Recently I received some samples (cooking sauces and marinade) from Pulo Philippine Cuisine. I started browsing their pamphlets to see how they have used the products themselves. While everything looked tasty, I wasn’t getting inspired and couldn’t get past the basics. So they sat a for a few days. And then like Snow in Calgary in September, it hit me….forget savory…go for sweet.
The Tinaga Island Coconut Adobo Cooking Sauce is so far one of my favourites (ok only got through 2 of 6 so far). It’s both tasty and the great thing about coconut is you can take it to savory or sweet. Plus it had vinegar in it and my mom used to make a chocolate cake recipe with vinegar. I knew I was onto something, so I decided to make Brownies. With the Pulo Coconut Adobo Cooking Sauce you say? Why the heck not. Nobody puts Baby in a Corner….(little Dirty Dancing reference there). Besides isn’t this how all the great recipes are born…trial & error?!
This recipe started off as a Brownie recipe. As I was making it I went looking for my 9 x 11 baking dish to pour the brownies into. Discovered it was in use and so I substituted the 9×9 instead. And without further ado, this recipe went from Brownies, to Brownie Cake. A substitution gone right.
One minion advised she could taste a hint of coconut in the brownie. Husband mentioned a tiny hint of heat. The flavours were there and I have to say these Brownie Cakes tasted equally delicious with freshly whipped cream and vanilla ice cream.
Tinaga Island is part of the Bicol region of the Phillipines, an area renowned for hot chili and coconut milk dishes. And it’s now on my list of places I want to visit.
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- ¾ cup cocoa
- pinch of salt
- 1 tsp vanilla
- 2 eggs
- 1½ cups flour
- 1 tsp baking powder
- ¾ cup Pulo Coconut Adobo Cooking Sauce
- Cooking spray
- Preheat oven to 375.
- In a pot on medium heat add butter and melt. Turn heat down and pour in brown sugar and white sugar. Stir until sugar has dissolved. Do not boil. Whisk in cocoa and remove from heat.
- To the pot add a pinch of salt, vanilla, and 1 egg at a time, whisking quickly after each addition to avoid cooking the eggs.
- Stir in flour and baking powder.
- Add a piece of parchment to a 9x9 baking dish. Give a quick spray with cooking spray to ensure all sides have been coated in case like me, your parchment doesn't cover all the way up the sides.
- Pour in your batter spreading it around. Give a little shake shake to ensure even distribution.
- Place in oven for 30-40 minutes. Test with toothpick to make sure it comes out clean.
- Let rest in pan for about 10 minutes and remove to rack. Let cool off completely before serving.