Ingredients

Brownie Base 4 oz (125 g) bittersweet chocolate, chopped 2 oz (60 g) unsweetened chocolate, chopped cup (125 mL) unsalted butter at room temperature 1 cups (300 mL) sugar 3 large eggs at room temperature 1 tsp (7 mL) pure vanilla extract cup (175 mL) all-purpose flour tsp (2 mL) fine salt German Chocolate Topping 2 tbsp (25 mL) cornstarch 1 cup (250 mL) whipping cream 1 tbsp (22 mL) corn syrup cup (125 mL) sugar cup (125 mL) light brown sugar 6 large egg yolks cup (50 mL) unsalted butter, cut into pieces tsp (2 mL) vanilla extract Dash fine salt 2 cups (500 mL) walnut pieces, lightly toasted 1 cups (375 mL) sweet shredded coconut

Description

The Ideal Texture Of Brownies Should Be Dense But Not Heavy, And I Find This Is Best Achieved By Mixing Brownies By Hand. Topped With A Gooey Coconut And Nut-laden Caramel Topping, These Squares Are Perfection. They Will Keep For 5 Days Refrigerated.

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