Ingredients
- 8 oz. high quality semisweet chocolate, broken into pieces
- 12 oz. (3 sticks) unsalted butter
- 6 large eggs
- 3 1/2 cups sugar
- 1 Tablespoon vanilla extract
- A little less than 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 3 cups sweetened shredded coconut
- Additional butter and flour for coating the pan
- 30 oz (2 cans) coconut cream
- 4 1/2 cups whole milk
- 3 Tablespoons lemon juice
Preparation
Step 1
1. Place chocolate and butter in a stainless steel bowl. Place the bowl over boiling water, stirring occasionally, until melted.
2. Using an electric mixer, whip the eggs, sugar and vanilla until foamy (about 2 minutes).
3. Whisk the chocolate and butter together. Pour into the egg mixture and fold in using a rubber spatula.
4. Sift the salt, flour, and cocoa powder together. Add to the egg/chocolate mixture and fold it in.
5. Grease an 11 x 17 baking sheet with additional butter and dust it with flour. Remove excess flour.
6. Pour 1/3 of the batter into the baking sheet. Sprinkle the entire surface with coconut. Carefully pour the remaining batter across the top of the coconut. Spread the batter so that it completely covers the coconut.
7. Bake at 350 for 30 minutes. Remove and let cool before cutting into squares.
8. To make the granita, combine coconut cream, milk and lemon juice. Pour mixture into a 9 x 9 glass baking pan and place in freezer. It will take a good 12 hours for it to freeze. Several times as it is freezing, stir it well with a fork. Top brownies with granita.