Amy Emberling, Lindsay-Jean Hard, Lee Vedder, Corynn Coscia

Black and White Magic Brownies

Name: Black and White Magic Brownies
Yield: Makes one pan of brownies
Cuisine: American
Ingredients: ½ tsp fine sea salt; 1¼ cups plus 2 Tbsp [270 g] granulated sugar; 2 large eggs; ½ tsp baking powder; ¾ cup [105 g] pastry flour (substitute equal parts cake and all-purpose flours); ¾ cup [105 g] pastry flour (substitute equal parts cake and all-purpose flours); 7 Tbsp [100 g] unsalted butter; ½ cup plus 2 tsp [100 g] unsweetened chocolate, chopped; ⅛ tsp fine sea salt; ½ cup plus 1½ Tbsp [125 g] granulated sugar; 1 tsp corn syrup; 1 Tbsp water; ¼ tsp vanilla extract; 1 Tbsp heavy cream; ¼ cup [20 g] puréed fresh coconut meat; ¾ cup [70 g] desiccated (fine) coconut; 2 large egg whites, room temperature; 1 cup [80 g] unsweetened shredded coconut; 1 tsp vanilla extract

Preparation info

Makes
one
pan of brownies

Difficulty
Easy

Appears in

Zingerman’s Bakehouse Celebrate Every Day

By Amy Emberling , Lindsay-Jean Hard , Lee Vedder and Corynn Coscia

Published 2024

About

This is the newest iteration of our Magic Brownie. For years our customers have requested that we make New York–style black and white cookies, which we’ve resisted. Instead, we created our own spin on the cookie classic in the form of a brownie. We like to say, “It’s the Fresh Coast’s (Great Lakes’s) answer to an East Coast treat.”

Ingredients

Vanilla Coconut Macaroon Layer

2 large egg whites, room temperature
1 cup [80 g] unsweetened shredded coconut

Method

Make the Vanilla Coconut Macaroon Layer

1. In a medium mixing bowl, stir together the egg whites, three types of coconut, cream, and vanilla extract.

2. In a small saucepan, bring the water, corn syrup, granulated sugar, and salt to a boil. Remove from the heat and add it to the coconut mixture, stirring with a wooden spoon until well combined. Set