Fudgy Coconut Brownies

Hi, there!  It's been a while.  Even though I haven't been posting, I've been thinking about you and the perfect recipe to share with you!  First, I'll list off my excuses for not posting: 1) an incredibly relaxing vacation on the beach in Maine with no cell service, no TV, and no Internet; 2) a 4-day power outage; and 3) general laziness.  Yes, I am admitting to succumbing to laziness.  Now that we're done talking about why I didn't post anything, we can move on to the exciting topic of these brownies. 

These might be one of the best brownies I have ever made.  They're rich, fudgy, and studded with chunks of chocolate and flecks of coconut.  You know how brownies are sometimes dry and uninspiring?  Not these brownies.  They are the brownie Siren equivalent; I swear I kept hearing them call to me from the freezer entreating me eat just one more.  Now, if you don't like coconut, I'll totally understand if you don't make these.  However, if you are a huge fan of Mounds bars (or coconut cups, toasted coconut ice cream, crispy chocolate chip coconut macadamia nut cookies, or samoas) then nudge these brownies to the top of your "To Make" list.  You won't be disappointed.

Ahhh, Vacationland!

 

No vacation is complete without a wooden puzzle!

Notes:
These brownies are super quick and easy to make.  The cocoa powder I use is Natural High Fat Cocoa from Penzeys Spices.  Coconut oil is solid at room temperature.  Just place some in a pan and warm it over low heat until it is fully melted and then measure it out.  If you don't have espresso powder, you can substitute instant coffee.  These brownies are really rich, so I like to cut them small.  Well wrapped, these brownies are perfect candidates for the freezer.  If you're nervous to buy an entire jar of coconut oil just for these brownies, there are tons of other things you can use it for.  Scott and I love to pop our popcorn in coconut oil, and we also use it sometimes when we stir fry. 

Ingredients:
¾ cup all-purpose flour
1 cup cocoa powder
1 tablespoon espresso powder
¼ teaspoon salt
1 cup granulated sugar
⅔ cup light brown sugar
½ cup plus 1 tablespoon melted coconut oil
2 eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup sweetened shredded coconut
1 cup dark chocolate chunks

Yields anywhere from ~50 to 60 brownies, depending on how you cut them

Sift, Stir, Pour, Bake:
Place the oven rack in the middle level of the oven, and preheat to 350ºF.  Line an 8x8-inch pan with foil, leaving a two-inch overhang on two opposite sides, and set aside.  In a large bowl, sift together the flour, cocoa powder, espresso powder, and salt.  Stir in both types of sugar, and then add the melted coconut oil, beaten eggs, and vanilla.  Stir just until the mixture begins to come together, and then stir in the coconut flakes and chocolate chunks.  Scrape the mixture into the prepared pan, smooth out the top, and bake at 350°F for about 30 min, or until a toothpick inserted in the center comes out clean.  Once cool, use the foil overhang to lift the brownies out of the pan.  Carefully peel away the foil, and then cut the brownie into 1-inch squares.  Store the brownies in the refrigerator in an airtight container.

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