Spiced Coconut Brownies

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 5 cups coconut, unsweetened dried finely shredded
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 2 1/4 cups butter, unsalted
• 18 ounces bittersweet chocolate, roughly chopped
• 7 ounces unsweetened chocolate, roughly chopped
• 2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 7 large eggs, room temperature
• 2 1/4 cups sugar
• 1 tablespoon vanilla extract
• 1 cup semi-sweet chocolate chips

Recipe

• 1 preheat the oven to 350ºf.
• 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 spray a 12 x 17-inch rimmed baking sheet with nonstick cooking spray, line with parchment paper, and spray again. set aside.
• 4 sift together the flour and baking powder and set aside.
• 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 whisk eggs until frothy. add the sugar and continue to whisk until the mixture is pale yellow, thick, and doubled in volume.
• 7 add the vanilla to the eggs and mix to incorporate.
• 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 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.