1 teaspoon instant espresso powder

• 1 cup coconut flour

• 1 cup milk chocolate chips

FOR THE MACAROON LAYER

• 4 large egg whites

• ¾ cup (150g) granulated sugar

• 1½ teaspoons vanilla extract

• ½ teaspoon kosher salt

• 4 cups unsweetened finely shredded coconut (12 ounces)

DIRECTIONS

Yields 24 Brownies

Prep Time: 20 Minutes, Plus 1 Hour Chilling Time

Cook Time: 35 Minutes 

FOR THE BROWNIE LAYER

• Line a 9 by 13-inch baking pan with parchment paper, leaving overhang on all sides.

• Set a medium metal bowl over a small pot of simmering water. Put the dark chocolate and butter in the bowl and heat, stirring occasionally, until completely melted and combined, then remove from the heat.

• Meanwhile, in a large bowl, whisk together the eggs, granulated sugar, brown sugar, cocoa powder, vanilla, salt, and espresso powder until smooth. Whisk in the melted chocolate mixture until smooth. Fold in the coconut flour until just incorporated, followed by the milk chocolate chips. Scrape the batter into the prepared pan and spread it into an even layer. Refrigerate for 1 hour.

FOR THE MACAROON LAYER

• Preheat the oven to 375°F.

• In the bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy, then, with the mixer running, slowly add the granulated sugar, vanilla, and salt. Whisk, gradually increasing the speed to high, until the egg whites hold stiff peaks. Add the coconut and mix on low speed until just incorporated. Spread the coconut mixture into an even layer over the chilled brownie layer.

• Bake for about 30 minutes, until just set and the coconut is golden. Let cool completely. Remove from the pan, slice into 24 brownies, and serve.

CREDIT: Excerpted from JEW-ISH: A COOKBOOK: Reinvented Recipes from a Modern Mensch © 2021 by Jake Cohen. Photography © 2021 by Matt Taylor-Gross. Reproduced by permission of Houghton Mifflin Harcourt.

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