- 3 ounces unsweetened chocolate, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- 12 tablespoon unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs (at room temperature)
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups sweetened shredded coconut
- Position a rack in the center of the oven and preheat to 350 degrees F. Butter
a 13 x 9-inch baking pan. Dust the pan with flour and tap out the excess.
- Melt chocolate together.
- In a small bowl, using a wire whisk, stir together the flour and salt.
- In a large bowl, using a hand-held electric mixer set at medium speed, beat the
butter and sugar for 2 to 3 minutes, until the mixture is light in color and texture.
Scrape down the side of the bowl with a rubber spatula.
- Beat in the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract, then beat in the melted chocolate.
- At low speed, beat in the flour mixture in two additions, scraping down the side
of the bowl after each addition.
- Using a wooden spoon, stir in the coconut.
- Scrape the batter into the prepared pan and smooth the top with the rubber spatula.
- Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out with
a few moist crumbs clinging to it. Do not over-bake.
- Cool the brownies completely in the pan on a wire rack.
- Using a large sharp knife, cut brownies lengthwise into 4 strips, then cut each
strip into 5 pieces, to make 20 squares.
The brownies can be stored in an airtight
container at room temperature for up to 3 days.
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