Sweetened condensed milk adds an unmistakable richness to the coconut batter for these swirly treats. When marbleizing the coconut and brownie batters, make sure the butter knife reaches the bottom of the pan.

Source: Martha Stewart Living, February 2004

Ingredients

Directions

1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
4. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
5. Make filling: Stir together sugar, condensed milk, coconut, egg, and vanilla in a medium bowl; set aside.
6. Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
7. With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

Cook's Notes

To swirl brownies, work quickly so that batter and filling don't set. Use two large spoons to drop dollops of filling on the first layer of batter about one inch apart. Repeat with next layer of batter and remaining filling. Drag a butter knife back and forth through the layers with the tip touching the bottom of the pan.