Ingredients
1 cup Miguel's Chocolate Cake Mix
½ stick of butter
2 extra large eggs
2 teaspoons of vanilla
1/2 cup of Miguel's brown sugar (see in a previous recipe!)
1 teaspoon of coconut extract
½ cup shredded coconut
1 cup of chocolate chips, melted
¼-⅓ cup of water
Pinch of salt
1. Start by melting your chocolate chips and butter together on a double boiler at medium heat ( it is a pot with about an inch of water, with a big enough bowl to where the bottom is not touching the water) and allow it to slowly melt. Next, pour in your brown sugar in that same, this will cool down your mixture.
2. Pour in one egg at a time making sure that each egg is completely incorporated. Pour in both extracts, salt, and then start pouring in the cake mix little by little until fully incorporated,and if needed depending humidity add in about 1/4 cup of water to thin out the brownie mixture.
3. Fold in your shredded coconut. Lastly, pour the batter into a 11x7 baking dish that has been buttered and with parchment paper.
Coconut Topping
1 cup of shredded coconut
2 extra large egg, beaten
1. In a separate bowl pour in your shredded coconut, then pour over your beaten eggs fold together. Then dollop your mixture on top of brownie batter then swirl your coconut mixture in to your brownie mixture. Bake @ 350*F for about 30 minutes or until checked with a fork and comes out clean. Let cool before serving.
TIP: For extra fudginess put in the fridge for 30 minutes after its completely cool.
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