Cooking With The Journal-Chocolate Coconut Brownies

On the theory that one can not have too many brownies recipes, here is one for the coconut fan.  I like nuts in my brownies so usually add them, and the ones in the picture have toasted, slivered almonds added.

I am partial to brownie recipes that use cocoa and melted butter, and this is one of those.  A hint on the eggs.  Most baking recipes call for eggs to be at room temperature.  I almost always forget to take them out of the refrigerator ahead of time.  I have solved the problem by putting the eggs in a bowl, covering them with very warm water, and letting them set 10 minutes.  Presto-room temperature eggs.  I would add 1/2 to 1 t. coconut extract to these the next time for a more pronounced coconut flavor.

Chocolate Coconut Brownies
Choice Chocolate Recipe
Farm Journal Books, 1978

1 1/2 c. flour
1/2 c. cocoa
1/4 t. salt
1/2 c. butter or margarine, melted
2 c. sugar
4 eggs
2 t. vanilla
1 c. flaked coconut
1/2 c. chopped, toasted nuts (optional)

In a bowl, blend together flour, cocoa, and salt.  Mix well and set aside.  Melt butter.  I use a glass 1 or 2 cup measuring cup, cover it with a plastic sour cream container lid, and melt in the microwave.  Blend melted butter and sugar together, mixing very well.  Add eggs, one at a time, beating well after each addition.  Add dry ingredients, beating well.  Stir in coconut and nuts, if using.  Spread mixture in greased 9x13-inch baking pan.  Bake at 350 degrees 25 minutes or until done.  Do not over bake.  Cool in pan on rack.  Cut into squares.  Makes 24 to 36 brownies.

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