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Toasted Coconut-Cashew Brownies

Prep time 10 mins
Cook time 1 min
Bake time 44 mins
Cool time 1 hr
Yield

Makes 16 servings

This spicy, nutty brownie got our top rating.

Ingredients

  • 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

How to Make It

  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.

  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 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.

  4. Pour mixture into prepared pan.

  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.