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Recipe Summary

prep:
10 mins
cook:
1 min
bake:
44 mins
cool:
1 hr
total:
1 hr 55 mins
Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Pour mixture into prepared pan.

  • 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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