dark chocolate + coconut = brownie bliss

This is a recipe I adapted from the brownie recipe on the back of a Ghirardelli semi-sweet chocolate baking bar. It's like a Mounds brownie.


Preheat oven to 350F.

Butter and flour an 8" x 8" baking pan.

Melt 2/3 cup (4 oz) Ghirardelli 60% Cacao Bittersweet chocolate chips and 1/2 cup unsalted butter.

Let cool to room temperature.

Stir in 1 cup brown sugar, packed and 1 tsp vanilla.

Add 2 eggs, mix well.

Sift together:
1/4 tsp baking powder
1/2 tsp salt
3/4 cup & 2 Tbsp all purpose flour

Fold into the chocolate mixture.

Stir in 1 1/2 cups sweetened shredded coconut.

Pour batter into pan.

Bake for 30 minutes, or until a tester comes out clean.

Try not to eat the whole thing at once.