Spiced Coconut Brownies

Ingredients

Directions

1. 1

   Preheat the oven to 350ºF.

2. 2

   Spread the coconut on another rimmed baking sheet and toast in the oven until light brown and fragrant, about 7 minutes. Keep checking every couple of minutes & stir as needed b/c the sides brown quicker than the middle of the sheet. Set aside to cool.

3. 3

   Spray a 12 X 17-inch rimmed baking sheet with nonstick cooking spray, line with parchment paper, and spray again. Set aside.

4. 4

   Sift together the flour and baking powder and set aside.

5. 5

   Melt the butter, bittersweet chocolate, unsweetened chocolate, salt, and cayenne, if so desired, together in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally to blend. When completely melted and smooth, remove from the heat.

6. 6

   Whisk eggs until frothy. Add the sugar and continue to whisk until the mixture is pale yellow, thick, and doubled in volume.

7. 7

   Add the vanilla to the eggs and mix to incorporate.

8. 8

   Add 1/2 cup of the melted chocolate & mix to incorporate. This will keep the eggs from cooking into chocolate scrambled eggs. Then, in a slow, steady stream, add the rest of the melted chocolate and whisk to fully incorporate. Fold in the flour mixture, the cooled toasted coconut, and chocolate chips.

9. 9

   Spread the batter evenly into the prepared pan and bake for 15 minutes, then rotate the pan and bake until a tester comes out barely clean, another 10 minutes. The surface should be dry to the touch. Cool in the pan and serve.