Toasted Coconut-Cashew Brownies

• 4 (1-oz.) unsweetened chocolate baking squares
• 3/4 cup butter
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed brown sugar
• 3 large eggs
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup sweetened flaked coconut
• 1/2 cup cashews, chopped
• 2 tablespoons finely chopped crystallized ginger

1. Preheat oven to 350u0b0. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.
3. Spread 1 cup sweetened flaked coconut into a single layer on a baking sheet. Bake at 350u0b0 for 8 minutes or until lightly toasted, stirring every 2 minutes. Let cool 10 minutes. Stir toasted coconut; chopped cashews, and finely chopped crystallized ginger into batter.
4. Pour mixture into prepared pan.
5. Bake at 350u0b0 for 44 to 46 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.

unsweetened chocolate baking squares, butter, sugar, brown sugar, eggs, flour, vanilla, salt, coconut, cashews, ginger

Taken from www.myrecipes.com/recipe/toasted-coconut-cashew-brownies (may not work)