Topping:
3/4 c. sweetened coconut, shredded
3/4 c. pecan pieces
1/4 c. brown sugar
1/8 tsp. salt
2 tbsp. butter, melted
2 tbsp. butter, melted
Mix all ingredients together until well combined. Set aside.
Brownie:
1 1/4 sticks ( 10 tbsp. ) unsalted butter
1 1/3 c. granulated sugar
1 1/2 tsp. vanilla
3 large eggs
2/3 c. all purpose flour
1/2 c. unsweetened cocoa powder ( not dutch process)
1/2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 350 degrees and coat an 8x8 baking dish with cooking spray.
In a saucepan melt butter over low heat. Remove pan from heat and stir in sugar and vanilla. Add eggs, 1 at a time, beating well with 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 middle of oven for about 20 minutes; remove and add topping to the top then continue to bake for an additional 15-20 minutes or until tester comes out clean. Cool completely before cutting.
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