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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Holy chocorama! This is a holiday keeper! Ingredients:
1 1/2 cups flour |
1/2 cup brown sugar |
1/4 teaspoon salt |
1/2 cup unsalted butter, at room temp |
1/2 cup cocoa |
2 teaspoons flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
3 large eggs |
1/3 cup unsalted butter, at room temp |
1 1/2 teaspoons pure vanilla extract |
2 cups brown sugar |
2 1/2 cups toasted hazelnuts, chopped |
2 cups shredded sweetened coconut |
Directions:
1. BASE.
2. Preheat oven to 350°.
3. Grease a 9x13 baking pan.
4. Stir together the flour with the brown sugar and salt.
5. Slowly stir in the butter and mix until crumbly.
6. Press mixture into the bottom of the pan.
7. Bake until golden, around 15 minutes.
8. Reduce heat to 325°.
9. TOPPING.
10. In a small bowl whisk together the cocoa with the flour, baking powder and salt.
11. In a large bowl whisk together eggs with the butter, vanilla and sugar.
12. Whisk in cocoa mixture and stir to well blended.
13. Stir in the nuts and coconut.
14. Pour over top of baked crust.
15. Shake a bit to level top.
16. Bake in oven until middle is firm, around 30 minutes.
17. Remove and cool in pan on a rack.
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