Coconut-Pecan Brownies
Servings 12 +/-
Equipment
- 8 x 8-inch Baking Dish
- Large saucepan
- Wire Cooling Rack
Ingredients
Topping Ingredients:
- ¾ cup of sweetened coconut shredded
- ¾ cup of pecan pieces
- ¼ cup of brown sugar
- ⅛ tsp of salt
- 2 tbsp butter melted
Brownie Ingredients:
- 1¼ sticks 10 tablespoons unsalted butter
- 1⅓ cups granulated sugar
- 1½ tsp vanilla
- 3 large eggs
- ⅔ cup all-purpose flour
- ½ cup unsweetened cocoa powder not Dutch-process
- ½ tsp baking powder
- ½ tsp salt
Instructions
- Preheat the oven to 350 degrees and coat an 8x8 baking dish with cooking spray.
- Make the topping by mixing all ingredients together until well combined. Set aside.
- In a saucepan melt butter over moderately low heat. 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.
- Sift the flour, cocoa powder, baking powder, and salt into a separate bowl add to the sugar mixture until just combined well.
- Spread batter evenly in pan.
- Bake brownies in the middle of the oven for 20 minutes.
- Remove from oven and add topping to the top then continue to bake for an additional 15-20 minutes or until a tester comes out of the center with crumbs adhering to it.
- Cool brownies completely in a pan on a rack before cutting. Enjoy.