Ethnobrownies:Puerto Riqueno – Coquito!


For Browniebonanza aka Christmas 2016


  • 5 oz bakers’ chocolate
  • 1 cup coconut cream
  • 1/2 tsp salt
  • 2 1/2 cups sugar
  • 6 large eggs
  • 1 1/3 cups flour
  • 2 TB Cinnamon
  • 1/2 cup white rum
  • Sweetened shredded coconut


  • Double-boil the chocolate, salt and coconut cream, then whisk in the cinnamon and rum.
  • Beat the 2 1/2 cups sugar with the eggs,
  • Add the chocolate and egg mixtures and whisk together
  • Gently fold in the flour
  • Bake in a buttered dish at 325 for 25 minutes or until almost done
  • Top with shredded coconut and gently push it into the top of the brownie
  • Bake for another 10 minutes or until done and the coconut should be slightly toasty



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