Mounds Brownies

[PurplePuppy]

Mounds Brownies




Mounds Brownies

For the brownies:
5 ounces semisweet or bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter (1 stick) cut into quarters
3 tablespoons good-quality cocoa powder
3 large eggs, room temperature
1 1/4 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup (5 oz) all-purpose flour

For the coconut filling:
2 cups shredded coconut, sweetened or unsweetened
2/3 cup sweetened condensed milk
Hefty pinch of salt

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Line an 8x8 pan with aluminum foil, and spray the foil with nonstick cooking spray. In a small bowl, stir together the coconut and the condensed milk until the coconut is evenly moistened, and set aside for now.

2. Melt the chocolates with the butter in the microwave, stirring after every 45 seconds to prevent overheating. (You could also use a double boiler if you're old-school.) Once melted, whisk in cocoa until smooth. Set aside to cool slightly.

3. In a large bowl, whisk together eggs, sugar, vanilla, and salt until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined.

4. Pour approximately half of the brownie mixture into prepared pan, spread it into the corners and spread it into an even layer. Spread the coconut layer on top--I've found that this is easiest to do by spooning portions of it over the entire pan, and then smoothing the spoonfuls together. Don't apply too much pressure, or it will sink into the brownie layer. Once the coconut is fairly evenly spread, pour the rest of the brownie batter over it, and spread it into an even layer on top.

5. Bake the brownies until they are slightly puffed and a toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, about 35 minutes. If in doubt, err on the side of underbaking them.