Prep Time
10 Mins
Cook Time
1 Min
Bake Time
44 Mins
Cool Time
1 Hour
Yield
Makes 16 servings

How to Make It

Step 1

Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Step 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.

Step 3

Spread 1 cup sweetened flaked coconut into a single layer on a baking sheet. Bake at 350° 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.

Step 4

Pour mixture into prepared pan.

Step 5

Bake at 350° 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.

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