Ingredients
10 tbsp. unsalted butter (1 1/4 sticks)
1 1/4 c. sugar
3/4 c. plus 2 Tbsp. unsweetened cocoa powder
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
2 large eggs
1/2 c. all-purpose flour
2 c. sweetened shredded coconut
1/2 c. sweetened condensed milk
1/4 c. sliced almonds, toasted
1/3 c. chocolate chips, melted
Preparation
Step 1Preheat oven to 325°, then line an 8"-x-8" baking pan with foil, leaving overhang on the sides, and spray with cooking spray.Step 2In a large microwave-safe bowl, combine butter, sugar, cocoa, and salt and heat on high power to melt, about 45 seconds. Stop to stir, then heat in 10-second bursts until mixture has melted and can be stirred smooth.Step 3Add vanilla and eggs and stir vigorously until batter is thick, shiny, and well blended. Add flour and stir until just combined, then pour batter into prepared pan and spread evenly.Step 4Bake until a toothpick in the center emerges slightly moist with batter, 22 to 25 minutes. (Check with a toothpick; your batch may need a few minutes longer, but do not bake longer than 30 minutes.)Step 5While brownies cool, prepare coconut mixture. In a bowl, stir together shredded coconut and sweetened condensed milk, then spread the mixture evenly over cooled brownies. Sprinkle almonds over coconut.Step 6Add melted chocolate to a Ziploc bag, then snip a small hole in the corner and drizzle over brownies.Step 7Let set in the refrigerator at least 30 minutes before cutting into squares. (Brownies can be stored in an airtight container in the fridge up to 4 days.)
