I found this brownie recipe in an old Hershey’s cookbook of my mom’s many years ago (now kept in a plastic baggie due to disintegration from much love), and it has become my go to brownie recipe. Simple, moist, delectable. A winner every single time with many variations, this being one of my new favorites – fudgy brownies, a smearing of melted chocolate candy bar, and then a generous amount of toasted coconut scattered over the top.
Easy to prepare. Easy to love.
Prep: Toast 2 cups sweetened coconut – I toasted mine in a sauce pan over medium heat, stirring frequently (careful, it burns easily). You could also toast in the oven for 20-minutes @ 300-degrees, spread evenly on a sheet pan, stirring occasionally for even toasting.
Preheat oven to 350-degrees
Grease an 8×8 pan
Toasted Coconut Brownies
(adapted from Hershey’s The Best Brownies)
1-stick butter, melted (you could also use 1/2 c. oil)
1 c. granulated sugar
1 t. vanilla extract
1/2 c. flour
1/4 t. baking powder
1/4 t. salt
1/3 (heaping) c. cocoa
1.5 oz. chocolate bar, your choice
Stir flour, baking powder, salt & cocoa together until well combined. Set aside. Stir melted butter and sugar until well combined, then add vanilla and stir. Add 1 egg at a time to wet mixture, mixing thoroughly after each addition. Gradually add dry mixture to wet mixture, stirring until well blended (I use a wooden spoon and give my biceps a good pumping).
Spread batter into greased pan and bake for 20-25 minutes. Oven times vary, but I bake mine for exactly 23-minutes (done but fudgy and moist).
Cut your candy bar into about one inch pieces and spread across hot brownies, being careful not to push too hard while spreading. Once your chocolate has set a little, carefully cut brownies with a plastic knife, then add coconut to the top. Enjoy!!