Coconut Brownie Bars With Chocolate Ganache Recipe

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Coconut Brownie Bars With Chocolate Ganache
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  2. Preheat the oven to 350°F.
  3. Line an 11-by-17-inch baking sheet with parchment paper and spray the parchment paper with cooking spray.
  4. Put the chocolate in a medium bowl.
  5. In a medium saucepan, combine the sugar, butter, corn syrup and water and bring to a boil.
  6. Pour the mixture over the chopped chocolate and let stand for about 1 minute, then whisk until smooth.
  7. Whisk in the flour and salt, then whisk in the eggs and vanilla until fully incorporated.
  8. Scrape the brownie batter onto the prepared baking sheet and spread it to the edge.
  9. Bake for 15 minutes, until the top of the brownie looks dry and crackly.
  10. Transfer the baking sheet to a rack to cool, then transfer the baking sheet to the freezer to chill for 30 minutes, until the brownie base is completely firm.
  12. In a large heatproof bowl, combine the egg whites with the sugar.
  13. Set the bowl over a large saucepan of boiling water and whisk the mixture over moderate heat until it is warm to the touch and the sugar is dissolved, about 2 minutes.
  14. Remove from the heat.
  15. Using an electric mixer, beat the egg whites at medium-high speed until stiff, glossy peaks form, about 8 minutes.
  16. Fold in the shredded coconut, sour cream, vanilla seeds and grated orange zest, if using.
  17. Spread the coconut topping evenly over the brownie base.
  18. Bake for 30 minutes, until the coconut topping is lightly golden and set.
  19. Transfer to a rack to cool, then cover and refrigerate until firm, at least 4 hours or overnight.
  21. Combine the chopped bittersweet chocolate, butter and corn syrup in a large bowl.
  22. In a medium saucepan, bring the heavy cream to a boil.
  23. Pour the hot cream over the chocolate and let stand for 1 minute, then whisk until the chocolate is melted and the glaze is smooth.
  24. Let stand until warm to the touch, about 10 minutes.
  25. ASSEMBLY:.
  26. Meanwhile, using a sharp knife, trim the border of the chilled brownie base to make it neat.
  27. Cut the base into 2-inch squares and transfer them to 2 wire racks set over baking sheets.
  28. Top each square with an almond.
  29. Using a small ladle, pour a thick coating of the chocolate glaze over each brownie bar.
  30. Using a small offset spatula, spread the glaze to coat the top and sides completely. (Rewarm the glaze over a pot of simmering water if it gets too thick.).
  31. Refrigerate the brownie bars until the glaze sets up, about 1 hour.
  32. Serve chilled.
  33. *The brownie bars can be refrigerated for up to 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 42692.72 Kcal (178746 kJ)
Calories from fat 30693.15 Kcal
% Daily Value*
Total Fat 3410.35g 5247%
Cholesterol 1328.19mg 443%
Sodium 2266.54mg 94%
Potassium 41917.61mg 892%
Total Carbs 2430.91g 810%
Sugars 1313.15g 5253%
Dietary Fiber 669.19g 2677%
Protein 1257.46g 2515%
Vitamin C 19.6mg 33%
Vitamin A 1.9mg 64%
Iron 241.9mg 1344%
Calcium 15845.7mg 1585%
Amount Per 100 g
Calories 499.19 Kcal (2090 kJ)
Calories from fat 358.89 Kcal
% Daily Value*
Total Fat 39.88g 5247%
Cholesterol 15.53mg 443%
Sodium 26.5mg 94%
Potassium 490.13mg 892%
Total Carbs 28.42g 810%
Sugars 15.35g 5253%
Dietary Fiber 7.82g 2677%
Protein 14.7g 2515%
Vitamin C 0.2mg 33%
Iron 2.8mg 1344%
Calcium 185.3mg 1585%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1137.3
  • 1202

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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