Rob Shaw - Staff
Ready for the oven in just 25 minutes, these from-scratch brownies with a double shot of coconut flavor are bound to disappear just as fast.
- 1 c all-purpose flour
- 3/4 c unsweetened cocoa powder
- 1 tsp salt
- 1 1/2 c sugar
- 3/4 c butter, melted
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 1/4 c sweetened, flaked coconut
Heat oven to 350 degrees Fahrenheit. Line eight-inch square baking pan with enough foil to overhang sides by two inches; grease foil. Combine flour, cocoa, baking powder, and salt; reserve. In separate bowl, combine sugar and butter; stir in eggs and extracts until blended. Stir in reserved flour mixture until combined. Stir in 1/4 cup coconut. Spread in pan. Bake 18 to 20 minutes until batter is just starting to set.
Evenly sprinkle remaining one cup coconut over top of partially baked batter. Bake 18 to 20 minutes until toothpick inserted into center of brownies comes out with moist crumbs clinging, tenting with foil if browning too quickly. Cool on rack 10 minutes Transfer from pan to rack and cool completely.
Per serving: Calories: 244 Protein: 3 grams Fat: 13 grams (8 grams saturated) Cholesterol: 69 milligrams Carbohydrates: 31 grams Sodium: 214 milligrams Fiber: 2 grams Sugar: 22 grams