Toasted Coconut-Cashew Brownies |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This spicy, nutty brownie got our top rating. Ingredients:
4 (1-oz.) unsweetened chocolate baking squares |
3/4 cup butter |
1 1/2 cups granulated sugar |
1/2 cup firmly packed brown sugar |
3 large eggs |
1 cup all-purpose flour |
1 teaspoon vanilla extract |
1/8 teaspoon salt |
1 cup sweetened flaked coconut |
1/2 cup cashews, chopped |
2 tablespoons finely chopped crystallized ginger |
Directions:
1. Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.
3. Spread 1 cup sweetened flaked coconut into a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted, stirring every 2 minutes. Let cool 10 minutes. Stir toasted coconut; chopped cashews, and finely chopped crystallized ginger into batter.
4. Pour mixture into prepared pan.
5. Bake at 350° for 44 to 46 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.
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