Chocolate lovers will lust after these brownies.
2 tablespoons unsalted butter
1 cup slivered almonds, untoasted
1 cup shredded fresh coconut or sweetened flaked coconut
1/4 to 1/3 cup dark brown sugar, firmly packed
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa, preferably Dutch-processed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup dark brown sugar, firmly packed
8 tablespoons (1 stick) unsalted butter, softened ( 1/2 cup), softened
2 eggs, at room temperature
1 teaspoon vanilla extract
Melt the butter in a small saucepan over low heat. Immediately remove
from heat and stir in the almonds, coconut, sugar and vanilla extract.
Mix well and set aside. (If using fresh coconut, you may need the
larger amount of sugar.)
Preheat the oven to 350 degrees. Butter
an 8- or 9-inch square baking or cake pan and dust lightly with flour,
shaking out excess flour. Set aside. Sift together the flour, cocoa,
baking powder and salt.
Combine both sugars and the butter in a
large mixing bowl. Using an electric mixer at medium-high or creaming
speed, beat until light and fluffy, for 3 to 4 minutes, scraping down
bowl with rubber spatula once or twice.
Add the eggs and vanilla
extract and beat 30 seconds more. Remove the bowl from the mixer. Add
the flour-cocoa mixture and beat the batter briskly with a wooden spoon
for a few seconds.
Pour the batter into the prepared pan, and
spread evenly with a spatula. Shake the pan gently to level the batter.
Spoon on the coconut topping and spread evenly with a metal spatula.
Set the pan on the middle oven rack and bake the brownies for 25 to 30
minutes, or until a tester inserted in the center out moist but almost
clean, and the topping is crusted and lightly brown. Remove the pan
from the oven and set on a wire rack. Allow the brownies to remain in
the pan for at least 3 hours or longer, if desired.
thoroughly cooled, using a serrated knife, cut the brownies in the pan
into 2 by 2-inch square pieces. Run a metal spatula around the edge of
the brownies and remove the pieces from the pan. Makes 16 brownies.
240 calories; 15 g fat (7 g saturated fat; 56 percent calories from
fat); 25 g carbohydrates; 47 mg cholesterol; 65 mg sodium; 4 g protein;
2 g fiber.
20 minutes to make
25 minutes to bake