Chocolate, Coconut & Almond Brownies...Oh My!
Several months back, a colleague from a past life contacted me. We haven’t spoken in several years, and while we have both moved on, we are still in similar fields. She is working for a large kitchenware/houseware/bakeware company and, well, here I am at The Invisible Chef developing recipes for our brand as well as developing recipes for large companies that sell kitchenware and specialty foods.
We chatted and caught up on our lives….had a few laughs….compared notes, and discussed how we might be able to work together again. Turns out, yes, we can….
One of the products that is a perfect fit for both of our companies is their Silicone Bakeware. Obviously, The Invisible Chef and our customers’ use loaf pans, brownie pans, cupcake pans and more every day when involved in a favorite pastime….BAKING!
I haven’t used Silicone pans much in the past, but I was generously sent a variety of Silicone bakeware. I think there are a lot of positives to using Silicone Bakeware…especially, the new (or fairly new) line of their Silicone Bakeware. It is so cute, and we love cute at The Invisible Chef.
Other advantages of using Silicone Bakeware (besides being cute):
- Integrated steel structure for secure handling
- Safe to use - cools down quickly
- Easy to clean – dishwasher safe
- Easy to get perfect results – bakes evenly with easy release
- Easy to store – lightweight & flexible and will not rust or dent
- Does not absorb cooking odors
So, the first bakeware piece I wanted to try was the brownie pan, because I love our brownies and brownies are notorious for sticking to metal baking pans. And, of course, I wanted to Think Outside the Box and make our Mocha Chocolate Chip Brownies even better by using coconut, almonds, and cream cheese. Our mixes are so easy to bake and are delicious served exactly per the instructions on every box, but we always like to give you options to make it your very own special dessert made just like a pastry chef.
Gather together a few basic ingredients, bake away and delight your family and friends with this wonderful dessert.
And remember to…Bake, Snap, & Share your real-life baking experiences! Tag us at #theinvisiblechef & #thechefmixes. This recipe is really heavenly, especially if you are a chocolate, coconut & almond fan, and who isn't?
Oh, and the Silicone Bakeware was a breeze to bake in and clean up, just like they promised. Happy Baking!
Enjoy….Love, The Chef
P.S. Stay tuned….more recipes to follow for the other Silicone Bakeware pieces….
Chocolate, Coconut & Almond Brownies
You Will Need:
1 Box The Invisible Chef Chocolate Chip Mocha Brownie Mix
8 Tbsp. unsalted butter, melted
8 x 8-inch Baking Pan
Coconut & Almond Topping:
You Will Need:
1 (4oz.) pkg. cream cheese, softened
1/3 cup sugar
1 tablespoon flour
1 cup sweetened coconut
1/4 tsp almond extract
1/2 cup chopped almonds, toasted if desired
Chocolate Glaze and Garnish:
You Will Need:
1 cup semisweet chocolate chips
16 whole almonds & toasted and sliced almonds
Heat oven to 350°F. Lightly grease an 8x8-inch baking pan, cut parchment paper in strips to fit pan and overlap to make handles (to easily remove brownies from pan), and lightly grease the paper. If you are using a silicone pan, no need to grease or line with parchment paper – yay! Prepare brownies according to the directions on the back of the box. Spread batter in prepared pan. Set aside while you make the coconut topping.
In medium bowl, combine very softened cream cheese, sugar, flour, almond extract and egg. Beat until smooth. Stir in coconut and 1/2 cup chopped almonds. Drop the cream cheese mixture over the brownie batter and spread out evenly.
Bake for 35-40 minutes. Remove from oven, place the whole almonds evenly spaced on top of the brownie. Sprinkle chocolate chips on top of the hot brownies, right out of the oven. Cover with foil for a few minutes, then spread out the melted chocolate on top of the brownies (and whole almonds) using a silicone spatula. Voila! Very easy shortcut. Next, top the chocolate with the sliced almonds all over.
Let the brownies cool completely and cut into 16 pieces. However, if you are using the silicone brownie pan, the brownies will just pop right out of the pan! Don’t use a knife in the silicone pan. Slice after you pop out of the pan into 16 pieces. Enjoy!