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Double Chocolate Coconut Brownies
This brownie recipe originally came from inside the box of BAKER’s Chocolate, morphed over many years, by substituting unsweetened (100%) Ghiradelli or Scharffenberger chocolate and adding bittersweet, white and/or milk chocolate chips and coconut: to name only a few winning combinations.
Ingredients:
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup milk chocolate chips
1 cup shredded sweetened coconut
Directions:
Heat oven to 350
Coat a 13 x 9 inch pan with non-stick and line with a piece of parchment cut so the end extend over the sides for easy removal after baking.
Melt chocolate and butter in a bowl over gently simmering water, making sure not to over heat.
Remove and add sugar, eggs and vanilla. Gently fold in flour just until incorporated. Fold in chips and coconut. Pour into prepared pan and bake 35 to 40 minutes until a toothpick inserted into the center comes out clean with fudgy crumbs.
Cool completely and use parchment to lift out of pan. Gently remove and cut. Makes about two dozen.