Friday, October 24, 2008

Coconut Pecan Crusted Brownies

Adapted from Epicurious.

For topping
3/4 cup unsweetened flaked coconut
3/4 cup pecans, chopped
1/4 cup packed brown sugar
1/8 teaspoon salt
2 tablespoons unsalted butter, melted

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
1/4 cup unsweetened cocoa powder
1/2 cup semi-sweet chocolate melted
1/2 teaspoon baking powder
1/2 teaspoon salt

Make topping:


In a 1 1/2-quart bowl stir together topping ingredients until combined well.

Make brownie layer:
In a 1 1/2-quart saucepan melt butter over moderately low heat. Melt in semi-sweet chocolate and stir frequently. 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 and sprinkle with topping. Bake brownies in middle of oven 30 to 35 minutes, or until a tester comes out with crumbs adhering to it. Cool brownies for 20 minutes or so before eating.

3 comments:

Anna said...

It looks delicious! I am still angry about how long it took mine to bake.

jennifer said...

I am still mystified why your brownies took so long :(

Sarah said...

These are phenomenal!! I added a cup of chocolate chips to the top and baked them in a 9x13 pan. They look great and taste even better.