Roy's Haupia Brownie

Decadently rich and amazingly delicious, Chef Roy Yamaguchi shares this perfect dessert!

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesDesserts

Ingredients

Graham Cracker Crust

1 1⁄2Cuptoasted coconut flakes*
3 1⁄2Cupgraham cracker crumbs
1Cupsugar
1⁄2Cupbutter, melted

Haupia Filling

1Cupcoconut syrup
3Tablespoonlight corn syrup
7eachlarge eggs
2 1⁄3Cupsugar
6 1⁄2Cuptoasted coconut flakes*
1 1⁄2Cupmilk

Instructions

Graham Cracker Crust

  1. Grease a 9” x 13” baking pan and line with parchment paper.
  2. Combine all crust ingredients together and press into bottom of pan.
  3. Bake at 325° until golden brown, about 30 minutes. Set aside and allow to cool.

Haupia Filling

  1. Whip coconut syrup and corn syrup together in a large bowl.
  2. Using an electric mixer, beat eggs with syrups until well blended.
  3. Whip on medium speed while adding sugar gradually, until mixture is thick and pale.
  4. Add in coconut flakes and milk, stir until combined.
  5. Spread evenly over cooled graham cracker crust and bake at 350° until coconut layer is set and slightly golden brown, about 40 minutes.
  6. Allow to cool and chill overnight.
  7. Unmold and cut into squares, serve custard side up with haupia ice cream and warm hot fudge sauce.

Notes

*For toasted coconut: Spread flakes out evenly on a cookie sheet and bake at 325°, shifting occasionally until coconut is a rich golden brown (approximately five minutes).

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