Best Tropical Brownies Recipes

Flo Braker's Tropical Night Brownies image

Provided by Food Network

Categories dessert

Yield Makes 16 brownies

Number Of Ingredients 13

10 tablespoons (1 1/4 sticks) unsalted butter
2 ounces El Rey Gran Saman dark chocolate (70 percent cacao) or Scharffen Berger dark chocolate (70 percent cacao), finely chopped
3 ounces El Rey Bucare dark chocolate (58.5 percent cacao), finely chopped
1 cup packed light brown sugar
1/2 cup granulated sugar
3 eggs, lightly beaten
1 tablespoon dark rum
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon unsifted all-purpose flour
1/4 teaspoon salt
1/4 cup unsweetened medium flaked coconut or 1 cup fresh coconut, grated on the medium side of a box grater
1/2 cup (1 1/2 ounces) unsalted roasted cashews, coarsely chopped
1/4 cup finely chopped cacao nibs

Steps:

Place a rack in the lower third of the oven and preheat to 350 degrees F.
In a small saucepan over low heat, melt the butter with the chocolate. Remove from the heat and stir in both sugars. Pour into a large mixing bowl and set aside to cool for about 5 minutes.
Add the eggs, rum, and vanilla, stirring just until blended. Stir in the flour and salt, then the coconut, cashews, and cacao nibs.
Spread the batter in a greased 9 x 9-inch baking pan. Bake for 22 minutes. Cool thoroughly before cutting into 16 squares, each about 2 1/4 x 2 1/4 inches.

Tropical Turtle Brownies with Grilled Fruit image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 40m

Yield 12

Number Of Ingredients 8

1/4 cup butter or margarine, melted
3 tablespoons orange juice
2 tablespoons packed brown sugar
1 medium pineapple (3 pounds), peeled and cut into 1-inch chunks (3 cups)
3 medium mangoes, cut lengthwise in half, pitted and cut into 1-inch chunks (3 cups)
4 medium firm bananas, cut into 1-inch slices (3 cups)
12 brownies (3-inch square), cut diagonally in half
1 cup caramel topping

Steps:

Heat coals or gas grill for direct heat. Mix butter, orange juice and brown sugar in small bowl.
Thread pineapple, mango and banana pieces alternately on each of twenty-four 10-inch skewers, leaving space between each piece. Brush fruit with butter mixture. Grill fruit uncovered 4 to 5 inches from medium-low heat 10 to 15 minutes, turning frequently and brushing with butter mixture, until fruit is lightly browned.
To serve, arrange 2 brownie triangles on each plate. Remove fruit from skewers and arrange around and over brownies. Drizzle with caramel topping.

Nutrition Facts : Calories 665, Carbohydrate 98 g, Cholesterol 90 mg, Fiber 5 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 150 mg

Tropical Brownies image

Provided by Sherrybeth

Categories Bar Cookie

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 13

1/2 cup butter, plus
2 tablespoons butter
1 cup sugar
3/4 cup cocoa powder, plus
2 tablespoons cocoa powder
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1/2 teaspoon ground cardamom powder
2 large eggs
1/2 cup white flour
1/4 cup roasted macadamia nuts, chopped
1/4 cup dried mango, finely chopped
1/4 cup crystallized ginger, finely chopped

Steps:

Preheat oven to 325°F.
Spray an 8-inch baking pan spray to prevent brownies from sticking.
In a medium saucepan, combine the butter with the sugar, cocoa and salt.
Over very low heat, melt the ingredients together stirring constantly until both chocolate and sugar are just melted.
Remove from heat and allow to cool until warm.
Stir in the vanilla and cardamom and then add the eggs, beating vigorously with a wire whisk, one at a time.
Continue to beat until batter is thick and shiny, about another minute.
Add the flour and gently stir to combine then beat vigorously for another minute.
Fold in the nuts, mango and ginger.
Spread the mixture evenly into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out with a small amount of moist batter on it.
Let cool to warm or room temperature before serving.