MOUNDS BROWNIES
1 cup unsweetened coconut
1/2 can sweetened condensed milk
1/3 cup dark chocolate chunks
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup butter (1 stick), melted
3/4 cup Ghirardelli Sweet Ground Chocolate & Cocoa
2/3 cup unsifted flour
1/4 teaspoon baking powder
1/4 teaspoon salt
Stir 1/2 can of sweetened condensed milk into 1 cup of coconut in a small bowl. Combine thoroughly and set aside.
Coarsely chop up the chocolate chunks. I use Valrhona feves, which you can find at Whole Foods, but any high-quality dark chocolate will work.
Preheat oven to 350 degrees. Using a spoon, stir eggs with sugar and vanilla; add butter.
Now here's my crazy Kat trick: I save an empty Ghirardelli can to shake all the dry ingredients together because I find sifting to be a chore. So add all dry ingredients together, except for the chocolate chunks, and shake or sift, however you roll!
Stir dry ingredients into the egg mixture. Stir in chocolate chunks. Spread half the batter in a buttered 8-inch square pan.
As evenly as you can, spoon the coconut mixture over the bottom brownie batter layer. You can probably do a neater job of it than I did. Smooth the coconut layer out as evenly as possible.
Now, cover the coconut layer completely with the remaining brownie batter. Take your time. Bake for 35 minutes. Cool completely before cutting and enjoying.
These brownies are a celebration of sweetness on the tongue, and hugs for the soul.
This wonderful recipe that found me, and now belongs in my treasured recipe collection filed under joys to share.......
