1/2 cup (1 stick) unsalted butter, at room temperature, plus more for the pan
3/4 cup all-purpose flour, spooned and leveled
1/4 cup natural cocoa powder
1/2 teaspoon baking powder
3/4 teaspoon fine salt
6 ounces semisweet chocolate, chopped
1 cup sugar
2 large eggs
1 1/2 cups sweetened coconut
3/4 cup semisweet chocolate chips
1/3 cup sweetened condensed milk
1/2 cup chopped almonds
Fat 17g (10 g saturated fat)
How to Make It
Heat oven to 350° F.
Butter an 8-inch square baking pan. Line with 2 crisscrossed pieces of buttered parchment, leaving an overhang on all sides.
Whisk together the flour, cocoa, baking powder, and 1/2 teaspoon of the salt in a bowl; set aside. Combine the butter and chopped chocolate in a microwave-safe bowl. Microwave on high in 30-second intervals, whisking in between, until melted and smooth. Let cool slightly. Whisk in the sugar, eggs, and vanilla until smooth. Add the flour mixture and stir until just combined.
Spread the batter in the prepared pan. Bake until just starting to set in the center, 25 to 30 minutes
Meanwhile, combine the coconut, chocolate chips, condensed milk, almonds, and the remaining 1/4 teaspoon salt in a bowl. Remove the brownies from oven and top with the coconut mixture. Bake until the topping is golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes more.
Let cool completely in the pan. Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into 16 squares.
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