Sometimes You Feel Like a Nut Brownies
Friends, I have a confession. I’m really not much of a candy bar fan. There I said it. (And I wish you could have heard the delighted “More for me!” that statement just elicited from my husband.)
There are, however, a couple of exceptions. I’m a sucker for peanut butter cups (but the fancy ones with dark chocolate win over the other hands-down), and every time I eat an Almond Joy, I cannot understand why I don’t think to have them more often. Essentially, I guess I like chocolate-covered fillings. Which is perhaps why, when I decided to do a candy-bar-inspired brownie, I wanted to pack it with almost as much of the mix-ins as there was batter.
Nailed it! These have been a winner at family picnics, cocktail parties, work meetings and as a little something for the dinner host…even with folks who say, “I don’t really like coconut,” but then try one anyway. Maybe it’s that hint of nostalgia.
One of my favorite things about this particular brownie (besides conjuring childhood memories of trick-or-treating) came as a complete surprise the first time I made them. What I think happens is that the mixture melts just enough while baking that the large flakes of coconut and the thin-sliced almonds float a bit, because when you cut the brownies, the coconut and almonds are in nearly flat layers. It’s quite lovely. Yay, science!
Which is to say, do yourself a favor and opt for the ever so slightly more special flaked coconut. (I use Bob’s Red Mill.) The oohs and ahhs will make it worth the extra buck.
Here are some of the items I find especially helpful for this bake. (These are affiliate links.)
King Arthur Double Dark Cocoa
Calphalon Nonstick 3-quart Saute Pan
Nielsen-Massey Pure Almond Extract
Fat Daddio’s 9 Inch Square
Sometimes You Feel Like a Nut Brownies
makes 16 generously thick 2x2 brownies, or 32 perfectly satisfying triangles
INGREDIENTS
1/2 cup butter
4 ounces 100% cacao baking chocolate
1 + 1/4 cups sugar
1 + 1/2 teaspoons good quality vanilla
1/4 teaspoon almond extract
1/2 teaspoon salt
1/2 cup good all-purpose flour
2 tablespoons King Arthur Double Dark Cocoa
1 teaspoon baking powder
2 eggs, room temperature
1 cup toasted sliced almonds
1 cup flaked coconut (sweetened or unsweetened, depending on preference)
INSTRUCTIONS
With the oven rack set in the center, preheat to 350°. Thoroughly butter an 8-inch square pan. Line the pan with a piece of parchment paper, leaving an overhang on two sides. (I sometimes secure them with butterfly clips to keep the paper out of the way when filling the pan. Remove the clips before baking!)
In a medium nonstick pan, melt the butter and chocolate on very low heat, stirring with a rubber spatula. Remove from the heat and allow to cool until the pan is only slightly warm to the touch.
Stir in the sugar, extracts and salt. Add the flour, cocoa and baking powder, and stir until just combined. Add the eggs and mix well. Fold in the almonds and coconut until evenly distributed.
Pour into the prepared pan, smoothing the top and spreading the batter into the corners. Bake for 35-45 minutes. They should look just set but still quite moist in the middle.
Cool to room temperature then refrigerate for 30 minutes. Lift the brownies from the pan by the parchment overhangs. Cut the block into 16 squares, then cut the squares in half diagonally.
Not a big fan of dark chocolate? Simply substitute bittersweet chocolate (60-70%) and a Bensdorp or unsweetened cocoa.
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