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Coconut and Almond Topped Brownies 


Brownie Base

  • 2 oz. unsweetened chocolate, coarsely chopped
  • 2/3 cup unbleached, all purpose flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs, lightly beaten
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 tsp. pure vanilla extract

Coconut Almond Topping

  • 1/3 cup unsweetened coconut, lightly toasted to a golden color
  • 1/4 tsp. pure almond extract
  • 3 oz. semisweet chocolate, coarsely chopped
  • 1 1/2 tbsp. unsalted butter, softened to room temperature

Temperature: 350 ° F


Heat oven to 350 degrees. Lightly butter Emile Henry 9x9" Square Baking Dish. For the Brownie Base: Melt the chocolate in a double boiler set over simmering water. Stir often, over low heat, until chocolate is melted and smooth. Remove top of double boiler from heat and carefully wipe bottom (so none of the moisture steams up into the chocolate); set aside. Whisk flour, baking powder, and salt in a small bowl to blend. In a large bowl with an electric mixer, beat eggs and sugar until light and blended. Blend in butter and vanilla, then stir in the flour mixture. For the Coconut Almond Topping: Trasfer 1/2 cup Brownie Base into a small bowl. Stir in coconut and almond and set aside. Add the melted unsweetened chocolate to the remaining Brownie Base in the large bowl. Spread into prepared baking dish. Drop topping by teaspoonfuls over chocolate batter. Spread gently and carefully to form a thin layer. Bake for 20 to 25 minutes or until a cake tester or toothpick inserted near the center comes out with a few moist crumbs attached. ( Topping will be golden) Cool pan completely on wire rack. Melt semisweet chocolate and butter in small saucepan over low heat; drizzle over cooled brownies. Cool completely until firm. Cut into bars. Makes about 16 to 24.

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