Ingredients:
1/2 cup chopped walnuts or 1/2 cup pecans or 1/2 cup almonds
4 ounces semi-sweet chocolate baking squares
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3/4 cup heavy cream
6 tablespoons firmly packed light brown sugar
6 tablespoons butter, softened
1 cup toasted coconut
Directions:
Preheat oven to 325 degrees.
Spread nuts in a single layer on a baking sheet.
Bake, turning occasionally, until golden, about 5 minutes.
Increase oven temperature to 350 degrees.
Grease an 8-inch square baking pan.
Coarsely chop chocolate.
On a sheet of waxed paper, combine flour and baking powder.
In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy.
On low speed, add eggs, cocoa and vanilla; beat until blended.
Add flour mixture; mix to combine.
Stir nuts and chopped chocolate into batter.
Spread batter in prepared pan; smooth top.
Bake brownies until a toothpick inserted in center comes out almost clean, about 35 minutes.
Transfer pan to a wire rack; cool completely.
In a small saucepan, combine cream and brown sugar.
Bring to boil and cook until mixture register 242 degrees on a candy thermometer.
Remove from heat; cool completely.
Whisk in butter until fluffy.
Spread topping over brownies.
Sprinkle with toasted coconut.
Servings: 16-23
Time preparation: 30 min.
Time total: 30 min.