Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed
  • 4 oz (115 g) Dark Chocolate (60-70%), chopped or chips
  • 1 cup (200 g) Granulated Sugar
  • ½ cup, packed (110 g) Light Brown Sugar
  • 3 Large Eggs
  • 1 tsp (5 ml) Vanilla Extract
  • ¾ cup (90 g) All-Purpose Flour, sifted
  • ¼ cup (25 g) Unsweetened Cocoa Powder
  • ½ tsp (3 g) Fine Sea Salt
  • 2 cups (180 g) Shredded Sweetened Coconut
  • ½ cup (120 ml) Sweetened Condensed Milk
  • 1 Large Egg White
  • ½ tsp (2.5 ml) Vanilla Extract
  • Pinch of Salt

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 9x9 inch pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Combine the cubed butter and chopped dark chocolate in a double boiler (or microwave). Stir until smooth and homogenous. Remove from heat and let cool for 5 minutes.
  3. In a separate large bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla vigorously for 1–2 minutes until the mixture thickens slightly and looks pale and foamy (this helps create the signature crackly top).
  4. Pour the slightly cooled chocolate mixture into the egg mixture. Fold gently with a spatula until just combined.
  5. Whisk the flour, cocoa powder, and salt together in a small bowl. Gently fold the dry ingredients into the wet mixture until just combined. Stop mixing when you no longer see streaks of dry flour.
  6. Pour about three-quarters (75%) of the brownie batter into the prepared pan and spread evenly. Reserve the remaining 25%.
  7. In a medium bowl, combine the shredded coconut, condensed milk, egg white, vanilla, and salt. Mix thoroughly until the coconut is evenly coated and sticky.
  8. Carefully dollop the coconut mixture over the brownie base layer. Use a spatula to spread it gently and evenly across the surface.
  9. Take the remaining 25% of the brownie batter and drop small spoonfuls randomly over the coconut layer. Use a toothpick or skewer to swirl the top slightly, creating a marbled effect.
  10. Bake for 35–40 minutes. The edges should look set, and the coconut layer should be lightly golden. A toothpick inserted into the center should come out with moist, fudgy crumbs attached.
  11. Remove the pan from the oven and place it on a wire rack. Crucially, allow the brownies to cool completely for at least 2 hours before slicing. Cooling stabilizes the fudgy structure.
  12. Once firm, use the parchment overhang to lift the slab from the pan. Use a long, sharp, clean knife (wiped clean between cuts) to slice into 16 even squares.