Fudgy Coconut Topped Brownies

These brownies are super fudgy and yummy! The coconut topping is more like a macaroon mixture and toasts up nicely without over drying.  The brownie mixture may seem really thick after adding the flour but don't fret because that's exactly what you want.  Also keep in mind these brownies need to rest for at least 1 hour before cutting because the center is so moist it needs time to set. This recipe is for a 9X13 inch pan.

Fudgy Brownie

Ingredients

2 sticks unsalted butter

2 cups semi-sweet chocolate chips

1 cup white sugar

1 cup brown sugar

4 large eggs

1/2 tablespoon vanilla

1 teaspoon salt

1 teaspoon baking powder

1/2 tablespoon espresso powder or instant coffee ( i used Starbucks Via)

1 cup of dutch process cocoa powder

Preheat oven to 350 degrees. In a microwave safe bowl melt the butter and chocolate chips on medium for 2 minutes. Mix well then add sugars until they dissolve into mixture.  Add the eggs and vanilla and mix again, then add the salt, baking powder, cocoa powder and espresso powder or instant coffee.  Last but not least add the flour after all the cocoa has already been incorporated.  Grease a 9X13 inch pan and then line with parchment paper for easy removal of brownies later on.  Now we make the coconut topping.

Macaroon Coconut Topping

3 egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon almond extract

1 cup powdered sugar

1 1/2 cup coconut flakes (i prefer Baker's)

I like using a stand mixer to make my life easier but you can also do it by hand, just get ready to get a good work out.

In a cold bowl mix egg whites and cream of tartar until you see firm peaks then add the powdered sugar. When the sugar is incorporated fold in the coconut flakes, then pour mixture on top of the brownie mixture and spread evenly. Bake for 40 minutes then cover with tinfoil and bake for another 10 minutes. Take out of the oven and let it cool uncovered.