These chocolate brownies are fudgy and rich and are topped with a delicious mixture of flaked coconut, chopped almonds and chocolate chips. I also used butterscotch chips because the ladies I was making them for like that flavor. The topping also has a pinch of salt in it which gives these brownies a nice sweet and salty flavor.
These brownies are pure deliciousness!
adapted from Gourmet, 1996 - Inspired by this tasty blog
3/4 cup sweetened flaked coconut
3/4 cup almonds (or pecans, walnuts), chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted
1/4-1/2 c. mini-chocolate chips (I also used butterscotch)
For brownie layer
1 1/4 sticks (10 tablespoons) unsalted butter
1 1/3 cups granulated sugar
1 1/2 teaspoons vanilla
3 large eggs
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1/2 teaspoon baking powder
1/2 teaspoon salt
More mini-chocolate chips, to taste
Preheat oven to 350°F. and butter and flour an 8- or 9-inch square baking pan, knocking out excess flour.
In a bowl stir together topping ingredients EXCEPT chocolate chips until combined well. When topping has cooled, add chocolate chips.
Make brownie layer
In a 1 1/2-quart saucepan melt butter over moderately low heat--or melt butter in large glass bowl in microwave. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Into a bowl sift together flour, cocoa powder, baking powder, and salt and stir into butter mixture until just combined well.
Spread batter evenly in pan, sprinkle with additional mini chocolate chips and topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cover with foil for last 15 minutes. DON'T overcook. They will seem a little gooey due to the melted chocolate pieces and the topping will be browned. Cool brownies completely in pan on a rack before cutting into small squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.
These are excellent served hot with a scoop of high-quality vanilla bean ice cream.