CLASSIC BROWNIES WITH COCONUT-PECAN TOPPING
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WHY THIS RECIPE WORKS:
When developing an old-fashioned, chewy chocolate brownie recipe, we found that success lay in the details. Substituting cake flour for all-purpose flour made our brownies tender, with a delicate chew. Plenty of unsweetened chocolate gave our brownie recipe great flavor without making them overly sweet. Determining the proper baking time was also important: too short a time in the oven, and the brownies were gummy; too long, and they dried out. Finally, toasting the nuts before sprinkling them over the brownie batter brought out their flavor and gave them great crunch.
MAKES 24
Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
INGREDIENTS
Classic Brownies
1 1/4cups plain cake flour (5 ounces)
1/2teaspoon table salt
3/4teaspoon baking powder
6ounces unsweetened chocolate , chopped fine
12tablespoons unsalted butter (1 1/2 sticks), cut into six 1-inch pieces
2 1/4cups sugar (15 3/4 ounces)
4 large eggs
1tablespoon vanilla extract
Coconut-Pecan Topping
3/4cup pecans (6 ounces), chopped medium
2 large egg yolks
1/2cup sugar
1/8teaspoon table salt
4tablespoons unsalted butter softened
1/2cup heavy cream
1/2teaspoon vanilla extract
1cup flaked, sweetened coconut
INSTRUCTIONS
1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13- by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. For the Topping: Spread nuts evenly on rimmed cookie sheet or in shallow baking dish or pie plate. Toast in oven until fragrant, 5 to 8 minutes. Set aside on wire rack to cool while making batter.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost--simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs one at time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours.
6. When the brownies are cool, leave them in the pan.
7. FOR THE COCONUT-PECAN TOPPING: Whisk egg yolks, sugar, and salt in a small nonreactive saucepan until combined. Whisk in butter, then gradually whisk in heavy cream and vanilla extract. Cook over low heat, stirring constantly, until the mixture is fluffy, begins to thicken, and registers about 180 degrees on an instant-read thermometer, 8 to 12 minutes. Off the heat, stir in the pecans and sweetened flaked coconut. Spread the topping evenly onto the cooled brownies, cover with foil, and refrigerate until set, about 2 hours. Remove the brownies from the pan by lifting the foil overhang, cut into 2-inch squares, and serve. (Store leftovers in an airtight container in the refrigerator.)
