"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Tropical Brownies Recipe

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This recipe for Tropical Brownies, by , is from Friends of the Town of Ballston Community Library Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kerry Wintsch
Added: Thursday, September 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 box DOVE CHOCOLATE DISCOVERIES™
Truffle Fudge Brownie Mix, prepared
2 DCD Chef-Series White Chocolate bars (4 oz.)
¼ cup heavy whipping cream
DCD Professional Scraper
½ cup sweetened flaked coconut, toasted
36 dried banana chips, for garnish (optional)
DCD Chef-Series Dark Chocolate, for banana chips

Directions:
Directions:
1. Prepare Truffle Fudge Brownies according to package directions; cool completely.
2. Chop White Chocolate into ¼" pieces using Professional Scraper. Place chocolate and cream in 1-quart microwave safe bowl. Melt chocolate in microwave on HIGH at 20-second intervals, stirring in between each until smooth. Allow ganache mixture to cool until slightly thickened, about 10 minutes, stirring occasionally.
3. Reserve ¼ cup of the toasted coconut. Fold remaining coconut into ganache and spread over brownies. Sprinkle reserved coconut on top. Cut brownies into 9 squares, then diagonally into 18 triangles.
4. If desired, garnish each triangle with 2 dried banana chips dipped in melted Dark Chocolate.
Makes 8 regular or 16 sample servings.

 

 

 

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