2 Cups granulated sugar
1 cup unsalted butter, softened to room temperature
1 1/2 tsp. pure vanilla extract
4 large eggs, slightly beaten
1 1/2 cups unbleached, all purpose flour
1/2 cup unsweetened cocoa powder, sifted
2 cups sweetened toasted coconut
1 cup half and half
1/4 cup superfine sugar
Preheat oven to 350 degrees. Lightly grease a 15x10x1" baking pan.
for Brownie base: In medium bowl with an electric mixer, beat together the sugar and butter until light and fluffy. Add vanilla and eggs, blending well.
Add flour and cocoa; mix well. Spread this mixture into prepared pan.
For Coconut-cluster topping: Combine ingredients in a small bowl. Spread over batter.
Bake for 25 to 30 minutes or unti cake tester comes out with a few moist crumbs attached. (The topping should be golden).
Cool pan completely on a wire rack. Cut into bars.
Pairs Well With
This recipe comes from Bev Shaffer's Book Brownies to Die for. They are very good. My son who does not like coconut all that much really likes them.