Chocolate Chip Toasted Coconut Brownies

Ingredients

Chocolate Chip Toasted Coconut Brownies
by Chef Patricia DeMauro

This recipe is for a double batch.  With it, you can make 2 pans of Chocolate Chip Toasted Coconut Brownies. 

Or you can make 1 pan of Chocolate Chip Toasted Coconut Brownies and 1 pan of Brownies With Powdered Sugar Topping.  With either way, you are in for some delicious treats!

Preparation

1. Grease two pans 13” x 9” metal pans and set aside.
2. Preheat oven to 350 degrees Fahrenheit.
3. Sift flour cocoa powder, baking powder and salt in a medium mixing bowl. Set bowl aside.
4. Combine sugar, melted butter and water into another large mixing bowl. Then combine eggs and vanilla into the bowl with sugar, butter and water.
5. Then add eggs vanilla, sugar, melted butter and water to the mixture of flour, cocoa, baking powder and salt. Then stir well to combine all ingredients.
6. Add 1/2 cup chocolate chips and mix well. Add 1/2 cup coconut flakes and mix well.
7. Divide the batter into two bowls. Add one of the bowls of brownie mixture to one greased pan. Add the other bowl to Brownies With Powdered Sugar Topping.
8. Sprinkle 2 tablespoons chocolate chips on top of brownie mixture. Sprinkle 2 tablespoons coconut flakes over the chocolate chips.
9. Bake in 350°F preheated oven for 18-25 minutes. Test after 18 minutes by inserting a toothpick in center. It should come out slightly sticky. Remove pan from the oven and let it cool completely.

Mangia!