Coconut Fudge Brownies

• For the brownies
• 1/2 1/2 cup pecans or 1/2 cup almonds
• 4 ounces semi-sweet chocolate baking squares
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup granulated sugar
• 1/2 cup butter, softened
• 2 large eggs
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• For the topping
• 3/4 cup heavy cream
• 6 tablespoons firmly packed light brown sugar
• 6 tablespoons butter, softened
• 1 cup toasted coconut

1. Preheat oven to 325 degrees.
2. Spread nuts in a single layer on a baking sheet.
3. Bake, turning occasionally, until golden, about 5 minutes.
4. Increase oven temperature to 350 degrees.
5. Grease an 8-inch square baking pan.
6. Coarsely chop chocolate.
7. On a sheet of waxed paper, combine flour and baking powder.
8. In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy.
9. On low speed, add eggs, cocoa and vanilla; beat until blended.
10. Add flour mixture; mix to combine.
11. Stir nuts and chopped chocolate into batter.
12. Spread batter in prepared pan; smooth top.
13. Bake brownies until a toothpick inserted in center comes out almost clean, about 35 minutes.
14. Transfer pan to a wire rack; cool completely.
15. In a small saucepan, combine cream and brown sugar.
16. Bring to boil and cook until mixture register 242 degrees on a candy thermometer.
17. Remove from heat; cool completely.
18. Whisk in butter until fluffy.
19. Spread topping over brownies.
20. Sprinkle with toasted coconut.

brownies, pecans, semisweet chocolate baking squares, allpurpose, baking powder, sugar, butter, eggs, cocoa, vanilla, topping, heavy cream, brown sugar, butter, coconut

Taken from www.food.com/recipe/coconut-fudge-brownies-102060 (may not work)